A Few of My Favorite Garlics

(Page 2 of 2)

August/September 2008
By Ted Jordan Meredith 
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Excellent Flavor, Short Storing 
Many garlic enthusiasts (including me) think Rocambole cultivars are the best-tasting of all. Rocamboles have a rich, deep, complex flavor—sweet as opposed to aggressively sulfurous. They are my favorites when raw garlic is called for, such as for crushing and mixing with vinegar or lemon and olive oil for a salad. Rocamboles also are among the best when garlic is prominently featured in the cuisine.

RELATED CONTENT

Rocambole garlics are at their juiciest just about the time that fresh corn becomes available. Unfortunately, Rocamboles store poorly and are fussy about growing conditions, requiring a period of winter cold to grow well. They peel exceptionally easily, part of the reason for their short storage life. Try: ‘Carpathian’, ‘Killarney Red’, ‘Russian Red’ or ‘Spanish Roja’.

Exceptionally Large Cloves 
All Porcelain cultivars have exceptionally large cloves. Try: ‘Leningrad’, ‘Music’, ‘Romanian Red’, ‘Rosewood’ or ‘Zemo’.

Sources of “Seed” Garlic

Ready to try growing your own garlic? Please see "Gourmet Garlic from the Ground Up."

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