I'm growing garlic in New England, specifically in zone 6b. I've tried the Music and Georgian Fire varieties for the last couple of years, and while they taste pretty similar to each other and what you find in stores, the Georgian Fire has a bit more heat when raw. I'm on the lookout for a garlic variety that really stands out in flavor, especially after cooking. I'm steering clear of the Porcelain group this time and am considering other types like Asiatic, Rocambole, and Purple Stripe. I've done some research and I'm interested in Korean Mountain, German Red, and Metechi. Has anyone had experience with these or other unique varieties? What are your thoughts?
2 Answers
I grew Spanish Roja, which is a Rocambole type. It's a bit fussy compared to Porcelains, but its flavor is stronger and more layered, almost with a sweet kick to it. Porcelains tend to have a one-note sulfur taste since they have high allicin content, so that’s something to consider. Just keep in mind, Rocamboles don’t last as long in storage—around 3-4 months post-harvest.
I tried German Porcelain White last year, and while I wouldn't say it's unique, it definitely has a robust flavor. It's got a good kick raw and keeps a solid garlic taste when roasted. The heads weren’t overly large, but each had about four massive cloves, which is great for less peeling!
I was looking at Spanish Roja too, since I read it has a deep garlic flavor. When you say it’s fussy, do you mean it's harder to care for? What do you find more challenging compared to Porcelains?