moz The best types of garlic to eat: some of them give you an enchanting flavor and great benefits
Hot News

The best types of garlic to eat: some of them give you an enchanting flavor and great benefits


 The best types of garlic to eat: some of them give you an enchanting flavor and great benefits

The best types of garlic to eat: some of them give you an enchanting flavor and great benefits


The best types of garlic to eat


  How many types of garlic are known? There are hundreds of types of garlic, all of which fall under two main categories, hard-necked garlic, and soft-necked garlic, which is the most common type in the market. Garlic has the following advantages:

  1.  It can be grown in the field or at home easily.
  2. Offers two types of food are cloves and green leaves.
  3. Hard-necked garlic types produce green leaves or peduncles and are characterized by being cold-tolerant, unlike soft-necked garlic.


There are hundreds of types of garlic to eat, all of which fall into two main categories: hard-necked garlic, which has green leaves and is suitable for cold weather, and soft-necked garlic, which is the most common in the market.


Garlic with a tough neck


What are the most important characteristics of this garlic formal? This species bears the scientific name Allium sativum var. ophioscorodon has a larger bulb and fewer lobes compared to the type with a soft neck, and it is the type that forms green leaves in summer, and there are 9 types of this type with different characteristics and shapes, and the most important general features of this type are:

  • It is distinguished by solid peduncles that developed from the ground nodes.
  • The petioles are surmounted by miniature aerial nodes, which are a substitute for flowers.
  • It has larger lobes and fewer. It has more colors and more flavours.
  • The stalks can be used for eating or cooking if they are harvested while they are juicy.

What are the main hard-necked garlic varieties? 

   This type is characterized by the presence of a number of different varieties, which are clarified in the following points with their most important characteristics:


·      Asian type: 

     Most of its varieties originated in Korea. It is distinguished by its good flavor and good storability. Its stems can be used to produce a new plant without the need to remove them.

·      Creole: 

     such as red and burgundy creole, which is suitable for hot regions, and is also characterized by the following:

  1. Medium-sized lobes.
  2. Good flavor.
  3. Good storage.
  4. Beautiful colors of red and violet.

·      Polished Striped Violet: 

     Like Vicak and Red Resan, it originated in Western Europe and Russia and differs from others in that its flavor is less strong.

·      Marble Violet: 

     Like Metechi and Siberian, it originated in Eastern Europe and Russia, and is characterized by the following:

  1. The lobes are large and less numerous.
  2. Easy to store and peel.
  3. ts flavor is strong.

·      Middle Eastern type:

      Like Juma'a and Al-Suri, it is limited to some Middle Eastern countries only.

·      Porcelain: 

     Like white German and Polish, its lobes are distinguished by their heat and sharpness when eaten raw, and when grilled, they become starchy.

·      Violet Striped: 

     Like chatelli, chvilese or red chisnock, native to the Caucasus region and Georgia, its flavor is rich but not strong.

·      Rocambol: 

     Like the Russian Red and the Spanish Roja, it is one of the best types in terms of flavor, as it is rich and tends to sweetness, its color is brown, and is stored for a short time.

·      Turban: 

      such as Chinese violet and Shandong, and it is distributed in several regions such as eastern Europe, the Far East, and Mexico, so called because the capsules that form on the top of the stalks resemble a turban, and it is not stored for a long time, its raw flavor is strong and when cooking it becomes lighter.


Garlic with a hard neck is characterized by a larger bulb and fewer cloves, and there are 9 main varieties of this type, which vary in shape, characteristics, and flavor.


Soft neck garlic


What's the reason why this type is more available than others? 

   Soft-necked garlic is called allium sativum var. sativum, convenient in temperate atmospheres, and because it is not green leaves, this type matures faster than harsh-necked garlic and stores for longer periods, there are only two main varieties of this type, the most important of which are:

  • It has smaller cloves and twice as many hard-necked garlic.
  • Its origin is due to garlic with a tough neck.
  • It's called garlic braiding because it's easy to tie.
  • Difficult to peel. It has a more intense flavour.
  • It matures faster. It adapts more to different climates.
  • It is the most common type in the market.


What are the main types of garlic with a soft neck? 

  There are two main types of this type, earthly spiny and silvery crust, and the following are the characteristics of each type:


·      Spiny ground type:

Among the most important types that can be available in the market are “Early California” and “Red Tosh”. These types are characterized as:

  1. It is ready to harvest at the beginning of the season.
  2. It quickly adapts to climate and soil types.
  3. They have relatively large, flat lobes.


·      It can be stored for long periods.


The lobes are small, white, and shaped like teardrops.


Soft-necked garlic is the most common type in the market, as it ripens quickly and can be stored for longer periods, and there are only two varieties of it.

Spring garlic

   Is spring garlic the same as immature green garlic? The answer is yes, spring garlic is the garlic that is harvested before it develops into adult garlic known for its bulb-like shape, and it is also called green garlic and is characterized by its formation of fibrous stalks and flowers, which indicate that it is ready for harvest, and its features:

  1. The immaturity of the bulb or the swollen part of it.
  2. Similar to green onions and used in the same ways.
  3. It is similar to regular garlic in terms of nutritional value and flavor, but its sharpness is less and its flavor is mild, as the whole leg of it must be used to give the flavor that is given by a regular garlic clove.
  4. It exists only for a few weeks during the year, and you can buy a quantity of it and store it in the refrigerator for a week, wrapping it in a cloth and then a plastic bag.
  5. The whole parts of garlic are used in cooking; Leaves, stems, and bulbs are immature without the need to peel them, but the roots attached to them must be removed.
  6. It can be added to salads, pizza, and soups.


How can you differentiate between spring garlic and green onions?


They can be distinguished mainly by the smell, the smell of spring garlic is the well-known smell of garlic, and there are more differences that are summarized as follows:

  • The leaves are flat and more dark.
  • The bulb is small and has a white color with purple or dark red stripes

Spring garlic or green garlic is garlic that has not yet ripened to form a bulb that resembles a bulb, and is very similar to green onions, and has a mild flavor.

Garlic with different tastes and shapes


Are there types of garlic with special flavors? Yes, there is, and the fresher the garlic, the better the flavor is clear. Therefore, it is recommended to try these types immediately after harvesting to enjoy their flavour. The following lines show the most important types of garlic with different flavors:

Garlic California Baja

Featuring shiny white cloves and a strong flavor, it is harvested in June and is available until November.

California White Garlic

Featuring creamy white peels and cloves, and a spicy flavor, it is harvested in June and is available until November.

Chinese white garlic

 Featuring golden-colored white lobes, a hallucinant lobe, creamy and stingy flavor, harvested in June and available until January.

Argentinian white garlic

Featuring a creamy white color and a strong flavor, it harvests in December and can be purchased between January and April.

Mexican back garlic

Featuring a violet-inclined color and large cloves, it has a sharp flavor but when cooking is less intense, is harvested in March and available from April to June.

There are types of garlic with different flavors and it is recommended to eat them in the season when the flavor is most pronounced.


Benefits of garlic


 Does garlic contain calories? 

  Garlic contains a very small amount of calories, as one clove weighing 3 grams contains only 4.5 calories, but it is one of the foods with high nutritional value and one of the most important nutrients in garlic:

  • Manganese.
  • Vitamin B6.
  • Vitamin B1.
  • Vitamin C.
  • Selenium; Calcium.
  • Copper.
  • potassium;
  • phosphorous.
  • Iron.


It contains compounds with healing properties.


  Garlic was used in ancient civilizations such as the Egyptians, Greeks, and others for therapeutic purposes. The credit for these properties is due to the sulfur compounds that are formed when garlic is crushed, cut, or chewed. These compounds include:

  1. Allicin: It is an unstable compound that persists for a short time after garlic is chopped or crushed.
  2. Sulfur compounds: They include diallyl disulfur and S-allyl cysteine, and they are characterized by entering through the digestive system to the rest of the body to benefit from their vital effects.


Helps fight cold symptoms

  Is it useful to eat garlic or its supplements to prevent cold symptoms? Garlic supplements are used to strengthen immunity in general, and this property can be used to combat cold symptoms by eating garlic as well, not just its supplements. It has been found that taking garlic supplements helps:

  • Reducing the number of colds by 63%.
  • Reducing the duration of symptoms by 70%.


Helps reduce blood pressure and cholesterol


   Is it useful to take garlic or its supplements to have this effect? Taking garlic supplements is beneficial in reducing high blood pressure significantly, as taking 600-1500 mg of garlic extract can have the same effect as some types of blood pressure medications, an amount equivalent to eating 4 cloves of garlic per day. As for the effect of garlic on cholesterol:

  • Helps reduce total cholesterol and low-density lipoproteins.
  • It does not affect high-density lipoproteins, or what is known as "good" cholesterol.
  • It does not significantly affect triglycerides.


Helps improve athletic performance


  Is the use of garlic to improve athletic performance recent? Garlic was used in ancient civilizations to relieve fatigue and improve the ability to work in workers and Olympic athletes in the Greek civilization. The following was observed in heart patients who take garlic supplements:

  • Their peak heart rate improves.
  • They have improved ability to exercise.


Garlic is one of the foods that are very few in calories and concentrated in nutritional value. It is a source of many vitamins and minerals. Its consumption can provide many benefits to the body thanks to its content of sulfur compounds. It is useful food for lowering blood pressure and cholesterol and improving athletic performance.