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Culinary (B) Grade Only:

HARDNECK

Blanak – Cold-hardy and spicy rocambole from Bulgaria. Chunky, easy peeling cloves are excellent for roasting, picking and salsa.

Belarus: Teardrop-shaped bulbs with 6 to 10 cloves exhibiting hardy and smooth flavor (and a little bite when raw). Some consider this beautiful garlic a Purple Stripe, others a Marbled Purple Stripe.

Bogatyr: Beautiful marbled purple stripe that is hot raw and will fix you right up (Russian physicians used this variety so often to treat respiratory problems that it earned the nickname “Russian penicillin”). Five to six big cloves.

Brown Rose – Long-storing marbled purple stripe that stores well. Plump cloves exhibit plenty of heat, but won’t send you running.

Burgundy Creole: As beautiful as the name implies, cultivated in Spain, rich flavor and mellowly pungent. Matures early and stores well.

Chesnok Red: Middle Eastern marbled purple stripe hardneck variety from Shvelisi, Georgia. Six to eight cloves per bulb. Early maturing and great for roasting.

Duganski: Stunning purple stripe garlic from Kazakhstan with a fiery beginning and a mellow finish. Easy to grow in a variety of climates. Cloves exhibit a purple hue.

German White: One of the most popular hardneck garlic varieties. Long storing. Average of five large, moderately spicy cloves per bulb. Grows well in most U.S. climates. Excels in colder climates.

GSF 65 (Temptress): Mid-season Rocambole from the Garlic Seed Foundation. Pungent, spicy strong, with long-lasting heat.

Hungarian Purple: Rocambole hardneck garlic. Spicy and robust. Prefers colder winters and cooler springs. Eight to ten cloves per bulb.

Marino – Rich flavored rocambole with 6 to 8 uniform medium chunky and firm purple-bronze cloves per bulb.

Music: Beautiful porcelain hardneck garlic. Strong taste and long storing. High yielding and cold-tolerant. Large, easy-pealing, medium-hot cloves. Six to eight cloves per bulb.

Phillips: Easy to grow (and peel) hardneck rocambole that made its way from Italy to New York in the 1920s. Spicy with sweet undertones. Six to eight cloves per bulb.

Purple Glazer: Purple Stripe hardneck garlic. Rich, lasting flavor, but not overly spicy. Excellent for roasting. Eight to 11 cloves per bulb. Grows well in most climates.

Russian Giant – Easy to grow marbled purple stripe hardneck with medium to hot sharp heat.

Slovenian: Early maturing, lightly pungent and excellent for eating raw. This rocambole variety has a slightly smoky aroma and stores well.

Spanish Roja: Large flat cloves and beautiful copper skin that peels easily off this strong, hot, spicy and extremely popular rocambole hardneck.

Tibetan: Asiatic hardneck garlic. Early to maturity. Not great for long storage, so plant a bunch early to mid-October and enjoy the rest into midwinter. Eight to ten cloves per bulb.

Ukrainian Red – Rocambole hardneck with 8 to 12 relatively uniform cloves. Deep full garlic flavor excellent for salsas.

SOFTNECK

Chet’s Italian – Softneck garlic good for eating raw. Excellent flavor without being too overpowering. Layered like a porcelain; 12 or more non-uniform cloves per bulb.

Chopaka Mountain –Mild but rich softneck garlic that exhibits a bit of lingering heat. Numerous layered cloves are compact and dense.

Kettle River - Aromatic, rich and intense softneck garlic that has a smooth finish. Layered and numerous dense cloves.

New Yorker – A softneck variety similar to Polish White or Silverskin. Relatively mild flavor and excellent storage.

OTHER

Elephant Garlic – Actually a leek. Baseball-sized bulbs and colossal cloves exhibit a mild garlic flavor.