When you’re in the produce section at the grocery store, you’re not presented with endless garlic varieties. You usually get one choice. And the label with the price is simply “garlic.” But there are a number of garlic cultivars, originating anywhere from Asia to Russia to France, classified under groups (which I’ll explain below), each with their own characteristics. It’s fun to grow more than one type of garlic. Then the following year, once you’ve harvested and cured your crop, you can savor the subtle differences in flavor.
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