For the specialized farmers, the harvest season in the wild garlic area is just around the corner. The first lots have already been harvested and are of a satisfactory quality, producers say. Although the product has been used mainly as an additive in Austrian pastry shops and other restaurants, the overall enthusiasm is growing.
The unique herb is often referred to as "winter garlic" because of the intense flavor; it grows mainly in the forests and stream beds along the Danube. Usually the season starts in early February and runs until the beginning of May. "The enthusiasm for wild garlic has been growing for several years," says Heinrich Penz - producer and marketer in Melk - Lower Austria. Although the largest quantities are currently still traded mainly within the Austrian state borders, Mr. Penz has also received some German requests in the last year.
Wild garlic plants on the banks of the Danube
Seasonal & ecological
According to the experienced producer, wild garlic is not only a regional product but also largely organic and sustainable. Since its cultivation methods hardly require any pesticides or fertilizer, it is mainly organic goods that are on the market. However, the product has not yet been certified in this way. In addition, they are also purely seasonal goods, emphasizes Penz. "Wild garlic is only available a few months a year and has its peak season in March, which is somewhat comparable to asparagus."
Depending on the customer's wishes, the harvested goods are packed in cups of 50 to 200 grams and packed in boxes of approximately 1 kg, to be shipped to customers from their own packaging plant on site. While the product is available in the regional food retail trade as a raw material, gastronomic outlets prefers frozen wild garlic. However, there are no cut goods. "That way, the wild garlic would lose a lot of its flavour."
For more information:
Fresh fruit GmbH
Owner: Heinrich Penz
Hauptplatz 10
3390 Melk, Österreich
Tel: +43 2752 52229
grosshandel@penz.at
www.penz.at/