Sonoran garlic is named for its area of origin, the desert of Mexico’s Sonora State. Sonoran garlic is considered an Asiatic variety of Allium sativum, falling under the sub-group of ‘weakly bolting hardnecks’ that have some softneck characteristics. The term “hardneck” refers to the presence of a hard flower stem, versus a “softneck” which has no flower stalk.

Sonoran garlic bulbs are covered in white or beige wrappers, with six to 10 cloves per bulb. The bulbs of the Sonoran garlic are large with fat, distinctly purple variegated cloves. Sonoran garlic is mild, with a true garlic flavor. The flavor offers an immediate pungency, followed by a mild aftertaste.

Nutritional Value

Garlic has been used for health benefits for centuries; the first recorded use date back to 1500BC Egypt. The active ingredient in garlic is allicin, which is released when the garlic is crushed or chopped. Garlic has anti-inflammatory and anti-biotic properties and it naturally builds the immune system.

Serving Ideas

As with all garlic, chopping, slicing, pressing and juicing releases the oils and flavor within the clove. Sonoran garlic does not have an overwhelming flavor, and pairs well with meats, fish, poultry and a wide range of vegetables. It appears in local Sonoran desert dishes like bean salads and pico de gallo (chunky salsa with tomatoes, cilantro and onions). In Sonoran garlic, the already present antioxidant properties are even higher due to the presence of anthocyanins, the phytochemicals that produce the red color in the cloves.

Geography/History

Sonoran garlic grows well in the warm American South, from eastern Texas to southwestern California. The Asiatic garlic shares a sub-group with Turban and Creole varieties of garlic, three among over 600 possible sub-varieties of Allium sativum. Garlic was the first domesticated plant; statues of which have been found in Egypt dating back to 3500BC.

Seasons/Availability

Sonoran garlic is available in the late spring through early summer through the late fall.