Black garlic - the sweeter, softer side of fresh garlic

摘要

black garlic, you minx, you are difficult to pin down. Are you fermented? Are you a superfood? Are you an ancient Asian delicacy, or a modern creation? There's no shortage of stories out there on all sorts of details, making it tricky to sift out the truth. Even Al Picketts, farmer and owner of Eureka Garlic in PEI - and one of Canada's garlic gurus - finds it hard to say how long black garlic has been around. "Depending on what you read, it could be 30 years to 300 years to 3,000 years," he says.