“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good!”
— Alice May Brock
An easy rule of thumb to remember regarding the potency of the flavor of garlic is: The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor. We grow varieties with nice range of flavors for anyone’s palette, whether cooked or roasted. Below are some attributes for each of the variety we grow as well as a few suggestions for cooking.
Georgian Crystal has a clean taste, not lingering, with a medium bite. It is mellow enough to be used raw in dips and a perfect complement to stir fries. Georgian Crystal and shrimp a great combination, also a must try in a crab dip!
Romanian Red has hot spicy complex bite and it retains this heat when cooked. The flavor is well-balanced, not just a hot bite, and this garlic is a favorite of garlic lovers.
German Red has a complex strong and richly aromatic flavor. When cooked, it adds a nice velvety garlic tone to stews and to game: the garlic flavor is definitely present, but not overwhelming.
Siberian has a hot bite when eaten raw soon after it is chopped, but it is our most mild garlic when cooked. It is easy to peel and a good choice for baked garlic.
Chesnok Red is a gourmet delight. Loved for its rich flavor as general cooking garlic and renowned as a baking one. When it’s roasted, this hardneck turns super sweet and buttery.