Ajo Rojo and Spanish Benitee are both hot, strong Creole garlics.
Burgundy and Rose de Lautrec are medium but with different tastes.
The others are fairly mild but each is flavorable in its own way.
Harvests early summer - stores through winter into midspring.
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Ajo Rojo is almost "red", whereas Burgundy is almost purple. Ajo Rojo is usually much more pungent than Burgundy although some years it can be milder, depending on weather. The Creoles look almost exactly like each other so you have to make sure that they are always clearly identified. They don't taste alike; however, as each one has distinguishing taste; for example, Ajo Rojo is very hot and Pescadero Red is very mild, Burgundy has a deep muskiness to it but only a small amount of hotness, while Rose de Lautrec has a distinctly Dijon mustardy taste, while Creole Red has a very noticeable hint of shallots. When you get a Creole sampler assortment, you are in for a multitaste sensation. Be the first on your block to understand the differences between garlics that all look alike.
The size all Creole garlics grow to depends on where they grow as they require as much direct overhead sunlight as they can get. Most of them have grown in the Caribbean area the last 500 years and they get real big when grown down South but rather small when grown in the north because they cannot get the intense sunlight they need.
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