Below is a list of all known varieties for Garlic. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Asiatic Garlic | A pungent bulb composed of individual cloves, used as a powerful seasoning and for its medicinal properties. |
| Black Garlic | Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic in a warm, moist, controlled environment over the course of several weeks – a Maillard reaction process that produces black cloves having a savory flavor different from unfermented garlic. Black garlic is used in diverse culinary applications, such as sauces, salads, meats, chocolate, ice cream, and beer. |
| Creole Garlic | A group of hardneck garlic known for its beautiful magenta cloves and rich, strong flavor. |
| Hardneck Porcelain Garlic | A high-sulfur variety of hardneck garlic with very large, easy-to-peel cloves and an intense flavor; excellent for long storage. |
| Hardneck Rocambole Garlic | A hardneck variety known for its loose clove wrappers, complex, nutty flavor, and a curling flower stalk (scape). |
| Italian Garlic | A general term for softneck artichoke-type garlics, often with a mild flavor. |
| Porcelain Garlic | A type of hardneck garlic with large, easy-to-peel cloves and a strong, pungent flavor. |
| Rocambole Garlic | A hardneck garlic known for its complex, rich, true garlic flavor and beautiful purple-streaked cloves. |
| Silverskin Garlic | A softneck garlic type known for its long storage life and tight, silvery-white wrappers, often used in braiding. |