The last two times I have been in coppell, I've picked up the only garlic at the store and it had a purple color on the outside of the bulb. BOTH times, I've messed with the garlic, washed my hands several times while cooking, then showered, washed hair, ect and STILL have the smell on my hands. Is this stuff a ton stronger?

When you are washing your hands, run them across the bottom or sides of the stainless steel sink. Stainless helps neutralize the odor of garlic, onion, fish, etc. Or you could just buy one of these odor bars.

Seriously, it works.

Purple garlic is normal garlic. It's just not what you typically have in mass market stores

Google is your friend. Chances are good if it was purple it was locally sourced.

The main differences with white and purple garlic are in their availability and effect in cooking. White garlic is more prevalent. Softneck garlic, which are always white, are easier to raise and are hardier (despite what the name might imply). They are more conducive to shipping and travel. They tend to have a very powerful scent and flavor. Often, white garlic has more cloves than purple garlic.

Purple garlic varieties are under the ophioscorodon varieties aka ‘hardneck.’ They, and their ilk like porcelain and rocambole types, are referred to as such because of the snake-like stalk which coils when they grow. By comparison to white garlic, purple garlic has fewer cloves but the bulbs are generally larger. Purple garlic, or more accurately referred to as purple-striped garlic, have several varieties as well, such as Persian Star, Chesnok Red, Metechi and Persian Star, among others. Interestingly, most of the common purple garlic originate from the former Soviet Union. Compared to the white varieties, purple-striped garlic has a milder odor and taste; the Chesnok Red, for instance, even has a sweet tange to it. Purple Garlic do not store as well as white garlic but retain their taste longer even after cooking.

From a marketing perspective, most of the purple garlic sold in Texas grows in Mexico and is usually available mid March until early June. It does tend to be larger in size with fewer cloves per pod, but has a higher level of the allicin compound which makes it taste stronger. It is more fragile and does not last as long when sitting on your counter. That is why it is not real desirable for retail. However, in South Texas and certain spots in the Metroplex and Houston, there is a unique market for purple garlic - it is very popular and sought after when available.

I also use the stainless steel sink to rub garlic odor off my fingers.

Gig 'em Aggies!