For me, Shvelisi (Chesnook Red) has always defined the essense of garlic. It has some initial bite, which fades, leaving only the pure garlic flavor behind.

Elephant garlic would serve her needs. Even though it's not a true garlic it has a mild, mellower flavor.

Creole Red is sweet and mild. Plus it has the extra kick of that spectacular color.

Xian has a very complex, rich taste with just a hint of heat.

Kettle River Giant is a mild-tasting garlic that grows huge 3-5 inch diameter bulbs.

I've never tasted it myself, but Guatamalan Ikeda is said to have a mild nutty flavor.

We have grown alot of varieties of garlic but my favorite raw (great garlic taste without the bite) is Morado Gigante.
Guatemalan and Inchilliam are great tasting a little stronger and great cooked as well as raw.

Garliclady, do you have (or will you have) some of the Guatemalan to trade or sell? I'd like to give it a try.