Each autumn we plant an acre of Russian Red garlic. Of the many varieties of alliums available, we love this cultivar with its distinctively purple wrapper leaves, smooth, warming flavour, and sweet aftertaste. This beautiful, early, hard-neck variety is a family favourite.
As Spring approaches, curly garlic scapes (the “flower-stalks”) begin to develop, about a month after the first leaves appear. We love this versatile part of the garlic and use it in a multitude of preparations. For the most tender scapes, harvest them after they have completed one curl. Snap them off the stalk and use them raw in place of a green onion or chives, or grill them tossed with a little olive oil, lemon zest and finishing salt, a batch of garlic scape pesto is always welcome at the dinner table.
Each summer, once the garlic has been harvested, one more change awaits this allium as we transform it into Black Garlic.
BLACK GARLIC
It’s (in our case) Red Russian garlic which has been “cooked” for approximately 35 days in a specially designed machine that controls heat and humidity. A breakdown of enzymes and the Maillard Reaction, (the chemical reaction between amino acids and reducing sugars that gives browned foods their flavour), are responsible for the caramelization of the sugars in the garlic, the dark colour and deep, complex flavour profile.
Although the process is consistently referred to as fermentation, Black Garlic is not a fermented product as the transformation from firm, pearly white clove to soft, chocolate brown gem, does not involve any microbial processes.
Black Garlic is sweet and savory, a perfect combination of rich, molasses flavour combined with warm caramel undertones and significant umami. It’s delicious. No additives, no preservatives, just pure garlic.