Asian TempestMy first Asian Tempest was given to me by a customer at Bennington Garlic Festival, who said here, try this! it is an Asian tempest in the mouth! Very hot raw. I ate one clove, agreed with the customer that it was as he said, and I squirreled the rest away to plant for that year. From that 5 6ths of a bulb, I now have enough to share. If you want to make a kimchee that will bring the heat, this is the one. Originally from Korea. 5 6 cloves per bulb.

and be its own little unit

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To answer the first question usually asked- not from Ireland

Blanak has a strange tendency to grow a late-stage twin in a long season

this "White" is

The Longest-Storing Garlic Variety Pack contains varieties that are selected for their longest storing qualities

with poor skins

I watched Anthony Bourdain's Parts Unknown as he was in Basque country and my mouth watered at their elemental cuisine and utter respect for great ingredients prepared simply

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that "snow makes a weird crunch noise" kind of cold

Seemingly bred for its tried-and-true ability to show up after each winter