Creole Garlic, Burgundy

Creole Garlic, Burgundy

Burgundy is a beautiful garlic,
the cloves typically displaying
more of a deep purple than
the red tones of some Creole
cultivars. The bulbs are also
squatter and the cloves less
elongated than some others in
the group. Burgundy is among
the more milder f lavoured
creoles, but having said
this, one should not mistake
their character for dullness.
Burgundy has a wonderfully
sweet prof ile. It is mild yet full
of f lavour with only moderate
heat. In our view, it is one
of the best of all garlics for
enjoyable raw eating. Great for
salads, dips, dressings and any
recipe that involves fresh garlic.
Crush a few cloves and mix
with vinegar or lemon, olive oil
and salt for salad or vegetable
dressing.

The Creole Family
Creoles are very beautiful, and among the scarcest of all garlics due to
their very specific growing requirements. Creole garlics originated in
Spain and made their way to the new world by way of Spanish explorers
and settlers.
The clove skins are vividly and deeply coloured, in a range of shades of
red and purple, making Creoles arguably among the most distinctive and
overtly identifiable cultivars. They are utterly unlike any other garlics in
appearance, clove configuration and colour.
Creoles are sweet tasting garlics, though some cultivars can be quite hot.
They have a fine character and store exceptionally well, some nearly as
long as Silverskins. They are perhaps the easiest, most pleasant garlic to
eat raw owing to a taste that is full but delectably warm rather than hot.
They retain their flavour well when cooked.
Creole garlics offer a fine taste and lengthy storage properties. Even in
ideal growing conditions, the bulbs are only moderate in size, but their
quality and flavour more than compensates.