The differences between white, violet and purple garlic are not only based on color. There are other characteristics that give that special touch and make them the chosen ones so that each dish reaches the season that enchants the diner.
Although, connoisseurs of culinary arts could easily differentiate between the types of garlic and others may find it difficult to differentiate and end up buying any garlic, believing that they are all the same.
But the truth is that, as minimal as they are, there are comparisons that show diference. Here, we present the varieties of Spring (violet, white) and purple, options to give our meals unsurpassed flavors.
Spring Violet Garlic
The Spring Violet Garlic variety has expanded in Spain. They are hard-stemmed bulbs and are harvested earlier than others, they are easy to cultivate. They owe their name to the fact that their harvest period coincide with the spring.
It is possible to buy them in trays, boxes, sacks, nets or other containers.
Within these are the violets and paradoxically, they are not exclusive of that tonality.
Certainly, they show some stripes of that color on the external part, but there are 10 or 12 curved teeth, white skin with brown or golden touches when stripped.
Violet Spring Garlic is hard-necked, exudes a delicate aroma and gives a spicy and light taste to the palate. This type is a perfect species for the preparation of seafood and fish.
Spring White Garlic
White Spring has great similarity to the interior of the violet, although it is also white. It is distinguished by a medium intensity of flavor.
Its cultivation begins on September and the harvest period is between May and June. It is hard-stemmed and has bulbs that measure between 5 to 7 centimeters.
Usually they are confused with the Chinese garlic, because the seed was previously imported. To avoid this, it is necessary to pay attention to the 10 or 12 teeth of the White Spring that are very marked on the outside: they are straight, of great thickness and irregular diameter.
It is possible to consume it dry, semi dry and fresh. The aroma is soft and low in allicin
The Purple Garlic is known to be of greater tradition, but currently, it is the Spring varieties that is gaining ground in the market, due to its profitability, minimum complexity and commercial ease for export.
They are white on the outside and with teeth and purple inner skin. Unlike Spring, its cultivation starts at the end of November and the harvest period is in July.
The size is medium, the conservation is good and its use is common. They are more intense in flavor and scent, with a uniform bulb both inside and out. It has a lot of oil which results in an increase in allicin.
It works mainly in Castilla la Mancha, Valladolid and Córdoba.
Quality for the consumer
For garlic to be perfect, it has to go through a rigorous process from the beginning of cultivation.
This includes the land in which the seeds will be planted, as well as the method of collection and conservation so that the final product will please consumers.
Whether it’s white, violet or purple, it’s the quality of a garlic that really distinguishes it.