Gourmet Garlic: Creoles

Reader Contribution by Andrea Cross
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Creole garlics are a resilient type of hardneck whose demure white wrappers hide a lush, vibrant interior. Believed to originate in Spain, Creole cultivars are highly regarded by garlic aficionados for both their delicious taste and their long storage capability. Creole cultivars commonly seen in North America include Creole Red, Rose de Lautrec (photo), and Ajo Rojo.

Cultivation

Creoles thrive in hot, drier climates in which most other hardneck garlics typically struggle. They tend to be highly adaptable, with successive generations of plants acclimatizing to their specific growing conditions. Conversely, they are heavily influenced by yearly climate fluctuations, which can make them difficult to grow, especially if you are looking for a consistent product year-to-year.

The plants are usually tall, with leaves that vary between cultivars and climate from a pale lime to deep green. Normally modest bolters, Creoles do tend to bolt more heavily in regions with a moderate climate. The scapes of some cultivars will produce gentle curls; others will merely exhibit a graceful droop. Umbels are narrow and long, and contain between five and thirty small to medium-sized umbels. The scapes must be harvested in a timely manner, otherwise bulbs size will be significantly reduced. The bulbs themselves are comparatively late to mature, and so are harvested later in the season.

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