Creole Garlic is a small subgroup of the Silverskin group of garlic.
Silverskin, in turn, is a sub-group of softneck garlics. The group includes garlic varieties such as Creole Red, Ajo Rojo and Burgundy.
These garlics are beautiful in appearance, with a mild but full taste. This makes them good for eating raw, though they also hold their taste well when cooked.
Creole Red and Ajo Rojo are hotter than Burgundy.
The bulbs have rose-red skin. Inside, there will be 8 to 12 fat, wide cloves per bulb with deep-purple or reddish-pink skin.
Garlic in the creole garlic group does well in hot, dry weather, but not very well in humid or cooler areas. It is grown in Mexico and South America.
Generally can be stored 7 to 9 months.
Creole garlic originated in Central America.