||Raw: Some hot, sulphurously aggressive, acrid and lacking in nuanced complexity. The best are spicy with sweet overtones, persistently hot at the back of the mouth and very garlicky. Develops slowly.
Roasted: Strong, good depth of flavour, slightly earthy. Holds flavour well.
Sautéed: When sautéed until crisp has delicious strong garlicky flavour, less heat than when raw
||Very long, can be more than a year. Good for plaiting as does not usually form a scape.
|| Cultivars in this group grow best in New South Wales, Northern Victoria and South Australia. Western Australia.
||Grow best in climates with warm to hot summers and mild winters. Prefer low humidity.
|Planting and harvest
||Plant and harvest late. Some cultivars can be planted in spring and still produce a reasonable bulb.