This is a Creole type garlic.
Creole garlic is more of a warm climate type, so none of them do very well in my northern garden. This one does reasonably well, all things considered. The striking feature of this garlic is the bright red cloves contrasted with a paper white skin. You can see many of the bulbs began to open in the ground. The taste of this garlic is good, and somewhat unique.
I am a real fan of hardneck garlics. I usually plant Northern White (German) and Korean Red. The skin of the Burgundy looks a lot like the Korean. The clove pattern, however is completely different. I have been curious about the creole garlics. I read somewhere long ago that they we very hot. Is this true, and where can I get some for planting this this year. but I am near the San Francisco Bay area, so I think the creole should do well. Any advice would be appreciated.
Thanks, -JGR-
Hi JGR,
I love Korean Red garlic! Another hardneck I like is Susan Delafield.
I would say the taste of the creole garlics is maybe a little smoky? In any case it’s not hot. It’s different from other garlics. I normally think of Korean Red as best eaten raw, but the creole garlics I think are best cooked.
I don’t know if the Bay Area is south enough for creole garlics to do really well, but I would suggest trying anyway because I think the taste is interesting enough to make it worth growing even if you don’t end up with large bulbs.
Thanks for stopping by and leaving the comment. Good luck with the garlic!