According to statistics on American imports, more than 80% of the garlic is sold globally by China. However, Vietnamese garlic has still maintained its stable place in the heart of the consumers.
Differences in appearance:
* The Chinese garlic is bulkier and larger, its outer peel is yellow or white and can be easily peeled off.
* The Vietnamese Ly Son garlic is much smaller. Its peel is white and is difficult to peel.
* The Vietnamese Dalat garlic is smaller than Chinese garlic, its peel is purplish brown and is easy to peel off.
When peeling:
* The garlic segments of the Chinese garlic open up slightly and are not completely bundled. Chinese garlic is less condensed than Ly Son or Dalat garlic.
* Ly Son and Dalat garlic have garlic segments that can be chopped off.
The segments of Chinese garlic are slightly loose and do not form a complete bundle. Chinese garlic is not as condensed as the Vietnamese Ly Son or Dalat. (Picture: protective department for vegetation, Lam Dong)
From left to right: Chinese garlic, Vietnamese Ly Son garlic, Vietnamese Dalat garlic
Taste:
Chinese garlic regularly has a rather soft taste. Dalat and Ly Son garlic have a stronger taste. This is because of the Vietnamese soil and climate conditions.
