Garlic by Lynn Carnefix business card: types of garlic

          Grown and Braided GARLIC by Lynn Carnefix  Website: www.LynnCarnefix.com

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Inchelium Red: 

“Large bulbed, vigorous strain.  Top rated at a 1990 Rodale kitchens taste test. 4 to 5 clove layers with 8 to 20 cloves. Mild, flavorful” (Filaree). “Large and beautiful artichoke garlic with delightfully robust flavor but not so strong as to be overpowering. Even the interior cloves are generally of good size. Outer bulb wrappers are thick and protect the bulb well. A good storer but still peels easily.

Music: 

very large bulbs. A starchy, sweet garlic when roasted. Hot when consumed raw. (Filaree). “One of the most popular garlic varieties. Stores into spring. Large, beautiful and well-formed porcelain garlic but with more color than most porcelains. Flavor is very rich and musky, strong and robust and sticks around for a while.” (Allicins Ranch)

Broadleaf Czech:

Large bulbs. Bulb wrappers are white with multiple layers of medium sized cloves (10-14 cloves per bulb). “Hint of pastel red blush on bulb skins with large, creamy colored cloves. Sweet and mild flavor when cooked. Full, pungent garlic flavor when raw” (Seed Savers).

Thai Fire: 

Loose bulbs in crocheted holder— I usually don’t braid hard necks. Smaller bulbs. “Clove skins dark nut brown. Complex full flavor” (Filaree). Turban garlic originally from Bangkok– rich complex flavor. Outer skin silky white and rich lavender stripes … cloves gradually increase in heat intensity from first bite.  Among earliest harvest,” short storage (Allicins Ranch).