Pink garlic
Cultivated for more than five thousand years, from Central Asia outward.
Kinds
- Softneck
- The supermarket kind; keeps longest.
- Hardneck
- Fewer, bigger cloves, stronger flavour.
- Wet / green garlic
- Fresh, mild, in late spring.
- Black garlic
- Aged for weeks until sweet and molasses-like.
Knowing it
- Where to buy
- Anywhere. Heavy heads with tight skins.
- Worth knowing
- Sliced garlic in oil goes from gold to bitter in seconds. Lift it out while it's still pale.