Harvests VERY early in season - stores about 5-6 months.
Asiatic garlics typically have six to eight cloves per bulb in a circular configuration around a central scape. They're generally large bulbs with fat cloves. The bulb wrappers are firm, tight and vivid with broad, bold purple stripes merging into areas of solid purple. A very strongly colored garlic. The clove covers are silky and a lovely golden tan with a rosy aura and tiny pink veins. It is one of the very first cultivars planted in the fall and the first harvested in the spring around here. The taste puts it in a class almost by itself.
When you first bite into a clove there is a beautiful pure garlic flavor that is utterly devoid of heat, so you begin to settle back and enjoy the marvelous flavor while waiting for the hotness to sear your mouth any second but it never comes. And after a minute or so, the rich garlickiness is replaced with a smooth warm aftertaste that just makes you feel good.
If you are looking for an early season garlic that harvests before any of the others and is great for raw eating and stores about six months from harvest at room temp., this one is for you.
Asiatic and Turban garlics are usually pretty hot but this one is for those who love garlic flavor but who don't want the hotness.
Know where your food comes from and what's in it and what's not. Buy Korean Red from the growers below: