Music garlic is a hardneck variety popular among chefs and home growers. The large variety is known for its shiny white, easy to peel skin and long shelf-life. Music garlic are excellent for storing and will last up to 9 months in a cool, dry and well-ventilated space. Each bulb is tightly wrapped in layers of porcelain white, thin, papery skin and contains an average of 4 to 6 medium to extra large cloves per bulb. Music garlic is rich in manganese and vitamin B6, as well as vitamin C and copper, and contains selenium, phosphorus, vitamin B1 and calcium. Music garlic in particular contains high levels of allicin, a sulfur-containing compound that provides antioxidant and antibacterial properties. Allicin is produced when garlic is crushed and is more potent in raw form. Music garlic is used raw, in cooked applications, and can be cooked whole. Use Music garlic in any recipe calling for garlic. One large clove can be enough to flavor an entire dish. Roasting or baking the bulbs will bring out the natural sugars,creating a caramelized effect. Use the potent garlic for meats and in vinaigrette or for garlic butter for your homemade Garlic bread. Music garlic is fragrant and offers a medium-hot, garlic flavor. Music garlic was believed to have been brought to Canada from Italy during the 1980s. It was named for Al Music, a tobacco farmer turned garlic grower who introduced the variety to Canada. Music garlic is well-adapted to the cooler temperatures of the Canadian south and American Pacific Northwest. Music comes to us from the Turf farm in Westwold.