Comments on: Single Clove Garlic / Solo Garlic

By: hcgarlic

hcgarlic — Tue, 28 Dec 2010 06:40:12 +0000

Well,I love Singe Clove Garlic very much,it (also called Solo Garlic, One Clove per Head Garlic, or Pearl Garlic) is produced in the high mountain area of Yunnan Province, it is grown with organic fertilizers without chemical pollution. The sizes are 3cm up or 3.5cm up. The harvest time is February to March every year. It is purple and white in color. It has good-looking appearance, unique flavour and prophylactic for bird flue. It has a strong fragrant taste compared with multi clove regular garlic. It also has a high nutrition content. Its price is higher than regular multi-clove garlic but those people who buy it simply love it. It is delicious!
1) Size: 2.5-3.0cm, 3.0 – 3.5cm, 3.5 – 4.0cm, 4.0 – 4.5cm, 4.5 – 5.0cm
2) Supply period: March to June (fresh); July to February (cold storage)
Some detailed information is available at the website http://www.hcgarlic.com/single-clove-garlic.html

By: Joe

Joe — Mon, 11 May 2009 00:37:18 +0000

You can buy these at Trader Joe’s, I believe they’re packaged as “The King’s New Cloves”.

By: Shreya

Shreya — Sat, 09 May 2009 06:38:02 +0000

Hi, I have never seen this before, Sid. Looks great, and I really would love to try some if I can get them:-)

By: Toni-anne

Toni-anne — Thu, 07 May 2009 15:25:11 +0000

I use it the same way as I use ordinary garlic. We’ll be getting fresh garlic very soon, can’t wait…

By: Sid

Sid — Wed, 06 May 2009 09:49:52 +0000

Neat. How much did it cost?

By: gaurav

gaurav — Wed, 06 May 2009 09:46:58 +0000

It’s available in Delhi market ( Azadpur subzi mandi).

I have used it for making pasta sauce and it works better than multi-clove garlic here, altough it is said to have lesser medicinal values than multi one.

By: pixen

pixen — Tue, 05 May 2009 19:28:45 +0000

Let’s see, I would marinate it with fresh young ginger in soy sauce or mix it with fermented soya beans or Miso, then let it steep for certain time. Then eat it with rice or as dipping sauce for steamed chicken…

Another easiest way… eat it raw Actually, I will do that if I find this fresh garlic. It’s very tender and awesome. I also like it pickled with miso and bonito flakes like Japanese tsukemono.

By: Elizabeth F.

Elizabeth F. — Mon, 04 May 2009 19:17:47 +0000

I didn’t even know this existed – very cool!

By: MrsT

MrsT — Mon, 04 May 2009 14:57:00 +0000

Never saw these before, thanks for posting. Would love to try these roasted, or confit-style.