EST. 1998
Consciously Cultivated Gourmet Heritage Garlics
B
BALLANTRAE GARLIC FARM
Porcelain garlics may be the most beautiful garlics of all and sometimes seem too beautiful to eat. Known as very richly flavoured garlic with an earthy muskiness and generally hot strong taste. There are no small cloves as most cloves are large and fat (four to six per bulb); this makes them a great favourite with chefs.
BALLANTRAE PORCELAINS:
GEORGIAN CRYSTAL - RUSSIA GEORGIAN FIRE - RUSSIA MUSIC - ITALY MUSICAL - ITALY ROMANIAN RED - ROMANIA LENINGRAD - BELARUS WANDA - POLAND NORTHERN QUEBEC - CANADA MAJESTIC - CANADA
Marbled & Purple Stripe garlics make the sweetest baking garlics of all. Vividly striped with purplish vertical stripes decorating the bulb wrappers, hence their name. They tend to be rather rich in flavour and not overly hot.
BALLANTRAE MARBLED, GLAZED & PURPLE STRIPES:
KOSTYNS RED RUSSIAN - RUSSIA WENGERS RUSSIAN - RUSSIA CHESNOK RED - GEORGIA KHBAR - RUSSIA PERSIAN STAR - SAMARKAND RED REZEN - RUSSIA SIBERIAN - SIBERIA
Creole garlics are downright gorgeous to look at and are one of the easiest eating raw garlics owing to a taste that is full but pleasantly warm rather than hot. They retain their flavour well when cooked. They have eight to twelve cloves per bulb arranged in a circular configuration.
BALLANTRAE CREOLES:
ROSE DE LAUTREC - FRANCE
Artichoke (Softneck) garlics are generally very large, store well and have a wide range of flavours. The soft white wrappers kissed with a purple blush loosen in storage making this variety easier to peel.
BALLANTRAE ARTICHOKES:
VIOLET - FRANCE MELINDA - PORTUGAL
Rocambole garlics flavour must be experienced to be believed - their depth is remarkable. They have a deep earthy muskiness about them that few other garlics have and most are fiery when eaten raw though there are a few mild ones. Many people consider them their favourite garlics because of their very rich taste.
BABA FRANCHUK - RUSSIA GERMAN RED - GERMANY HUNGARIAN - HUNGARY