Creole

Creole garlics were developed in Spain and spread to the Americas by the Conquistadores. They are adapted to hot climates and do not fare particularly well in our northern climates. We are attempting to grow them here in an effort to acclimatize them to our usually hot dry summers and cold winters.

Creole garlics tend to be smaller, with outstanding bulb colour. They usually have 8-12 cloves per bulb. Flavour is full and warm, and very tasty eaten raw.