Italian Purple Garlic

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Originated in Northern Italy, Italian Purple garlic produces ivory cloves that are slightly sweet and very spicy, which only increases with maturity. When eaten raw, a little goes a long way as this spice is slow to warm up and then briefly lingers on the palate. In addition, this variety is an excellent source of manganese, vitamin B6, and allicin, which is the enzyme responsible for the well-known aroma and flavor of garlic but also for its anti-viral properties. Several studies have actually indicated an association between daily consumption of garlic and prevention of stomach and colorectal cancers.
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Garlic