According to mmmgarlic, a website dedicated to "gourmet garlic for cooking and health", there are over 600 types of garlic throughout the world.   The most known groups are Hardneck, which include Asiatic, Turban, Creole, Rocambole, Porcelain, Purple Stripe, Marbled Purple Stripe, and Glazed Purple Stripe, and Softneck, which include Artichocke and Silverskin.

The Hardneck has woody central stalks, long scape, and it must be planted by hand.  Its taste is very intense and each bulb has four to twelve cloves.  

The Softneck has a lack of flowering scape and more bulbs with a sweeter taste in comparison with its hardneck counterpart.  It can be planted mechanically for an increased production and longer shelf life.

Among the various articles we researched, the following types of garlic were interesting to note: 

Black Garlic is a mystical garlic amongst the rest .  Although it’s more known in the Japanese and Korean Cuisines, many famous Chefs, from around the world prefer to use Black Garlic to create magical dishes; some people might even use it in desserts.  Despite its rich flavor, Black Garlic has a vinegary hint and a chewy texture of a dried fruit.

Elephant Garlic is another interesting type of garlic and it’s very easy to identify because of its huge size.  This giant garlic is milder than many other garlic varieties, with a slightly onion-like flavor. When you roast the elephant garlic, it creates a sensational taste for stir fry dishes.

If you like to add a spicy flavor to your favorite meal then Creole Garlic might be the perfect accompaniment.  Its color can range from a light pink all the way to purple.   In comparison with other types of garlics, the creole garlic is very rare and grows in warmer climates.

Ramps is another type with an unsual shape (wide spade-shaped leaves and pale-green stems).  This immunity booster is closely related to a wild garlic and its look is very similar to green onions; it has a taste that is both sweet and pungent. 

Scapes, similar to Ramps, have petite white bulbs near the end and their best season is spring or early summer.  Because of their fresh aroma and tender texture, this type of garlic can be perfect for salads and pasta.