Garlic Store to Reopen June 1st
PREMIUM CERTIFIED ORGANIC SEED AND EATING GARLIC.
**LARGE AND BULK ORDERS DISCOUNTED.
***Packages with free shipping available.
Hardneck Garlic
Grows well in cold climates. They are characterized by a hard woody stem in the center of the cloves. They tend to be hotter in flavor than softnecks. They are sought after by chef's because of their exceptional flavor and large easy to peel cloves. Hardneck garlic typically has a shorter shelf life than softneck garlic. The hard stem will develop a flower (or scape). Many believe removing the scape will allow for larger bulb size and if not removed the garlic plant will put energy into growing the flower rather than bulb resulting in a smaller bulb. We remove the scape having tried both ways and we have seen larger bulb growth with scape removal. And the good news is the scapes are delicious to eat.
ASIATIC GARLICS
The latest research classifies Asiatics as hardnecks genetically closest to Rocambole, Purple Stripe, and Porcelain. These size up very well without removal of the flower stalk which is usually short, drooping, and coiled. The bulbil capsule is long and wrinkled like a dried bean pod. Bulbil capsules contain only a few large dark purple bulbils. They make a great addition to salads and complement a sauteed veggie. Bulbs have a tendency to be striped with fine lines that run from top to bottom. Cloves are very firm and plump. Clove skins are thick and semi-glossy. Asiatic garlics mature very suddenly, just ahead of other Artichokes. They should be harvested just as soon as leaves begin to brown.
Korean Mountain (Asiatic)
Really beautiful bulbs with very large cloves. Full flavor with an extra hot initial burst. Averages 5 cloves per bulb.
PORCELAIN GARLICS
These are the largest of the garlic plants. The highest amount of Allicin for health benefit. They are typically very cold hardy. Large easy to peel beautiful cloves. Loves moisture. The bulbs are usually beautiful in shape and white in color. Clove skins yellow-tan to pinkish-brown. They will store an average of 6 months. Sometimes longer. They average 4-6 cloves per bulb and approximtely 40 cloves per pound.
Music (porcelain)
Produces very large bulbs. Strong, robust plants stand out in the garden. A sweet and substantial garlic when baked. Hot when consumed raw. A bestseller. The flavor is sweet and pungent. It is an Italian variety brought back to Canada by Al Music in the 1980s from his homeland. Averages about 5 cloves per bulb.
Georgian Crystal (porcelain)
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.
Armenian (Porcelain)
This is a very popular and large clove garlic. A very nice looking bulb. This porcelain isn't too hot. Averages 4-5 cloves per bulb.
Northern White (Porcelain)
A very easy-to-grow garlic producing large bulbs with fat elongated cloves. The full-bodied spicy flavor makes it superb for roasting. Good all purpose garlic. Easy to peel. Stores well.This garlic can be directly traced to northern Germany. It could possibly be the most cold-hardy variety known, having been documented to -18°F in Eastern Oregon. One grower, who had cultivated this variety in New York for more than 10 years, claims it withstood -60°F. A great garlic for flavor and growing large bulbs. Averages 6 cloves per bulb.
German Extra Hardy (Porcelain)
A very easy-to-grow hardneck garlic producing large bulbs. Good all purpose garlic. Easy to peel. Stores well. Averages 6 cloves per bulb.
Georgian Fire (Porcelain)
Porcelain hardneck variety. Originated from Cichisdzhvari in the central Republic of Georgia, this cultivar is tolerant of cold winter climates. It contains a high content of the sulfur compound allicin, which has anti-viral, anti-bacterial, anti-inflammatory and powerful antioxidant properties. The high allicin content makes the flavor more sulfurous and hot. Teardrop shaped bulbs with extra-large cloves. The bulb skin wrappers may flaunt a hint of pink or gold. 5 - 9 cloves per bulb. 30 - 45 cloves per pound. Mid harvest. Stores 5 months. Recommended for Zones 1-7. Hottest.
Romanian Red (Porcelain)
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.
Italian Red (Porcelain)
PURPLE STRIPE GARLICS
A strong rich taste noted as a great roasting garlic. Noted for purple coloration and striping. This variety has tighter cloves skins which result in a longer storage time. Needs a cold spell ( vernalized) to grow into larger bulbs.
Chesnok Red (standard purple stripe )
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.
Siberian (marbled purple stripe )
Mid-season. Siberian is a great producer in cold climates. This is a great garlic for northern gardeners. The cloves are protected by an attractive light red skin. This clean, medium-to-strong flavored garlic will warm your soul on the coldest winter evening. Siberian has very high allicin content, possibly the highest of any garlic. Allicin supports normal cholesterol levels, boosts the immune system, and enhances circulation. Approximately 4-5 cloves per bulb.
Russian Giant (Marble Purple Stripe)
A great large beautiful purple garlic. Consistently large with great taste. Not uncommon to be 3 inches. It's a beauty.
ROCAMBOLE GARLICS
These are prized by many famous chefs for their fine flavor and large easy to peel cloves. Beautiful scapes with bulbs with single and some prone to double cloving. It's shelf life is approximately 5 months so enjoy them into Fall. Needs a period of cold weather to grow. (Vernalization). Cloves are tan to brown. This is a garlic plant I love to watch grow with the blue green large leaves that sway in the breeze. They are the winner of the fashion show.
Killarney Red (Rocambole )
This has been an incredible performer for us. We've really seen some tremendous size from these bulbs and the flavor is outstanding. It has thin pink bulb wrappers with lots of purple and brown. The bulbs are large and easy to peel making them a favorite in the kitchen. This is better adapted to wetter conditions than most others. Original origin is unknown. Averages about 8-10 cloves per bulb. This plant is a beauty.
Amish (Rocambole)
An Amish heirloom variety. Produces nice large attractive bulbs with rosy pink and brown stripes on the bulb wrapper. Easy to grow. Averages 9 cloves per bulb.
German Red (Rocambole)
This variety has large cloves and is easily peeled. The flavor is hot and spicy. It is from old time gardeners of German descent in Idaho. Produces nice large good looking bulbs with rosy pink and brown stripes on the bulb wrapper. A good tasting garlic. A nice bulb to harvest early while waiting for other garlics. Produces nice large bulbs consistently. Averages 9 medium-large cloves per bulb. A must grow garlic.
Spanish Roja (Rocambole )
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. Spanish Roja can grow up to 4 feet tall. With its spicy bite and easy-to-peel quality, Spanish roja garlic requires a cold spell (vernalization). Averages 6-11 cloves per bulb.
Russian Giant (Marble Purple Stripe)
A great large beautiful purple garlic. Consistently large with great taste. Not uncommon to be 3 inches. It's a beauty.
TURBAN GARLICS
Turbans are weak-bolting hardnecks. They usually produce scapes in our Midwest climate but seldom in warmer climates. They are a good choice for the Gulf Coast and other warm climates. These are the first to harvest. They tend to mature quickly and early. The plants are shorter than other hardneck garlics. They tend to be medium-hot when eaten raw and mild when cooked. A great producer of large bulbs. They have the shortest shelf life so eat them up and enjoy them in your summer cooking. I love this garlic in summer salads with basil, corn, onion, peppers and vinegar and tomatoes. Just blend them with what the garden has to offer. Yum. They are a pretty garlic with blotched or purple stripes. Cloves are tan to pink. Stores approximately 5-7 months. An outstanding garlic originating in China. Turban garlics are distinctive because their leaves grow at a wide angle to the stem. Flower stalks may make perfect 270 degree curls that leave bulbil capsules floating and bobbing in the air like birds in flight. These plants are so beautifull that they are sometimes used in landscaping, and the tops used in floral arrangements. It is OK to eat your Turbans before they have cured all the way. Turbans are great producers and yield very large bulbs.
Basque (Turban)
This garlic can grow very large. Beautiful purple striped bulb. Great used raw. Averages 6-8 cloves per bulb.
Red Janice (Turban )
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.
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. An outstanding garlic originating in China. Gorgeous, deep red striped bulbs with fat cloves and shiny brown cloves. Averages 8-10 cloves per bulb.
Shantung Purple (Turban)
From China. A hot variety. Widely grown and adaptable. Beautiful purple striping on the papers. Averages 6-8 cloves per bulb.
China Dawn ( Turban)
Our China Dawn Garlic is a beautiful garlic with a rich garlicky flavor and it has a floral-like aroma when raw. It has a mild to moderate pungency that you notice immediately upon biting into it. I can't wait to use this garlic in summer garden salads. It pairs well with cucumber, onion, vinegar, and tomato with a light sweet dressing. Averages 6-8 cloves per bulb. This is my favorite.
Thai Purple (Turban)
A great producer here in the Midwest. This yields lovely size bulbs that grow well in our Midwest winters as well as warm to cold environments. It adapts well. It heat factor is moderate to strong. I leave all my Turbans to eat raw during the summer months. They marry well with fresh veggies from the garden. The outer skin is pinstriped with attractive lavendar colored stripes with a white background. 6 - 8 cloves per bulb. 38 - 48 cloves per pound. Early harvest. Stores 6 - 7 months.
Softneck Garlic
Softnecks grow well in warmer climates. They are more common and easier to grow than hardneck garlic, therefore they are typically the garlic that is sold in super markets. They have large outer cloves surrounded by smaller inner cloves. The stem is soft and pliable and is used for braiding garlic. Softneck garlic has a longer shelf life than hardnecks. They have milder flavor and heat. They do not develop a scape, so the “popping scapes” step is not required.
ARTICHOKE GARLICS
Are easy to grow and the most productive. They mature early in the season and one of the first to harvest. They can store 8-10 months in proper conditions. They have multiple clove layers on their large flattened bulb. Clove skins are off white-tan. Performs well in southern regions as well. Does not typically scape. Most commonly grown commercially.
Inchelluum Red: (Artichoke)
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,. It has a mild but lingering flavor. It Is braidable. It has four or five layers of cloves with 8 to 20 total cloves possible per bulb. Bulbs over 3 inches possible. This mild flavored garlic is great baked and blended with mashed potatoes. It averages four or five layers of cloves with 8 to 20 total cloves per bulb possible.
Transylvanian (Artichoke)
It originated in the heart of the Transylvania Mountains and has nice plump cloves. It has a hot garlic flavor. The skin is dappled with lavender and pale white. Averages about 7 to 9 cloves per bulb.
Polish White (Artichoke)
Originating from Holly, NY, near Lake Ontario. Adapts well to cold winter climates. The skin is dappled with lavender and pale white. Unlike most other Artichoke varieties, has HUGE cloves, and almost no small inner cloves... making them a chef's delight in the kitchen. Averages 5-9 cloves per bulb. Mid harvest. Stores an average of 6 months.
SILVERSKIN GARLICS
These are the longest storing garlic. 10-12 months. These mature later than other garlics and signals when they are ready by falling over. They can be very hot. They are most likely to produce large bulbs if planted in the spring, however, in Ohio we plant ours in the Fall.
Nootka Rose (Silverskin)
Nootka Rose is a beautiful bulb, silky smooth white skins with some pink blush on the 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. Is late maturing and worth the wait. The flavor is rich and warm, but not overly hot. This is a very long-storing garlic that easily holds into the next spring or even summer. This heirloom comes from the San Juan Islands off the coast of Washington.
,
Garlic Store to Reopen June 1st
PREMIUM CERTIFIED ORGANIC SEED AND EATING GARLIC.
**LARGE AND BULK ORDERS DISCOUNTED.
***Packages with free shipping available.
Hardneck Garlic
Grows well in cold climates. They are characterized by a hard woody stem in the center of the cloves. They tend to be hotter in flavor than softnecks. They are sought after by chef's because of their exceptional flavor and large easy to peel cloves. Hardneck garlic typically has a shorter shelf life than softneck garlic. The hard stem will develop a flower (or scape). Many believe removing the scape will allow for larger bulb size and if not removed the garlic plant will put energy into growing the flower rather than bulb resulting in a smaller bulb. We remove the scape having tried both ways and we have seen larger bulb growth with scape removal. And the good news is the scapes are delicious to eat.
ASIATIC GARLICS
The latest research classifies Asiatics as hardnecks genetically closest to Rocambole, Purple Stripe, and Porcelain. These size up very well without removal of the flower stalk which is usually short, drooping, and coiled. The bulbil capsule is long and wrinkled like a dried bean pod. Bulbil capsules contain only a few large dark purple bulbils. They make a great addition to salads and complement a sauteed veggie. Bulbs have a tendency to be striped with fine lines that run from top to bottom. Cloves are very firm and plump. Clove skins are thick and semi-glossy. Asiatic garlics mature very suddenly, just ahead of other Artichokes. They should be harvested just as soon as leaves begin to brown.
Korean Mountain (Asiatic)
Really beautiful bulbs with very large cloves. Full flavor with an extra hot initial burst. Averages 5 cloves per bulb.
PORCELAIN GARLICS
These are the largest of the garlic plants. The highest amount of Allicin for health benefit. They are typically very cold hardy. Large easy to peel beautiful cloves. Loves moisture. The bulbs are usually beautiful in shape and white in color. Clove skins yellow-tan to pinkish-brown. They will store an average of 6 months. Sometimes longer. They average 4-6 cloves per bulb and approximtely 40 cloves per pound.
Music (porcelain)
Produces very large bulbs. Strong, robust plants stand out in the garden. A sweet and substantial garlic when baked. Hot when consumed raw. A bestseller. The flavor is sweet and pungent. It is an Italian variety brought back to Canada by Al Music in the 1980s from his homeland. Averages about 5 cloves per bulb.
Georgian Crystal (porcelain)
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.
Armenian (Porcelain)
This is a very popular and large clove garlic. A very nice looking bulb. This porcelain isn't too hot. Averages 4-5 cloves per bulb.
Northern White (Porcelain)
A very easy-to-grow garlic producing large bulbs with fat elongated cloves. The full-bodied spicy flavor makes it superb for roasting. Good all purpose garlic. Easy to peel. Stores well.This garlic can be directly traced to northern Germany. It could possibly be the most cold-hardy variety known, having been documented to -18°F in Eastern Oregon. One grower, who had cultivated this variety in New York for more than 10 years, claims it withstood -60°F. A great garlic for flavor and growing large bulbs. Averages 6 cloves per bulb.
German Extra Hardy (Porcelain)
A very easy-to-grow hardneck garlic producing large bulbs. Good all purpose garlic. Easy to peel. Stores well. Averages 6 cloves per bulb.
Georgian Fire (Porcelain)
Porcelain hardneck variety. Originated from Cichisdzhvari in the central Republic of Georgia, this cultivar is tolerant of cold winter climates. It contains a high content of the sulfur compound allicin, which has anti-viral, anti-bacterial, anti-inflammatory and powerful antioxidant properties. The high allicin content makes the flavor more sulfurous and hot. Teardrop shaped bulbs with extra-large cloves. The bulb skin wrappers may flaunt a hint of pink or gold. 5 - 9 cloves per bulb. 30 - 45 cloves per pound. Mid harvest. Stores 5 months. Recommended for Zones 1-7. Hottest.
Romanian Red (Porcelain)
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.
Italian Red (Porcelain)
PURPLE STRIPE GARLICS
A strong rich taste noted as a great roasting garlic. Noted for purple coloration and striping. This variety has tighter cloves skins which result in a longer storage time. Needs a cold spell ( vernalized) to grow into larger bulbs.
Chesnok Red (standard purple stripe )
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.
Siberian (marbled purple stripe )
Mid-season. Siberian is a great producer in cold climates. This is a great garlic for northern gardeners. The cloves are protected by an attractive light red skin. This clean, medium-to-strong flavored garlic will warm your soul on the coldest winter evening. Siberian has very high allicin content, possibly the highest of any garlic. Allicin supports normal cholesterol levels, boosts the immune system, and enhances circulation. Approximately 4-5 cloves per bulb.
Russian Giant (Marble Purple Stripe)
A great large beautiful purple garlic. Consistently large with great taste. Not uncommon to be 3 inches. It's a beauty.
ROCAMBOLE GARLICS
These are prized by many famous chefs for their fine flavor and large easy to peel cloves. Beautiful scapes with bulbs with single and some prone to double cloving. It's shelf life is approximately 5 months so enjoy them into Fall. Needs a period of cold weather to grow. (Vernalization). Cloves are tan to brown. This is a garlic plant I love to watch grow with the blue green large leaves that sway in the breeze. They are the winner of the fashion show.
Killarney Red (Rocambole )
This has been an incredible performer for us. We've really seen some tremendous size from these bulbs and the flavor is outstanding. It has thin pink bulb wrappers with lots of purple and brown. The bulbs are large and easy to peel making them a favorite in the kitchen. This is better adapted to wetter conditions than most others. Original origin is unknown. Averages about 8-10 cloves per bulb. This plant is a beauty.
Amish (Rocambole)
An Amish heirloom variety. Produces nice large attractive bulbs with rosy pink and brown stripes on the bulb wrapper. Easy to grow. Averages 9 cloves per bulb.
German Red (Rocambole)
This variety has large cloves and is easily peeled. The flavor is hot and spicy. It is from old time gardeners of German descent in Idaho. Produces nice large good looking bulbs with rosy pink and brown stripes on the bulb wrapper. A good tasting garlic. A nice bulb to harvest early while waiting for other garlics. Produces nice large bulbs consistently. Averages 9 medium-large cloves per bulb. A must grow garlic.
Spanish Roja (Rocambole )
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. Spanish Roja can grow up to 4 feet tall. With its spicy bite and easy-to-peel quality, Spanish roja garlic requires a cold spell (vernalization). Averages 6-11 cloves per bulb.
Russian Giant (Marble Purple Stripe)
A great large beautiful purple garlic. Consistently large with great taste. Not uncommon to be 3 inches. It's a beauty.
TURBAN GARLICS
Turbans are weak-bolting hardnecks. They usually produce scapes in our Midwest climate but seldom in warmer climates. They are a good choice for the Gulf Coast and other warm climates. These are the first to harvest. They tend to mature quickly and early. The plants are shorter than other hardneck garlics. They tend to be medium-hot when eaten raw and mild when cooked. A great producer of large bulbs. They have the shortest shelf life so eat them up and enjoy them in your summer cooking. I love this garlic in summer salads with basil, corn, onion, peppers and vinegar and tomatoes. Just blend them with what the garden has to offer. Yum. They are a pretty garlic with blotched or purple stripes. Cloves are tan to pink. Stores approximately 5-7 months. An outstanding garlic originating in China. Turban garlics are distinctive because their leaves grow at a wide angle to the stem. Flower stalks may make perfect 270 degree curls that leave bulbil capsules floating and bobbing in the air like birds in flight. These plants are so beautifull that they are sometimes used in landscaping, and the tops used in floral arrangements. It is OK to eat your Turbans before they have cured all the way. Turbans are great producers and yield very large bulbs.
Basque (Turban)
This garlic can grow very large. Beautiful purple striped bulb. Great used raw. Averages 6-8 cloves per bulb.
Red Janice (Turban )
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.
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. An outstanding garlic originating in China. Gorgeous, deep red striped bulbs with fat cloves and shiny brown cloves. Averages 8-10 cloves per bulb.
Shantung Purple (Turban)
From China. A hot variety. Widely grown and adaptable. Beautiful purple striping on the papers. Averages 6-8 cloves per bulb.
China Dawn ( Turban)
Our China Dawn Garlic is a beautiful garlic with a rich garlicky flavor and it has a floral-like aroma when raw. It has a mild to moderate pungency that you notice immediately upon biting into it. I can't wait to use this garlic in summer garden salads. It pairs well with cucumber, onion, vinegar, and tomato with a light sweet dressing. Averages 6-8 cloves per bulb. This is my favorite.
Thai Purple (Turban)
A great producer here in the Midwest. This yields lovely size bulbs that grow well in our Midwest winters as well as warm to cold environments. It adapts well. It heat factor is moderate to strong. I leave all my Turbans to eat raw during the summer months. They marry well with fresh veggies from the garden. The outer skin is pinstriped with attractive lavendar colored stripes with a white background. 6 - 8 cloves per bulb. 38 - 48 cloves per pound. Early harvest. Stores 6 - 7 months.
Softneck Garlic
Softnecks grow well in warmer climates. They are more common and easier to grow than hardneck garlic, therefore they are typically the garlic that is sold in super markets. They have large outer cloves surrounded by smaller inner cloves. The stem is soft and pliable and is used for braiding garlic. Softneck garlic has a longer shelf life than hardnecks. They have milder flavor and heat. They do not develop a scape, so the “popping scapes” step is not required.
ARTICHOKE GARLICS
Are easy to grow and the most productive. They mature early in the season and one of the first to harvest. They can store 8-10 months in proper conditions. They have multiple clove layers on their large flattened bulb. Clove skins are off white-tan. Performs well in southern regions as well. Does not typically scape. Most commonly grown commercially.
Inchelluum Red: (Artichoke)
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,. It has a mild but lingering flavor. It Is braidable. It has four or five layers of cloves with 8 to 20 total cloves possible per bulb. Bulbs over 3 inches possible. This mild flavored garlic is great baked and blended with mashed potatoes. It averages four or five layers of cloves with 8 to 20 total cloves per bulb possible.
Transylvanian (Artichoke)
It originated in the heart of the Transylvania Mountains and has nice plump cloves. It has a hot garlic flavor. The skin is dappled with lavender and pale white. Averages about 7 to 9 cloves per bulb.
Polish White (Artichoke)
Originating from Holly, NY, near Lake Ontario. Adapts well to cold winter climates. The skin is dappled with lavender and pale white. Unlike most other Artichoke varieties, has HUGE cloves, and almost no small inner cloves... making them a chef's delight in the kitchen. Averages 5-9 cloves per bulb. Mid harvest. Stores an average of 6 months.
SILVERSKIN GARLICS
These are the longest storing garlic. 10-12 months. These mature later than other garlics and signals when they are ready by falling over. They can be very hot. They are most likely to produce large bulbs if planted in the spring, however, in Ohio we plant ours in the Fall.
Nootka Rose (Silverskin)
Nootka Rose is a beautiful bulb, silky smooth white skins with some pink blush on the 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. Is late maturing and worth the wait. The flavor is rich and warm, but not overly hot. This is a very long-storing garlic that easily holds into the next spring or even summer. This heirloom comes from the San Juan Islands off the coast of Washington.
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