I won't have a picture, because this is something I grew in SC. I bought my farm from an old couple and they had garlic, shallots and something they called "horse garlic" already planted there. The horse garlic was EXTREMELY strong, and had bulblets at the top like Egyptian walking onions, but they weren't red. The bulb was completely round, about the size of a shallot or a little bigger, and it was also white.

I've searched and searched the web, and cannot find anything, garlic or onion, that sounds like what I grew. I'd love to find out what it actually was. I've grown walking onions, and they're a bit strong, but nothing like this stuff. They put regular garlic to shame. Seriously, they would have warded off vampires!

I found something called "solo garlic" on Wikipedia, but it says it has a mild taste, and these were definitely not mild. They were like a cross between strong garlic and horseradish.

I also found this about an heirloom shallot that resembles what I grew, but it didn't say anything about the taste.

"I won't have a picture, because this is something I grew in SC. I bought my farm from an old couple and they had garlic, shallots and something they called "horse garlic" already planted there. The horse garlic was EXTREMELY strong, and had bulblets at the top like Egyptian walking onions, but they weren't red. The bulb was completely round, about the size of a shallot or a little bigger, and it was also white.

I've searched and searched the web, and cannot find anything, garlic or onion, that sounds like what I grew. I'd love to find out what it actually was. I've grown walking onions, and they're a bit strong, but nothing like this stuff. They put regular garlic to shame. Seriously, they would have warded off vampires!

I found something called "solo garlic" on Wikipedia, but it says it has a mild taste, and these were definitely not mild. They were like a cross between strong garlic and horseradish.

I also found this, which describes a passalong southern no-name shallot that resembles what I grew, but it doesn't mention the flavor.

"The oldest American variety of shallot for which there is any definite proof that it is indeed an heirloom is a nameless white-skinned shallot presently in circulation among seed savers. It is often called white heirloom shallot or small white shallot simply as a matter of convenience. In some ways, it fits the descriptions of the Italian Shallot or Cape Shallot introduced in 1837, although it could very well be an English strain developed from it. It is found in many old kitchen gardens across the South. The bulbs now being circulated among seed savers originated in a garden in Newport, North Carolina. They are generally about 2 inches in diameter."

If anyone can help me find out what this might have been, I'd appreciate it.