The strongest competition for the garlic throne, some consider Hardback to be a more refined, superior variety. Identifiable by its long stalk, Hardneck garlic has a stronger, typically spicier flavor, making it ideal for dishes that are garlic forward. If you plan on making a garlic infused sauce, look to Hardneck garlic.
Also referred to as “Elephant garlic,” this variety is identifiable for its massive size and easy to peel cloves. Similar to Softneck garlic, elephant garlic is mild in taste and is particularly tasty when roasted. A great choice for chefs who need to prepare large amounts of garlic, Buffalo garlic is consistently a great substitute for Softneck.
One of the more rare varieties, Creoles need warmer climates to grow properly. Easily identifiable by their bulbous bodies and pink skin, Creoles have a level of heat that sets them apart. Perfectly suited Southern and Creole cuisine, they have a strong flavor but a fantastically sweet finish. This variety stores extremely well, so be sure to stock up whenever you can get your hands on it.
Prominent in Japanese and Korean cuisines, Black garlic is unique for its bittersweet, umami flavor. Its flavor profile is completely unlike any other varieties, making it a great choice for adventurous, experimental dishes. Black garlic is typically more expensive than other varieties due to its longer production time, so be sure to use it sparingly.
A popular variety of Softneck garlic, Silverskins are known for their soft skin and pliable necks. Very mellow in flavor without sacrificing that “garlic” taste, this variety stores for a long time, often lasting up to a year when dried. Silverskin is a great choice for dishes that require a complimentary garlic flavor. Try roasting for a great pizza topping!