CAMDEN — Like anybody else I love garlic, but did you know there are as many as 50 varieties on the market, all with their own distinct flavor and use?

We get used to seeing one or two varieties on the supermarket shelf. There is garlic with a bold, spicy flavor that goes better in soups and stews and there is garlic with a woody taste that is more suited to salad dressings. Exploring the Camden Farmer's Market on Saturday, October 1, I might have found the answer to my prayers.

Victoria Lasbury, of Camden, lives garlic. It's a business and she will take all the time you need to explain the garlic she sells and its many uses.

"I co-own land with my sisters on Melvin Heights and they are kind enough to let me grow garlic there," she said.

Lasbury said there are so many different varieties that it's impossible to just grow one type.

"I guess it was a little bit of obsession that got out of control," she said. "And you can tell a difference in them. Some are red and some are purple. Some have intense heat and other are sweet and floral and very subtle."

Garlic is an Allium. Allium is a genus of flowering plants that includes the cultivated onion, garlic, scallion, shallot and leek as well as chives.

"I grow 20 different varieties of garlic," she said. "We partner with Dorolenna Farm, in Montville. They're certified organic and they grow four varieties for us. Headstong Garlic is not certified organic, but we follow organic practices."

Red Rezan, Russian Red, Bogatyr, Bealrus, Island Star, Phillips and German Red are just a few of the varieties of garlic Lasbury grows.

German Red is especially well-suited for cold winters. Its bulbs are strong and spicy with a robust flavor, and the cloves are easy to peel, which makes them a favorite for chefs and home cooks.

Bogatyr has a rich garlic flavor and no heat. It would be a great addition to any Italian dish. It's also a good choice for the person who likes garlic but doesn’t enjoy spicy or hot foods.

Russian Red has a rich, musky, garlicky flavor and is very hot when eaten raw. It's known for its ability to be harvested early. It grows well in the north, but is impossible to grow in the south.

Island Star has a hearty garlic flavor with a hint of sweetness. It's excellent raw. A very good flavor with no bite.

Lasbury said it has been a good year for garlic sales.

"Headstrong Garlic is almost sold out," she said. "Luckily we have Dorolenna Farm and they have lots of garlic. We plant in the fall and harvest around July. We'll continue to be at the Farmer' Markets until the end of October."

Another product Headstrong Garlic produces is Carrot Habanera Hot Sauce.

"We've been making and selling the hot sauce for a bout three years," said Lasbury. "We have a cult following for it. We roast the garlic in a cast iron pan to give it a smoky flavor before adding it to the sauce. People seek me out at the market for the sauce."

Check out all the garlic at http://headstronggarlic.com