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Fresh garlic

No introduction needed in the kitchen

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Garlic is an exotic vegetable, although it is also widely grown in Western Europe. It's true origin is really on the other side of the world, in China. Garlic has been used in China, and in other regions of the world, for centuries. There is even a myth that the slaves who built the famous pyramids in Egypt were fed garlic on a daily basis to ward off illness and increase strength and endurance.

Garlic is now an indispensable ingredient in kitchens all over the world to enhance flavour. There is virtually no end to the possibilities of garlic! If you prefer a lightly milder, less prominent taste, fresh EAT ME garlic is the answer.


You can make a marvellous soup using garlic. It can also be added to the most diverse dishes. Make a delicious aioli or jazz up your salad.


Fresh EAT ME garlic can be eaten whole. The flavour is more intense when you finely slice the garlic. You can bake, stir-fry, cook and barbecue fresh garlic. And what about that powerful smell on your hands? Rub some olive oil onto your hands before preparing garlic or rub your wet hands against a stainless steel sink.

How to use fresh garlic in the kitchen?

  • Baking
  • Grill
  • BBQ
  • In salads
  • Stir-fry

Storage advice

Fresh garlic stores very well in the fridge.

Nutritional values per 100 grams

158 kcal
31 g carbohydrates
0,5 g fats
0,1 g saturated fats
2,1 g fiber

Fresh garlic is rich in vitamin C, good for your concentration. It is also a source of potassium, which is good for the nervous system. And it is rich in copper, the mineral that contributes to good immunity.

Where does garlic come from?

Garlic growers can be found in countries such as South Africa, Egypt and Italy, but also in the Netherlands. The vegetable stores its energy in a bulb in winter, so it can grow faster once spring arrives.