Siberian made its way to commercial production from Alaska.  It was originally obtained by fisherman, when trading green leafy vegetables with farmers in Siberia, who grew only root crops.  Siberian is an impressive cultivar.  Cloves are very easy to peel.  Siberian produces large cloves (5-7 fat, dark brown cloves).  Siberian stores very well, has a great garlic flavor and wonderful for roasting.