Previous | Next

Softneck Garlic is the term used for a grouping of garlic varieties that grow a smaller stalk above ground that does not have a hard central core, as do those garlics in the other major group of garlic, called "hardneck."

Softneck Garlics have larger bulbs than hardneck garlics. The bulbs don't have as much coloration as those of hardneck garlic types do, but they do tend to have more cloves per bulb, up to 40, arranged in layers. The cloves tend to be harder to peel that those from hardneck garlics

The taste tends to be either very mild, or very hot: Softneck Garlics don't have the range of flavours that hardneck ones do.

The plants will, however, grow better in warmer climates, and the garlic bulbs store better, up to 8 months.

Softneck Garlics are also easier to braid owing to their stalk not being hard.

Subgroups include Silverskin and Artichoke.

History
Softneck Garlic evolved from hardneck garlic.

Language Notes
"Sativum" in the scientific name means "cultivated."

Also called:

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