PavonisPavonis, named for the small equatorial mountain on Mars, between Arsia Mons and Olympus Mons. In my soil, it attains a nice popping heat a second or two after crushing, while getting sweet upon cooking. The cloves peeled easily for me, yet to see if that will be a recurring trait. Bred by Avram Drucker of Garlicana Farm, Pavonis is one of the many results of his years of work in true garlic seed production (see more about true seed production here).

and got one sturdy

Yuggoth has 9-10 cloves per bulb

it has gotten hotter- probably part of what makes it keep so well

A good alternative if you’re having trouble keeping Spanish Roja disease free in our 45 inches of rain per year Northeast

variety to variety

The interior of the cloves lives up to the Burgundy name

Another hot garlic from the East

Bei Ilai is one of the many results of his years of work in true garlic seed production (see more about true seed production here)

the clove count can go down in poor soil conditions

Good replacement for folks looking for Lorz Italian garlic

" which I leave here so folks will recognize it

*I hear vampire jokes about 50 times every year