FLA­VOR FAVS

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There are six kinds of hard­neck gar­lic, known for their scapes and hav­ing four to 10 large, boldly fla­vored cloves.

Soft­necks set 12–20 small, mel­lower cloves and have a six- to nine-month shelf life.

‘ASIAN TEM­PEST’

You’ll get big fla­vor from the Asi­atic hard­neck even if you don’t snip the scape.

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‘ SPAN­ISH ROJA’

The rock star of gourmet garlics, this Ro­cam­bole has easy-peel­ing, rich-fla­vor cloves.

‘CHESNOK RED’

Named for its crim­son wrap­per, this Pur­ple Stripe is

ex­cel­lent for bak­ing.

‘GEOR­GIAN F I RE ’

Go ahead and put it in a

salsa. Even raw, this Porce­lain va­ri­ety’s com­pact

bulbs taste hot, not bit­ter.

‘GER­MAN RED’

The Ro­cam­bole hard­neck has fiery-sweet gar­lic fla­vor

and gor­geous scapes.

‘ MU­SIC’

The Brazil nut-size cloves of

this Porce­lain va­ri­ety turn starchy sweet when cooked. Choose it for cold cli­mates.

‘ I NCHELIUM RED’

The king of soft­necks, this bulgy Ar­ti­choke va­ri­ety

grows in all cli­mates.

‘ S I LVER WHITE ’

This Sil­ver­skin soft­neck

va­ri­ety can han­dle cold win­ters, hot sum­mers,

and hu­mid­ity.

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