There are nearly two hundred varieties of garlic, ranging in flavor from mellow to pungent, and sweet to bitter. Some are easy to peel; others have tiny cloves that are almost impossible to skin. The two primary types are soft neck and hard neck: Soft-neck garlic is the variety most widely available in supermarkets. Hard-neck garlic, known among chefs as gourmet garlic because it has a better flavor, is easier to peel and doesn't have small cloves at its center; it is also hardy to colder regions such as the northeastern United States.
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