daffodil garlic - - so spicy this year!

Has anyone else noticed their Daffodil Garlic, or other Alliums, varying in spiciness from year to year?  Our daffodil-garlic (Allium neopolitanum) has been mild for the past dozen years or so, more like lettuce with a faint garlic/onion flavor, and we've used it as the main ingredient in our winter salads.  Suddenly this year, it is painfully spicy when eaten in such quantity!

I wonder if it's something about the weather, or the fertilizer (e.g. after using Liquid Gold enough times over the years?) . . .

Tomorrow, I'm gonna try chopping some and soaking it in cold water to try to reduce the heat.

Ach, never mind.  It wasn't the Daffodil-Garlic that was painfully spicy, after all.  It was the regular garlic bulbs (Allium sativum) chopped up in the food that were burning my mouth.  We grow about 15 varieties, and must have switched to using one of the hottest (Music) about the same time.