Last year's picks (primarily because I was late to order and there wasn't much to pick from):
- Broadleaf Czech – raw is hot to very hot, cooked is mild and full flavored. Softneck
- German Extra Hardy – strong raw flavor, high sugar content, one of the best for roasting. Hardneck
- Georgian Fire – raw is "white hot" – strong but not unpleasant. Great for salsas and salads. Hardneck
- Bogatyr – good storage, most consistent. Hardneck
(Comments from descriptions at Seed Savers Exchange, my supplier.)
I have never roasted garlic before, but it is on the short list of things to do this fall, as I have a recipe for roasted garlic squash soup. Mmmm!
2 comments:
Oh, those sound yummy! I just canned a roasted vegetable sauce, made with roasted tomatoes, roasted red peppers, roasted onions, roasted garlic, and balsamic vinegar. The house smelled AMAZING! It turns out you can break up the head & just sprinkle cloves (unwrapped) on the sheet when you're roasting other vegetables. It takes a lot less time that way.
Roasted garlic is wonderful! Spread on some thin, well-toasted bread -- who needs butter?
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