(Alium sativum)
Germinador garlic is from Southern France. It is one of a handful of French garlics that are referred to as Creole garlic in reference to their assumed origins in Spain. Some of these descriptions weave a romantic story of Spanish Conquistadors spreading garlic during their travels in the 16th century. In reality, however, both its provenance and its classification are of doubtful accuracy. The facts seem to be that we don't know where Creole garlics originated and recent genetic testing suggests that they aren't closely related to the Silverskin/soft neck garlic clan either. Perhaps it's as Mark Twain said "A lie can travel half way around the world while the truth is putting on its shoes."
What we do know is the Germinador has been grown in France for a very long time and it is prized by French chefs for its mild but complex garlic flavor. In the United States it has gotten a toehold in the world of garlic collectors and some specialty garlic farmers. Garlic guru John Swenson has given it his personal nod as "one of the ten best tasting garlics in the world."
These Germinador garlics were grown organically in my garden in the Valley of the Moon. They have been cleaned in manner that some might describe as “casual” but in truth a garlic that has been spared the typical commercial practices of bleaching and stripping will look a bit rustic. I think it part of their charm.
If the garlic you’ve purchased has the top leaves attached you should leave them on. Store in a cool place away from sunlight. Over time they will cure naturally over several weeks. Germinador garlic stores about 4-6 months under good conditions.
C. Lindquist
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