A Wonderful Guide of Basic Varieties of Garlic

Hello, Everyone, Today I am Sharing here a wonderful guide to garlic basic varieties and type.

While most recipes don’t say specifically what kind of garlic to use, once you know the basic varieties, you can start to play around and experiment with the flavors and nuances Main type of garlic. Read on to explore the wonderful world of garlic.

garlic-varieties

There are two main types of garlic; softneck (also referred to as silverskin, standard, artichoke, or Italian) and hardneck. Softneck garlic is the kind usually available in the supermarket. It grows in most areas, rarely produces a flower stock, stores well, and has good flavor, but the cloves are difficult to peel. There is a wide variety of attractive hardneck garlic, but they tend to be more finicky about where they will grow. They also tend to produce a flower stock, do not store well, may or may not have good flavor, but they do peel easily!Hardneck and softneck are the broadest terms used for all varieties of garlic, and there are several hundred sub-species within those varieties.


You may see garlic referred to as ‘Hardneck’ or ‘Softneck’ – this only relates to the way the garlic grows.there are following two main type of garlic

how-many-types-of-garlic

A.) Hardneck        B.) Softneck

Hardneck :- Hardneck garlic (Allium sativum ophioscorodon) tend to have more flavor than their soft-necked cousins. They’re characterised by laborious woody central stalks and a long shape (shape) that loops and curls, usually double. They tend to possess four to 12 cloves in each bulb.

Hardneck garlic can verge on being spicy or hot. Others say they’re more pungent, more complicated, and altogether more “garlicky.” Porcelain, Rocambole, and Purple Stripe varieties are all half of the hard neck family.Hardneck garlic tends to grow best in areas with freezing winters since they require a longer time of vernalization (i.e., they need a protracted, cold winter to be dormant so they will flower in the spring).

hardneck-garlic

If you’re at a farmer’s market and spot bulbs of garlic that have a rosy/violet solid to the flesh of the cloves and agent skins, you’re in all probability wanting at hard neck garlic. Buy them right away. You want them in your life and your tummy.

This type of garlic produces a flower stem (referred to as a ‘scape’), which will be removed and employed in salads and stir fries. Hardneck varieties are ideal if you fancy growing garlic scapes however still need a crop of garlic bulbs too. The bulbs produced by hardneck varieties do not store as well as softneck varieties however they typically have distinctive qualities. See below for our pick of the best hardneck varieties:

“Lautrec Wight’ produces lovely bulbs with deep pink cloves.”

“Elephant Garlic’ can be planted in both spring and autumn and produces giant bulbs.”

“Chesnok Red’ has a creamy texture and is ideal for roasting.”

“Early Purple Wight’ is one of the earliest autumn-planting varieties and is ready to harvest in May”

Softneck :- Softneck garlic (Allium sativum) is believed to have evolved from hardneck garlic and comprises most of the garlic you see in the main supermarkets. Because it lacks the flowering scape of hardneck garlic, it produces many a lot of cloves—sometimes as few as eight, and sometimes obtaining as high as thirty or a lot of.

If you want to eat or use garlic raw or gently broiled, you’ll be in all probability head for a softneck selection. If you’re creating a straightforward sauce wherever garlic could be a featured flavor, opt for softneck garlic. It has a more grass-covered, plant-like taste and does not have the bite of its hardneck siblings.

softneck-garlic

This type of garlic doesn’t turn out a flower stem and can store for much longer than the hardneck varieties. See below for our pick of the best softneck varieties:

“Wight Cristo’ produces good uniform crops.”

“Albigensian Wight’ has excellent keeping qualities.”

“Cledor’ is high yielding and produces 10-16 cloves per bulb.”

“Germidour’ is very reliable with a slightly milder flavour.”
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