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No discussion or listing of garlic would be complete without at least mentioning the different varieties of garlic.  (who knew there was more than one kind?)  There are basically two types of garlic: hardneck and softneck.   
 

Hardneck varieties produce a flower stalk called a scape.  The scapes can be harvested and eaten in a number of ways; they are delicious!  The flowers eventually form bulbils that can be planted as seed but they will usually produce small round bulbs the first year that need to be replanted.  Using bulbils as seed stock will usually take two or three years to produce good sized garlic.  They typically have a hard stalk and are difficult to braid.  Hardneck varieties generally do not store as well as other varieties and may start to dry out or form roots and sprouts within a few months of harvest.  We have found some exceptions to this rule in our experience as some do store quite well for us.  Hardneck varieties include:  Rocambole, Standard Purple Stripe, Glazed Purple Stripe, Marbled Purple Stripe, Porcelain, Asiatic, Turban Artichokes, and Creole subvarieties.  Here’s a photo of the garlic tops and the resulting bulbils.


Photo of garlic scapes and bulbils
 

Here’s a photo of the garlic tops and the resulting bulbils.


Softneck varieties do not produce a seed stalk.  This is the type of garlic that you most often find in the grocery stores.  Softneck garlic has much longer shelf life than the hardneck varieties.  We’ve found that our softneck varieties will store almost a year – until we’re harvesting the next year’s crop.  Softneck varieties are also great for braiding.  We have found that some of our softneck varieties have occasionally produced flower stalks and behaved as a hardneck variety.  This is thought to happen at times because of our cold climate and it does seem more common following a very cold winter.  Softneck varieties include:  Silverskin and some Artichokes.

Photo of two garlic braids made with Simonetti garlic.The softneck varieties are good for making garlic braids.  These two braids were made using Simonetti garlic.  They are a great way to store garlic and keep it close at hand in the kitchen - just use the bulbs from the top down.  Note:  If you'd like to order a garlic braid from us you can contact us prior to harvest time and we can make arrangements to make one for you.  (of course the tops can be trimmed so they're not quite so wild)



I have some updating to do on this page - right now the catalog is the most current although even that does not list everything we are growing!  We are at about 235 varieties for 2012 although not all are ready for sale as we are growing some out from small bulbils.  We really enjoy trying the different flavors and comparing the varieties and seeing how they perform for us.

For garlic ordering information and the complete listing of what we have for sale, please see our new online catalog.  Please note:  If ordering, be sure to click on the "confirm order" button at the end of the order process or your order won't be sent to us.  You should receive a confirmation email almost immediately.  If you have any problems with the catalog please let us know - we'd like to hear if there are any problems using it. 

Photo of Chrysalis Purple garlic bulbsChrysalis Purple Garlic  (hardneck)  Said to be a dependable variety with large heads and easy-to-peal cloves, excellent flavor. The first variety we plant in the fall and last to be harvested. 6-10 cloves per bulb.

Photo of Georgian Fire garlic bulbs.Georgian Fire (Porcelain hardneck) Similar to Georgian Crystal except averages 5 to 8 cloves per bulb. A raw taste is strong with a pleasant hotness. A good salsa garlic or salad warmer. (AKA Cichisdzhvari #4)

Photo of Yugoslavian garlic bulbs.Yugoslavian  (Rocambole hardneck) Copper veined and purple blotched bulbs.   Deep green and vigorous plants.   Matures a few days after Roja.   Cloves are dark brown and doubles are common.   It has a strong garlic aroma, initially hot and spicy garlic, but not overwhelming and then mellowing to a warm pleasant, sweet aftertaste.    Averages 9 to 14 cloves per bulb.

Photo of Czechland Race garlic bulbs.Czechland Race  (Rocambole hardneck)   An early emerging Rocambole.   Mild when baked with the flavor slowly developing into an assertive, but pleasant taste.   Raw it's described as hot with a sharp zap and a lingering flavor.  Averages 9 cloves per bulb.

Photo of Shatili garlic bulbs.Shatili  (Purple Stripe)   A popular strain now with its classic and beautiful Purple Stripe character.   From Rep. of Georgia.   Good bulb size.  Averages 7 cloves per bulb.

Photo of Bogatyr garlic bulbs.Bogatyr  (Marbled Purple Stripe)  A garlic with few cloves, with dark purple/brown clove colors.  The  flower stalks are sometimes red tinged.   It’s said to be the longest storing of the marbled purple stripes.  Averages 4 cloves per bulb.

Photo of Bzenc garlic bulbs.Bzenc   (Marbled Purple Stripe)  Originally from the Czech collection of New York grower Dr. Boris Andrst.   This one retains garlic flavor when baked.   It’s very spicy raw with the heat building quickly.  Averages 7 cloves per bulb.

Photo of Pyong Vang garlic bulbs.Pyong Vang  (Asiatic)   From near the capital of North Korea.   It forms a 7 to 10-inch beak on bulbil capsule. The cloves are light brown with a rosy purple blush and elongated tips.   The bulbs are blushed and purplish striped.   It has a light pleasant flavor with mild heat raw.   Said to be longer storing than most Asiatics.  6 to 8 cloves per bulb.

Photo of Armenian garlic bulbs.Armenian  (Porcelain)   This very popular and large cloved.   Averages 4 cloves per bulb.

Photo of Lotus garlic bulbs.Lotus   (Turban Strain)  This one retains some heat baked. Raw, the hotness stays with you. Originally from a market in SE China.  Averages 7 cloves per bulb.

Photo of Pescadero Red garlic bulbs.Pescadero Red  (Creole)  Beautiful, symmetrical bulbs with brilliant color cloves.  They say Creoles typically don’t like a cold climate but we’re giving this one a shot and keeping our fingers crossed that we can get it to adapt to life in Wisconsin.  Averages 7 cloves per bulb. 

Photo of Zemo garlic bulbs.Zemo  (Porcelain)   This is a large bulbed variety.  The cloves are well streaked on back but soft brown-pink with lines on the inside.  Raw the taste is strong and pleasant with no aftertaste.  Originally from Rep. of Georgia.   It has been praised by Cook's Illustrated magazine.  Averages 4 to 5 cloves per bulb. 

Photo of German Mountain garlic bulbs.German Mountain  (Rocambole)   This one is also said to be known as New York White.  (Although it is definitely different than the softneck variety that we grow as New York White) Very nice size bulbs.  Averages 8 cloves per bulb.

Photo of Pitarelli garlic bulbs.Pitarelli  (Rocambole)  Good yielding and resistant to bottom rot.  Averages 7 cloves per bulb.

Photo of Brown Saxon garlic bulbs.Brown Saxon  (Rocambole)  This is a unique Rocambole with large brown cloves; harvests late.  Double cloves are rare.  A strong character and a great storing qualities.  Averages 7 cloves per bulb.

Photo of Persian Star garlic bulbs.Persian Star  (Standard Purple Stripe)  This one has some vivid clove colors.  The outer bulb wrapper is sometimes smooth white but the inner wrappers are purple streaked.  It has red-tipped cloves with marbled streaks on a whitish or yellow-brown back ground.   It has a very pleasant flavor with a mild spicy zing.   Originally from a  Samarkand, Uzbekistan bazaar in the late 1980's.  Averages 7 cloves per bulb.

Photo of Red Grain garlic bulbs.Red Grain  (Standard Purple Stripe)  This is said to be a good performer and grows to a good size bulb. Originally from Chichisdzhvari, Republic of Georgia.  Averages 8 cloves per bulb.

Photo of Red Rezan garlic bulbs.Red Rezan  (Glazed Purple Stripe)  The bulb color is a dark glazed purple with a tinge of gold.  Strong lasting flavor, but not hot and no aftertaste.  Originally from south Moscow (Republic Of Russia).  Averages 7 cloves per bulb.

Photo of Khabar garlic bulbs.Khabar  (Marbled Purple Stripe)  This garlic is mild and creamy baked, good in mashed potatoes.  It has a nice flavor raw with heat easing into a burst of flavor.  Originally collected from Kharbarofsk, Siberia.  Averages 6 cloves per bulb.

Photo of Metechi garlic bulbs.Metechi  (Marbled Purple Stripe) The plants are more upright and broader leafed than others and has large bulbil capsule and bulbils.  The bulbs are nicely colored and very firm.  Cloves are few, but large and fat, with blushed and lined skins that are thick.  Long storing.  Raw it tastes fiery but with a nice finish.  Averages 6 cloves per bulb.

Photo of Brown Vesper garlic bulbs.Brown Vesper (Marbled Purple Stripe) Originally from USSR.   It is mild and sweet, almost fruity when baked; hot and spicy raw.  Averages 6 cloves per bulb.

Photo of Korean Mountain garlic bulbs.Korean Mountain  (Asiatic)  Really beautiful bulbs with very large cloves. Full flavor with an extra hot initial burst.  Averages 5 cloves per bulb.

Photo of Japanese garlic bulbs.Japanese  (Asiatic)   A very unique strain, similar to Elephant Garlic in appearance.  Plants form bulbil capsules to 20 inches in length.  Giannangelo Farms obtained this rare garlic from an elderly Japanese farmer in Western Washington.  Averages 5 to 7 cloves per bulb.

Photo of China Stripe garlic bulbs.China Stripe  (Turban)  Delicate purple stripes adorn this attractive bulb.  Mild flavor. Originally from a market in SE China.  Averages 7 cloves per bulb.

Garlic of Thai Fire garlic bulbs.Thai Fire  (Turban)  This typical Turban was originally purchased at a Bangkok market. Clove skins are dark nut brown.  It has a complex full flavor with rising heat level. Averages 7 cloves per bulb.

Photo of Early Portugese garlic bulbs.Early Portugese  (Turban)  An early maturing variety.  The bulb wrapper is lightly striped. It has a sweet taste with a hint of heat.  Averages 7 cloves per bulb.

Photo of St. Helens garlic bulbs.St. Helens  (Silverskin)  Baked it has a subtle, nutty flavor.  Hot raw.  Originally an heirloom from Western WA.  Averages 7 cloves per bulb.

Photo of Rose du Var garlic bulbs.Rose du Var  (Silverskin) Originally from France.  It is sometimes very hot in taste.   An attractive bulb and cloves with nice reddish colors.  Averages 7 cloves per bulb.

Photo of Kyjev garlic bulbs.Kyjev   (Porcelain)   Originally from the Czech collection of New York grower Dr. Boris Andrst.  Averages 4 cloves per bulb.

Photo of Xian garlic bulbs.Xian  (Turban)  Large cloved, attractively striped bulbs, very early maturing.  Said to be a favorite of Chester Aaron, author of The Great Garlic Book.  Averages 6 cloves per bulb.

Photo of Kettle River Giant garlic bulbs.Kettle River Giant (Artichoke)  This artichoke softneck can grow quite large, up to four inches at times. It has been a long time heirloom garlic grown in the Pacific Northwest. Cold winters are not a problem. The wrappers are a beige-white with pink overtones.  Being a softneck, it also stores quite well. It has a medium heat and a rich taste, not unlike some hardnecks.  Produces 8 to 15 cloves per bulb.

Photo of Amish Rocambole garlic bulbs.Amish Rocambole  (Rocambole)  An Amish heirloom variety.  Produces nice large good looking bulbs with rosy pink and brown stripes on the bulb wrapper.  We can hardly wait to taste this one.  Averages 9 cloves per bulb.

Photo of Klaver garlic bulbs.Klaver   (hardneck) Travis Weedman of Bloosqualls Garlic Farm originally purchased this from a man named Klaver in NY a few years ago.  He said it’s been named German Red but it isn't even close to any he’s seen.  We’re going to give it a grow to see what we think of it.  The flavor is described as warm but not too hot.  We’re anxious to taste this one too and see how it compares to our German Red.  Averages 6 cloves per bulb.

Photo of Kazakhstan garlic bulbs.Kazakhstan  (hardneck)  Early season.  Proudly bearing the name of its homeland, Kazakhstan belongs to a group of older varieties from which commercial garlics have probably originated.   The sturdy, tall plants mature 3-4 weeks earlier than mid-season varieties like Music.  Averages 6 cloves per bulb.

Photo of Krasnodar Red garlic bulbs.Krasnodar Red  (Rocambole)   A hardneck from Krasnodar Russia near the Black Sea.  Medium to large bulbs.  Cloves are tan with hint of red.  Hotter taste than Krasnodar White.  Averages 7 cloves per bulb.

Photo of Krasnodar White garlic bulbs.Krasnodar White  (Porcelain? - our guess, we have to grow it and see)   Nice garlic taste, not too hot.  From southern Russia near the Black Sea.  Averages 4 cloves per bulb.

Photo of Merrifield Rocambole garlic bulbs.Merrifield Rocambole  (rocambole)  A Hardneck with a flavor all its own.  Crisp.  Averages 7 cloves per bulb.

Photo of Elmer's Topset garlic bulbs.Elmer’s Topset  (Porcelain)  An old heirloom type originally obtained from a small market gardener in Cherry Valley NY.  Averages 4 huge cloves per bulb.

Photo of George garlic bulbs.George  (Rocambole)   An old heirloom garlic from Detroit Lakes, MN.  The bulb wrappers have the most interesting pattern of purple speckles on them; it’s a really pretty garlic.  It’s another one we can hardly wait to taste!  Averages 7 cloves per bulb.

Photo of New York White garlic bulbs.New York White (Softneck)   A great garlic for braiding. This is a traditional favorite with New York's Italian market gardeners, who often call it "Polish White." The skin has a purple blush. It is said to be  substantially more winter-hardy and more productive and disease resistant in the North and East.  Averages 6 cloves per bulb.

Photo of Belarus garlic bulbs.Belarus  (Marbled Purple Stripe)  The plants have dark green foliage.  It is one of the first Purple Stripes to emerge.   Mild Flavor.  Averages 7 cloves per bulb.

Photo of Northern White garlic bulbs.Northern White (Porcelain)  A very easy-to-grow hardneck garlic producing large bulbs with fat elongated cloves.  The full-bodied spicy flavor makes it superb for roasting. Easy to peel.  Stores well.  Averages 6 cloves per bulb.

Photo of Fireball garlic bulbs.Fireball  (hardneck)   Spicy flavor, originally from Poland, 7 or 8 plump red skinned cloves in a purple bulb wrapper for which it is named.  It is said to be a great one for seasoning soups and meats. 

Photo of Ontario Purple Trillium garlic bulbs.Ontario Purple Trillium (Rocambole)   An early maturing garlic, it’s supposed to be one of the first ready for harvest each year.  It’s said to be quite hot and “pack a ferocious punch” and also described as “a veritable garlic inferno.”  We’re quite anxious to see if it lives up to its description!    8 to 12 cloves per bulb. 

Temptress  Rocambole ( GSF 65 ) Introduced by the Garlic Seed Foundation. Said to be the most pungent of all the garlics. If you like strong, spicy and hot garlic then you have got to try this one.  Sorry, I forgot to snap a photo of this variety and count the average number of cloves!  I’ll update that info at harvest time.

Photo of Kuty garlic bulbs.Kuty  (Rocambole)  A smaller clove garlic with a wonderful and HOT taste. This little guy will fool you. Original strain from Slovakia.  This is another one I forgot to count the cloves on, oops!  (but at least I remembered the photo)

Photo of Montana Carlos garlic bulbs.Montana Carlos (hardneck)  A nice light pink color with a hot start that mellows out. Good in soups on those cold days.   Stores well.  Averages 7 cloves per bulb.

Photo of Nootka Rose garlic bulbs.Nootka Rose  (Silverskin) Nootka Rose is a beautiful bulb, silky smooth skins with some pink blush on outer cloves.  Great flavor for a softneck variety.   It has a long shelf life and makes for a great looking braid.  Averages 15 cloves per bulb.

Photo of German Extra Hardy garlic bulbs.German Extra Hardy  (hardneck) This porcelain isn't too hot, makes 4-5 very large cloves per bulb.  Averages 4 cloves per bulb.

Photo of Silver Rose garlic bulbs.Silver Rose  (Silverskin) A bulb that looks and tastes very similar to Nootka only bigger.  Silver Rose packs a little heat but not extreme, very clean with little after taste.  Averages 20 cloves per bulb.

Photo of Lorz Italian garlic bulbs.Lorz Italian (artichoke) An old heirloom variety, the Lorz family brought this plant to Washington State's Columbia River Basin in the early 1900s from their home in Italy. It isn't too hot, a bit spicy, warm and rich.   Definitely smoother than a hardneck.  Averages 15 cloves per bulb.

Photo of Sicilian Silver garlic bulbs.Sicilian Silver  (Silverskin)  Mild flavor not too hot. Full complex garlic raw mild then watch out.  Averages 15 cloves per bulb.

Photo of Wildfire garlic bulbs.Wildfire  (porcelain)  A hot garlic that lives up to it’s name.   Averages 6 cloves per bulb.  Growing this garlic has become our ultimate challenge!  We have been growing (or we should say trying to grow) this one since 2002 and it absolutely will not size up for us.  It actually gets smaller every year, it’s down to the perfect size bulb for a dollhouse!  (it’s the cutest thing we’ve seen, a perfectly shaped mini bulb of garlic)  Perhaps this is one that doesn’t like Wisconsin but we’re not ready to give up yet.  We had two other varieties behave this way for 5 years each before they took off and now they’re huge so we still have hope for this one.  Maybe putting it's photo on the website will help inspire it?  We’re just not ready to give up on it yet.  This one has an awesome flavor and is definitely worth the effort.  Update:  2009 produced a few large "rounds" that we'll be planting so we have high hopes that Wildfire's finally going to produce some larger bulbs for us in 2010.  We're keeping our fingers crossed! 

Photo of Asian Tempest garlic from 2007 harvestAsian Tempest (artichoke hardneck variety) has been a great performer.  It’s a variety originally from South Korea and is positively wonderful in baked dishes.  The taste when baked is somewhat sweet with a bit of a baked sweet garden pepper flavor to it.  It is positively breathtaking if eaten raw.  It is one of our all time favorites.  Averages about 5 cloves per bulb.

Photo of Brown Tempest garlic from 2007 harvest.Brown Tempest:   (marbled purple stripe variety) Brown cloves with a hint of rose blush and no stripes. Average 6 cloves per bulb with nice shape and size. Raw garlic has initial taste that mellows to a pleasing garlicky finish.  Averages about 4 to 5 cloves per bulb.

Photo of Killarney Red garlic from 2007 harvest.Killarney Red  (rocombole hardneck variety)  This has been an incredible performer for us, we’ve really gotten some tremendous size from these bulbs and the flavor is outstanding.  The bulbs are large and easy to peel making them a favorite in the kitchen.  The original source of this variety is unknown.  Averages about 10 cloves per bulb.

Martin's Heirloom garlic from 2007 harvest.Martin’s Heirloom  (rocambole)  This was shared with us by our friend Martin, thus the name.  It’s been grown in Wisconsin since the early 1980’s and the original source is unknown.  It is positively the largest, prettiest garlic we’ve ever grown with it’s blue and purple striping on the skins.  And, it’s as tasty as it is pretty.  Averages about 10 cloves.

Photo of Martin and his namesake garlic.

Here's a photo of our friend Martin with his namesake garlic at harvest time in 2006.


Photo of Spanish Roja garlic from 2007 harvest.Spanish Roja  (rocombole hardneck variety)  This garlic has taken off and has started producing some good sized bulbs for us.  It’s flavor is good and is best described as being a “true” garlic flavor.  Averages about 8 cloves per bulb.

Photo of Purple Glazer garlic from 2007 harvest.Purple Glazer  (purple stripe hardneck variety)  This has been a great performer for us – that is when we have kept it weeded.  This is one variety that we can say from personal experience does not like competition from weeds.  It is also one of our personal favorites for flavor and is our favorite garlic for making fresh pesto.  It was originally known as Mchadidzhvari #1 from Republic of Georgia.  Averages about 10 cloves per bulb.

Photo of Music garlic from 2007 harvest.Music  (porcelain hardneck variety)  The flavor is good, sweet and pungent, very hot when eaten raw.  It is an Italian variety brought back to Canada by Al Music in the 1980s from his homeland.  Averages about 5 cloves per bulb.


Photo of Slovenian garlic from 2007 harvest.Slovenian  (hardneck variety)  This variety was shared with us by a friend and we’ve finally just learned the history of it.  It was originally obtained in Slovenia by a fellow Wisconsinite in the 1980's and has passed from friend to friend until it's made it's way to us.  It’s a fabulous producer of large easy to peel bulbs with big cloves and has very good garlic flavor with a little bit of a bite and a hint of a smoky flavor - we think it's an interesting flavor and quite different.  It's quickly becoming a favorite cooking garlic with us.  Averages about 7 cloves per bulb.

Photo of Carpathian garlic from 2007 harvest.Carpathian  (rocombole hardneck variety)  It has a classic garlic flavor, with a nice hot spicy tang to it.  It’s hot, spicy, strong and garlicy.  It’s originally from the Carpathian Mountains of Southwest Poland.  Averages about 6 cloves per bulb.

Inchelium Red garlic from 2007 harvest.Inchelium Red:  (artichoke softneck variety)  It is a large bulbed vigorous strain with several layers of cloves.  In a 1990 taste test at Rodale kitchens this was a top rated softneck.  Discovered on the Colville Indian Reservation, original source unknown.  It has a mild but lingering flavor with a tingle.  It can be used for making garlic braids. It has four or five layers of cloves with 8 to 20 total cloves possible per bulb.

Photo of Leningrad garlic from 2007 harvest.Leningrad  (porcelain hardneck variety)  This has consistently been a very good producer for us.  The bulb and clove size is large and it’s a really good looking garlic.  The flavor is great too, it’s described as hot and pungent with a lasting bite.  It is originally Gatersleben #684.  Averages about 5 cloves per bulb.


Photo of Russian Red garlic from 2007 harvest.Russian Red  (rocombole hardneck variety)  This is another variety that has done very well for us.  It has a strong garlic flavor and has a warm sweet aftertaste.  It is a NW heirloom brought to British Columbia by Doukhobor immigrants from Russia in early 1900's.  Averages about 4 cloves per bulb.

Photo of Siberian garlic from 2007 harvest.Siberian  (purple stripe hardneck variety)  This too has been a great garlic for us.  The bulbs and cloves have been consistently large.  It has a good flavor but is not overpowering.  It is said to have been originally secured by fishermen trading green leafy vegetables with poor peasants who grew only root crops.  Averages about 7 cloves per bulb.


Photo of Simonetti garlic from 2007 harvest.Simonetti  (artichoke softneck variety)  This is a relatively new variety for us and so far we’re impressed with it.  The bulb size has been large and the flavor is very nice.  It's another that is becoming a favorite with us for cooking with.  Many layers of cloves with up to 20 cloves possible.


Photo of German Porcelain garlic from 2007 harvest.German Porcelain  (porcelain hardneck variety)  This is one more that has consistently produced nice big bulb with large easy to peel cloves.  The flavor is good and it has a long storage life.  It's one of our favorites for using raw or only slightly cooked - absolutely amazing in Bruschetta!  Averages 6 cloves per bulb.

Photo of Schumacher garlic from 2007 harvest.Schumacher  (unknown hardneck variety)  This variety is originally from Schumacher Farm near Waunakee, WI.  Nice big bulbs and cloves and good flavor.  Averages about 8 cloves per bulb.

Photo of Romanian Red garlic from 2007 harvest.Romanian Red  (porcelain hardneck variety)  This has been another good variety for us however it is one that does not like competition from weeds.  Bulb size will be noticeably reduced if you lose control of the weeding around this variety.  It is strong and pungent with a long lasting bite and is very good for storage.  Averages 4 to 5 cloves per bulb.

Photo of Vostani garlic from 2007 harvest.Vostani  (porcelain hardneck variety)  Produces large bulbs and cloves.  The flavor is good and it has a decent storage life.  Averages about 4 cloves per bulb.

Photo of Pennsylvania Dutch garlic from 2007 harvest.Pennsylvania Dutch  (porcelain hardneck variety)  It is a very hot spicy garlic.  It produces nice sized bulbs and cloves.  Averages about 5 to 6 cloves per bulb.

Photo of German Red garlic from 2007 harvest.German Red  (rocombole hardneck variety)  This variety has done well for us from the beginning.  It has large cloves and is easily peeled.  The flavor is hot and spicy.  It is from old time gardeners of German descent in Idaho.  Averages about 6 to 9 cloves per bulb.

Photo of Georgian Crystal garlic from 2007 harvest.Georgian Crystal  (porcelain hardneck variety)  This has been a good grower for us from the beginning.  It has large bulbs and cloves and has a mild flavor when eaten raw and a smooth buttery flavor when roasted.  It is a long storing garlic.  It is originally from the Gatersleben Seed Bank (#6819), also known as Cichisdzhvari.  Averages 5 to 6 cloves per bulb.

Photo of Chesnok Red garlic from 2007 harvest.Chesnok Red  (standard purple stripe hardneck variety)  This is another one that has done consistently well for us.  It’s said that this is one of the best cooking garlics.  It is very flavorful, having won “best baking garlic” taste tests conducted by Rodale, Sunset Magazine, Martha Stewart and others.  It holds its shape and retains flavor well when cooked.  It has large easy to peel cloves.  Originally from Shvelisi, Republic of Georgia.  Averages about 8 cloves per bulb.

Photo of Rosewood garlic from 2007 harvest.Rosewood  (porcelain hardneck variety)  Big gorgeous bulbs and fat cloves.  It’s definitely a keeper now that it’s adjusted to it’s Wisconsin home.  It’s another long storing garlic.  It originated in the USSR.  Raw it has initial taste that mellows to a pleasing garlicky finish.  Averages 4 cloves per bulb.

Photo of Pink Music garlic from 2007 harvest.Pink Music  (porcelain hardneck variety)  This variety seems quite similar to Music although the skins covering the cloves often have a pink color to them.  Averages 5 cloves per bulb.


Photo of Transylvanian garlic from 2007 harvest.Transylvanian  (artichoke softneck variety)  It originated in the heart of the Transylvania Mountains and has nice plump cloves.  It has a hot garlic flavor.  Averages about 7 to 9 cloves per bulb.

Photo of Italian Late garlic from 2007 harvest.Italian Late  (softneck variety)  This was shared with us by a friend and this is our first year of growing it and it seems like a keeper.  It’s said to have an extra tight wrapper which makes it good for storage as well as nice fat cloves.  It’s supposed to be a good one for braiding.  Averages about 7 cloves per bulb.

Photo of Tzan garlic from 2007 harvest.Tzan   (Turban artichoke softneck variety)  It is said to be a really hot Turban from Shandong Province.  Averages about 7 cloves per bulb.


Photo of Red Toch garlic from 2007 harvest.Red Toch  (artichoke softneck variety)  This is a popular variety that was first collected in Rep. of Georgia near the town of Tochliavri.  Clove wrappers are streaked with red and pink.  Averages about 7 cloves per bulb.

Photo of Red Janice garlic from 2007 harvest.Red Janice  (Turban artichoke softneck variety)  This is said to mature slightly later than other Turbans and store longer. It is exceptionally fragrant, sweet and a little spicy baked. It starts hot raw and continues to build. Originally from Nimarazeni in Republic of Georgia.  Averages 6 cloves per bulb.

Photo of Chinese Purple garlic from 2007 harvest.Chinese Purple  (Turban artichoke softneck variety)  It stores quite well and the clove wrappers are very colorful.  This is a very pretty garlic.  Averages about 6 to 7 cloves per bulb.

Photo of Silver White garlic from 2007 harvest.Silver White:  (Silverskin softneck variety) Originally a California strain.  Very productive.  When grown in northern climates it tastes sharp when eaten raw.  Most popular garlic for making garlic braids.  Averages about 19 cloves per bulb.

Photo of Elephant Garlic from 2007 harvestVekak (glazed purple stripe)  Beautiful deep purple bulbs originally from the Czech collection of New York grower, Dr. Boris Andrst.  If our notes are corrrect, this one averaged 10 cloves per bulb.  We'll have to remember and check again at harvest time.


Photo of Ontario Giant garlic bulbsOntario Giant (rocambole) Extremely robust Rocambole from Great Lakes region of Canada. aka Puslinch.  Averages 8 cloves per bulb.


Photo of Youghiogheny Purple garlic bulbsYoughiogheny Purple  (rocambole) A large bulbed, full flavored rocambole grown in Youghiogheny (yock uh gain ee) River valley in Pennsylvanian for over 85 years.  Averages 8 cloves per bulb.

Photo of Montana Giant garlic bulbsMontana Giant  (rocambole)  This strain is said to produce consistently extra large bulbs.  Full rich garlic flavor.  Averages 8 to 10 tight cloves per bulb. 

Photo of Thermadrone garlic bulbsThermadrone (artichoke variety)  Commercial strain from France. Impressive, large long storing bulbs.  This is by far the largest size bulbs of the newly purchased seed garlic we’re planting this year – we are very anxious how it likes Wisconsin!  Averages 11 cloves per bulb.

Photo of Chamiskuri garlic bulbsChamiskuri  (artichoke variety) Long storing, large bulbs from Rep. of Georgia.  Averages 13 cloves per bulb.

Photo of Floha garlic bulbsFloha  (porcelain variety)  Originated in Germany. An exceptionally versatile garlic. Excellent baked flavor without being too hot raw.  Averages 6 cloves per bulb.


Photo of Dushanbe garlic bulbsDushanbe (turban variety)  A true Turban type from Republic of Tahzikistan. Large, plump cloves produce hot bite on tip of tongue. Very early maturing. Bulbil capsule with light red stripes.  Averages 8 to 11 rose-brown to mahogany cloves. 

Photo of Shandong garlic bulbsShandong (porcelain variety) From China's Shandung Province via G. Czarnecki. Maintains good garlic flavor baked. Raw it's fast acting and flaming hot.  We can hardly wait to see just how hot this one really is!  Averages 6 to 7 cloves.

Photo of Bavarian garlic bulbsBavarian  (hardneck variety – possibly a rocambole?)  Shared with us by a fellow garlic lover who found it at her local farmer's market.  We are so happy that she shared this one with us!  We tasted some of it and what a great new addition!  Raw it has a bite that tingles on the tongue and mellows to a sweet aftertaste.  Cooking with it or roasting it really brings out its sweet garlic flavor.  We think it tastes just like garlic candy!  It’s really unlike anything we’ve tried so far.  Easy to peel brown clove wrappers are striped with purple.  The grower of our original seed stock for this variety is Three D Ranch.   You can find them at the Hillsboro Farmer's Market in Hillsboro, OR.  Be sure to look for them if you're in the neighborhood, their garlic is awesome!  Averages 11 cloves per bulb.

Photo of Hnat garlic bulbsHnat  (rocambole)  A smaller garlic that is supposed to have a VERY hot taste.  Originated in Slovakia.  We’ve heard good things about this one and we’re very anxious to give it a try!  Averages 10 cloves per bulb.

Photo of Legacy garlic bulbsLegacy:  (porcelain)  Great taste and very good for storage.  It produces streaked and lined cloves.  We grew this one years before and we lost it all in the "year of the weeds."  (that story is on the Planting and Growing page of our site just in case you're wondering)  We're happy to have it back and give it another try and we'll do our best to keep it weeded this time.  Averages 4 to 5 cloves per bulb.

Photo of Chinese Red and White garlic bulbsChinese Red and White (softneck variety)  It’s said to be an early maturing variety, harvest 4 to 6 weeks earlier than the other varieties.  (we’re going to have to remember to check this one in June!)  It has fat cloves that can be striped or solid depending on soil type. (it will be interesting to see what it does here)  It’s said to have a nice mellow flavor and store for 4 to 5 months.  Averages 5 cloves per bulb.

Photo of Red Estonian garlic bulbsRed Estonian  (unknown hardneck variety) Originally a variety from Denmark, it’s said to be the largest bulb sized variety grown there.  We’re very anxious to see how it does for us.  Averages 6 cloves per bulb.

Photo of Bavarian Purple garlic bulbsBavarian Purple  (porcelain variety)  A strong garlic with a bite that produces large dark purple skinned cloves. It is supposed to be a good one for growing in cold winter climates so it should be quite happy here.  It is a medium to late keeper.  Averages 6 cloves per bulb.

Photo of Italian Mountain Red garlic bulbsItalian Mountain Red  (softneck variety)  A smaller variety with some red streaking on the bulbs.  It has a good true garlic flavor and has a long storage life typical of the softnecks.  Averages 7 cloves per bulb.

New York garlic grower, Nick Delforte, paid us a visit in 2007 and he was kind enough to bring with him a few new varieties for us to try: 

Photo of Italian Loiacono garlic bulbsItalian Loiacono  (softneck variety)  Pete Loiacono brought this garlic with him when he arrived from his homeland of Italy in 1912. Pete passed the seed from his garlic to family members and close friends and Nick Delforte has graciously shared some with us to try.  We think it has a good mild fresh garlic flavor with a combination of salty and sweet coming to mind when we taste it; it's quite unique and good.  Averages 20 cloves per bulb.

Photo of German Hardneck garlic bulbsGerman Hardneck  (hardneck variety)  This is another variety that Nick Delforte was kind enough to share with us.  He's been growing it for many years on his land in Shortsville, New York from seed he received from Pete's son Sam Loiacono, another Western New York garlic farmer.  Averages 9 cloves per bulb.

Photo of French garlic bulbsFrench This is small garlic with many cloves and a bold flavor.  Although the origins of this garlic are unknown Nick Delforte received the seed from another Western New York region garlic farmer, Mark Bownam.  Averages 20+ cloves per bulb.

Photo of Nick, Mike, Karen and Martin by door of garlic barn.Here's a photo from our visit with New York garlic grower, Nick Delforte.  left to right:  Nick, Mike, Karen and Martin.  It was such fun meeting another garlic grower and talking garlic! 



Each year we pick a few new varieties to try.  If you have any suggestions of garlic varieties that are your favorites, please let us know about them.  We'd love to hear your suggestions! 

To contact us via email, please use the form on the bottom of the "About Us" page.  You may also email us directly at: karenandmike @wegrowgarlic.com  (be sure to remove the space between our names and "@" before you send)

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