Garlic varieties: The 20 best varieties at a glance

Tried and tested, resistant or even strange - garlic has many facets. You can find out here which types of garlic you should not miss.

garlic (Allium sativum) has become indispensable in most kitchens and is now also grown in many gardens. Unfortunately, you often only see a few standard varieties romping about in the beds - garlic has a whole variety of different and sometimes exotic varieties to offer.

Garlic Varieties: How Many Are There?

In general, garlic can first be distinguished according to its use. Those varieties are described as "normal" garlic where the garlic cloves are harvested and used in the kitchen. In varieties of chives only the hearty green is harvested and used in the kitchen. The flower is considered a special delicacy for many types of cut garlic. It is not known exactly how many varieties of garlic there are in total. In food production alone, more than 200 varieties are said to be in use. In addition, there are almost forgotten fancier varieties, numerous conservation varieties and countless wild varieties.

The best varieties of garlic

There are many different varieties of garlic around the world – some are snow-white, while others are bright pink-violet in colour. In cultivation, this is noticeable not only in the ripening period but also in the formation of flowering shoots and the number of cloves. Even the taste and the shelf life differ significantly. We provide an overview of the two major groups of garlic and introduce you to different varieties and their properties.

Softneck Garlic

The varieties cultivated worldwide mostly come from the softneck group (Allium sativum var. sativa), which does not form a hard flower stalk. It is comparatively undemanding and blooms only very rarely in unfavorable weather. These softneck variants are easier to harvest and braid well. They usually have several rows of garlic cloves, taste mild to hot and can be stored for around eight to twelve months. This includes the two subgroups artichoke and silverskin garlic as well as the varieties:

'Arno': Typical garlic variety with a white skin and a full-bodied taste. It also impresses with high yields and rapid growth.

'Cledor': Classic white garlic variety with a strong flavor; slow growing but with very good shelf life.

'Germidour': Also known as the "King of Garlic" due to its delicate, mild aroma and good shelf life. 'Germidour' is resistant to many viral diseases, has an early ripening period and produces interesting purple and white patterned tubers and pink cloves.

'Polish Softneck': A variety of garlic that is particularly well known for its exceptionally good cooking properties. When processed, it hardly loses any of its intense, peppery garlic flavor. In the bed, it is easy to care for and is therefore also suitable for beginners Garlic Cultivation suitable.

‘Thermidrome‘: Robust and high-yielding garlic variety with visually appealing, purple-veined cloves. It is characterized by a very good shelf life.

'Vivalto': Convinces with pink and aromatic garlic cloves. The early variety is ready for harvest as early as July. It is considered to be extremely easy to care for and is therefore suitable for beginners.

Hardneck Garlic

The varieties of the hardneck group (Allium satium var. ophioscorodon) form a flower stalk in the middle of the daughter bulbs, with the upper part of the shoot twisting in different directions like a snake. Eight subgroups are summarized under "Hardneck" or snake garlic: Rocambole, the cold-tolerant porcelain garlic, Purple Stripe, Glazed Purple Stripe, Marbled Purple Stripe as well as Creole, Turban and Asiatic garlic varieties. The hardneck garlic group includes the following varieties:

‘Ajo Rosa‘: Attractive variety with a distinct pink coloration of the skin. She brings high yields and a hot and spicy flavor to the kitchen.

'Ajo Morado': Red-purple garlic grown mainly in Spain. Like many Spanish varieties, this one is famous for its heat and distinct garlic flavor.

'Chesnok Wight': British garlic with a very mild, pleasant aroma. This hardneck strain is also good for enjoying raw.

'German Porcelain': Ancient garlic variety with four cloves; unique, intense aroma with a long finish. The robust and hardy garlic variety is easy to care for in cultivation and easy to propagate.

‘Edenrose‘: Pink-skinned garlic with a mildly spicy, slightly sweet aroma. The tasty foliage and inflorescences are also edible. 'Edenrose' also convinces with good durability.

‘Korean farmer’: Asian garlic variety with intense heat. It goes well with spicy dishes such as curry.

Solo Garlic: The garlic round forms in the first year when the garlic has been propagated via bulblets, i.e. brood buds, and not via cloves. The garlic is very easy to peel and has a pleasantly mild taste. It is sometimes offered in markets, but it is not a garlic variety in its own right.

elephant garlic(Allium ampeloprasum subsp. ampeloprasum): Garlic relative of enormous size, up to 7 cm in bulbs and 1.5 m in foliage. In terms of taste, elephant garlic is less intense than garlic and can therefore be prepared like vegetables.

The spicy cloves can not only be grown in the bed, but only take up little space and are therefore also very suitable for the Garlic cultivation in the pot on the balcony and terrace.