Doglover, when you taste true, fresh gourmet garlic, you will never want to buy typical grocery store garlic again. When you purchase garlic in your grocery store, and I don't even count elephant garlic as a comparison, that garlic will be typically 4-12 weeks old. That's just the process that garlic goes through to get to your grocery store shelves. The bulbs will be small (how much moisture will a bulb lose when sitting up 12 weeks?), but none of the bulbs will have been the typical 1/4 lb bulb that home-growers harvest.
Natalie, I have a feeling that you will end up planting a wonderful variety of garlic, including the Creole. One of the great things about Creole, is that when cooked, it maintains its flavor and zest. Most of the other garlic end up washed-out. A bonus of these varities is the simple look of it. They will have a beautiful, translucent red-purple coloration and look great simply hanging in the kitchen. They won't hang long though, You will want to cook with them every chance you get. Here in the south, particularly the deep-south, Creole cooking is a joy and main-stream. Cajun cooking simply combines Creole with extra spices, giving a "kick" to the food. Anyone out there like "blackened" food? Ken in Mississippi
P.S. Watch my website so you can get my garlic when it is first available, and freshest. I sold out last year and will do so again this year. I had a purchaser that wanted to buy ten times what I produced, but by the time he contacted me, I had already sold out of what I had.
