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In raw form this hardneck is bold and spicy with a short lasting spice, but a long lasting garlic flavor. The intensity is light and crisp. 

 

Roasted: This garlic is rich, and sweet at first taste. It reminds us of an onion when roasted.


Suggested use: Sautéing, casseroles, stews, chilis, anything you wish to have a bold flavor.

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Subspecies: Porcelain

In raw form it has medium heat and has a strong garlic potency with a sharp bite.

 

When roasted it has a delayed heat, but a flavorful and lasting garlic flavor.


Suggested use:  Anything and everything

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Subspecies: Porcelain

​Raw: WHEW! This one definitely earns its name! An intense fiery, tangy and spicy favor that is short lasting; the heat is similar to a Serrano Pepper.

 

Roasted: Tangy, smooth flavor, similar to a radish

 

Suggested Uses: Mexican cuisine and dips - has a spicy freshness

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Subspecies: Porcelain

When in raw form, this garlic is spicy and has a horseradish flavor.  It is medium intensity and potent. 

 

When roasted it cooks to a mellow (not overly spicy) garlic flavor. Cooks to a strong and rich flavor.


Suggested use: Homemade salsa, and venison

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Subspecies: Rocambole

When raw, this hardneck has a “climbing and sharp” bite. 

 

When roasted it has a slightly smoky flavor and is a medium intensity. It’s a great all-purpose garlic.

 

Suggested use:  Smoked or grilled food,
hummus

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Subspecies: Porcelain

While raw it is very flavorful, robust with a mildly spicy zing. It has a great garlic “heat”.  

 

When roasted it is sweet, mild,
and has a rich flavor.


Suggested use: Pickling and Italian Cuisine, powder is good for venison.

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Subspecies: Purple Stripe

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Raw: Delayed pungent spicy flavor that is long lasting on the pallet

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Roasted: Strong,
smooth, long lasting garlic flavor with medium heat.


Suggested Uses: Indian Cuisine, pair with Persian Star in Italian dishes for that zesty kick

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Subspecies: Porcelain

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