Creole Garlic, Spanish

Creole Garlic, Spanish

One of the larger-cloved creole
cultivars, Spanish Morado, also
known as Morado de Pedronera
was introduced to North
America from Cordoba, Spain.
Beyond it’s large cloves, the
bulbs are classically creole in
appearance.
Unlike most Creoles, Spanish
Morado is quite pungent and
hot when eaten raw. It is one
of the better Creole garlics to
cook with, owning a f ine f lavour
when sautéed, while retaining
its unique earthy properties.
Like all Creoles, Spanish
Morado’s bulbs are small, but
has perhaps the largest cloves
in the creole family. These
beautifully coloured cloves are
deep purple and store very well.

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.