The bulbs are generally very large and mild. They are easy to grow and store well. Silverskin garlics are generally the longest storing of all garlics and have soft pliable necks that braid well. They are usually strongly flavored. Silverskins have many cloves per bulb but are not as large as artichoke varieties.
Creole garlics are mild but full-flavored.
They are good for eating raw and retain their flavor well when cooked. They have 8 to 12 cloves per bulb. They are easily grown in southern climates and are much more tolerant of adverse weather conditions than most garlic. Creole garlic varieties include Burgundy and Ajo Rojo. They are harvested mid-to late season and can be stored up to seven to eight months.