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Garlic / Onion Taste Test

Discussion in 'Edible Gardening' started by Kristen, Sep 8, 2014.

  1. Kristen

    Kristen Under gardener

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    I've grown several varieties of each. We've tried them, i.e. used for cooking, and no bad reports ...

    ... is there a way to conduct a taste test to decide that we like one more than the others?

    At present my only criteria is to see which ones store the best ... as "taste" seems even Stevens at present.
     
    Kristen, Sep 8, 2014
    #1 Quote in Conversation
  2. JWK

    JWK Gardener Staff Member

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    Maybe I'm missing something on tasting differences.

    The only difference to my palette is the strength, some onions seem more fiery than others. The giant Kelsea I grew last year were a bit bland for us, we like something with a bit more 'bite' so we've gone back to Sturnon and Centurion - which to be honest I can't taste the difference between.

    Regarding garlic, the only difference I can detect is between elephant garlic and the rest. Again elephant garlic is much milder, it's lovely roasted whole, whereas all the other varieties are the same to me and we use them sparingly in cooking.
     
    JWK, Sep 8, 2014
    #2 Quote in Conversation
  3. Kristen

    Kristen Under gardener

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    That's where I am at with the ones that I have grown :)

    Onions:

    Ailsa Craig
    Befordshire Champion
    Kalmat (F1)
    Sweet Spanish Yellow

    and the Garlic:

    Purple Wight
    Carcasson Wight
    Vayo
    Sultop
    Solent Wight

    Also intended to plant

    Extra Early Purple Wight
    Early Purple Wight

    but didn't manage to get any cloves.

    Several of these were substitutions by Well Known Seed Companies :sad: and I had to rebuy the variety that I wanted elsewhere, but I think next year I will just grow

    Carcasson Wight (plant soon?)
    Solent Wight (plant Dec-Feb ??)

    and I'm undecided about Early and Extra Early Purple Wight ... my Garlic seems to store for ages, do you think I need a really early maturing one?
     
    Kristen, Sep 8, 2014
    #3 Quote in Conversation
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