Yugoslavian Garlic

11 Aug

I enjoy Yugoslavian garlic because the cloves are large and the skin is easy to peel. The taste may not be as “hot” as the kind grown in China, but it is still very flavorful to me. The purple you see will fade as the skin dries completely. Have to admit that my dad did a much better job growing them than I ever did.

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One Response to “Yugoslavian Garlic”

  1. Kelsey @ Snacking Squirrel August 12, 2011 at 10:07 pm #

    i badly want to try this! huge garlic fan and this sounds pretty intriguing! ❤

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