Swiss organic garlic is in season now. Straight after harvest, it is first available as fresh garlic. It still has more moisture and a more delicate skin, and it keeps for only a limited time. To be stored for longer, garlic has to be carefully dried after harvest. It loses moisture, the outer skins dry out and the bulbs become suitable for storage. From August onwards, Swiss garlic therefore increasingly comes out of storage.
A lot happens before a bulb is ready to sell. Garlic is harvested, dried, prepared, checked, stored and made ready for our customers. Every step matters so that the quality lasts into winter.
Harvest
Harvest begins when the bulbs are well formed and the foliage slowly starts to dry. Getting the timing right is crucial. Only then do size, skin quality and storability all come together. It takes a delicate touch, because damaged bulbs don’t store as well.
Drying
After harvest comes drying. In this phase, the bulbs lose excess moisture. The outer skins dry out and protect the cloves.
For this to work, it takes time, good air circulation and regular checks. Drying largely determines how well the garlic can be stored later.
Preparation
After drying, the garlic is cleaned and sorted. Excess soil, roots and stalks are removed. The bulbs are then checked by hand and prepared for sale.
Storage
From August onwards, Swiss garlic increasingly comes from storage. To keep it available until December, temperature, humidity and ventilation have to be right.
Sales
After preparation and storage, the garlic is sorted, packed and delivered according to each customer’s wishes.
This is how Swiss organic garlic makes its way, step by step, from the field through drying and storage to your home.
Crunchy, healthy, organic…ally.
