Garlic questions/comments

Hi all,

First time writer, long time browser/admirer.

I recently came into a bunch of different types of garlic and would love to hear your comments/suggestions on the uses for the different types:

Asian Tempest
German Red
Russian Softneck
Russian Hardneck
Red Frost
Ukrainian

Thanks in advance!

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Welcome and WOW! never heard of most of those...If I had and opportunity to get that many different ones I would be tempted peel, rub with canola oil ( impart no taste) and slow roast a clove of each one, smear on toast points and taste....then decide what I would use where......

pgcath

All I know is I'm salivating.

Martin_411586

I reckon this man is on to something!

Go nuts, buy them all and taste! Please share your finding

Daniel_A_262533

I'm in the process of making a cottage pie and the German Red is pretty translucent - almost like a shallot. Will report on more later.