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Silverskin Garlic is a term used to describe a group of garlics that are a sub-group of softneck garlics. They are the ones you see most often in stores in North America. Often the ones you see are braided.
There are about 15 different varieties of garlic in this group.
The bulbs have white skin, and are easy to braid. You often see them braided.
There can be many clove layers, anywhere from 3 to 8. Outer cloves will be wider than inner layer ones. The cloves have tight skins that can be either pink or white.
The flavour raw tends to be mild, but can get very sharp.
The plants don't often produce stalks. They prefer a mild winter.
Storage
Longest storing group of garlics, 6 to 12 months.
Other entries for Silverskin Garlic
Ajo Rojo Creole Garlic, Creole Garlic, Locati Silverskin Garlic, Nootka Rose Silverskin Garlic, Rose du Var Silverskin Garlic, Silverskin Garlic, Silverwhite Garlic
Other entries for Softneck Garlic
Ail de Pays Gers Garlic, Artichoke Garlic, Shandong Garlic, Softneck Garlic, Turban Garlic
Other entries for Garlic
Elephant Garlic, Garlic Greens, Garlic Juice, Granulated Garlic, Hardneck Garlic, Herbed Vinegars, 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, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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