Great garlic words by Magdalen!


Recently (well, less recently than I’d like), a farmer friend of ours asked if we wouldn’t mind doing a taste test with seven of their garlic varieties, and also take some pictures.  Since both my husband and I love garlic, we readily agreed.

We were given seven brown paper bags labeled with the names of seven different garlic varieties: Duganski, German Extra Hardy, German Red, Inchelium Red, Kettle River Basin, Music, and Red Russian.


Differences that I can tell between varieties include: size of head and clove, evenness of cloves, color & thickness of skin, hard- or soft-neck, peeling ease, and spiciness.  Some of those differences are visual, others are not.

We decided we would take pictures first, and taste later.  The first pictures we took were of the whole heads of garlic.  Next I would take a clove (sometimes two) out of the head of garlic, and peel the…

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