Vegetable
Porcelain
A tier
Porcelain hardnecks produce satiny white wrappers and usually 4–6 very large cloves—impressive heads with bold, hot-to-rich flavour depending on cultivar and raw versus cooked use. They store better than many rocamboles and suit northern climates. Scapes are typically straight to gently curved. One clove often equals two commodity cloves in the pan. Excellent for roasting whole and for rustic dishes. Gardeners love the large cloves; cooks love the reduced peel count.
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Porcelain-type hardnecks circulated in Eastern European and northern gardens.
Named porcelains (e.g. Music-type fame) spread through North American seed garlic trade.
Porcelains became a go-to large-clove hardneck for chefs and gardeners.