I didn’t know the half of that, and I was mildly happier for it :(
Usually Chinese garlic is also a different plant than European garlic. You can notice it by the fact that the roots of the garlic fall off in a neat chunk for Chinese garlic but stay attached for European garlic.
I don’t tend to check individually every time I buy just to make sure, but from what I read and on occasions where source was actually identified so that I could check, almost all the garlic sold here in Australia is from China.
I have not really observed this phenomenon with the roots that you’re describing. Also, it’s kind of hard for me to say what particular characteristics Chinese garlic has because assuming that the garlic I’m buying really is coming from China, then it seems they grow several varieties that all gets sold as just “garlic” because in any given trip to the same supermarket you get noticeably different attributes to the size and appearance and physical characteristics of the garlic sold.
I don’t really notice much difference in cooking with them or eating them though. Occasionally you get some much stronger flavoured ones, but it’s just the same taste but stronger rather than detectably different and often this doesn’t really seem to couple with which type they happened to sell this week. Any attributes of the garlic’s appearance that seem distinct to what’s available this week, don’t seem to reliably signal what it will taste like the next time you see those same attributes again the next time they’re on sale.
I didn’t know the half of that, and I was mildly happier for it :(
Usually Chinese garlic is also a different plant than European garlic. You can notice it by the fact that the roots of the garlic fall off in a neat chunk for Chinese garlic but stay attached for European garlic.
I don’t tend to check individually every time I buy just to make sure, but from what I read and on occasions where source was actually identified so that I could check, almost all the garlic sold here in Australia is from China.
I have not really observed this phenomenon with the roots that you’re describing. Also, it’s kind of hard for me to say what particular characteristics Chinese garlic has because assuming that the garlic I’m buying really is coming from China, then it seems they grow several varieties that all gets sold as just “garlic” because in any given trip to the same supermarket you get noticeably different attributes to the size and appearance and physical characteristics of the garlic sold.
I don’t really notice much difference in cooking with them or eating them though. Occasionally you get some much stronger flavoured ones, but it’s just the same taste but stronger rather than detectably different and often this doesn’t really seem to couple with which type they happened to sell this week. Any attributes of the garlic’s appearance that seem distinct to what’s available this week, don’t seem to reliably signal what it will taste like the next time you see those same attributes again the next time they’re on sale.