Shandong is one of the four main kinds of white garlic in China, another being Tai Cang White Garlic.
Shandong has bulbs that are about about 7 cm (2 ¾ inches) wide, or wider. The outer bulb wrapper is pure white, with no purple coloration.
Cooking Tips
The taste is very hot when the garlic is used raw.
Holds flavour well when baked.
History Notes
Shandong Garlic was brought to North America from Shandung Province, China by a G. Czarnecki.
Language Notes
Shandong is an area of China known for its production of white garlic.