Until recently, I wasn’t sure why I was using so much garlic in my cooking. I love garlic and use it in pretty much everything I cook.
I was at a hardening store the other day and noticed they only had Japanese garlic cloves to grow and decided to make a short research on Japanese garlic. It turns out, the category of garlic grown here is very mild and has almost no smell (and a very soft taste) and it explained why I have been using almost three times as much here since we moved.
I have been since then looking around for imported garlic, or garlic of another category without much success until yesterday, where I found randomly deep inside a very small importation store Spanish and Indian garlic. I have decided to grow both in pots and see how well they do here. It will take about 8 months for them to mature and, since imported garlic is ridiculously expensive, I will just go with the Japanese one until I get my harvest.