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Softneck Garlic is the term used for a grouping of garlic varieties.
They have larger bulbs than the other major group of garlic, called "hardneck", and grow a smaller stalk above ground.
They don't have as much coloration as hardneck garlic does.
Softneck garlic tends to have more cloves per bulb, arranged in layers, and with cloves harder to peel. There can be up to 40 cloves per bulb.
The taste tends to be either very mild, or very hot: these garlics don't have the range of flavours that hardnecks do.
The plants will, however, grow better in warmer climates, and store better, up to 8 months. They are also easier to braid.
Subgroups include Silverskin and Artichoke.
History
Evolved from hardneck garlic.
Language Notes
"Sativum" in the scientific name means "cultivated."
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, 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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