Common garlic
Common white garlic is sold as bulbs made up of individual cloves, with white-skinned varieties differing in flavor.
- Edible structure
- Bulb made of individual cloves
- Type described
- White-skinned garlic varieties
From a clove to a bulb
Garlic growers plant individual cloves, which develop into new bulbs. After harvest, bulbs intended for storage are dried. The familiar head of garlic is therefore a group of cloves, rather than a single solid root.
Try it in the kitchen
Our suggestion: use a chopped clove in a cooked tomato sauce, or roast a whole bulb and serve the softened cloves with bread. Choose the amount for the dish rather than treating every variety as equally strong.
The Basilico Genovese DOP Consortium’s pesto recipe recommends Aglio di Vessalico.
A color group with different varieties
Ask for the variety as well as the white-garlic description when flavor matters. The RHS describes white-skinned examples such as Arno and Cristo with different flavor characteristics.
Keeping dried bulbs
The Royal Horticultural Society recommends a cool, dry place for dried garlic bulbs. Use the producer’s directions for garlic sold in a different preparation.
