Garlics with longer storage of between 6-9 months and with the strength of flavour and oil quality in the clove to make it suitable for all styles of winter cooking.

There are two types of winter cooking garlics – the slow food ones (Artichokes) that have incredibly strong, sharp and piquant flavours that allow the flavour to persist even during the long 1-3 hours of slow food cooking

And the other types (Glazed, Marbled, Standard, Porcelain & Rocambole) are the strong and sweet garlics, better suited to using in warm winter salads, sauteeing and roasting.

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