Creole Garlic

What Is Creole Garlic?

Creole is one the varieties of garlic often referred to as gourmet.

One of the most distinguishing traits of Creole garlic is its colour. Although the outer skin is usually plain white, the cloves inside have a purple-red colour. This is reflected in the names of some sub-varieties: Ajo Rojo, Creole Red, Cuban Purple, Rossa di Sulmona etc. Note that the colour is only on the skins of the cloves, once skinned they look normal. Rose de Lautrec is a pink Creole from France.


Creole garlic believed to have originated in Spain (possibly around the Pyrenees) and, as you might expect, grows well in warmer climates. This makes it a good crop to sow in some areas where other garlic varieties would struggle with the heat. Perhaps for this reason, Creale has become an increasingly important part of the garlic crop in the Southern parts of the USA.

Creoles tend to produce many early scapes and relatively late buls.


When it comes to taste, Creole garlics are known for having a subtle, complex flavour with less of the pungency and heat of common garlic. This means that many people find them better for eating raw than common garlic, so Creoles are often used in salads or light dishes.

They are also said to store well and last longer than other garlic varieties, though that’s not something I worry much about!