Alb-Knoblauch
Garlic stalks in a bunch
Garlic stalks in a bunch
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NOT AVAILABLE AGAIN UNTIL JUNE 2026
30 pieces in one bunch!
Garlic flower stalks are thin, bright green stems that grow from the garlic bulb. They are long, curling, and look like a cross between chives and scallions. The stem of the garlic flower stalk often has a bulge at the end; this is actually a bud, and if the flower stalk remained attached to the bulb, the bud would bloom. In the past, garlic flower stalks were simply discarded by farmers so that the garlic plant could channel all its energy into the bulb. But in recent years, the flower stalks have become a culinary treasure in their own right and are sold in bunches at farmers' markets in Canada and the northeastern United States, as well as in Korea, during the brief period between spring and summer when they are in season.
They're slightly milder than garlic cloves, making them the perfect base for pestos, as a side dish for quiches, or even on their own, sautéed with a little salt. Steamed or fried, they lose their pungency and are more reminiscent of a mixture of peas, beans, and green asparagus. They're excellent for sweet and sour pickling. Wrapped in a damp cloth in the refrigerator, the garlic stalks will stay fresh for weeks. Since garlic stalks are only available for a few weeks, you can buy more than you need and freeze them in small pieces.
approx. over 300 g
You can use the garlic stems:
-Cut into pieces and fry in butter or oil for about 5-6 minutes and serve like green beans or add to salads and stir-fries.
-Roast or grill and serve like asparagus with an aioli dip or simply a little balsamic vinegar and olive oil. You can eat the whole stalk and the flower head.
-make a garlic pesto and use the raw stems instead of basil.
-Cut into small pieces and add to risotto dishes.
-chop, blanch and stir into mashed potatoes.
-Garlic stem soup.
-Cut into pieces and fry or steam the stems, then add to omelets, quiches and tarts.
*Please note that this item is a fresh product and is only available seasonally and for a short time.
Organic, homegrown.
“Bioland” and the Bioland logo are registered trademarks of Bioland eV, Mainz
Grown by: Biolandhof Mammel GbR, Am Hochberg 27, 89584 Lauterach
EU organic logo, inspection body: DE-ÖKO-006
German agriculture
What is important to us:
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Garlic variety
We were amazed to discover how many different types of garlic have emerged around the world. We would also like to grow a small selection here on the Hochberg. That's why we test new, interesting varieties every year.
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Biological Diversity
...is available in our garlic field. We do not use weed killers, insecticides or artificial fertilizers. We regulate the weeds mechanically...and that's actually hard work. Especially if you have to weed by hand. But as a reward for this we have a wonderful diversity of species!
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Ingredients and quality
We only use organic ingredients, wherever possible from the region. We are also growers of Alb lentils ourselves. We get first-class cleaned lentils from the house next door as an ingredient for our lentil spreads. We purchase rapeseed oil from the Bauschatz organic farm nearby. Most of our products bear the Bioland logo and are strictly inspected annually by ABCert. Hygiene and quality assurance is carried out by the BAV INSTITUT. We are also a member of Slow Food Germany.
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packaging and shipping
We work with an environmental printing company. The labels and leaflets are printed in an environmentally friendly way. The use of organic printing inks and organic varnishes based on renewable raw materials as well as suitable adhesives and additives also contribute to the conservation of resources. When shipping, we take great care to ensure that there is no waste, everything is made of paper.
