Italian purple garlic, Allium Sativum var. ophioscorodon, is one of dozens of Italian garlic varieties and a member of the lily family along with chives, shallots and onions. Garlic is the common name dedicated to hundreds of varieties which can be classified as hardneck and softneck types. Italian purple garlic is an heirloom Rocambole hardneck garlic. Rocambole garlics are considered a special but rare class of garlics. Rocabole garlics develop a single row of cloves around a central hard stalk. They are hard to grow outside of areas that do not experience true cold winters, they are particular about their growing conditions and once harvested, they have a very short shelf-life, which is uncommon for most garlic.

Italian purple garlic can easily be distinguished from other garlics by its appearance. Its solid bulb is almost uniformly rounded and its thick layers of wrappers are streaked with variegations of violet purple. The bulb contains a thick central scape surrounded by about six to eight plump cream colored cloves in relatively easy-to-peel skin. The cloves are aromatic, spicy, rich and bold in flavor, which only increases with maturity. When eaten raw, a little bit goes a long way with Italian purple garlic as its flavor lingers on the palate for quite a while.

Nutritional Value

All varieties of garlic possess antibiotic properties to some forms of bacteria, viruses and intestinal parasites. Plants in the garlic family lower blood pressure and cholesterol, and may also be used a diuretic, an anti-inflammatory agent, an expectorant or a decongestant.

Serving Ideas

When garlic cloves are cut or crushed, the cellular walls are breached. It is only then that garlic's trademark odor-causing reaction takes place, as enzymes mix with volatile sulfur-containing compounds. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Pair Italian purple garlic with bold and spicy flavors as well as rich ingredients that can work in harmony with its intense flavors. Chiles, cream, citrus, starchy pastas, grilled steak, roasted meats and seafood are all favorable pairings for Italian purple garlic.

Geography/History

All garlic cultivars are considered to be derived from ten specific varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter. As trade routes were evolved and extended, garlic would become naturalized in often unnatural climates. Italian purple garlic was brought to the United States from northern Italy in the early 20th century. It has been grown throughout many garlic growing regions in the Northern and Western United States. It is still considered a rare garlic with very limited commercial production. Italian purple garlic finds its primary culinary relevance appropriately in Italy.

Seasons/Availability

Italian purple garlic is harvested in the summer.