Hello PH. I have been growing two unnamed turbans for about 8 years now and they are good for eating raw, crushed in salad dressing but when cooked, have a very mild flavour. The ones I grow are very hot raw and ready to harvest up to six weeks before the hardnecks. One has the loveliest purple striped clove skins and both form good sized bulbs, 2 1/2 to 3" diameter so despite their short storage, I keep growing them. They are good for fermenting, making black garlic etc because the cloves are relatively large and easy to peel and the rest get crushed and dehydrated before they sprout. Worth growing to have early garlic for your CSA customers imho
