Blue Italian came to us over 10 years ago from a southeast Idaho grower who called it "Blue Italian." We have yet to find this variety anywhere else... which leads us to guess that it might be an Italian Red, but either way...without the resources for genetic testing, we have continued to isolate and grow it out each year as our little favorite, Blue Italian. This sturdy garlic has a rich and strong, (but not overly hot and spicy), flavor that sticks around for a while, in a good way.
We call it our "Gateway Garlic" because its always one of the first garlic varieties we offer to customers who are hesitant about eating garlic, but want to try something special that is easy to peel. After a little time with Blue Italian.....they are always hooked! Has 8 – 9 easy to peel, good-sized cloves around a thick central stalk. Bulb papers are white with blotchy purple streaking and clove papers are brown and practically pop out the cloves upon command.