Garlic is not one-size-fits-all. The clove that you roast is not the same as the seed you sow. Neither is the same as the bulb you purchase from the grocery store.
Why? They performs differently when cooked, have a different number of cloves per head, and vary in size (as mentioned above). Knowing this alters your approach to shopping, planting, and cooking garlic.
Why Garlic Size Matters for Cooking and Growing
How big is the bulb? Bulb sizing runs from small to super huge; this is where things get sorted. This matter because a wider bulb mean larger individual clove. The larger bulbs (such as a huge one) will be more than three inches across and typically has fewer, larger cloves. They’re often high-end porcelain hardnecks, those top bin items you treasure for how easy they are to use. Why? Because one big clove peels off in mere seconds, whereas two dozen minuscule silverskin layers does not. That’s key if you’re prepping dinner for company.
Similarly, when selecting which kind to grow in your garden, think big: Starting with big cloves today leads to big cloves tomorrow, if that’s what you’re after. The bigger the seed clove, the bigger its offspring (daughters) will become. It’s an investment: straight up. A little bit of the inside clove may yield a crop, but probably not a huge one. People who cull their seed crop fare best; they stash away the little guys for chopping while planting the giants on the outside. That little bit of work lead to weight at harvest time.
So should your cooking plan: Adjust it to fit size of the clove. For example, if your clove is large, such as one that’s structural (like most from a porcelain hardneck), roast it at high heat and it’ll retain its shape, which means mashing it into a sauce or spreading it on toast won’t be tricky. If it’s small, especially from a silverskin type, it is best when you want it to vanish. It will mince and mix well, as part of an aioli, say. Its slender skin won’t slow down pickling, either, since the brine penetrates fast. The only problem with roasting the smallest kind; the silverskin, is that it burns to a crisp; why try to mince a porcelain hardneck? Use the right tool for the task and life in the kitchen feel nicer.
That’s another part of the nutrient piece. Although all garlic has allicin (the substance credited with its healing powers), how the garlic is prepared makes more difference than what kind of garlic are used. For best results, crush the garlic clove, wait at least 10 minutes, then apply heat. More allicin will form in that period. If you’re after maximum benefit, do that. And here’s the kicker: it doesn’t matter how big the bulb is; that’s not related to allicin production, based off the chart. A little guy can pack a mighty wallop, so long as he’s treated right. When it comes to healthy qualities, technique can trump ingredient choice.
Another factor in your choice is how you store them. Because each individual clove is on the smallish side and because there are many more of them (cloves), softneck types will braid nicely and keeps longer in storage. Hardnecks, meanwhile, boast big, strong individual cloves with a stronger taste, but don’t hold up as long. If storing your crop for months is the goal, go with the braider-friendly softneck type. For immediate maximum flavor, for making soup all winter, go with the hardneck, which will be superior then.
One thing: No such thing as one best garlic; just best garlic for the purpose at hand.
First of all: Garlic, above all ingredients, deserves our thanks for its diversity. Learning to distinguish a small silverskin from a jumbo bulb turns an ordinary chore into an act of deliberation. Guesswork becomes selection; intuition begins. Next time you reach for a head of garlic, hold it in your hand and take stock: How many cloves do you see? What’s its size relative to other heads? Decide how to best use it. A moment of thought could of made all the difference.