Inside, there will be 10 to 20 smallish cloves in 4 layers with very white or yellowish skin.
The taste is generally mild and good for eating raw, but cold or hot weather will make the taste hotter.
It will be ready to harvest earlier than many other garlics.
The garlic belongs to the Artichoke sub-group of softneck garlic.
Stores for 6 to 7 months.
Chet’s Italian Red Artichoke Garlic was discovered on an abandoned farm in Washington State in the 1960s.