Our fresh garlic grows in fields in Winsen/Luhe, south of Hamburg (Lower Saxony). We only cultivate it outdoors. Fresh garlic loves well-drained soil that's rich in humus. The temperate climate in northern Germany provides the ideal growing conditions for fresh garlic.

We plant our fresh garlic in the autumn. Shortly afterwards, very small green shoots start to appear. Over the winter, the hardy garlic cloves remain in the soil and start sprouting properly in spring. Then a long green stem will start growing out of the soil. In summer, the fresh garlic is ripe for harvest.

A special garlic harvesting machine is required for this purpose. The machine pulls the garlic out of the soil on the long green stalks, shortens the stalks to 10–15 cm and removes the soil from the tuber.

Fresh garlic is also used to improve and season dishes. However, it should be noted that it is used differently from conventional dried garlic, more like leeks or spring onions. Remove the outermost layer of skin and then chop it either into fine rings or into small cubes. You can use both the stem and the entire bulb. When cooking garlic in the pan, be careful not to fry it for too long or over too high heat, otherwise it will quickly become bitter and burn.

There are many ways to use fresh garlic. It can be used raw in a salad or as a spread. Fresh garlic is also excellent as a flavouring ingredient in sauces or as a dip ingredient, for example in tzatziki. When cooked, it enhances vegetables, meat, fish and sauces. It can even be used to make garlic soup or to make an aromatic garlic oil.

As a sign of freshness, its stems should be intensely green and beautifully firm, with no dry or brown spots on the edges. Fresh garlic is best stored in a cool, dry place away from light, preferably in the vegetable compartment of the fridge. Stored correctly, it will last for about two weeks.