I normally use supermarket garlic and some garlic from local farmer's market. I think the local garlic is porcelain type, like German White.

Them I grew and harvested some German Red garlic. This is not the best Rocambole, but the taste is different from the other garlic. It is not that hot, and the book says it is "sweet" taste. It is just hard to describe the taste of garlic....

I'll grow German Red again, along with several other types. So I can further compare them.