Comments on: Trader Joe’s One Clove Per Head Garlic

By: axux

axux — Sun, 14 Jun 2009 08:36:20 +0000

i never knew such garlic rounds exist…wonder if we have those here

By: Gao Lifeng

Gao Lifeng — Tue, 27 Jan 2009 03:01:48 +0000

The famous Single Clove Garlic (also called Solo Garlic, or Pearl Garlic) is produced in the high mountain area of Yunnan Province of China. 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! For details pictures and information, you may wish to visit http://www.prettygarlic.com/pr.....eclove.htm and discuss with me.

By: Elise

Elise — Sun, 04 Jan 2009 04:57:06 +0000

I loved the Emperors New Cloves garlic.

It was a miracle food!

THanks for the link to TJ.

I asked them to find another source or commission someone to grow it for them.

Maybe if enough of us do that…?

By: Devon

Devon — Sat, 09 Aug 2008 17:24:15 +0000

I’ve grown garlic from the bulbils that form at the tops of the garlic just to increase my planting stock. When these bulbils are planted they form one single clove that looks like the picture, although mine were quite small, averaging about the size of a ping pong ball.
Garlic is traditionally planted in the fall and I’ve heard that if it is planted in the spring you run the risk of getting a head of garlic that does not form cloves and so I suppose it could turn out like the one in the picture.
Definitely worth looking into and it might be easier than it sounds to grow them like that.
Also, for those not liking to peel garlic, hardneck varieties can have large individual cloves with skins that are much easier to peel. They are large heads and some might only have four big cloves in it.

By: Aiden's mom

Aiden's mom — Sun, 17 Feb 2008 01:38:14 +0000

Isn’t this just elephant garlic?

By: Kelly

Kelly — Sat, 09 Feb 2008 07:02:36 +0000

>If the temperature increases before the garlic has time to divide, then the result is a large undivided round.

Grow your own. Grow it in a hot house and make sure you watch carefully. You can artificially increase the temperature on the containers to stop it from dividing.

By: Tim

Tim — Fri, 01 Feb 2008 23:57:27 +0000

Mmmmmmm……garlic. The best evidence I’ve come across for the existence of a god…….. Roasted garlic is a pain to get out of the skin. The solution I have found is to smash/peel raw garlic (which is much easier) and then “poach” the peeled cloves in low temp olive oil (go ahead and use the cheap stuff on med/low heat, you want to avoid the sizzle). The garlic has the same mellow, roasted flavor, and the bonus is that you get a batch of awesome garlic oil to toss over your pasta.

By: Scott

Scott — Wed, 30 Jan 2008 23:10:33 +0000

A quick trick for those having issues with getting the roasted garlic out – cut the top off of the head of garlic, exposing the cloves. Then, when roasted and cooled, you can just squeeze the entire head and the roasted garlic just oozes out.

By: Chuck

Chuck — Wed, 30 Jan 2008 22:50:15 +0000

I’m loving all the info and stories that everyone is sharing. I’m learning more and more about single clove garlic every day.

By: onbike

onbike — Wed, 30 Jan 2008 12:02:18 +0000

In Greece these garlics are rare enough and are called “monoskorda” (single garlics). Due to their rarity they are considered to bring good luck and are sold as a sort of talisman, to be carried with you, or hanged on a door, etc. It is considered very good luck to find one, just as double-yolk eggs!