This garlic is Porcelain type.

This garlic has a great color. From the name I would say the taste is probably spicy hot, but I haven’t tasted it yet. This is my first year growing it, and all things considered it’s doing well.

This garlic is Porcelain type.

Honestly this wasn’t one of my favorite garlics. At least so far it’s not very acclimated to my garden, but even keeping that in mind the plants don’t seem very productive. Many bulbs of this variety seem to form only 2 cloves. There’s nothing wrong with this, but it’s a little odd.

What I like about this garlic, is the name. For whatever reason the garlic growing community decided not to update it according to the new name Leningrad has. There’s nothing wrong with this, after all we don’t go into a Chinese restaurant and order Beijing Duck do we? We order Peking Duck!

This garlic is a Porcelain type.

This is a nice all around garlic. Rebsie on Daughter of the Soil recently mentioned this was her favorite variety. One of the advantages of this garlic for those of us who live in Europe, is that it is often sold by garden centers making one of the only commonly available heirloom varieties.

It is very similar to other porcelain varieties, and likewise has very nice flavor. It’s certainly worth considering growing this variety.

This garlic is a Porcelain type.

This has a nice clove color, a bit of a wood tone. It has a slightly sweet flavor that is very nice, but also similar to other porcelain garlics. This is the second year growing this and I am pretty happy with it so far.

This garlic is Porcelain type.
This is one of those all around nice but not very special garlics. This is my second year growing it, and it does well. It normally produces 4-6 clove bulbs, has a nice taste and pretty cloves. It is very similar and a good substitute for Susan Delafield and several other porcelain garlics. This is a rare garlic and hard to find.

This garlic is Porcelain type.

This garlic is mostly white, but occasional bits of purple show up on the cloves and bulb skins.

Last year, this was probably my favorite garlic from the point of view of taste. It has a really outstanding taste. The cloves are big, really too big for most purposes, but this has it’s advantages! Having extra big cloves, means you end up using more than you would otherwise, to avoid wasting any. This means your dishes have even more garlic flavor! I think this makes this garlic nice to cook with. It probably means a bit more wastage, so you need to keep this in mind when considering plant yields.

This garlic is Porcelain type.

Did I already say I liked garlic from the former Soviet republic of Georgia?

This one also has small bulbs, like the Chesnok Red, but otherwise is a productive variety. I don’t find the small bulbs a problem. The tightly skinned bulbs have a good storage life, and an excellent flavor.