White Garlic Harvesting from Garlic Farm

Wild Garlic butter. Keeps for up 6 months in a freezer. 80g wild garlic leaves 30g flat parsley 4-6 garlic cloves (depending on how strong you like it) 50ml olive oil Pinch of salt 200g softened butter 1 tbsp chilli flakes Zest of a lemon 1. blend the wild garlic, parsley, garlic, salt and olive oil 2. Mix through the butter with chilli flakes and lemon zest and then chill to set. 3. Brush onto crusty baguette and bake at 220c for 15-20 mins or until it’s golden brown #wildgarlic | Its Chef Thom

What’s your favourite way to hang and store garlic? Some things to keep in mind: 🧄 Always store it out of direct sunlight so it keeps longer. 🧄Make a note of the biggest, best garlic and keep that for planting next season. Don’t eat it! 🧄 Even though the internet makes it look easy and the best option, don’t waste your time trying to plait garlic that’s 100% dry as it’ll keep snapping. Yes, I speak from personal experience🙃. | Good Life Permaculture