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Hot on the tongue with a fresh, green roundness that transports one to the windswept plateaus of Tibet. Has a sweet aftertaste. Once cooked it becomes more mellow, but still the heat makes itself known. It's a delicious addition fresh or cooked. This garlic would also make a great HOT Salsa or HOT Pickled Garlic. (5-8 months storage)
Hot on the tongue with a fresh, green roundness that transports one to the windswept plateaus of Tibet. Has a sweet aftertaste. Once cooked it becomes more mellow, but still the heat makes itself known. It's a delicious addition fresh or cooked. This garlic would also make a great HOT Salsa or HOT Pickled Garlic. (5-8 months storage)