FAQ
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We will be pleased to answer to the best of our knowledge.
Garlic
Why won’t supermarket garlic keep well?
Where does the “Music” variety of garlic you grow come from?
Can I plant Music garlic in the spring?
Why is your organic garlic more expensive than imported garlic?
How do you account for the price difference between conventional and organic products?
How can we be sure that a product truly is organic?
Garlic flowers
What difference in taste is there between garlic and garlic flowers?
Can I eat garlic flowers if I am allergic to garlic or have garlic intolerance?
Why don’t you use olive oil in your products?
How come eating garlic flowers does not give garlic breath?
Do garlic flowers have the same medicinal properties as garlic cloves?
Why are garlic flowers easier to digest than garlic cloves?
How much garlic flowers should I use to replace one clove of garlic in a recipe?
How long will a jar of garlic flowers keep in the fridge once it is opened?
Why is the product yellower at the bottom of the jar?
Lactic fermentation
What is lactic fermentation?
Can I use yogurt bacterial culture to ferment garlic flowers?
I would like to process the garlic flowers from my garden. How should I proceed?
Is it possible to let garlic flowers ferment naturally, without the addition of any bacterial culture?
What bacterial culture do you use and where can I get some?
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