Garlic Varieties

Hardneck garlic produces a central flowering stalk commonly called scapes, garlic flowers, stems, whips, or tops, anywhere from May to June depending on your region. The most common practice is to remove the scape and eat it, as it is considered one of the greatest culinary garlic delicacies by cultures in the know. Hardneck cultivars include some of the worlds finest-tasting garlic and have the greatest range of characteristics. Softneck garlic does not produce a flowering stalk or scape.



A very cold hardy plant, described as slightly spicy, with a porcelain fructose flavor. Here in the idea of North it is the most common, and essentially The Staple Garlic variety. Easy to grow, it produces between 4 and 7 big-ass easy to peel cloves per bulb. Most years with shiny-white outer sheath and some pink- to brown tinged clove skins, depending on the season.


Big Boy – Big Gurl Garlic, with regards to neck size, plant size and bulb size. 4-7 larger cloves with mostly one in middle extra. White skin, lighter to a light rose clove wrapper, and the porcelain high fructose flavor profile, with all the winter ready attributes of porcelains. Matches the tune of Music in every way.



Generally, it is said to make lips quiver more than other hard necks. The bulb will produce a 3-4 larger white skinned clove among the 8-12 on the bulb. Depending on soil type a reddish brown, to purple brown clove skin underneath. Matures slightly at odds with porcelain, lower to the ground squatter plant.


This rich, strong and very spicy garlic came to this country over a hundred years ago with immigrants, (like most North American Garlic) and continues to flourish in colder areas of the continent. A vigorous grower with purple and brown skin, this variety generally produces 7-12 cloves per bulb.


A Southern Porcelain – Rocambole anomaly? Hard to say. Beautifully shaped large bulbs, which can produce 7-12 cloves, depending on winter vernalization, with 4-6 being larger. Lots of white skin hiding dark purple cloves, with an attention getting flavour and bite. Nice math for increased yields with these cloves.



Vigorous Good sized robust intense purple bulbs, collected in Eastern Europe. Outer skins bursting with purple colour this year. The wrapped cloves retain the light chocolate -violet colouring of the outer wrappers. Flavour said to be fiery but with a mellow and smooth aftertaste. 8-12 cloves. Ready to rock through winter. Every year we grow a bit more! A contender for best yield.


Winter ready from eastern Europe the garlic manifest with elegant, pearly white heads with a four plus chunky cloves, among the 8-10 total. Black Sea cloves are covered with a shiny purple-taupe colored skin that is easily peeled. The flavor is described as fiery and lasting; great for roasting.



A contender for best discovery for sure. Strong hot garlic, 5-8 cloves often with lots of red to purple colour on skin and clove wrappers, depending on the winter. Lots of fat cloves like Music and Norquay. The ?chunky tuna” of the porcelain world. Thrives in cold climates; a great choice for those in cold winter areas. Easily produces on par with any porcelain.



The elephant that we grow from the California seed has some monster bulbs too for sure. The clove configuration of ours has on average 8 cloves per head. Same mild profile and the clove size actually proves to be an advantage is terms of portion use. Let your elephant garlic cure for at least a month before chowing down, it seems gain flavour as opposed to bitter taste.


Big, Bigger, Bigger yet and Biggest bulbs are not garlic bulk a leek. On average 5 cloves per head from what we bring in from California. Definitely a milder taste profile, which has been associated with roasting forever. Many of these bulbs grow 4 inch across in size. What we sell here of the California Elephant Garlic averages around 2 heads per pound!

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