Previous | Next

Shandong Garlic has bulbs that are about about 2 3/4 inches (7 cm) wide, or wider. The outer bulb wrapper is pure white, with no purple colouration.

The taste is very hot when the garlic is used raw.

Shandong is one of the four main kinds of white garlic in China, another being Tai Cang White Garlic.

Cooking Tips
Holds flavour well when baked,

History
Shandong Garlic was brought to North America from Shandung Province, China by a G. Czarnecki.

Language Notes
Shandong is an area of China known for its production of white garlic.

Other entries for: Softneck Garlic

Ail de Pays Gers Garlic, Artichoke Garlic, Shandong Garlic, Silverskin Garlic, Softneck Garlic, Turban Garlic

Other entries for:

Garlic
Elephant Garlic, Garlic Greens, Garlic Juice, Granulated Garlic, Hardneck Garlic, Marseille Vanilla, Mexican Garlic

Other entries for:

Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables