|
Wed, Jun 7, 06 at 1:38
| I remember reading once that a certain type of garlic was better suited for roasting than others. While I'm sure all types will turn out great I wonder if anyone knew what the best garlic was for roasting. |
Follow-Up Postings:
|
| Far as I'm concerned it's Shvelisi. Everything about it---from the size and number of the cloves to the flavor---conspires to make it the ideal roasting head. |
|
| I have read several places that chesnok red is a great baking garlic, haven't tried it myself yet but I hope to very soon, maybe next year. Drew |
|
| Gourmet Garlic Gardens suggests Red Toch as a great roaster, too. HTH, Dannic |
|
| Drew: Chesnook Red and Shvelisi are the same garlic, one of several that are marketed under two or more names. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Allium Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.