We started producing garlic in the early 1970s. We trialled a number of garlic types but found that the best results came from garlic originating in the Massif Central in France. This Auvergne garlic became the basis of what is now Solent Wight, a selection that consistently produces garlic that has real strength and bouquet and keeps well in a modern centrally heated house until at least February and often up till June the following year.

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