Thai garlic is a Turban type of garlic. Turban garlic is one of eight different types of hardneck garlics. Thai garlic is a garlic variety whose name simply suggests its growing region. It is a rare organic cultivar that has to compete with many conventional varieties from neighboring China that are inexpensive, readily available and prolific growers. Thai garlic is a difficult variety to grow. It produces erratic yields of crops from one season to the next.

Thai garlic produces extremely small bulbs that carry about six to eight pea-sized cloves that grow centrifically around the garlic's scape. When harvested at maturity, the cloves are encased in tight, firm wrappers varying in stripes and colors of purple and tan. The cloves themselves are creamy in color with a shallot rose colored hue on their surface. Regardless of size, their flavors are bold, pungent and aromas equally strong. The fiery flavor will mellow with cooking.

Serving Ideas

Thai garlic is best suited for cooking where both the cloves and the peel are used in various applications that showcase the bold heat and depth of the garlic. Use sparingly so as to not overpower the other food you are highlighting. Also consider pairing Thai garlic with bold and spicy flavors as well as rich ingredients that can work in harmony with its intense flavors. Chiles, ginger, citrus, cream, starches, grilled and roasted meats are all favorable pairings for Thai garlic.

Geography/History

Thai garlic is an Asiatic garlic that is not necessarily suitable for the growing regions of Thailand, though this does not stop farmers and growers from the continuous pursuit of cultivating an allium which delivers maximum flavor in small amounts. Thai garlic is sown into the soil in late October and early November, after the Monsoon season has past, to avoid drowning the garlic and preventing it from rotting in wet soil. The garlic requires rich, organic soil, continuous attention and timely harvesting. Once the garlic is harvested, the bulbs are bundled to prevent mildew and preserve the garlic during the curing process.

Seasons/Availability

Thai garlic is harvested in the late cool season and dried during spring time.