Guatemalan Ikeda is a hardneck purple stripe variety - you can just about see the purple marking on the clove. Medium size bulbs with nine cloves, it had a powerful garlic fragrance which tamed slightly when it was added to a parsley pesto over salmon steaks and baked.
Morning after dry mouth was rated at six out of a scale of ten. (Taste and fragrance opinions are highly subjective).
Susan Delafield is a porcelain variety and among the largest bulbs this harvest. The white thin skin held seven cloves and when split apart revealed a contrasting bright purple skin.
As for taste and morning after - I'm suffering with a heavy cold so this was all lost on me. Hopefully a feed of garlic scape pesto this evening with pasta will drive the virus out.
All thirteen varieties of garlic were harvested last week and left to dry in a ventilated greenhouse which was a bit of a risk as they could have 'cooked' if it had been a hot week.
Despite a really bad attack of rust, the bulbs seem unharmed.
Any that look as if they will not store well I'm using first - just like the Uzbek Turban in the picture - the bulb looks as if the cloves are splitting one from another.
It's not the biggest bulb of the lot - that award goes to the Susan Delafield of which more in a later post. But there are a decent ten cloves in all, nicely coloured with a pink tinge to the skin which is slightly more pronounced on the inside of the clove.
It peeled easily and when crushed for a courgette (zucchini) pasta sauce it rendered oodles of garlicky juice. This packed a punch (not quite in the garlic scape league though) and as I type wafts of garlicky goodness are rising up from the keyboard even though I gave my hands a good scrubbing. As for taste, well, it was garlicky. I'm guessing that this is pretty much all you can say about garlic, except when it's old, hot and bitter.