Varieties of Garlic

Some of the most important verities of garlic are being discussed as under:

1.  Soft Neck Garlic

Soft neck garlic is the type most likely seen in the produce section of grocery stores. Its name comes from the multi layered parchment that covers the entire bulb, continues up the neck of the bulb, and forms a soft, pliable stalk suitable for braiding. Its papery skin, or sheath, is a beautiful creamy white color. Soft neck garlic typically has several layers of cloves surrounding the central portion of the garlic bulb. The outermost layer’s cloves are the stoutest; the cloves of the internal layers become smaller closer to the center of the bulb. From the several types of soft neck garlic, the two are most abundant.

(a) Silver Skin Garlic

This easy to grow variety has a strong flavor and stores well when dried, it will last nearly a year under the right conditions. The Creole group of silver skin garlic has a rose-tinted parchment.

(b)  Artichoke Garlic

Artichoke garlic has a milder flavor and may have fewer and larger cloves than silver skin. It can be stored as long as eight months. Artichoke garlic may occasionally have purple spots or streaks on its skin

 

2.   Hard Neck Garlic

Unlike soft neck garlic, hard neck varieties do not have a flexible stalk. When someone buys this type of garlic, it will typically have an extremely firm stalk protruding an inch or two from the top of the bulb. Hard neck garlic sends up scapes from its central woody stalk when it is growing. A scape is a thin green extension of the stalk that forms a 360-degree curl with a small bulbils, or swelling, several inches from its end. Inside the bulbil are more than 100 tiny cloves that are genetically identical to the parent bulb beneath. Many people call these “flowers,” but they are not really blooms. If left on the plant, the scape will eventually die and fall over, and the tiny cloves will spill onto the ground. Cutting off the scapes keeps the plant’s energy from forming the bulbil and therefore encourages larger bulbs. But don’t throw out the scapes. They can be a delicious ingredient in your cooking.

Mainly there are three types of Hard Neck  Garlic:                                                                           

1. Rocambole

This variety has a rich, full-bodied taste. It peels easily and typically has just one set of cloves around the woody stalk. It keeps for up to six months.

2. Porcelain

Porcelain garlic is similar to rocambole in flavor and typically contains about four large cloves wrapped in a very smooth, white, papery sheath. People often mistake porcelain garlic for elephant garlic because its cloves are so large. Porcelain garlic may be stored well for about eight months.

3. Purple Stripe

This hard neck variety is famous for making the best baked garlic. There are several types of purple stripe, all with distinctive bright purple streaks on their papery sheaths. Purple stripe garlic keeps for about six months.

Another member of the Allium clan, elephant garlic may look like a good buy because it is so large, but its flavor is very bland. Elephant garlic tastes more like a leek; in fact, its garlic flavor is slight and its healing properties are inferior to those of other garlic varieties. Use elephant garlic more like a vegetable than a flavorful herb.