Donald, the only thing we can think about the garlic is that you are growing different varieties. You do not say that you replant some of your harvest, so…if you get different stock/seed garlic from year to year, you may be getting different ones. With the ease of growing, it has become very popular in home gardens and many more types are around. About taste, porcelain tends to be mild; rocambole is high in sulfenic acid so has a chili-like taste; and Spanish, or red, tends to mild.
Donald, the only thing we can think about the garlic is that you are growing different varieties. You do not say that you replant some of your harvest, so…if you get different stock/seed garlic from year to year, you may be getting different ones. With the ease of growing, it has become very popular in home gardens and many more types are around. About taste, porcelain tends to be mild; rocambole is high in sulfenic acid so has a chili-like taste; and Spanish, or red, tends to mild.