A guide to 18 varieties of garlic grown in Wisconsin
Many types of freshly cured garlic are available at Wisconsin farmers markets and farm stands in late summer and fall. Here's a guide for some of the varieties that can be found grown in Wisconsin at places such as Copper Kettle Farm or EDN Farms, according to the farms' websites.
Romanian Red brings a robust flavor; some say use about two-thirds less than other varieties. Sauteed Romanian Red brings a buttery rich flavor; when roasted, it's creamy sweet with a buttery finish. This is an heirloom garlic with high allicin, a compound that relieves inflammation.
Pehoski Purple is a garlic with a strong Wisconsin connection, as it was developed by Chris Pehoski in the Stevens Point area and distributed by the local Polish community. It's intense when raw but becomes milder with a hint of earthiness when cooked.
Island Star has robust flavor with a hint of sweetness. This garlic is often sold in braids.
Kettle River is rich and intense with earthy notes and medium heat.
Spanish Roja is a popular choice with classic garlic flavor. It's also known as Greek Blue. Shelf life is not as long as that of other garlics, but the flavor is off-the-charts good. It starts with heat but fades to a pleasant aftertaste.
Chesnok Red is a versatile, wellrounded garlic with a big aroma when sauteed. It has a bold, earthy start when roasted.
Estonian Red is on the mild side. This large garlic, with five to six large cloves in a head, is often used in salads, spreads or with fish. Its flavor is mild when sauteed or roasted.
Inchelium Red features a mild but flavorful taste and is ideal to use in mashed potatoes. Sauteed, it's light and sweet; roasted it's mild and soft enough to spread. This garlic has an extra-long storage life.
German Red is a full-bodied, strong, spicy garlic with an onion flavor.
Georgian Crystal does not produce much heat but brings a smooth, rich flavor for salad dressings, salsas, pesto and fish. Roasting this large, white, heirloom garlic unlocks buttery notes. This is another high-allicin garlic.
Persian Star is a natural garlic
choice to pair with tomatoes or red sauce. It's bold and rustic when sauteed; warm and rich with a slight coffee finish when roasted.
Georgian Fire is a well-balanced heirloom garlic with just the right amount of hotness.
Metechi Heirloom has bold, fiery flavor and heat but tones down when sauteed. Roasting will sweeten it up while preserving its heat. Sometimes used in Asian dishes.
German Extra Hardy is considered one of the best roasting garlics, with its high sugar content caramelizing in a sweet, nutty, pleasing flavor. A good all-around garlic, it's used in stews, mashed potatoes, chili, soups and stir fries. It's rich and smooth when sauteed. This large-sized heirloom variety stores a long time.
Music is a popular garlic choice that combines richness with warmth that is on the mild side yet flavorful. A medium hot, heirloom variety, Music has a true garlic flavor that sweetens when baked or roasted.
Russian Giant grows big, as its name implies. With a flavorful taste on the stronger side, this heirloom garlic is commonly used in stir fries, pickling, hummus, soups and pestos.
Majestic is a moderate flavor garlic yet very aromatic for those who look for a little less bite in their garlic.
Siberian has full garlic flavor that grows milder in storage. With high concentrations of allicin, Siberian is excellent for roasting.