Turban garlic bulbs are surprisingly large, coming from plants that are smaller than all other types of garlic. They average 8 to 9 big fat cloves with brownish purple covers.
Turban garlic bulb wrappers are rather flakey and easy to peel. They are heavily striped, dark red to purple over a purple blush, making them very attractive.
Turban garlics along with the Asiatics, mature weeks before any of the other garlic varieties. Because of this early maturation, they don't store long; they seem to want to get back into the ground earlier in the fall. Red Janice, originally from the Republic of Georgia, matures slightly later than other Turbans and stores better.
Turban garlic cloves are very fragrant. They have a very hot taste that continues to build when eaten raw; however, when baked, they are sweet and spicy with just a bit of heat left to taste.
