What Types of Garlic Are There?

There are about 80 varieties of garlic grown for consumption. In addition, several hundred wild varieties are known. They differ quite greatly in appearance, taste, and aroma. If the leaves of the garlic can be eaten, the variety is usually rather mild in the aroma. They also usually do not cause the typical, quite strong smell of garlic.

• Storage garlic: This variety is particularly widespread in Germany and worldwide and is therefore available in stores all year round. The garlic is dried and therefore has a much longer shelf life than fresh garlic, for example. Usually, several tubers are sold in a net. If stored at room temperature and low humidity, it will keep for several months. Storage garlic is imported from different countries. Because these can be different botanical varieties, the aroma varies accordingly. Typically, the garlic is pressed or cut into dishes.
• Fresh garlic: In the trade, fresh garlic is the umbrella term for all types of garlic that are sold freshly harvested. The term “seasonal garlic” is also common for this. It is imported from various countries and has a very short shelf life. Its aroma is milder than that of dried garlic. It tastes particularly good if you cut the whole tuber into slices and fry it.
• Chinese Garlic: This type of garlic comes from China. It does not consist of individual cloves, but of a single connected tuber. It is slightly smaller than the bulb of stored garlic and tastes quite mild. Chinese garlic can be processed like any other variety. Because it needs special climatic conditions to grow, it cannot be grown in this country.
• Wild garlic: Wild garlic is botanically closely related to garlic. Its leaves give dishes a similar flavor, but the smell is perceived as less penetrating. Wild garlic is therefore often used when the so-called “garlic flag” should be avoided. Its leaves are widely available commercially in spring and should be consumed within a few days. You can also collect wild garlic yourself on a spring walk. However, this should be heated to at least 60 degrees Celsius due to a possible infestation with fox tapeworm eggs. Otherwise, serious health consequences are possible.
• Chives: This is also a special type of garlic. It is a mixture of garlic and chives. Only the narrow, green leaves are used as a seasoning. They have a much milder taste than most other species. The smell is spicy, but not as sharp as you are used to from garlic.