I received a very unusual Christmas gift from a friend in our little town.
Black Garlic!
I had no idea it existed. It’s a type of garlic used in Asian and high end cuisine. It’s made by cooking the bulbs of garlic at 140°F for a month to six weeks. It essentially gets a low and slow roast that converts sugar and turns the cloves black. The taste is sweet and syrupy with hints of balsamic and can be eaten by itself or added to food.
It’s cost is 15 to 20 USD per pound. Holy cow!
The note in the box with the black garlic.
