Much has been made of late about black Garlic . Naturally this has caught my attention. At first I was a little skeptical but Kent Knock of Afternoon Zephyr Farm in SW Oregon processes some black garlic and sent me a sampler of some different cultivars of garlic that had been "blackened" and their taste won me over a a delicious snack that would keep a year or two or more without refrigeration. At first I doubted there would be any health benefits to it but research is now showing black garlic contains twice the antioxidants than raw garlic and also contains some S Allyl Cysteine (SAC) that has general circulatory system benefits, according to much research. SAC has been a well-known property of fermented garlic for a long time and at least one well-known brand of garlic supplements, Kyolic Aged Garlic Extract, has conducted mountains of research on the subject of SAC. We are not here;however, to discuss supposed health properties of black garlic, only its taste and keeping properties.