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The bulb skin of Thai Garlic has purple flushes.
There will be an average 9 cloves per bulb. The cloves will be smaller than that of garlic normally sold in UK or North American grocery stores.
The cloves have pinkish brown skin, a flesh that is more starchy than it is crunchy.
The taste is strong at first in the mouth, then mellow.
Early harvest.
Cooking Tips
Cloves don't need peeling before use, as the skin is very thin. Just crush or chop and use.
Substitutes
If substituting North American garlic for garlic in a recipe actually written in Thailand, use half as much.
Other entries for Hardneck Garlic
Colorado Black Garlic, Italian Pink Garlic, Kaskaskia Red Garlic, Porcelain Garlic, Thai Garlic
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Elephant Garlic, Garlic Greens, Garlic Juice, Granulated Garlic, Herbed Vinegars, Marseille Vanilla, Mexican Garlic, Softneck Garlic
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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
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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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