If you cook German Extra Hardy, put it in only for the last minute, and you'll get the maximum garlic flavor. In my opinion it tastes bland when cooked for a long time. (and I've spent many grueling hours tasting garlic...)
We also will have bins of Brown Tempest, Chesnok Red and Inchelium along with bargain bags of other types, variety bags, and variety bags of garlic selected for planting.
|Karen at market - photo by Bill Barrett|