Shop Products
Houzz Logo Print
tracydr

Best tasting southern garlic?

tracydr
12 years ago

I've had great luck with growing grocery store soft neck garlic here in AZ. Big bulbs two years in a row. Now I'm ready to invest some money in some "gourmet" varieties. I really like a big flavored garlic. It doesn't have to be hot but heat is fine. I really want a lot of flavor. I generally use 4-5 times the garlic called for in a recipe, add it towards the end so that it doesn't cook the flavor away and even use lots of raw garlic on things like tomato basil salads. Storage isn't a huge issue. Since my kitchen is so warm, I'll probably dehydrate and freeze what I can't use in the first 3-5 months, minus seed garlic for the following year.

So, I'd like to try some soft necks and Creoles that of course handle AZ winter warmth. Maybe some turbans? But, they must be full flavored. Bigger cloves would be nice, fussing with a bunch of tiny cloves when I use 6-7 cloves in any given meal is such a hassle.

What are your recommendations?

Comments (5)

Sponsored
Re-Bath
Average rating: 4.9 out of 5 stars12 Reviews
Pittsburgh's Custom Kitchen & Bath Designs for Everyday Living