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Old May 19, 2019   #4
Join Date: Jun 2010
Location: Romania/Germany , z 4-6
Posts: 1,466

Thermidrome and the other ones derived from Drôme garlic is one of the more productive garlics, shelf life is not fantastic I would say, but good. Taste is standard, good for cooking, ok for fresh eating.
One can eat the garlic pretty much anytime, starting when immature, before the cloves are formed, eaten whole like a spring onion. Then when the skins on the cloves are starting to form, it' not really suitable for eating, but afterwards when the cloves are big enough it's again good (like normal garlic, not the whole plant). While it's still not fully grown it will be more watery and milder (much milder), but it usually has a superior flavour to cured garlic.
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