Keeper garlic is a hardneck garlic and it is classified as a Creole garlic. The Creole garlics are a unique group of garlics. They are unlike other garlics in appearance and clove configuration as well as color. Although they were formerly thought to be a sub-group of Silverskin garlics, modern DNA studies show them in a separate class by themselves. As with all Creole varieties, keeper garlic is known for its long storage quality and flavor improvement as it ages.

Keeper garlic produces large bulbs with an average of six to eight hefty sized cloves that grow centrifically around the garlic's scape. The garlic's outer wrappers heavily layered and earthen white. The cloves are the color of ivory, each individual clove also wrapped in thin, papery, purple-hued layers. Keeper garlic is memorably spicy. It has a pungent aroma with matching flavors. The pungency mellows with time and with cooking.

Serving Ideas

Keeper garlic can be utilized both raw and cooked. Raw keeper garlic should be used sparingly considering its spicy tendencies. Crushing, chopping, pressing or pureeing Raw keeper garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Slow roasting keeper garlic allows it to develop a rich flavor and caramelized sweetness. Pair keeper garlic with bold flavors as well as rich ingredients that can work in harmony with its intense flavors. Cream, citrus, chiles, starches such as pasta and potatoes, grilled steak, seafood and roasted meats are all favorable pairings for keeper garlic.

Geography/History

Creole garlics were first cultivated in Spain. They were then cultivated within France, Morocco and Germany, where new Creole varieties would be developed. The Conquistadores brought the Creole garlics with them to the New World, expanding Creole garlic's presence, agricultural and culinary influence. Though the Creole garlics exist in both the Old and New World, the remain very rare. Keeper garlic was developed from descending strains within North America. It thrives in western and southern climates of the United States and Mediterranean climates with mild winters.

Seasons/Availability

Keep garlic is harvested in early to mid summer.