Acropolis Greek - (Artichoke) - Mediterranean variety, it has a fabulous strong flavour in a juicy bulb, great for Greek dishes.

Corsican Red - (Artichoke)

Inchelium Red - (Artichoke) Medium rich garlickness and medium pungency when eaten raw.

Kettle River Giant - (Artichoke) Medium heat and a rich taste, not unlike some hardnecks.

Lorz Italian - (Artichoke) From Italy, semi-rich flavor and a lot of bite that just increases with age.

Printanor - (Artichoke) Premium flovored garlic originally from France with a high alliin content.

Red Toch (aka Tochliavri) - (Artichoke) From the Republic of Georgia , nicely flavored garlic, a bit on the mild side and with very little heat.

Rojo del Pais Baza - (Softneck) A Fiery Hot compact bulb. Spanish Heirloom variety.

Rose du Var - (Silverskin) French, sometimes very hot.

Shantung Purple - (Softneck) Strong flavour with a pleasing heat with a notable after taste.

Thermadrone - (Artichoke) A generaly mild garlic. Commercial strain from France

Transylvanian - (Artichoke) From Romania, excellent flavor with more than a bit of a bite.

Asian Tempest (aka Seoul Sister) - (Asian) Breathtaking if eaten raw, when baked is somewhat sweet with a bit of a baked sweet garden pepper flavor.

Bogatyr - (Marbled Purple Stripe) Probably from the Ukraine, a rich and interesting flavor, very pungent with a more pleasant lingering aftertaste. This is a hot one!

Brown Tempest - (Glazed Purple Stripe) A fiery flavor, but that mellows to a pleasing aftertaste.

Chesnok Red - (Purple Stripe) From the Republic of Georgia, superb for cooking, holding its flavor and offering a distinctive, lingering taste for the garlic connoisseur. A good roaster.

Danube Rose - (Porcelain) Fire and spice for real garlic lovers.

German Extra Hardy - (Porcelain) From Central Europe, a flavor characteristic of the region's cuisine.

German Red - (Rocambole) The flavor is very strong, hot and zingy and sticks around for a long time.

Italian Purple - (Rocambole) A very enriching taste experience but not one to burn your tongue

Killarney Red - (Rocombole) The flavor is very strong, hot and spicy and sticks around for a long time.  ( Photo on right ---> )

Korean Red - (Purple Stripe) A hot zesty garlic, not for the faint-hearted

Morasol - (Purple Stripe) Medium flavor that is described as having a pleasing heat.

Music - (Porcelain) The flavor is good, sweet and pungent, very hot when eaten raw.

Persian Star - (Purple Stripe) A piquant, rich garlic flavor.

Sandpoint Rocambole - (Rocambole) Strong flavor which sticks around.

Siberian - (Marbled Purple Stripe) Delightfully flavored garlic, a bit on the mild side and with very little heat.   ( <--- Photo on left )

Spanish Roja - (Rocambole) Flavor is very strong, hot and spicy and sticks around for a long time. It seems to have an especially rich taste.

Stull - (Porcelain) Large plump, easy to peel cloves which pack some heat.

Vekak Czech (aka Vekak) - (Glazed Purple Stripe) A taste which may well be considered to improve with cooking.   ( Photo on right ---> )

Vostani - (Porcelain) A good flavor and large cloves, and has a decent storage life.

Ajo Rojo - (Creole) Medium rich garlic flavor, medium hot to hot raw.

Burgundy - (Creole) Very rich garlic flavor, mild/mellow pungency when raw.

Morado Gigante - (Creole) Flavor considered as "smooth" and "lush," but without searing heat.

Native Creole - (Creole) Rich, sweet flavor with just a tingle of heat.

Pescadero Red (Fisherman's garlic) - (Creole) Not much on this yet.