| 1 | These have a central flower stalk that hardens to a stem in the center of the garlic head. |
| 2 | Tricky to grow and generally much less productive than "softneck" garlics, they are always more expensive. |
| 3 | Examples include: rocambole. |
| 4 | This is the most commonly planted specialty variety. |
| 5 | The head is cone-shaped, with bright purple skin. |
| 6 | The uniformly sized, wedge-shaped cloves are clustered radially around the central stalk. |
| 7 | The cloves easily pop out of their papery skins. |
| 8 | It has a strong flavor but is rarely bitter. |
| 9 | Spanish roja. |
| 10 | Similar to the rocambole, but with a rounded head and skin coloration that ranges from red to mahogany. |
| 11 | Grown most commonly in the northwest. |
| 12 | Italian red. |
| 13 | A generic name given to red-skinned, hardnecked garlics of several different varieties. |
| 14 | Softneck garlics these do not have a central flower stalk. |
| 15 | These are always used for braiding. |
| 16 | These include: mexican pink. |
| 17 | A common variety grown in mexico, it is char- acterized by cloves that splinter outwards from the main head, somewhat like leaves on an artichoke. |
| 18 | The flavor is often quite hot. |
| 19 | Early and late california white. |
| 20 | This is the main garlic variety grown commercially in california. |
| 21 | It is very productive and is well adapted to growing in hot weather. |
| 22 | It has tight skins over both the cloves and the whole head, which help make this garlic one of the best keepers. |
| 23 | Elephant garlic. |
| 24 | A cross between garlic and onion. |
| 25 | The flavor is mild and the texture is similar to an onion. |
| 26 | Other useful terminology green garlic. |
| 27 | Garlic harvested before the bulb has matured and before skins have formed around the cloves. |
| 28 | It can be used like baby leeks. |
| 29 | The flavor is mild but distinctly garlicky. |
| 30 | Fresh garlic. |
| 31 | Juicy, mature garlic sold before the skins have set or dried. |
| 32 | This is perishable and susceptible to mold. |
| 33 | Cured garlic. |
| 34 | Most garlic is cured for about a month to allow the skins to dry or set. |
| 35 | Sibella kraus writing in the san francisco chronicle, 7/14/93 |
