Regions of Estonia have local garlic varieties, but the phrase “Tallinn garlic” isn’t a widely recognized official cultivar name like “Rocambole” in agricultural databases. There isn’t a variety officially called “Tallinn garlic.” However there are some local heirloom garlic types grown around Tallinn that might get that sort of casual nickname. Since “Tallinn garlic” isn’t an official variety, the closest real match grown in Estonia is Estonian Red, a well-known local hardneck garlic. Estonian garlic varieties tend to have fewer, but very large cloves usually 4-7. This garlic is strong initially but has a light sweet aftertaste. Because it’s strong when raw, it works well in: Garlic butter, Pickles, Aioli. Because it becomes sweet and rich when cooked, it’s great for: Roasting whole cloves, Meat dishes (especially Game), Stews, Rye-bread toppings, Slow-cooked dishes, Sautéed mushrooms. Because the cloves are large, it’s often used for: Slicing, Crushing, Roasting whole cloves as a side dish
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