Russian Garlic (50g) - Certified Organic

Russian garlic is a big, easy-going garlic. The bulbs are large, the cloves peel without a fight, and the flavour is milder and a little sweeter than the garlic you might be used to.

Up here in the Northern Rivers, a good garlic is the start of half the meals we cook, from a quick pan of greens to a slow Sunday roast.

It's the garlic I reach for when I want flavour without the bite, especially now spring is here and meals are getting lighter.

In the kitchen

• Roasted whole and squeezed onto toast
• Sliced into a pan of greens with olive oil and lemon
• Pounded into a spring pesto with basil or parsley
• Grated raw into dressings and marinades

How to prepare

Separate the cloves and press each one with the flat of a knife to slip the skin off. Trim the hard root end before slicing.

Spring recipe: Spring greens with garlic and lemon

Warm a good splash of olive oil in a pan, add three sliced cloves and let them turn pale gold. Toss in a bunch of torn kale or silverbeet and a handful of peas, cook for a couple of minutes, then finish with lemon juice and salt. Pile onto toast or serve with fish.

How to store

Keep it somewhere cool, dry and dark with plenty of airflow. Not in the fridge.

Sold in 50g portions.