Creole Red Garlic (Culinary)
Culinary garlic — Grown for the Kitchen.
Pre-Orders begin in early July. Creole Red garlic – hardneck Creole variety with 8-12 medium to large easy-to-peel cloves. Rich complex flavor with mild heat; heat tolerant, deep red clove skins, exceptional long storage. Regeneratively grown in Indiana.
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About this cut
Culinary garlic — Grown for the Kitchen.
- Type & Group:
- Hardneck – Creole subgroup (weakly bolting). Hardnecks produce edible scapes for an extra harvest and strong cold tolerance.
- Cloves per Bulb:
- Typically 8-12 medium to large easy-to-peel cloves.
- Flavor Profile:
- Rich and complex with initial sweetness building to mild heat; outstanding when raw or cooked. Maintains character well during cooking.
- Common Uses:
- Excels in raw preparations for balanced flavor, roasting for depth, or any recipe needing lasting richness. Versatile across a range of recipes.
- Climate Performance:
- Thrives in warmer and southern climates with heat tolerance; adaptable but may produce smaller bulbs in colder regions.
- Storage & Yield:
- Stores 8-12 months.
- History / Notes:
- Creole hardneck variety featuring white outer wrappers with deep red to crimson clove skins. Part of the rare Creole group prized for beauty, flavor, and exceptional storage.
Culinary Highlights & Recipe Ideas
Creole Red brings balanced richness to raw preparations or deep complexity when roasted. Try roasting whole bulbs to develop caramelized notes, or mincing fresh cloves into pesto and marinades for lasting flavor.