38 Types Of Garlic And How To Use Them (With Photos!)

In this in depth guide to garlic, we are covering all types of garlic, big and small, and how to use them.

Garlic is a popular ingredient used in a variety of cuisines around the world. Not only does it add flavor to dishes, but it also has many health benefits.

There are two main types of garlic (hardneck and softneck) with dozens – if not hundreds – of varieties of each, and each of these has its own unique flavor and characteristics.

In this article, we’ll explore 38 popular varieties of garlic and what makes each special!

Hardneck vs Softneck Garlic

Hardneck and softneck garlic are the two main categories of garlic varieties, each with distinct characteristics. Here are the key differences between them:

Softneck Garlic

This is the type of garlic you’ll find in most grocery stores. 

Stem and Bulb Formation: Softneck garlic varieties lack the central stalk or “scape” found in hardneck garlic. Instead, they have soft, flexible stems. Softneck garlic forms multiple layers of cloves around the central core. The cloves are usually smaller and can be harder to peel than hardneck varieties.

Flavor and Culinary Characteristics: Softneck garlic has a milder, sweeter flavor than hardneck garlic. It is arguably used more in recipes that require a subtle garlic taste. 

Storage and Shelf Life: Softneck garlic has an extended shelf life, often lasting 6-12 months when stored properly. It stores better than hardneck because it has more dense heads and tightly wrapped cloves, and is subsequently harder to peel. These tighter, multiple layers of cloves provide better protection against moisture loss. Its long shelflife is part of the reason it is more heavily cultivated, and thus available in the grocery, than hardneck garlic. It also grows in a wider range of climates adding to its advantage in total cultivation. 

Hardneck Garlic

Stem and Bulb Formation: Hardneck garlic produces a hard, central stalk (also called a  scape) at the center of the bulb. Hardneck varieties have fewer but larger cloves, and are much easier to peel than softneck garlic.

Flavor and Culinary Characteristics: Hardneck garlic has a stronger “garlicy’’ taste that can be described as more robust than softneck garlic. This flavor difference makes it the favorite among many chefs and garlic enthusiasts.

Storage and Shelf Life: Hardneck garlic has a shorter shelf life than softneck garlic. You can store it in the pantry for 3-6 months which for most of us is plenty long enough to use it. 

Varieties of Softneck Garlic

Artichoke Garlic

Artichoke garlic is one of the varieties most carried at grocery stores. Its name comes from how its cloves are held together inside the bulb looking something like the layers of an artichoke. Artichoke garlic has a milder flavor than many other softneck varieties. This makes it a good choice in any recipe that doesn’t need a heavy dose of garlic flavor. It is used in sautés, stir-fries, pasta sauces, and roasted vegetables.

Black Garlic

Black garlic is not a specific variety but rather garlic that has undergone fermentation. It is made by aging regular garlic bulbs at controlled temperature and humidity for several weeks. The process transforms the cloves into black, soft, and sweet garlic with a molasses-like flavor. It can be used as an unique ingredient in a variety of dishes, such as sauces, dressings, and even desserts. We will include some of our favorite garlic recipes in this post, but don’t have any for dessert. It would, however, be great on bagels in cream cheese. Check out our  Guide to Making Flavored Cream Cheese.

Blanco Piacenza

Blanco Piacenza garlic is an Italian softneck variety known for its large bulbs and a mild flavor. It has a white skin and cloves that are easy to peel. This garlic variety is easy to use in just about any culinary application. A single clove won’t surprise you and take over the taste of your recipe. It works well in pastas, sautés, soups, and dressings, providing a subtle garlic taste without overpowering other flavors.

California Early Garlic

California Early garlic is an early-maturing softneck variety that is harvested in late spring or early summer. It has a mild, slightly sweet flavor and a white or off-white skin. California Early garlic is excellent for fresh use and can be minced or crushed and added to salads, dressings, and dips.

California Late Garlic

California Late garlic is also sold as California Late White. It is a softneck variety that, as the name suggests, matures later in the season. It has a white outer skin and large cloves. Late white has a pungent and robust flavor that intensifies when cooked. It is a good choice for recipes, or personal tastes, that require a strong garlic flavor, such as roasted meats, stews, and sauces. Like most softneck varieties, it stores well and can be used throughout the year after being bought fresh in the summer. 

Creole Garlic

Creole garlic is a softneck variety with a spicy flavor you could describe as bold or strong. It has a reddish-brown skin and typically has fewer but larger cloves than other softneck varieties. Creole garlic is often used in Cajun and Creole cuisines, as well as in salsas, stews, and marinades.

Corsican Red Garlic

Corsican Red garlic is a softneck variety with a rich garlicky flavor. It has a reddish-brown skin and medium-sized cloves. Corsican red has a sweet and nutty taste with hints of spice. It is well-suited for roasting, grilling, and using in Mediterranean-inspired dishes like roasted vegetables, braised meats, and tomato-based sauces. It would go well with these Mediterranean Romesco Bowls

Elephant Garlic

Elephant garlic is not a true garlic but a related species called Allium Ampeloprasum. Sorry, but that name was just too cool not to use. It has a milder and sweeter flavor compared to regular garlic. Elephant garlic bulbs are much larger in size, resembling small onions. It can be used in similar ways as regular garlic, but the milder flavor makes it a favorite with many cooks. We think it is a good option for this Sticky Garlic Cauliflower recipe.

French Red Garlic

French Red is a softneck garlic from France. It has reddish-brown skin and medium-sized cloves. This garlic has a slightly spicy flavor, and is used heavily in French cuisine, including stews, soups, roasted meats, and sauces. It can also be used raw in salad dressings or as a topping on bruschetta.

Inchelium Red Garlic

Inchelium Red garlic is a softneck heirloom variety with a mild, rich flavor. Heirloom just means it is an old cultivar vs a newer hybrid or cross bred variety developed by nature or horticulturists. It has a purple-streaked white skin and large cloves. Inchelium Red garlic is easily used in a wide variety of various dishes, including roasted meats, soups, and sauces. It also has a long storage life even for a softneck variety.

Silver Rose Garlic

Silver Rose garlic has an aesthetic pinkish-purple skin and medium-sized cloves. It brings a strong garlicky flavor with a hint of spiciness. Silver Rose garlic can be used in a wide range of recipes including stir-fries, soups, marinades, and dressings. It also works well when minced and added to sauces, or use it as a flavor enhancer in recipes to get the specific level of garlic flavor you are looking for.

Silverskin Garlic

Silverskin garlic is a softneck variety with a strong flavor. It has a papery white skin and small cloves. Silverskin garlic is often used for pickling, roasting, and in recipes where a robust garlic flavor is desired. 

Silver White Garlic

Silver White garlic is also called California Silver garlic or Silver Skin garlic, and is heavily grown in several nations. It has a white skin and small to medium-sized cloves. Silver White garlic has a milder and slightly sweeter flavor than most other varieties, making it suitable for recipes you don’t want a heavy garlic flavor in. It can be used in salads, sautés, stir-fries, and other recipes where a subtle garlic taste is desired. This variety is also often used for pickling for the same reason. 

Varieties of Hardneck Garlic

Armenian Garlic

Armenian garlic is known for its large bulb size and mild, slightly sweet flavor. It has a light purple stripe on its papery skin. It’s great for roasting or using in recipes where you want a milder garlic flavor like these Garlic Butter Miso Mushrooms

Asian Tempest Garlic

Asian Tempest garlic is known for its spicy flavor. It has medium-sized cloves with a reddish-brown outer skin. It’s commonly used in Asian cuisine, especially stir-fries, soups, and marinades that require a bold garlic taste. Perhaps use it in this Sticky Orange Cauliflower Recipe.

Belarus Garlic

Belarus garlic originated in, wait for it…… Belarus, a nation bordering Russia and Ukraine. It has a strong, robust flavor and is often described as having a good balance of heat and sweetness. It has a purple-streaked outer skin and is suitable for both raw and cooked applications.

Bulgarian Garlic

Bulgarian garlic is a hardneck variety known for its robust flavor and high levels of allicin, which gives it a strong and pungent taste, and is known for its healthy properties (see the nutrition section at the bottom of the article). It has large cloves with a white outer skin. It works well in recipes where you want a bold garlic flavor, such as stews, sauces, and marinades.

Carpathian Garlic

Carpathian garlic, also called Polish Hardneck, is a cold-climate garlic that can survive the cold of the Carpathian Mountains. It is spicy with what can arguably be called a medium level of heat. Like most hard-neck varieties, Carpathian garlic has large cloves and goes well in recipes for roasted vegetables, sautés, and sauces.

Chesnok Red Garlic

Chesnok Red garlic is known for its excellent flavor when cooked. It has a sweet and mild taste with a hint of heat. The cloves are large and have a brownish-red outer skin. It’s often used in Mediterranean and Eastern European cuisines, where its flavor shines in roasted dishes, sauces, and soups. Feel free to test our Mediterranean claim with these Mediterranean Romesco Bowls

Czech Broadleaf Garlic

Czech Broadleaf garlic is a hardneck variety with a rich, full-bodied flavor. It has large, flat leaves and cloves that are easy to peel. The outer skin is creamy white with purple streaks. It works well in a wide range of recipes, including roasted meats, sautés, and garlic bread.

Georgian Crystal Garlic

Georgian Crystal garlic has large bulbs and a mild garlicky flavor. It has a white skin with occasional pinkish-purple streaks. This is a really nice variety as it has a good balance between heat and sweetness. This makes it a good choice for just about any recipe that calls for garlic. Use it in roasting, sautéing, and raw in salads and dressings. 

German Extra Hardy Garlic

German Extra Hardy garlic is a cold-hardy variety that produces large bulbs with several easy-to-peel cloves. Its strong, robust flavor intensifies when cooked. German Extra Hardy garlic is excellent for adding a strong flavor to soups, stews, and roasted meats. It also works well in sauces and marinades.

Kettle River Giant Garlic

Kettle River Giant garlic is a large-bulbed variety that typically has 4 to 6 cloves per bulb. Its name is appropriate. It has a robust, hot flavor that mellows when cooked. It is good roasted, for grilling, and adding to meat and vegetable recipes when you want a strong garlic taste. It is also a good garlic for pickling.

Korean Red Garlic

Leningrad garlic is a bold and pungent hardneck variety with a rich garlic flavor. It has a white skin with purple stripes and typically contains 4 to 6 large cloves per bulb. It is excellent for roasting, grilling, and using in sauces or dressings to bring a really strong garlic taste. Its robust flavor stands up well when paired with strong ingredients.

Leningrad Garlic

Leningrad garlic is a bold and pungent hardneck variety with a rich garlic flavor. It has a white skin with purple stripes and typically contains 4 to 6 cloves per bulb. It is excellent for roasting, grilling, and using in sauces or dressings to enhance the overall taste. Its robust flavor stands up well when paired with strong ingredients.

Metechi Garlic

Metechi garlic is a bold and pungent hardneck variety originating from the Republic of Georgia, not the home of the Atlanta Braves Georgia but the rugged mountain nation in the South Caucasus region. It has a purple-striped skin and typically contains 6 to 8 cloves per bulb. It adds a strong garlic flavor to dishes and can be used in roasts, stews, and hearty sauces. It also works well when used in fermentation and pickling. Quick Pickled Vegetables Guide.

Montana Giant Garlic

Montana Giant garlic is known for its large bulb size and mild flavor. It typically produces 4-6 big cloves per bulb. Because it is a sweet variety that isn’t very pungent, Montana Giant garlic is best used in recipes that need only a mild hint of garlic. 

Music Garlic

Music garlic is a popular hard neck variety from Italy. It has a robust and bold flavor with a hint of spiciness. Music garlic bulbs are large and typically consist of 4-6 large cloves. Due to its strong flavor, it works exceptionally well in dishes where you want the garlic to stand out, such as homemade pesto, marinades, and roasted vegetables. Try it in your own Easy Homemade Pesto.

Persian Star Garlic

Persian Star garlic is an aesthetic garlic with attractive purple-striped bulbs. It has what we think is fair to call a full-bodied flavor that is medium in intensity. Persian Star garlic produces 6-8 cloves per bulb, and is used extensively in Mediterranean and Middle Eastern dishes, stir-fries, and pasta sauces.

Purple Glazer Garlic

Purple Glazer garlic is arguably one of the most visually appealing varieties of garlic. Both the outer skin and the cloves have a pretty purple streak. Of course, nobody has ever used garlic in a table decoration, so what matters is the taste it imparts. Well, this one has a mild and sweet flavor, making it a good choice for those who prefer milder garlic in their cooking. Try it in salads, sautés, roasted meats, and vinaigrettes.

Rosewood Garlic

Rosewood garlic is a variety known for its unique appearance and flavor. It has striking purple stripes on its bulbs, and typically contains 6-8 cloves. The flavor of Rosewood garlic is a combination of spicy, earthy, and slightly sweet tastes. It really can be used in almost any dish that calls for garlic.

Shandong Purple Garlic

Shandong Purple garlic is a hard neck variety from China. Its strong and pungent flavor intensifies when cooked. It grows in an average-sized bulb that contains 6-10 cloves. This strong, potent flavor works best in recipes where you want a bold garlic taste, such as stir-fries, marinades, and hearty vegetable dishes.

Siberian Garlic

Siberian garlic is a cold-hardy variety that can withstand harsh climates. This is about what you would expect from garlic from Siberia. It has a milder flavor compared to some other hardneck garlic varieties, making it a good choice for those who prefer a less intense garlic taste. Siberian garlic bulbs are typically medium-sized and contain 6-8 cloves. It can be used in pretty much any recipe with garlic, including soups, stews, and roasted meats. Siberian garlic shows how world-wide garlic is grown as this is a region known for bone chilling winters and extremely hot summers.

Spanish Roja Garlic

Spanish Roja garlic is a popular garlic variety with a rich complex flavor. It has large cloves with reddish-brown skins and purple streaks. The flavor intensifies when cooked, making it perfect for sautéing, stir-frying, and using in Mediterranean and Spanish cuisines. It’s also delicious when roasted and spread on bread. It would be a good option for our favorite Vegan Garlic Bread.

Tasmanian Purple Garlic

Tasmanian Purple garlic is an Australian hardneck garlic variety known for its striking purple bulbs and mild, slightly sweet flavor. It has medium-sized cloves that are easy to peel. This garlic, like so many others, can really be used in most recipes: stir-fries, roasted vegetables, salad dressings, marinades, etc. It retains its flavor well when cooked, so it’s a great choice for recipes that call for garlic to be cooked for longer periods.

Transylvanian Garlic

Transylvanian garlic is also known as Romanian Red garlic (Transylvania has been part of Romania since 1918). It is a hard neck garlic variety with a strong, bold flavor that becomes milder when cooked. It has medium to large bulbs with reddish-brown skins and often contains 6 to 8 large cloves. Transylvanian garlic is excellent for adding a good garlic flavor to stews, soups, and roasted meats. We cannot, however, speak to any claims that it will ward off vampires.

Turban Garlic

Turban garlic is also called Red Turban or Egyptian garlic. There is actually evidence of garlic use in Ancient Egypt. This garlic has large bulbs with a prominent topknot or “turban” and purple streaks. Turban garlic has a milder flavor than most other hardneck varieties, making it good in recipes when you want a more subtle garlic flavor. It can be used in stir-fries, pasta dishes, and roasted vegetables.

Vietnamese Red Garlic

This is a hardneck variety from, you guessed it, Vietnam. It grows in medium-sized bulbs with reddish-purple skins and has a strong, spicy flavor. This garlic adds a robust taste to your recipes and is often used regionally in stir-fries, curries, and soups. It’s also delicious when used in marinades or as a seasoning for roasted meats and vegetables.