Types Of Garlic – We Love God!

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CATEGORY	CUISINE	TAG	YIELD
	Spanish	Ceideburg 2, Information	1	Servings

INGREDIENTS

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INSTRUCTIONS

I buy garlic but never have paid much attention to the subtleties of
it. Here's some interesting info on types and uses.  HARDNECK GARLICS:
These have a central flower stalk that hardens to a  stem in the center
of the garlic head. Tricky to grow and generally  much less productive
than "softneck" garlics, they are always more  expensive.  Examples
include:  ROCAMBOLE:  This is the most commonly planted specialty
variety. The  head is cone-shaped, with bright purple skin. The
uniformly sized,  wedge-shaped cloves are clustered radially around the
central stalk.  The cloves easily pop out of their papery skins.  It
has a strong  flavor but is rarely bitter.  SPANISH ROJA:  Similar to
the Rocambole, but with a rounded head and  skin coloration that ranges
from red to mahogany.  Grown most  commonly in the Northwest.  ITALIAN
RED:  A generic name given to red-skinned, hardnecked garlics  of
several different varieties.  SOFTNECK GARLICS: These do not have a
central flower stalk. These are  always used for braiding. These
include:  MEXICAN PINK:  A common variety grown in Mexico, it is
characterized  by cloves that splinter outwards from the main head,
somewhat like  leaves on an artichoke.  The flavor is often quite hot.
EARLY and LATE CALIFORNIA WHITE:  This is the main garlic variety
grown commercially in California.  It is very productive and is well
adapted to growing in hot weather.  It has tight skins over both the
cloves and the whole head, which help make this garlic one of the  best
keepers.  ELEPHANT GARLIC:  A cross between garlic and onion.  The
flavor is  mild and the texture is similar to an onion.  OTHER USEFUL
TERMINOLOGY:  GREEN GARLIC.  Garlic harvested before the bulb has
matured and before  skins have formed around the cloves.  It can be
used like baby leeks.  The flavor is mild but distinctly garlicky.
FRESH GARLIC:  Juicy, mature garlic sold before the skins have set or
dried.  This is perishable and susceptible to mold.  CURED GARLIC:
Most garlic is cured for about a month to allow the  skins to dry or
set.  Sibella Kraus writing in the San Francisco Chronicle, 7/14/93.
Posted by Stephen Ceideberg; October 5 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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