Skip to main content
Skip to main content

Hot on HuffPost Food:

See More Stories
Tell us what you think for a chance at $1000!

Black Garlic is Garlic, But Better

Black garlic

Last night, I had the luck of experiencing a six course tasting meal at Monarch (a top St. Louis restaurant). Everything was mouth-watering, but the item that got me the most excited was the black garlic. It was sugary sweet and garlicky at the same time with a balsamic-like flavor.

Our table went back and forth debating what made it black. Was it soaked in balsamic? Did it just grow that way? As stated on none other than, "There's only one ingredient-garlic. It's aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture, and sweeter taste. Amazing what a month can do."

I'll be seeking out black garlic in the future and I suggest that you do the same.

Filed Under: Ingredients
Tags: black garlic, BlackGarlic, garlic, vegetables

Sponsored Links

Reader comments (Page 1 of 1)


11-20-2008 @5:04PM Mitch said... learn something new every day. I have never seen or heard of this black garlic. I will be looking for it, though.

Lig Grebsnip

11-26-2008 @7:33AM Lig Grebsnip said... "I like my garlic how I like my coffee and men: black."


2-06-2009 @12:46AM MondoFood said... you can buy Black Garlic at

3 Comments / 1 Pages

Most Popular Stories

  • FDA Still Struggling to Define

    FDA Still Struggling to Define "Gluten-Free"Read More

  • This Omelet Recipe Is Written On the Egg Itself

    This Omelet Recipe Is Written On the Egg ItselfRead More

  • Why Jewish Food Disappoints

    Why Jewish Food DisappointsRead More

Latest Flickr Feed

Sponsored Links