I'm holding my breath, Linda.
Rick, all the garlic varieties have differences, some subtle, some not so much. I tried one of my new varieties last night. I had just de-stemmed the bulbs after curing in the greenhouse for the last two weeks and wanted to see if it was worth growing again next year. It was the Russian Red. The pungency (heat) was immediate and strong, and just when I thought I would need a sip of water, it was gone. I was left with great flavor. Some of the garlic has sneaky heat. You think it won't be much and then 20 seconds later, boom, it hits you. Some have little pungency though. I have two varieties that taste sort of like a Dijon mustard and oddly enough, one is a Creole and one is a hardneck. You just never know. That's what makes heirloom garlic such an interesting vegetable. That's also why everyone should at least taste a pinch of it raw. It'll also keep the vampires at bay.
