I love garlic and have been know to eat raw cloves at times. On Saturday, I bought this Rocambole garlic at the farmer's market . I had never heard of it. This is a hard-necked variety (the garlic we usually get in the grocery store is soft-necked) and grows well in cold climates. In the spring it boasts a coiled flower stalk that can also be eaten.
I could take these bulbs apart and plant each clove now for harvesting next year. But I plan to use them in cooking and salad dressings. Yum.