We have created this special e-news page to keep you up-dated on our garlic crop of 2005.
Click here for the most current Garlic e-News
More links at the bottom of this page
- Heat 3
- Flavor: intense
- Cloves: M - S
- Great for sauces
- Heat 4
- Flavor: tart
- Cloves: M - L
- Great raw in salads
- Heat 5
- Flavor: smooth
- Cloves: XL
- Great roasted
- Heat 6
- Flavor: sharp
- Cloves: M - S
- Great for sauces
- Heat 8
- Flavor: smooth
- Cloves: M - L
- Great roasted
- Heat 9
- Flavor: strong
- Cloves: M - L
- Great roasted
There are hundreds of varieties, hard- and softneck, but chefs prefer hardneck varieties for the higher flavor.
When customers ask me: what is the difference between these varieties? I like to answer with an other question: how do you cook with garlic?
As it is more interesting to make an intelligent choice based on the use of this spice!
Still one can put friends and family through the experience of eating several bulbs of raw garlic to rate the heat [I owe big time to my wife + brother and sister-in-law].
The flavor is something else. As we have experienced that Italian Purple is a mild heat variety that explodes of flavor cooked. While the Romanian, for instance, has more heat raw, but caramelize to a smooth paste [350 degrees oven, 40 min. ]
The third factor is the size of the cloves. If you frequently use a garlic press, very large cloves are not the best choice. I prefer very large cloves cut in halves in my sauces. The garlic juices will leak into the sauce and the cooked piece of garlic is delicious to eat.
These links take you to pages I have designed in the past with garlic growing tips and pictures of the garlic in different growing stages:
| Garlic page of 2004 |