Origin
Grown in the Netherlands, where garlic is carefully cultivated in fertile soils and harvested at the peak of the new season. Fresh wet garlic is harvested earlier than fully matured garlic, while the bulbs are still naturally moist and full of fresh flavour.
Why We Stock It
Our Dutch New Season Fresh Wet Garlic Bulbs are selected for their firm bulbs, delicate skin, and fresh, vibrant flavour. Unlike dried garlic, wet garlic has a softer texture and a milder, sweeter taste, with a subtle freshness that makes it a particularly special seasonal ingredient.
Best Used For
Perfect for roasting, grilling, sautéing, sauces, dressings, soups, and marinades. The entire bulb can be used, including the tender green shoots where suitable. Its mild flavour works beautifully with vegetables, fish, meat, pasta, and salads, and it can also be enjoyed simply roasted whole.
Storage
Fresh wet garlic contains more moisture than dried garlic, so it should be stored in a cool, dry, well-ventilated place and used relatively quickly. Refrigeration can help extend its freshness, although avoid storing it in sealed plastic where moisture can build up.
Care
Trim away the roots and any damaged outer layers as required, then wash before use. The cloves can be peeled and prepared in the same way as regular garlic, although the fresh, tender texture means they may require less cooking. Use the green shoots too for an extra burst of fresh garlic flavour.
