It is also higher in Allicin which is an anti inflammatory. I'll probably use the smaller purple cloves as a medicinal supplement.

It's been so long since I had some nice big cloves, I'm going to figure out a way to do a comparison with the white garlic.

I don’t know if the heat has anything to do with it in your neck of the woods, but I’m battling the heat here. It’s burning everything.

a lot of garlic to me!
I used to love garlic when I was younger, but as I have aged not crazy about it anymore. Seems strange to me.

I love it in mashed potatoes but it goes into a whole lot of what I make. I turn some into a paste to make it easier to incorporate into certain recipes.

I even swallow small, bruised cloves whole as a nutritional supplement. My grandfather used to chew up a couple of BIG cloves, every morning. He lived to 97. I'm convinced the only reason he died, then, was he was just ready to go.

My wife has a small greenhouse and she's growing cucumbers, green beans, yellow squash, tomatoes, lettuce, basil, rosemary, thyme and parsley. She's started harvesting the goodies and I know we'll be eating fresh stuff for a while!

Congratulations on your beautiful garlic.

I picked the ripe grape tomatoes, zucchini and yellow squash and chopped an onion. Then sauteed some salmon in olive oil, smashed some garlic and let it soften as the salmon finished then added the veg. Added some angel hair pasta, fresh parmesan and Basil.

Since my garden was such a flop last year, I planted less this year. Just tomatoes (Early Girl, Grape, San Marzano and Marinara) some sweet and hot peppers and the summer squash. Of course, THIS year things are going gang busters. Figures.

My herb garden has Basil, Sage, Thyme, Rosemary, Garlic Chives, Dill and Oregano. The Rosemary and some of the Basil are potted so I can bring them in when the weather turns cold. I'm going to snip some Sage and root it so I can have a few pots of that, this Winter. I am going to save some Dill seeds and see if I can get some to grow in pots, too.

Said it grew where it was less likely to freeze. But I know squat about growing garlic. All I know is the purple I've run into was larger, juicer and all round more user friendly.

I'll have to look into where I can get some.

No special variety. And the nice thing is that you can make it without even separating the cloves from the head or peeling the cloves. Once it's "cooked", the innards are like a jam and can be scooped out.

The commercial ones ($29/pound) use pre-peeled cloves which is nice but not necessary.