White Spring Garlic is harvested at the end of May and beginning of June. Its main feature is its large size and productivity.
COLOUR: Bright white head and white-golden clove.
CLOVE SHAPE: Rounded and thick.
AROMA AND TASTE: Soft, moderate, slightly spicy and medium intensity.
Spring Violeta Garlic is harvested in early June. It is identified by its large shize, productivity and its characteristic white skin with violet stripes.
COLOUR: White head with violet stripes and brown-violet cloves.
CLOVE SHAPE: Roundead and thick.
AROMA AND TASTE: Mild, moderate, slightly spicy and medium intensity.
Morado Garlic is harvested from the end of June to the beginning of July. It is identified by its medium sixe, tounded shape and its characteristic cloves with deep purple skin.
COLOUR: White head and deep purple clove.
CLOVE SHAPE: Elongated and medium thickness.
AROMA AND FLAVOR: Strong, spicy and high intensity.
Black Garlic is obtained from garlic that has undergone a fermentation process, It is characterized by its black cloves and unctuous texture.
Much appreciated in the kitchen for its smooth and sweet flavor, with balsamic nuances.
In Santa Mónica we have our own conservation chambers, equipped with the latest technology.
In addition, we have our own logistics service to meet the demand of our customers.