There are many varieties of the species with distinct differences.  Some forms have been designated as botanical varieties of A. sativum.  Some 30 clones of garlic, collected from the U.S., South America, Europe, and Asia have been grown U.C. Davis in California but there is no adequate data on which to base the recognition of these varieties.

Three varieties are recognized in Louisiana, the Creole, said to have a broader leaf than Italian, greener tops, and generally larger cloves.  Italian has the strongest flavor and smallest cloves, which are pinkish.  The Tahiti has large individual cloves, larger than those of either Italian and Creole, and the cloves are darker.  Tahiti also known Elephant Garlic, is not a true garlic but Allium ampeloprasum.  In California 3 cultivars are being grown, the California Early, a high yielding and early maturing but does not store well and has lower content of solids than the California Late and the Creole which does well in the hot southern interior.