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Similar in size to a walnut, the solo garlic, also known as single clove garlic or pearl garlic, is a variety of garlic (Latin name Allium sativum). It has the flavour of the garlic clove but is somewhat milder and slightly perfumed. It originates in Yunnan province in Southern China^[1]. The appearance is somewhat akin to that of a pickling onion, with white skin and often purple stripes. Solo garlic offers the advantage, compared to traditional garlic, of being very quick and easy to peel. From a commercial standpoint, it probably also results in people eating more of it.^[2]

Solo garlic is also said to be good baked whole and served as a vegetable. Like the better-known multi-clove garlic, the flesh turns into a paste after baking.

[edit] References

[edit] Further reading

• http://www.germes-online.com/catalog/48/55/189/257172/solo_garlic.html

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