With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!
What do you need to know about garlic?
Garlic (Allium sativum) is one of our best known and most loved vegetables, used in kitchens across Europe and around the world. Originating from the Asian continent, mainly Central Asia, garlic was cultivated in ancient Egypt as a valuable spice and medicine. Throughout history, garlic has been used by many cultures as a magical spice to ward off evil and prevent disease.
Garlic is rich in antioxidants and antibiotic compounds such as allicin. Significant health benefits include immune system boosting, cardiovascular disease prevention and anti-inflammatory effects. In Europe, prominent garlic producing countries include Spain, France, Italy and Hungary.
Specificities of its production
The garlic season is usually in the summer months, as it is planted in spring and harvested around July-August. Garlic is mainly grown outdoors, although there is also some greenhouse production on a small scale. In Europe, Spain is the largest producer of garlic, with an annual production of around 200 000 tonnes, but France and Italy also have significant production.
In Hungary, garlic cultivation has a long tradition, especially in the Southern Great Plain region around Makó. The garlic of Makó is world-famous and is protected by the European Union as a protected designation of origin. Hungarian garlic is typically available in shops from late summer to early autumn, while during the rest of the year it is most often imported from Spain, China or Egypt.
How to choose good quality garlic?
When choosing good quality garlic, the following points should be considered:
- The skin should be dry, intact, undamaged and free of mould or stains.
- The cloves should be firm to the touch.
- The aroma should be characteristically aromatic and pleasantly intense.
- Avoid specimens that are soft, shrivelled or have green sprouts, as these are old or have not been stored properly.
How do we use garlic in the kitchen?
Garlic is extremely versatile in gastronomy. Freshly chopped or pressed, it can be used to flavour sauces, soups, meat, fish and vegetable dishes. It is also popular grilled, baked in the oven or even steamed, when its milder, sweeter flavour predominates. It is also a good choice raw, in salads or dips, but its strong flavour makes it a good choice for serving with caution.
How do we store it correctly?
Garlic should be stored in a dry, cool, airy place out of direct sunlight. The ideal storage temperature is between 10-15°C. Avoid storing in the fridge, where it can absorb moisture and spoil more quickly. If stored properly, it will keep fresh for months.
Interesting facts about garlic
- Garlic is also known as a natural antibiotic; it has been used since ancient times to treat wounds and prevent infections.
- Allicin, the compound responsible for garlic’s distinctive smell, is released when it is crushed or sliced.
- According to some folk beliefs, garlic can ward off vampires and evil spirits.
- A tea or tincture of garlic is a common home remedy for colds, coughs and respiratory complaints.
Tips for using garlic
- Garlic butter is a quick and easy seasoning for meats and toast.
- Cream of roasted garlic soup has a delicate, mild flavour, less intense.
- Garlic oil is an easy way to flavour salads, pizzas and pasta.
- Make garlic honey to boost the immune system, which is particularly effective in winter.