[Praties]

I went to the local Farmer's Market last Saturday and bought some organic garlic. I didn't think to ask what variety it was, but after putting it in my ratatouille yesterday, I'm curious. I used 3 huge cloves of it, got barely even a whisper of a hint of garlic flavor and it, seemingly, had a very high sugar content (very, very sticky when I was mincing it). The heads are small, consisting of only four or five large cloves and the outside is pinky-purple. Did I wind up with a very young variant of Elephant or is it another variety?

[KYHeirloomer]

Garlic at farmers markets this year is fresh garlic, newly harvested. Chances are the farmer lifted it just the day before.

Because it hasn't been cured, the sulferides that give garlic its flavor may not have fully developed yet. So you get a very mild taste. And, because it hasn't been cured, it has a higher moisture count than you're used to, accounting for the stickyness.

[Praties]

Thank you very kindly for solving the mystery! I know this was the freshest garlic I've ever had and it was delicious rubbed on toasted sourdough french bread.

[DC Sunshine]

I've had the same result when I pull garlic fresh from the garden - very much milder than the usual, but refreshingly so. The first year I planted I got only single bulbs - they were pretty nice too
(there's a thread in Chef's Garden with some very good info on growing garlic, if you are interested)

[Praties]

Thanks! I'll check it out. Maybe, next year in the garden....

[bellapria]

I wondered the same thing when I bought fresh garlic from a local gardener. I loved it, but it was a little milder than i was used to. Thanks for the answers!

[phatch]

When you say huge cloves, you might also have bought elephant garlic which is quite mild.

Phil

[Praties]

I don't think it's Elephant. The heads are just slightly smaller than "normal", but there's only 4 or 5 cloves to a head. Sure tasty raw, though.