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!