When it comes to cooking with the seasons, it’s a treat when we get to learn about the different types of produce like garlic and note the differences between varieties like purple garlic vs white garlic. Garlic, a humble ingredient found in nearly every cuisine worldwide, is much more diverse than we may realize. While white garlic may be the most familiar variety to many, a variety that I’ve come to love lately is its cousin, purple garlic.
The fascination with the larger cloves and purple color in this variety of garlic came about after receiving a few heads in our CSA box from Sage Mountain Farm. Immediately I noted that this fresh garlic had a milder taste and milder odor than white garlic bulbs.
Today, we’re diving into the key differences between purple garlic and white garlic. We look at their unique characteristics and flavors and learn the ways we can use both in our everyday cooking.
Garlic, or allium sativum, is a bulbous flowering stalk like plant that is closely related to onions, leeks, shallots, and chives. Garlic is native to Central Asia and has been used as part of cooking and seasoning for centuries. The white cloves possess a variety of health benefits and have been widely used for medicinal applications.
When it comes to garlic, most of us are familiar with the common white variety. But you may have noticed purple garlic making its way into grocery stores and farmers markets. So what’s the difference, and is one better than the other?
Overview of Garlic Types
There are over 600 varieties of garlic but they generally fall into two main categories
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Softneck garlic – This is the most common supermarket garlic. It has a soft stalk and milder flavor. White garlic falls into this category.
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Hardneck garlic – This has a stiff central stalk or “scape”. It has a more intense, pungent flavor. Purple garlic is usually a hardneck variety
While white and purple refer to the garlic’s outer appearance, the real differences come down to flavor and uses.
Flavor Profile
White garlic has a more mellow, sweet flavor. It works well when you want garlic in a supporting role rather than the main flavor. Purple garlic is much more pungent, even spicy. It adds a robust garlic punch.
In general, purple garlic has around 1.5-2 times more potent flavor compounds than white. It’s a bolder, more complex taste.
Health Benefits
The purple color of certain garlic comes from antioxidant compounds called anthocyanins. These are associated with benefits like:
- Lower blood pressure
- Reduced inflammation
- Lower cancer risk
While all garlic contains beneficial compounds like allicin, some research shows purple varieties can have over twice the concentration. So they may offer enhanced health effects.
Culinary Uses
The mild taste of white garlic makes it extremely versatile:
- Sautéed aromatically in olive oil
- Added to soups, sauces, dressings
- Infused into oils and vinegars
- Baked into bread
The more robust purple garlic shines when you want the garlic itself to be prominent:
- Roasted whole for creamy spreads
- Grilled or fried to mellow its bite
- Pickled or marinated
- Added to bold sauces and rubs
Storage and Availability
Softneck white garlic has a longer shelf life, up to 8 months properly stored. It’s easier to grow on a large scale. This makes it more widely available year-round.
Purple hardneck garlic lasts 3-6 months. It’s best used soon after harvest. You’re more likely to find it seasonally at farmers markets and specialty grocers.
The Verdict
So is purple garlic better? It offers a more complex, nuanced flavor and may have additional health perks. But white garlic is more versatile for everyday cooking.
The “best” garlic depends on your taste preferences and how you plan to use it. Try both to see which you prefer. Mixing varieties can provide balanced flavor in recipes. With its beautiful color and bold kick, purple garlic is definitely worth exploring beyond the familiar white bulb.
How Purple Garlic Differs from White Garlic in Appearance
At first glance, the differences in appearance are clear: purple garlic has these beautiful purple stripes along the outer skins or papery sheath of the garlic head. This garlic is typically from the Italian purple garlic of the purple garlic varieties though there are others. This speaks to the major differences between the two garlic varieties about the type of crop:
White Garlic: Also known as “softneck” garlic, this is the most common type of garlic and can be referred to as the “regular garlic” that is seen in grocery stores. It features white bulbs with papery white skin and is typically available year-round. White garlic has a rich history, dating back thousands of years, and is believed to have originated in Central Asia. It has been cultivated in various regions worldwide and is known for its milder flavor and versatility.
Purple Garlic: Purple garlic is named for its stunning purple-striped outer skin. One popular purple garlic variety is Italian Purple Garlic. It comes from the hardneck varieties where a hard woody stalk grows through the center of the bulb. Thus, a hard-neck garlic bulb forms as a result. This hardneck garlic boasts a vibrant and visually appealing appearance given the vibrant purple skin surrounding the large cloves. Purple garlic is known for its robust, slightly peppery flavor and is often favored by garlic enthusiasts for its unique taste. Other purple garlic types include Killarney Red which we are growing in our garden now.
How to Cook with These Varieties of Garlic
Cooking with either garlic type demonstrates its own versatility. You cannot go wrong with either in terms of taste. When cooking with garlic, you can peel cloves at a time or roast the entire bulb. I love roasting whole bulbs of garlic in a bit of olive oil to make a compound butter. Alternatively, you can take the peeled cloves of garlic and roast them in a bit of olive oil on low heat to create a confit. This affords a unique flavor when spread on toasted slices of bread. A few ideas to kick off cooking with garlic to add stronger flavor to a number of dishes:
- Mince bigger cloves of garlic to use in a number of pasta sauces, soups, and sautéed vegetables.
- Slice softneck types of whole cloves in half for recipes where garlic compliments other ingredients without dominating the taste.
- Grate raw cloves of garlic to use in a compound garlic butter and or roast whole cloves to make a savory butter. This offers a subtle garlic aroma and flavor.
- Add cloves of purple garlic in dishes that call for a more pronounced garlic flavor, such as garlic-heavy sauces, marinades, and aiolis.
- Fry or crisp up thin slices of garlic cloves to make a crispy garnish to soups and salads to add a bit of crunch to the dish.
- Purple garlic is also an excellent addition when used for making garlic-infused oils and vinegars, enhancing the overall aroma and taste. You can still do the same with white varieties of garlic.
- Don’t forget the scapes! The garlic scape is also a delicious part to enjoy during summer. Sauté the scapes in olive oil or use in pestos. I also loved topping our weekly pizzas with these.
Purple over White Garlic??
FAQ
What are the benefits of purple garlic?
Italian Purple Garlic is a softneck variety known for its mild, rich, and smooth flavor. Its cloves are large, with thick, easily peeled skins, making it versatile for raw and cooked dishes. It provides nutrients like manganese, vitamin C, calcium, and iron, and it offers antibacterial and antiviral benefits.
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