Description

NOTE: Baby garlic is generally ready in late spring to early summer.

Bogatyr  
Bogatyr garlic is intensely hot when raw and is used by coarsely chopping, mincing, and pureeing and this will release oils providing an even sharper flavor than slicing or leaving whole. Bogatyr garlic can also be used in cooked applications such as roasting and sautéing. Roasting is the most popular method as it enhances the complex flavor profile. It can also be combined in soups to add a richness and pickled to create a pleasing tangy, bite. Pair Bogatyr garlic with rich ingredients such as cream, olive oil, starchy pasta, grilled steak, roasted meats, and seafood. It can also be used in hummus and pesto and paired with acidic fruits and vegetables. Bogatyr garlic will keep up to ten months when stored in a cool, dry place. Refrain from storing in the refrigerator as it will induce sprouting.

Chesnok 
An heirloom garlic variety from Georgia (the country, not the state), Chesnok Red has purple to red stripes on the skin that is preferred for cooking, due to its mild yet excellent taste and easy-to-peel cloves. The Chesnok Red also stores very well for a hardneck garlic.  Not surprisingly, this is probably the most powerful garlic for use in herbal medicine due to its high allicin and alliinase contents (the compounds responsible for health benefits). Great for herbal remedies as well as baking (rich and sweet flavor), stews and raw. Medium heat.

Duganski 
A hardy porcelain variety of garlic, meaning it has silky white exterior wrappers. The cloves themselves have a reddish brown or sometimes slightly purple skin. Music has large, flavorful bulbs and grows dependably in most climates. It has medium pungency, not as strong as Russian Red but stronger than Chesnok Red and can store for months without losing any flavor or aroma.

German Red German Red Rocambole

Experiencing this German Red is like sitting in a deep, luxurious Lazy Boy; you don’t want it to end. The soft sulfurs and rich aromas make you deeply inhale and swirl the flavors around in your head, just because you can… without suffering undue bite or heat. A revelation for those unfamiliar with what real garlic can be, and a garlic powder lover’s dream.  Cloves: Averages 8-12 cloves and, like any Rocambole, you can expect some doubles and triples in there. Skins peel with exceptional ease and are light brown in color.  Cloves practically peel themselves and bulbs are typically large.

German White Hardneck 
Produces large bulbs, about 9 centimeters in diameter, with 4 to 6 large cloves wrapped around a hard, central stalk. The bulb is covered in bright, ivory white papery skins. Each clove is loosely covered by an easy-to-peel whitish-tan skin with purple striping. In colder climates the clove wrapper color will be a deeper red. German White garlic offers a strong garlic flavor with a long-lasting heat that softens when cooked.

Rocambole 
The most widely grown of garlic varieties.  It is a great favorite and known for its robust, well-rounded, true garlic flavor.  Its raw heat is nicely balanced by a deep and rich flavor, with sweet undertones. It’s excellent in any dish where the object is to showcase the garlic flavor.  It is also great for roasting.  Rocamboles have loose skins and are easy to peel.  Bulbs can be large and characteristically have 8-12 cloves.  The bulb wrappers usually have red, pinkish and purplish colours, and when harvested the cloves are encased in a reddish-brown skin.  Rocamboles are attractive plants and have broader leaves than Porcelains, but do not grow as tall.  Their only downside is that they do not store as long as Porcelains.

Ukrainian

A large, hardy robust garlic.  9-10 cloves per bulb. Early harvesting.  Short storing.  Full flavored and spicy with a warm rich aftertaste.  A deep full garlic flavor.

Metechi
Famous for being a reliable producer in a wide variety of climates. The flavour is hot and bold, holding well when roasted.  Type: Marble Purple Striped.

Music Hardneck 
A hardy porcelain variety of garlic, meaning it has silky white exterior wrappers. The cloves themselves have a reddish brown or sometimes slightly purple skin. Music has large, flavorful bulbs and grows dependably in most climates. It has medium pungency, not as strong as Russian Red but stronger than Chesnok Red and can store for months without losing any flavor or aroma.  Like wine, Porcelains beg to be spoken of in metaphor and earthy comparisons. The cloves are always large and few per bulb, making them a good choice for those who like copious amounts of garlic with little peeling.

Russian Red Garlic 
One of the hardiest varieties of hardneck garlic, Russian Red is a purple-striped Russian heirloom that can grow in some of the coldest regions of North America while also thriving in warmer temperate climates. It also tolerates soggy soil more than other hardneck varieties. Like most hardnecks, Russian Red is very pungent and is packed with flavor.

Siberian Garlic
Small to medium in size, averaging five centimeters in diameter, and is round with a bulbous end that tapers to a hard, central stalk. There are numerous layers of thin, white, papery skin that can be solid or striped with pink or purple, and the skin becomes a deeper purple with each layer that is stripped away. There are 5-8 plump, medium-sized cloves and each clove is encased in a hard, red-brown skin. When peeled open, the clove is smooth and creamy white. Siberian garlic is pungent and hot, but not overwhelming, with a slightly musky aroma. When cooked, it becomes delicate, mild, and creamy with a sweet aftertaste.

Yugoslavian 
Big garlic flavor without the sharpness and heat.  Nutty and sweet when roasted.  NOTE:  This is a rocambole, not the commonly found porcelain of similar naming.