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Like any garlic, I suppose, this one gets you a seat in the library on your own if you eat enough.
It's a hardneck type on the smallish side but still producing 10 plump cloves that deliver a strong taste. Combined with olive oil and pimenton it did a good job of marinating chicken breasts.
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This garlic is especially nice raw. When you cook it a lot of the flavor goes away and it becomes more ordinary.
When raw, the taste is very hot and spicy at first, but then the hotness quickly fades. It's easy to see how this would be nice in kimchee or other spicy Korean dishes.
This is one of my favorites, but only when raw.
Posted by: Patrick | September 03, 2008 at 10:20 AM