Email: algarlicfarms@yahoo.com

Cell: 585-749-3838

 

 2013 by  Marie McAllister

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Suggested Varieties:

German Extra Hardy: Porcelain (hardneck) - Hot when eaten raw. Robust, strong garlic flavor cooked. Great with hearty soups, stews, meats, and game. Stores about 9-10 months or longer.

German Garlic: A hardneck variety of the porcelain type that produces large bulbs with four to five large cloves in each one. Strong, robust flavor. Vigorous and extremely easy to grow. Stores well!

German Red: German Red Garlic is a rocambole garlic that does not store as long German White but is prized for its strong, bold, spicy flavor.  German Red garlic typically has 8-12 cloves per bulb.​

Chesnook Red Garlic: This is a great heirloom purple-stripe hardneck type. Great flavor, large bulbs with 9-10 cloves each. Easy to peel; stores for up to 6 months. Does well through cold winters.

Russian Red: Rocambole (hardneck) - Raw, very hot. Adds an earthy, spicy garlic flavor when cooked. Stores about 5-6 months.

​​Music: Porcelain (hardneck) - Hot when eaten raw. Robust flavor when cooked. Very popular with chefs. Stores about 8-9 months or longer​

Korean Red Hot: Korean Red Hot Garlic is a very hot, spicy garlic with 4-8 cloves per bulb.  Cloves are a nice size and this is one of our longest storing garlics.  Easy to grow!​

French-Softneck: A very mild softneck garlic.  Great for garlic flavor in cold salads without the heat.  Long storage with 6-10 cloves per bulb.​

Turkish Red: A bold beautiful garlic prized for its taste and easy to peel large cloves.

Chesnok Red: This middle eastern garlic is characterized by its beautiful purple stripes.  A bulb usually consists of 9-10 long easy to peel cloves.​

There are over 600 sub-varieties of garlic, a member of the Lily family and a close relative to shallots, onions, leeks and chives. But garlic falls into one of two main categories: hardneck and softneck.

The Softneck Garlic Varieties

           Softneck garlic does not produce a scape. It is the type that is usually braided. It grows in a wider variety of climates and grows faster than the hard-necks. There are more cloves in the soft-necks than the hard-necks and are harder to peel.

           Silverskin Garlic can be braided. It is considered to be among the longest storing garlics. It is stronger, more-pungently flavored than the average garlic. On average, it will have more and smaller cloves than other varieties. Sub-varieties include Rose du Var and Nootka Rose.

           Artichoke Garlic is the variety most commonly seen in grocery stores. It produces more cloves than most other garlic, with many smaller ones as well as the larger. It is fairly easy to grow. Some sub-varieties will occasionally send up a scape. It comes in a range of intensity. Artichoke garlic stores well. Some sub-varieties include, Turban, Chinese Purple, California Early (and Late).

The Hardneck Garlic Varieties

 

          Hard-necks produce a stalk or scape. The scape itself can be harvested and eaten when it is still soft. It will often bend around in a snake-like shape. Harvesting the scape is thought to allow the bulbs to retain more of the energy for growth.

          Porcelain Garlic is stronger than average and stores for long periods at room temperature (as long as eight months). It generally has very few, but fairly large cloves. It tends to be more suited to northern than southern climes. Some sub-varieties: Romanian Red and Zemo.

          Rocambole Garlic has a distinctive scape that shoots up in the spring that terminates in a double loop (which can be harvested and eaten). The peeled cloves will be slightly darker in color than most garlic. The Rocambole is somewhat fussy about growing conditions and much prefers northern to southern climes. The bulb is normally composed of six to eight cloves arranged around the scape. It does not store as well as most other garlic.

         Purple Stripe Garlic is so named because of the purple vertical stripe on the parchment surrounding the bulbs. It should be noted that the coloration is greatly affected by the growing conditions. It has a rich flavor and is considered to store well. Purple stripe is good for regular use, but also highly recommended for roasting. Some sub-varieties include, Chesnok Red, Metechi, Siberian, and Persian Star.

Elephant Garlic

Some of the wonderful Garlic Varieties 

 Try multiple varieties to discover the different flavors.

          Elephant Garlic is not garlic at all. It is actually a type of leek. It is about twice the size of standard garlic with a milder flavor. Naturally, the cloves are much larger. It actually stores much longer than garlic. The bulbs develop corms which can be split off and used for propagation.  Often used for roasting.