Wild Garlic (1 Lb)

Iron & Acre Verified independent store

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The garlic that actually smells like something. Wild garlic — foraged or small-farm grown, with the kind of sharp, pungent bite that grocery store bulbs have been bred out of. Thic ker skin, denser cloves, and a flavor that holds up through a long braise or hits hard raw. Once you cook with it, the mild stuff feels like a compromise. Best for: roasting whole, making compound butter, pasta, soups, braises, aioli Cooks like: use in place of standard garlic — same techniques, more flavor; roast at 400°F until golden and softHandling: store in a cool, dry place away from direct light; keeps for 2 to 3 weeks at room temperature or up to 2 months in the fridge Grown close. Harvested right. No shortcuts. Show more