Mexican Violette, very popular in Mexico and Peru and gaining many fans in the US, is a hard-neck garlic belonging to the “Purple Stripe” sub-group. Its skin is silvery with purple stripes, but depending on the weather and soil type, Mexican Violette can have a very deep purple color, or very light to hardly any purple. When eaten raw, it has a hot flavor, but becomes milder when baked. Bulb range from 1.5” to 3” wide, and each bulb typically yields about 8 to 10 easy-to-peel cloves per bulb. Bulbs will last approximately 6 months when properly stored. Despite its name, Mexican Violette is said to be very hardy!