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In the UK garlic is in season between late Summer and Autumn. Garlic is native to Asia. It is a member of the onion family and comes in 3 varieties: white, pink and red. It has been used in Europe for centuries and is probably most famously used in French and Italian cooking.It can either be used to subtly add flavour to meals or it can become the main flavouring. It’s good to remember: A garlic bulb is the entire plant; A garlic clove is one segment of the bulb. Confusing the two can dramatically alter the taste of your meal!


"Garlic is a true ""super-food"", being famous for its health properties long before ""super-foods"" became trendy. It is famous for boosting the immune system and (allegedly) keeping colds at bay. It's also an antisceptic and helps to detoxify heavy metals from the body."


"Early season or ""fresh"" garlic has a purple shading to the outer leaves. This garlic hasn't yet been dried, so doesn't keep for very long. It's best stored in the fridge and used within a week or so. Late season garlic has the characteristic white outer leaves and has already been dried. It should keep in a cool, dark place for a number weeks."


Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.

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