Turbans are tasty roasters with a texture that melts on the tongue. They are generally fairly mild, and with a juiciness that makes for excellent black garlic. They mature early and dry down very quickly, making them the first garlic that's ready after harvest. In my climate, they're ready to harvest about two weeks before other types, though I often let them sit in the ground all the same, and harvest them just a week ahead. Their attractive bulbs make them a visual delight as well. Their origins tend to cluster strongly in the Asian periphery, such as Iran, southern China, Southeast Asia, etc. Turban plants tend to be short-statured, lending themselves to dense planting patterns. Very early to early harvest, smallish scapes.