I try, but I can never resist. There are so many varieties of garlic out there, and they all have so much to offer. It’s nearly impossible to choose just one or two. So I tend to dabble with several varieties. Sometimes reason sets in and I hold back at planting time, but more often than not, I end up planting way more garlic than two humans, two cats, and one dog can eat. Which means by mid-September I typically have a surplus. Drop me a note if you see something you’d like to try. If I have extra, I’ll gladly send it your way. I’ll even mix and match.
Seed stock: $15/pound; Table garlic (slightly smaller heads): $10/pound
Organic and grown with pure joy.
Softneck garlic grows best in milder climates and generally does not put up a flowering scape – unless the plants are stressed. The bulbs are typically made up of several smaller cloves, as opposed to a few larger ones. Softnecks tend to have a longer storage life than hardnecks.
creole red (silverskin): A garlic pig favorite. With a sweetness that is perfect raw, sautéd, or roasted. Stores well into the winter months. My creole red almost always sends up a scape, even though it is a softeneck – reminding me that it would really rather be biding its time in a warmer clime. Still, it manages to put up with me year after year. Which is nice, because I’m not sure I could live without it.
kettle river (artichoke): This stately garlic produces big, flat bottomed bulbs comprised of 10 – 15 beautiful cream colored cloves. It has a rich, nicely hot garlic flavor and it keeps well. I think it is one of the most intriguing garlics to look at.
seoul sister (asiatic): A Korean garlic with gorgeous deep purple stripes, pungent and earthy flavor. Very nice hot heat when raw or lightly cooked. Moderate storage.
xi’an (turban): A beautiful Chinese garlic with a distinctly rich taste, a little fire in the middle, and a slightly earthy finish. Relatively short storage life, so enjoy it while the fall colors are aflame.
Hardneck garlic thrives in northern climates and is easily distinguished in the field by its flowering, curly-cue scape. Their bulbs tend to be made up of fewr, plumper cloves. They have rich, complex garlic flavor, but generally do not store as well as sofneck garlics.
georgian fire (porcelain): This is my favorite spicy, hot, raw garlic. Adds nice heat to salsas and sauces. Decent storage.
persian star (purple stripe): Absolutely gorgeous purple wrapped, crescent moon shaped cloves. Nice zingy garlic flavor – both raw and cooked. Keeps fairly well.
spanish roja (rocambole): True garlic flavor. Once described as the “most piquant garlic in the world.” And it’s an easy peeler, to boot. But its great rich taste doesn’t last forever, so eat up quick!
romanian red (porcelain): Another garlic pig winner. Rich, and pungent with a bite built to last. Great roasted for use in sauces & soups. Nice large, easy to peel cloves. Keeps fairly well.