Garlic fresh, regional harvest

It is assumed that garlic has its origins in Central Asia. Garlic was already being cultivated 5000 years ago. The ancient Egyptians, Greeks and Romans played a decisive role in its spread in the Mediterranean region. The Romans brought garlic to Europe during their conquest, where it became an essential part of our diet.

Fresh garlic is young garlic whose cloves have not yet fully matured. The plant has therefore not yet developed its full flavour and tastes correspondingly milder. However, it cannot be stored and must therefore be consumed quickly.

It is very rich in vitamin B6, but also contains many vitamins of the B group, C and E as well as calcium, potassium, magnesium, sodium and phosphorus.