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I first had fresh garlic almost 20 years ago at the age of 21, really.
First off, let's go with regions (subject to change with infatuation):
American (new and comfort)
Mexican (from San Diego, CA - sorry that's my favorite so far)
Anything I can do in a slow cooker that doesn't involve a condensed soup.
How about sourcing?
Anything organic (see below)
Anything free range and fed it's natural diet (see also grass fed beef, grain fed chicken, etc.) otherwise it's not worth it.