Known as single-clove garlic (or “solo garlic”), this unique garlic variety is a rare genetic mutation found in specific regions of Son La province, particularly former Phu Yen district communes such as Gia Phu, Tuong Phu, and Tuong Thuong.

Unlike conventional garlic varieties with multiple cloves, this type has only one large clove, about the size of a thumb.

Phu Yen's single-clove garlic was previously selected by the Vietnam Records Organization (Vietkings) and Vietnam Top Organization (VietTop) as one of the Top 100 Vietnamese Specialty Gifts for 2021–2022.

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Single-clove garlic is a famed specialty of Phu Yen, Son La province. Photo: Toi Co Don Son La

Tran Thu, a local from Gia Phu commune, said that for local residents, this garlic is considered “heaven’s gift” because it only appears by chance in purple garlic fields.

“This garlic forms naturally through mutation. Unlike Ly Son’s single-clove garlic in Quang Ngai, it doesn’t have a specific cultivar and cannot be cultivated directly,” she explained.

“It only occurs in our local purple garlic. And even then, not every crop produces it. Sometimes, we have to harvest 5–7kg of purple garlic just to get a few hundred grams of solo garlic.”

Because it contains only one clove, its quality is considered superior to regular varieties.

This garlic has a distinctly rich, spicy aroma and a higher concentration of essential oils.

Beyond culinary use, locals also regard it as a natural remedy believed to provide health benefits such as reducing joint inflammation and boosting the immune system.

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As a spontaneous mutation, solo garlic is harvested naturally - without fertilizers or stimulants - making it especially clean and appealing. Photo: Nguyen Bac Tra

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Though smaller than a pinky finger, Phu Yen's solo garlic clove is packed with essential oil thanks to the entire plant’s energy being concentrated into one bulb. Photo: Nguyen Bac Tra

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Phu Yen’s solo garlic can be cooked directly, soaked in wine or honey, or used to make black garlic. Photo: Toi Co Don Son La

Ngoc Mai, a Hanoi resident and cooking enthusiast, shared that she is particularly fond of this garlic due to its robust flavor and uniqueness.

“I don’t just cook with it. I also soak it in honey or rice wine, and sometimes make black garlic to enhance my family’s immunity,” she said.

“I’ve used Phu Yen solo garlic for a long time and can tell it’s in a different league from regular garlic. It’s small, firm, and crunchy - with a powerful aroma and signature spicy kick. It’s great both raw and cooked.”

Mai revealed that during harvest season, solo garlic sells for around 180,000–200,000 VND per kilogram (approximately 7.50–8.40 USD). Pre-peeled, vacuum-packed garlic costs about 250,000–270,000 VND per kilogram (10.50–11.30 USD).

Due to its limited yield and strong flavor, she often places bulk orders of 5–7 kilograms per shipment from Son La to Hanoi - a distance of roughly 180 kilometers - to use gradually and give as gifts.

“This garlic can be stored in a dry place or hung in the kitchen rafters for year-round use. Its quality remains intact whenever it’s taken out for cooking,” she added.

PV