Grocery Store garlic versus locally grown
Riparia Farm 2022 harvest of Romanian Red
What’s the difference between the garlic you buy in every grocery store, and what is grown locally here in Minnesota?
The primary difference is the type of garlic. There are two primary cultivars, softneck garlic and hardneck garlic. Here are the main differences.
Overview, Anatomy & Appearance
Softneck Garlic: Softneck garlic is characterized by a flexible stem, or neck, that remains pliable even after the garlic bulb is harvested. Softneck garlic typically has a white or off-white papery skin covering the bulb and cloves. These are what you typically find in the grocery store. They are produced en masse in China, Spain, and California. While there are many benefits to this mass production, what is lost is complexity and depth of flavor.
Hardneck Garlic: Hardneck garlic distinguishes itself with a hard, woody central stem that emerges from the center of the bulb (this stem is what grows the famous garlic scape). This is the original garlic plant that originated in northern China 10,000+ years ago. The bulb and cloves of hardneck garlic often exhibit a range of stunning colors, including silvery white, purple, or reddish hues. Hardneck garlic requires a period of cold (called vernalization), which allows it to overwinter and grow very successfully in Minnesota’s snowy climate.
Flavor Profile
Softneck Garlic: Softneck garlic generally offers a milder flavor profile compared to its hardneck counterpart. Its taste is often described as slightly sweet, with less pungency and heat. This subtle flavor profile makes softneck garlic a versatile choice with relatively mild impact.
Hardneck Garlic: Hardneck garlic packs a robust flavor with complex notes of various intensities. Similar to wine, hardneck garlic exhibits unique flavors based on the varietal. You can find nuanced sub-flavors such as jalapeno, mushroom, and floral notes in various varieties. This allows for much greater versatility and elevated cooking. Further, you can get by with fewer cloves of hardneck garlic because it has more depth of flavor.
Culinary Uses
Softneck Garlic: Softneck garlic is ideal for those who desire a milder, simple garlic flavor. It can truly be used anywhere and will result in a subtle, integrated flavor.
Hardneck Garlic: Where best to use hardneck garlic depends upon the variety. All hardneck varieties can be used anywhere, but you have the ability to specialize, should you choose. For each variety we grow we provide flavor notes to help guide you. At the mildest end, hardneck garlics perform beautifully raw, excelling in light vinaigrettes, adding nuance to pestos, and can easily be enjoyed raw steeped in a light olive oil or mixed into a finished sauce. At the more robust end, hardneck garlic is ideal for cooked dishes that benefit from a stronger garlic presence. It adds depth and complexity to sauces, sautes and stir-fries, soups, and roasted vegetables.
Softneck garlic (the grocery store kind) and hardneck garlic (the local, Minnesota kind) offer distinct qualities that make them suitable for different culinary uses. Softneck garlic provides a milder flavor and versatility, while hardneck garlic delivers a bold taste and vibrant colors. Experiment with both types to discover your personal favorite and enjoy the wonders of this aromatic and flavorful bulb.