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Garlic Varieties: The Complete Guide On All Types of Garlic

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Garlic is a herbaceous annual plant that is grown for its pungent, flavorful bulb. The unique taste, exceptional flavor, and savory aroma of garlic can amp up the taste of any food. Garlic can be pickled, made in stir-fries, pestos, or used to make garlic powder and other types of seasonings.  It is believed to be native to Central Asia and has been used for over 5,000 years for culinary and traditional medicine preparations. All garlic belongs to the genus Allium and the species Sativa. The species is further divided into two different varieties – Hardneck and Softneck varieties. The term “neck” in the names alludes to the stalk that grows from the garlic bulb.

Hardneck garlic variety has a long flowering stem known as a scape. The scape grows through the center of the bulb and turns rigid when it matures. The softneck stalks are made of leaves instead of a central stalk. The leaves remain soft and flexible at maturity.  Hardneck garlic varieties are closely related to the earliest heirloom strains of garlic. They have more complex flavors and are a little healthier.  Also, they tend to be resilient, with a robust, smoother, and more garlicky flavor. However, they are rarer to find because their bulbs do not store as long as softneck garlic.

In the garden, hard-neck garlic varieties grow bigger and taller than others. However, their curling scapes are edible and beautiful. Softneck garlic varieties have more cloves per bulb and do not have a flowering stalk.

Hardneck Garlic Varieties

Hardneck garlic varieties (Allium sativum ophioscorodon) derive their name from the stiff stalk or neck of the plant. This variety generally has fewer cloves than softneck garlic varieties, with the cloves circling around a central stalk and are rather uniform in size. These garlic varieties are significantly more flavorful and sometimes spicier than softneck garlic varieties. Their flavor tends to be fuller, rich, smoother, less sharp, and sweeter.

There are three main varieties of hard neck garlic:

  • Purple Stripe Garlic
  • Rocambole Garlic
  • Porcelain Garlic

What Are Purple Stripe Garlic Cultivars?

Purple stripe garlic is a diverse group of hard necks considered the oldest and most genetically close to the original garlic species. They derive their name from the beautiful purple striping on the bulb wrappers and clove skins. Purple Stripe garlic varieties are reliably hardy and require exposure to cold temperatures to thrive and develop large bulbs.

Purple stripe garlic varieties are among the finest culinary garlic, but they vary wildly in taste. They possess a magnificently strong, complex, and garlicky flavor that increases with intensity, complexity, and heat as it ages. Some are extremely pungent, whereas others have a very mild taste.

Purple stripe garlic cultivars are a good choice for cold, harsh environments. Most cultivars contain 8-12 cloves per bulb. These cultivars store slightly longer than Rocambole varieties and peel just as easily. Some popular purple stripe garlic varieties include:

Belarus

Belarus is a purple stripe hardneck variety with a mild and smooth garlicky flavor. It is an excellent variety to pair with delicate dishes. In addition, its high sugars make it a great variety for roasting and baking. The bulbs of Belarus garlic have off-white covers with eight to twelve dark red crescent-shaped cloves. The cloves are covered in intense reddish-purple clove wrappers that peel off easily. Belarus garlic thrives in regions that experience super cold winters. However, they also grow well in areas with moderate temperatures.

History and Origin- Belarus, Eastern Europe

Size – In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate – Zone 3-7

Timing – Plant in the fall between September and November

Sowing – Separate the cloves and set each of them. Be careful to choose the largest cloves as they produce the largest bulbs. Do not skin the cloves. Instead, dig a small hole that is approximately 2-5cm (1-2”) deep and place the cloves with the pointed end facing up. Space the cloves 10-15cm (4-6”) apart. Plant your cloves deeper in the soil to avoid rain or frost exposing them. On the flip side, if you are working with heavy soil or intend to use a lot of mulch, shallow plant your cloves.

Soil – Light, well-draining organic loam with a PH between 6.0 and 7.0.

Harvest – The best time to harvest is during sunny weather, usually between the end of July and early August.

Curing – Cure your harvest in a warm, dry, shaded area with good ventilation for 3-4 weeks until your bulbs are completely dry.

Storage – Stores 5-6 months.

Chesnok Red

Also known as Shvelisi, Chesnok Red is full-flavored gourmet garlic with an award-winning taste that is more oniony than garlicky. This purple-stripe hardneck garlic is excellent in roasting and baking, thanks to its sweet taste. In addition, it has an awesome lingering taste and retains flavor well when cooked. Chesnok Red garlic is highly productive and, when properly nurtured, can produce exceptionally large bulbs with reddish-purple skins. It contains 8 to 16 thin cloves per bulb that are arranged in a rather circular pattern.

History and Origin- Shvelisi, Southern Republic of Georgia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-8, full sun

Timing- Sow your cloves in fall – September through November.

Sowing-  Plant your Chesnok Red garlic bulbs in full sun and loose, well-drained soil. Separate the garlic bulbs into cloves and position them 5 to 10 cm (4-12”) apart in rows 30 cm (12”) apart. Set the cloves 2.5 to 5 cm (1-2”) deep in the soil, with the flat side down.

Soil- Loose, well-drained sandy loam soil

Harvest- Harvest early-mid summer

Curing- Cure the bulbs in a warm, shady place with good air circulation. Allow curing for 2 to 3 weeks until the neck is dry and the outer skin is papery.

Storage- Stores 6 – 7 months

Persian Star

Persian Star garlic is a very hardy and dependable hardneck garlic with a long storage life. Also known as Samarkand, it has a rich garlic flavor with a mild spicy bite. Its outer skin can grow pure white, with the inner wrappers having purple streaks. When peeled to expose the cloves, the tips of the cloves look like a Persian Star, thus its name. This tall, dark green plant is easy to grow, and it is resistant to a range of diseases that commonly infect garlic. It yields medium-sized bulbs that contain an average of 9 to 12 cloves. Persian Star garlic offers a rich, strong taste and is easy to peel, making it a culinary favorite.

History and Origin- Samarkand, Uzbekistan Republic

Size- In diameter

  • Small – less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.5”
  • Jumbo – 2.25”+

Growing climate- Zone 3-8

Timing- For best results, plant your garlic once the weather has cooled off with light frosts, preferably early through late October.

Sowing- Plant each clove 10-15 cm (4-6“) deep in the soil with the pointy side facing up. The rows should be approximately 20cm (8”) apart with 10cm (4”) between plants. Cover the garlic with about 15 cm (6”) of loose leaf mulch for winter protection.

Soil- Well-drained soil.

Harvest- Start harvesting your garlic when the green leaves have turned brown and fallen over.

Curing- Spread out your garlic in a well-ventilated location for 3 to 4 weeks until the tops are thoroughly dry.

Storage- Shelf life 8-10 months

What Is Marbled Purple Stripe Garlic Cultivars?

Native to Russia and Eastern Europe, marbled purple stripe garlic cultivars are a hardneck garlic variety that is beautiful in form and flavor. This garlic has the largest bulbs of all the striped garlic cultivars. Typically, each bulb contains between 4-8 cloves. Their cloves are exceptionally lovely and smooth. They range in color from white to deep purple. The clove covers are decorated in striped shades of cream and red with a smooth and shiny surface. Although not as large as the Porcelains, their flavor is richer and more garlicky. Marbled purple stripe garlic cultivars in cold climates grow 3 to 4 feet tall with long green leaves. They store well for up to 7 months and are ideal for creating baked garlic.  Some common types of marbles purple stripe garlic include:

Bogatyr

Also known as Russian Penicillin, Bogatyr is a robust and easy-to-grow marbled purple stripe garlic variety with true garlic flavor. This garlic is known for its fiery, raw heat that evokes the flavors of Italy. Bogatyr garlic also has high allicin content, which makes it great for health benefits.

Bogatyr yields the largest bulbs of all hardneck cultivars, with cloves that are just as big. Each bulb yields 6-9 large cloves that are covered in purple-brown wrappers. It thrives in cold winter climates but can also work in warm winter climates. It also has a notably longer shelf life than other marbled purple stripe garlic varieties.

History and Origin- The Caucasus Mountains in Moscow, Russia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-6

Timing- Late April to Late May

Sowing-  Break the bulbs apart so that you have individual cloves for planting. Dig a hole that is 2-5cm (1-2”) deep and set the cloves with the pointy part facing up. Next, place the cloves (4-6”) apart. If your area is prone to high amounts of rain, consider planting the cloves a little deeper in the soil.

Soil-  Rich, fertile loam, or silty loam soil

Harvest- Late summer or when 75% of the leaves have turned down.

Curing- Cure for 10 to 14 days in a warm, dry, well-ventilated area.

Storage- Shelf life 6-8 months

Brown Tempest

Brown tempest is a marbled purple stripe hardneck garlic variety with thin, faint purple stripes and splotches. Each bulb carries an average of 6-9 short, plump cloves with a hint of pinkish-brown blush on the skin. This garlic is eaten raw and emits a fiery flavor with a smooth aftertaste. This garlic has an initial rich, hot and musky taste that mellows to a pleasant garlicky finish when cooked. With the proper conditions, brown tempest can store for 5 to 6 months. The beauty is that it’s cold hardy.

History and Origin- Republic of Moldova situated between Romania and Ukraine

Size – In diameter

  • Small-less than 1.5
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate – (which zone 1-10?)

Timing- Plant in Fall

Sowing- Start by separating the cloves and set each 2-5cm (1-2”) deep in the soil with the tip of the clove facing up. Place the cloves 10-15cm (4-6”) apart. If rain and frost risk exposing the cloves, plant the cloves deeper in the soil. But if you are planting in heavy soil or are using mulch, use shallower planting. Note that the largest cloves will make the largest bulbs.

Soil – Rich, sandy, loamy soil with plenty of moisture

Harvest –  Mid-summer when the leaves dry out

Curing –  Tie the garlic plants in bundles and put them in a cool, dry, well-ventilated area for 3-4 weeks until they are completely dry.

Storage- Stores 5-6 months

Metechi

Metechi garlic (also known as Great Bulbs of Fire ) is an heirloom garlic variety that is late-maturing but with robust and diverse garlic flavors. This garlic variety contains beautiful bulbs covered with thick white skin with purple splodges in them. Each bulb produces 5 to 7 large chunky easy to peel cloves with pointed tips. This garlic has a hot taste and aftertaste that lasts. Its flavor stands up well in cooking. Although Metechi garlic is highly productive in all regions, even in colder climates, it does exceptionally well in warm winter climates and is long storing.

History and Origin- Republic of Georgia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-7

Timing- Plant in Fall

Sowing- Break open the garlic bulbs and take out individual cloves, preferably the biggest ones, for more yield. PLant the uncovered cloves 2-5cm (1-2”) deep with the pointy side up and 10-15cm (4-6”) apart. Plant the cloves a little deeper in the soil to prevent them from being exposed to areas prone to high rainfall or frost. If you are planting in heavy soil or are using mulch, use shallower planting.

Soil- Well-drained soil that is rich in organic matter

Harvest- Harvest when the foliage starts to yellow or bend back.

Curing- Spread your garlic out in a well-ventilated area for 3-4 weeks until the tops are dry enough.

Storage- Shelf life 9-10 months

  • Pskem

Pskem is a wonderful, hard-to-find hardneck garlic with small to medium-sized bulbs wrapped in beautiful purple striped covers. Although it produces few plump cloves, 3-5 to be precise, the cloves are large, easy to peel, and bring a full, robust garlicky flavor and heat to your cooking.

History and Origin- The Pskem River Valley, Uzbekistan

Size- In diameter

  • Small size less than 1.5”
  • Medium size- 1.50” to 1.75”
  • Large size – 1.75” to 2.00”
  • Extra Large size – 2.0+ to 2.25”
  • Jumbo size – 2.25”+

Growing climate- Zone 3-8

Timing- Plant in fall

Sowing- Break the bulb to separate the cloves. Choose cloves that are firm, healthy, and unblemished and set each one 2-5cm (1-2”) deep into the soil with the pointy part facing up. Space the cloves 10-15cm (4-6”) apart. It is recommended to use deeper planting in areas prone to high rain or frost that may expose the cloves. Use shallower planting if you are planting into heavy soil or are using mulch.

Soil- Rich, well-drained soil

Harvest- Harvest when the top 4-5 leaves are completely dry

Curing- Tie the garlic in bunches and hang in a dry, well-ventilated area away from direct sunlight for 4-6 weeks after harvest.

Storage- Shelf life 5-6 months

Siberian

Siberian is a mild purple stripe heirloom garlic that does well even in the coldest climates. This mid-season garlic is said to be one of the most healthful garlic varieties. Siberian garlic produces large bulbs that yield 5-9 cream-colored cloves. The cloves are covered in brown skin with purple streaks and pointy tips. It has a mild and creamy garlic flavor that is great where only a hint of creamy flavor is desired. It is a great variety for those who prefer a subtle approach to garlic flavor, whether eaten raw or cooked. Siberian garlic thrives in cold climates and stores well.

History and Origin- Eastern Europe and Russia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall

Sowing- Separate the cloves and plant each one 2-5cm (1-2”) below the surface, making sure to space them 10-15cm (4-6”) apart. Do not remove the clove skin when planting if rain or frost risks exposing the cloves.

Soil-  Humus-rich, well-draining soil.

Harvest- Harvest when the top 4-5 leaves start to dry or turn yellow.

Curing- Allow the bulbs to dry in a cool, well-ventilated area for about 3-4 weeks after harvest.

Storage- Shelf life 7-9 months.

Related Content:

When and How to Harvest Garlic
How to Plant Garlic
How to Grow Garlic: Everything You Need To Know

What Are Glazed Purple Stripe Garlic Cultivars?

In general, these hardnecks have cloves that are larger than the Purple Striped garlic varieties. As its name implies, the bulbs of Glazed Purple Stripe Garlic cultivars have a shiny glazed, metallic appearance of a silvery purple blush with sporadic gold tones. However, their taste is not as sharp as their look would lead you to believe. Their mild flavor adds a gentle but fiery heat to dishes. These bulbs store well with a shelf life of between 5-7 months. Each bulb yields between 6-12 cloves. Here are some varieties of the glazed purple stripe garlic cultivars:

Purple Glazer

Purple Glazer is a glazed purple stripe garlic variety with a medium-to-sweet flavor. With good growing conditions, this garlic can produce very large bulbs. Unlike other hardnecks that do well in colder climates, the purple glazer also grows well in cooler weather. The bulbs of the Purple Glazer are colored purple with a pale gold sheen. Their bulbs have fewer cloves than other purple stripe garlic. They are easy to grow and peel and, as such, a favorite amongst chefs. Although its flavor is strong, it is not hot and does not linger in the mouth.

History and Origin: Mchadidzhvari, Republic of Georgia

Size-

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-5

Timing- Plant in fall, mid to late October

Sowing- Break the bulb apart so that you have each clove standing individually. Plant the cloves root side down, about  2-5cm (1-2”) d below the soil surface. Plant the cloves 10-15cm (4-6”) apart with the rows one foot apart. If rain or frost risks exposing your planted cloves, it is a good idea to place the cloves deeper in the soil.

Soil- Rich, well-draining loamy soil

Harvest- Harvest mid-summer when the top leaves start to dry

Curing- Put the bulbs in a dry, cool, and well-ventilated area for about 3-4 weeks after harvest until dry.

Storage- Stores 5-6 months

What Is Rocambole Garlic Cultivars?

Rocamboles are the most popular type of hardneck garlic varieties. They are known to have the best flavor of any type of garlic, making them a favorite among chefs and garlic lovers. Rocamboles have a vibrant, full-bodied flavor that is addictive. Rocambole garlic is cold, hardy, and requires cold temperatures to thrive and develop large, healthy bulbs. Each bulb carries as many as 8-10 large easy to peel cloves that are arranged in a circular design around the central scape. The bulbs are covered with tan or brownish wrappers that are quite thin. Due to their thin-skinned bulbs, they do not store long.

Amish Rocambole

Amish Rocambole is a vigorous growing hardneck garlic variety that is robust and very hardy. This garlic grows well in the Northern states with large dark green leaves that result in a good-sized bulb. This garlic boasts of a deep, full-bodied flavor. In addition, it has a pungently strong, fiery, and lingering flavor. Each bulb yields about 8-10 cloves.

History and Origin- Wisconsin

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 2-8

Timing- Plant your Amish cloves in the fall

Sowing- Separate the cloves and set each one apart. Dig a hole that is about 2-5cm (1-2”) deep. Place each clove in the hole with the flat end facing down and cover with soil and organic fertilizer. Plant the cloves 10-15cm (4-6”) apart with the 18-24” rows.

Soil- Rich, well-drained soil

Harvest- Harvest early to mid-summer when the green leaves have turned yellow or fallen over.

Curing- Cure in a cool, dry, well-ventilated area for  3-4 weeks after harvest

Storage- Shelf life 5-6 months

Bavarian

Bavarian is a strong rocambole garlic cultivar with a hot bite that produces large dark purple-skinned cloves. The heat mellows slightly with cooking but still provides a true garlic flavor with a bit of zing. This garlic is winter hardy and is well suited for cold climates. Bavarian garlic stores well and is easy to peel.

History and Origin- Bavaria, Germany

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Fall – mid-October to mid-November

Sowing- Break the bulbs to separate the cloves. Choose the largest cloves to yield bigger bulbs. Plant the unpeeled cloves 2-5cm (1-2”) deep in the soil. For colder zones, plant the cloves deeper. Make sure the cloves are set 10-15cm (4-6”) apart.

Soil- Plant in well-drained soil with lots of organic matter. Type of soil to plant garlic)

Harvest- Pull from the ground when the lower leaves start to brown or fall down.

Curing- Cure under cool, well-ventilated, and dry conditions for 4-8 weeks after harvest.

Storage- Shelf life 5-6 months

Caretaker

The caretaker is a big and robust, full-flavored hardneck garlic variety. This garlic is quite hardy, and it also stores long.

History and Origin-

Size – ex small is less than 1.5 diameter, medium – 1.50” to 1.75”, large – 1.75” to 2.00”, and extra Large – 2.0+ to 2.25”,

Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall

Sowing- Break apart the cloves from the bulb. With the papery husk on each clove, place it 2-5cm (1-2”) deep with the tip facing up.  Plant the cloves 10-15cm (4-6”) apart with the rows spaced 10-14” apart.

Soil- Plant in rich fertile loam or silty loam soil

Harvest- Harvest from late July through mid-August when the leaves start to turn brown or fall over.

Curing- Spread out the garlic bulbs in trays and put them in a place where it is dry, dark and airy for 4-6 weeks after harvest

Storage- Shelf life 5-6 months

German Giant

German Giant is a Rocambole garlic cultivar famed for its size and its deep rich musky, earthy garlic. Just like its name implies, German Giant is a very large garlic variety with an excellent flavor.  It has a rather mild and either flavor but is still very rich and complex. This garlic is off-white, often with deep purple streaks. Each bulb yields approximately 6 – 8 cloves.

History and Origin- Germany

Size-

  • Small-less than 1.5 diameters,
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall

Sowing- Break the bulb to separate the cloves and set each  2-5cm (1-2”) deep with the pointy part facing up. Space the cloves about 10-15cm (4-6”) apart. Do not skin the cloves when planting. Place the cloves deeper in the soil if rain and frost expose them and shallower if you are planting in heavy soil.

Soil- Rich, well-drained soil

Harvest- Early summer

Curing- After harvesting, spread the bulbs in a cool, dry, and airy area for 3-4 weeks.

Storage- Shelf life 5-6 months

German Red

German Red is a mid-season rocambole garlic variety with a full-bodied, strong, and spicy garlic flavor.  This early variety is quite reliable and has grown a cult following thanks to its unique full-flavored velvety taste. In addition, his garlic produces satiny white and purple heads, which contain 8-9 smaller cloves with a distinct look. German Red garlic flourishes in cold winter weather.

History and Origin- Idaho

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate – USDA Zone 3-9

Timing – Plant late in fall.

Sowing- Start by selecting the biggest cloves to plant. Set each clove 2-5cm (1-2”) deep in the soil with the pointy side facing up. Space the cloves 10-15cm (4-6”) apart. For areas that receive rain or frost, use deeper planting to protect the cloves from exposure. If you are planting in heavy soil, use shallow planting.

Soil- Fertile, well-drained soil.

Harvest- Pull out in summer when the bottom leaves start to brown or fall over.

Curing- Cure your garlic in a dry, cool, well-ventilated area away from direct sunlight for 2-3 weeks after harvest.

Storage Shelf life 4-5 months

Italian Easy Peel

This Italian Rocambole hardneck is generally good-sized with a flavor that is strong and rich. But like most Rocamboles, its taste is milder than hot and spicy. As a result, this garlic performs well in cold winter areas, yielding healthy uniform bulbs. The Italian Easy Peel garlic has thick bulb wrappers with a lot of purple and brown streaks. Each bulb contains 8-9 easy-to-peel cloves. The outer bulb covers are thin and flake off easily, so it does not store very long.

History and Origin- Northern Italy

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in the fall season.

Sowing- Break the bulb to separate the cloves. Set each uncovered clove in a 2-5cm (1-2”) deep hole, with the pointy part facing up. Space the plants 10-15cm (4-6”) apart. If you think rain and frost will uncover them, use deeper planting to protect your cloves. If planting in heavy soil, use shallower planting.

Soil- Well-drained, mostly sand to clay loam soil

Harvest- Harvest in mid-summer when the bottom leaves turn yellow or fall over.

Curing- Spread out your bulbs in a cool, dry, and airy area, away from direct sunlight, for 4-6 weeks to cure.

Storage- Shelf life 4-5 months

Korean Red Hot

Korean Red hot is early maturing garlic that produces large, purple striped bulbs containing 6-9 plump purple cloves that are easy to peel. It is a vigorous grower with large dark green foliage that results in pretty good-sized bulbs. Being a rocambole, Korea Red garlic has a robust, hot, spicy, and pungent garlic flavor that lingers for a good amount of time. It is cold, hardy, and does well in cold winter areas. Its bulbs are covered with thin wrappers with a lot of purple and brown shades.

History and Origin- Korea

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-10

Timing- Plant in fall

Sowing- Plant individual cloves about  2-5cm (1-2”) deep. Space the plants 10-15cm (4-6”) apart. Use deeper planting if rain or frost may expose the cloves, and shallower planting if using mulch or planting into heavy soil. The largest cloves will make the largest bulbs.)

Soil- Plant in fertile well-draining soil.

Harvest- Pull early to mid-summer when the leaves begin to dry.

Curing- Hang the garlic bulbs in a dry, well-ventilated area for 2-4 weeks after harvest.

Storage- Shelf life 4-5 months

Paw Paw

PawPaw is a rare full-flavored mellow rocambole that does well in cold winter climates. This garlic generally yields healthy, uniformly sized bulbs with anywhere from 8-9 cloves per bulb. The cloves are easy to peel and of good size. Unfortunately, the bulbs are wrapped in thin covers that flake off easily. So while they are well-sized, they do not store well. Its flavor is rich and mellow with little to no hotness to the taste and a warm, pleasant aftertaste that lingers around for a while.

History and Origin- Korea

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”,
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall.

Sowing- Break the bulb to separate the cloves. Choose the biggest and healthiest cloves for a high yield. Place each clove individually into a 2-5cm (1-2”) deep hole with the tip facing up. Place the plants 10-15cm (4-6”) apart.

Soil- Well-drained loam soil.

Harvest- Harvest in early summer.

Curing- Spread the bulbs in a cool, dry, and airy area away from direct sunlight for 2-3 weeks after harvest.

Storage- Stores 3-5 months

Purple Italian

Purple Italian is a vigorous rocambole garlic variety that produces medium-sized bulbs. They are covered with thick skin decorated with violet purple vertical blotches that are relatively easy to peel. Its bulbs are quick maturing and have an attractive purple hue. Purple Italian garlic matures 5-10 days earlier than most other garlic varieties. As a result, it does exceptionally well in mild climates. It produces large bulbs with 7-9 creamy cloves that are wrapped in striped purple skins. Its flavor and pungency are fairly mild but with rich tones.

History and Origin- Northern Italy

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”,
  • Jumbo – 2.25”+

Growing climate- Zone 3-8

Timing- Plants your cloves in the fall

Sowing- Plant each unpeeled clove independently  2-5cm (1-2”) deep with the tip facing up and 10-15cm (4-6”) apart. Make sure to backfill the soil and water well. Use organic mulch around the plants to conserve moisture and prevent weed growth.

Soil- Plant in rich, well-draining soil in full sun.

Harvest- Harvest in mid-summer when the lower leaves dry out or start to bend.

Curing- Spread out the bulbs in a cool, dry, and airy area and let them cure for 2-3 weeks

Storage- Stores for 7-10 months

Russian Red

Russian red is a hardy rocambole garlic variety with huge bulbs wrapped in slightly purple skins. This variety of garlic requires conditions that are slightly damp to grow. However, this garlic variety is high-yielding when grown in the right conditions. It thrives in cold winter climates, exploding out of the ground in spring. Russian Red garlic yields very large bulbs, with each carrying 8-12 medium-sized cloves.  This rocambole garlic harbors a rich, musky, garlicky flavor. When eaten raw, the flavor is fiery and intense upfront, with some hint of sweetness.

History and Origin- Russia

Size- In diameter

  • Small-less than 1.5
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall, between September and October.

Sowing- Dig a 2-5cm (1-2”) deep hole and place your unpeeled clove in the hole with the pointy end facing up. Cover the hole with soil and add some organic manure on top. Space the crops 10-15cm (4-6”) apart and the 18-24” rows.

Soil- Plant in fertile soils with adequate moisture.

Harvest- Harvest in mid-summer when the green leaves turn brown or start to fall over.

Curing- Dry out the bulbs in a cool, dry, well-ventilated area for 2-3 weeks.

Storage- Stores 6-7 months

Slovenian

Slovenian is an early harvesting rocambole garlic cultivar that grows well in cold winter areas. Although it is valued for its medicinal properties, Slovenian garlic has a very rich, musky, earthy flavor with only a small bite. In addition to being delicious garlic, it is easy to peel and store for a long time. This garlic constantly grows large bulbs that yield 7-9 chunky cloves.

History and Origin- Slovenia

Size- In diameter

  • Small-less than 1.5
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 6-9

Timing- Plant your cloves in the fall before the ground gets too hard.

Sowing- Plant your garlic cloves 2-5cm (1-2”) deep in the ground with the base of the clove facing down. Set the cloves 10-15cm (4-6”) apart. Consider planting the cloves deeper in the soil if rain or frost risks exposing the cloves. Alternatively, if you plant into heavy soil, use shallow planting.

Soil- Plant in rich, well-drained soil.

Harvest- Harvest in mid-summer when the leaves start to brown off over.

Curing- Lay your bulbs in a cool, dry, and well-ventilated area for 3-4 weeks after harvest.

Storage- Shelf life 5-6 months.

Spanish Roja

Spanish Roja is a spicy hot, full-flavored heirloom garlic variety that produces large bulbs. It has large leaves that are dark green in color. In addition, their papery bulb wrappers have brown and purple shades in them. Each bulb contains an average of 11 cloves that are easy to peel with outstanding hot flavors, making it a favorite for chefs and foodies.

History and Origin- Pacific Northwest

Size- In diameter

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-5

Timing- Plant during fall

Sowing- Start by breaking the bulb apart so that each clove is independent. Set each clove with the pointed end up 2-5cm (1-2”) deep. Set the crops 10cm (4”) apart.

Soil- Well-drained soil rich in organic matter

Harvest- Harvest in mid-summer when 4-5 of the leaves turn brown

Curing- Cure your garlic bulbs for 2-4 weeks in a warm, dry place.

Storage- Shelf life 4-6 months

Ukraine

Ukraine is an early harvesting hardneck Rocambole garlic variety with mahogany-colored bulbs that yield 7-10 sizeable cloves that peel well. This cold winter garlic boasts a strong, spicy flavor when raw and a lighter flavor when sauteed. Ukraine garlic does best in full sun, with well-drained soil. It can grow into a big, robust, hardy hardneck garlic.

History and Origin- Ukraine

Size- In diameter

  • Small-less than 1.5
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-8

Timing- Plant your cloves in the fall before the ground gets too hard to dig.

Sowing- Before planting, break up the garlic bulbs into single cloves. Set each clove 2-5cm (1-2”) deep in the soil with the tip facing up. Space the plants 10-15cm (4-6”) apart. Water the plants gently to settle the soil and then cover it with 4-6” of straw.

Soil- Plant in rich, well-drained soil

Harvest- Harvest early to mid-summer season.

Curing- Hang the bundles in a place that is cool, dry, and with good air circulation for 4-6 weeks after harvest.

Storage- Shelf life 4-5 months

What Are Porcelain Garlic Cultivars?

Porcelain is a popular garlic cultivar due to its hardiness and ability to yield large-sized bulbs with a wonderful sweet flavor. These garlic cultivars have a medium to strong taste that holds up well in cooking. It has a great garlicky flavor and is excellent in many dishes. As its name implies, porcelain garlic bulbs are covered with thick, satiny white wrappers, making them an excellent choice for storing. Its bulbs can grow large, sometimes as large as elephant garlic bulbs, over three inches in diameter with only a few plump cloves. This garlic boasts a moderate to robust flavor with the traditional garlicky taste that is expected of garlic. This garlic stores well, and it can last up to 8 months.

Polish Jenn

Polish Jenn is a hardy Porcelain Garlic Cultivar that is native to Poland. This plant produces tall, dark green plants with good rich medium flavored long storing garlic. It yields large, beautiful, and well-formed garlic bulbs with a rich, deep and mellow flavor that lingers for a long time. Polish Jenn thrives in cold weather and can grow quite large in good growing conditions.

History and Origin- Poland

Size- In diameter

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”,
  • Jumbo – 2.25”+

Growing climate- Zone 2-8

Timing- Plant in fall – Late September to early October

Sowing- Plant your cloves 2-5cm (1-2”) below the ground surface. Set the cloves 10-15cm (4-6”) apart.

Soil- Plant in rich, well-draining soil.

Harvest- Harvest early to mid-summer.

Curing-  Cure your cloves for 3-4 weeks in a warm, dry and airy area.

Storage- Shelf life 6-8 months.

Polish Hardneck

Polish hardneck is an heirloom purple stripe garlic variety with purple-streaked wrappers. It is a vigorous, reliable, and popular heirloom that produces tall, impressive plants and healthy, large bulbs. Its bulbs contain 4-6 large cloves with a rich, musky flavor with deep heat and a lasting garlicky taste. This plant does well in colder winter areas. They are also quite strong and long-storing.

History and Origin- Poland

Size-(ex Small-less than 1.5 diameter, Medium – 1.50” to 1.75”, Large – 1.75” to 2.00”,Extra Large – 2.0+ to 2.25”, Jumbo – 2.25”+)

Growing climate- Zone 1-7

Timing- Plant your cloves in the fall, at least 30 days before the first frost.

Sowing- Break the bulbs to separate the cloves. Put each clove  2-5cm (1-2”) deep in the soil, making sure to maintain a distance of 10-15 cm (4-6”) apart in rows that are at least 30 cms apart.

Soil- Plant your cloves in rich, well-drained soil.

Harvest- Harvest mid-summer when the leaves start to brown or fall over.

Curing- Cure the bulbs for 3-4 weeks in a cool, dry, and well-ventilated area away from direct sunlight.

Storage- Stores 7-9 months

Georgian Crystal

This is one of the mildest porcelain garlic varieties available today. It has a great, mild flavor with a buttery feel when cooked. Georgian Crystal produces large bulbs with 4-6 huge fat cloves. Georgian Crystal is very cold hardy and also stores well for a hardneck garlic variety. It belongs to the porcelain garlic subvariety with glassy white skin.

History and Origin- Mountainous regions in the Republic of Georgia.

Size- In diameter

  • Small-less than 1.5
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”,Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Georgian Crystal is best planted in the fall

Sowing-  Break the bulbs into individual cloves. Plant each clove separately 2-5cm (1-2”) deep with the basal scar facing down. Set each plant 10-15cm (4-6”) apart and with the tip of the clove facing up. Always choose larger cloves as they produce larger bulbs.

Soil- Plant in well-drained soil

Harvest- Harvest mid-summer when the leaves start to brown or fall over.

Curing- Cure the bulbs in a cool, dry area with ample airflow for about 3-4 weeks.

Storage- Stores 7-8 months

Georgian Fire

Georgian Fire is one of the hottest tasting porcelain garlic. It has a strong flavor with heat that builds up with age. The garlic bulb is wrapped in white, tissuey covers. This porcelain garlic variety consists of pale, plump brown cloves streaked with purple. The plump cloves are covered in gleaming tan skins with purple streaks.  It has a powerful flavor that is complemented with spice that provides a satisfying balance. Each bulb averages about 6-8 cloves. Although this garlic can be eaten raw due to its pleasantly hot flavor, roasting really brings out its flavor.

History and Origin- Republic of Georgia

Size-

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall

Sowing-  Separate the cloves and set each one, pointed end up, 10-15cm (4-6”) apart and with the tip of the clove cm (2-3”) deep. Cover with soil and organic fertilizer on top. Plant the cloves deeper in the soil if you are planting in an area prone to heavy rain and frost. However, if you are planting in heavy soil, plant the cloves shallower in the soil.

Soil- Rich, well-drained soil.

Harvest- Harvest when the green leaves have turned brown, yellow, or fallen over.

Curing- Spread your garlic out in a well-ventilated location to dry for about 3-4 weeks after harvest.

Storage- Stores 6-9 months

German Extra Hardy

German Extra Hardy is a popular porcelain hardneck garlic with an excellent, relatively mild taste. Being one of the best-storing hardnecks, German Extra Hardy stores well for up to 10 months, and it tends to be resistant to the common diseases that infect garlic. The outer husk of these bulbs is pure white, whereas the skin covering the cloves is red. This garlic variety typically yields 6-8 cloves per bulb.

History and Origin- Native to Northern Germany

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”,
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in the fall 2-4 weeks before the ground freezes.

Sowing- To plant the cloves, break the bulbs apart and use the plump and firm cloves. Put the chosen cloves with the pointy end facing up 2-5cm (1-2”) deep in the ground. Place the cloves 10-15cm (4-6”) apart.

Soil- Plant in well-drained soil.

Harvest- Harvest in mid-summer when the lower 4-5 leaves have dried.

Curing- Tie your bulbs in small bundles of 5-10 plants in a cool dry, area with lots of air circulation and away from direct sunlight for 3-4 weeks after harvest.

Storage- Shelf life 6-9 months

German White

The German White is a very large and robust Porcelain garlic variety that does exceptionally well in very cold winter climates. This garlic produces large, well-formed bulbs with 4-6 chunky cloves wrapped around a hard, central stalk. Each clove is loosely covered with an easy-to-peel whitish skin covered with purple striping. When eaten raw, German white garlic offers a strong garlicky flavor but mellows out and becomes nutty and sweet once cooked. It is among the most popular garlic varieties with a full garlic flavor and heat that lingers. It also stores well.

 

History and Origin- Northern Germany

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-8

Timing- Plant in fall between 1st to 30th October.

Sowing- Choose the biggest cloves to grow the largest bulbs. Plant individual cloves 2-5cm (1-2”) deep with the tip facing up and 10-15cm (4-6”) apart in a row. The rows should be 6-10” apart, depending on your bed spacing and cultivation tools. Cover the plants with mulch to reduce frost-heaving.

Soil- Plant the cloves in well-drained soil.

Harvest- Start pulling your bulbs early to mid-summer.

Curing- Cure the garlic in a cool, dry area with plenty of good airflows for 2-3 weeks after harvest.

Storage- Stores 6-8 months

Leah 99

Leah 99 is a hardneck Purple Stripe garlic variety with an excellent all-around garlic taste. This garlic variety is very beautiful with a rich flavor and a pungent garlicky aroma. In addition, the Leah 99 garlic yields sizable garlic bulbs that carry 10-12 cloves each and store well.

History and Origin-

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 5-10

Timing- Plant in fall between late September and early October.

Sowing- If you want to grow fat and plump garlic plants, plant the fattest and plumpest Leah99 cloves. Plant the cloves 2-5cm (1-2”) below the soil surface, facing up the pointy part. Spread the cloves 10-15cm (4-6”) apart and space the rows. 12-18” apart. Plant the cloves deeper in the soil if rain or frost risks exposing them; use shallow planting if you are planting in heavy soil or are using mulch.

Soil- Plant in well-drained soil

Harvest- Pull out in mid-summer or when the leaves start to turn brown or fall over.

Curing- Cure the bulbs for a week or two in a warm, dry area with plenty of air circulation.

Storage- Shelf life 6-8 months

Leningrad

Leningrad is an heirloom Porcelain type hardneck garlic variety with a hot spicy flavor. Referred to as a Russian time bomb, this garlic boasts rich aromatics with a great balance of flavors, especially when cooked. Its flavor starts off mild with mellow tones, which progresses to a pungent, hot climax with a lasting aftertaste. Typically, Leningrad garlic averages 4-6 large cloves per bulb. Each bulb is covered with thick white luxuriant bulb wrappers, which peel away easily to reveal beautiful purple clove covers with purple stripes.   This plant does well where winters are cold.

History and Origin- Belarus

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-7

Timing- Fall planting, between late September and early November.

Sowing- Break the garlic bulbs into individual cloves. Set each one of the cloves 2-5cm (1-2”) deep in the ground and 10-15cm (4-6”) apart. Make sure the tip of the clove is facing upwards before covering it with soil. Water the crops and cover the area with 3-4” of mulch to preserve moisture.

Soil-Plant in well-drained soil

Harvest- Mid to late season harvest

Curing- Spread out the garlic bulbs in a cool, dry, and well-ventilated area for 3-4 weeks until the bulbs are completely dry.

Storage- Shelf life 6-9 months

Northern White

Northern White is easy-to-grow porcelain, hardneck garlic variety that produces large bulbs around 9 centimeters in diameter. Each bulb contains 4-6  fat elongated cloves that are easy to peel. The bulbs are covered with pure white wrappers. The Northern White is flavorful garlic that emits a zesty-hot garlic flavor when eaten raw and a full-bodied, spicy flavor when cooked, making it superb for roasting. It grows best in cold winter climates as it needs freezing temps to germinate. It stores well.

History and Origin- Northern Germany

Size- In diameter

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant your cloves in the fall

Sowing- Set the cloves 2-5cm (1-2”) below the ground, facing down the root side. Ensure to space the cloves 10-15cm (4-6”) apart in rows 1-2” apart. Plant the cloves deeper into the soil if rain or frost may uncover them and shallow if you are planting the cloves into heavy soil or using mulch. When choosing your cloves, make sure to pick the biggest ones as they provide bigger bulbs.

Soil- Rich, sandy loam soil with plenty of moisture.

Harvest- Mid-season when the leaves start to yellow or fall over.

Curing- Spread the garlic bulbs in a cool, dry, and well-ventilated area for 3-4 weeks until completely dry.

Storage- Shelf life 8-9 months

Music

Music is a popular Porcelain garlic variety hailed for its robust taste that is slightly spicy with some heat that is not overwhelming. Its flavor is well developed without any bitterness, and it does not disappear when cooked. Hardy and productive, Music garlic yield an average of 4-5 cloves per bulb. The bulbs are wrapped in beautiful satin white wrappers. Its cloves are wrapped in beautiful purple-colored skin. Although it grows well in most types of soil, it does exceptionally well in well-drained soils. This robust grower also tolerates a wide range of climates but grows particularly well in areas with very cold winters.

History and Origin- Italy

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant your cloves in the fall before the first frost of winter

Sowing- Start by separating the cloves to stand individually. Put the plant 2-5cm (1-2”) deep in the ground and 10-15cm (4-6”) apart, with the pointy part of the clove facing up. Use deeper planting if rain or frost may uncover the planted cloves and shallow planting if you are planting in heavy soil or are using mulch.

Soil-  Well-drained, rich soil

Harvest- Pull your garlic bulbs in mid-summer when the leaves start to brown or fall over.

Curing- Brush the soil off the bulbs and hang them in a well-ventilated shady spot to cure for 2-3 weeks.

Storage- Shelf life 6-9 months

Romanian Red

Romanian Red is a Porcelain garlic variety known for being among the hardiest and most colorful Porcelains. This garlic also contains the highest percentage of allicin of any type of garlic. Like Rosewood and Music, Romanian Red is a hardy and vigorous grower resistant to common garlic diseases and pests. It also tolerates tough growing conditions. Romanian Red produces large bulbs with few but large cloves that are easy to peel, making it a favorite with chefs. This garlic emits a hot and strong flavor when eaten raw due to its very high allicin content, with lingering tanginess.

History and Origin- Romania

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”,
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- In the fall, right before the first frost date

Sowing- Break the bulb into individual cloves. Choose the plumpest and healthiest cloves to grow bigger bulbs. Set the cloves 2-5cm (1-2”) deep in the soil with the pointed tip facing up. Set the cloves 10-15cm (4-6”) apart in rows 15-24” apart. Cover the bed with an inch or two of mulch to maintain optimal moisture levels.

Soil- Well-drained soil

Harvest- Harvest your garlic in mid-summer when the lower leaves start to dry and fall off.

Curing-(ex 3-4 weeks after harvest)

Storage- Shelf life 9-12 months

  • Rosewood

Rosewood is an outstanding hardneck Porcelain garlic variety that does well in climates with cold winters. This plant tolerates the wet spring soils well and is extremely resistant to common garlic diseases. Its cloves come in a nice color with a splash of a wood tone. It has a slightly sweet flavor with a pungent garlicky scent that packs a lot of heat. The Rosewood garlic has a mid to later harvest and produces 4-6 cloves per bulb.

History and Origin- Russia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-7

Timing- Plant in the fall before the first frost.

Sowing- Plant the selected cloves 2-5cm (1-2”) deep in the soil. In case of rain or frost, consider planting the cloves deeper in the soil to protect them from the elements. On the other hand, consider planting the cloves on a shallower level if you are planting in heavy soil. Next, ensure the cloves are set 10-15cm (4-6”) apart.

Soil- Loose soil with very good drainage and a pH of 7.0

Harvest- Early-mid Summer

Curing-  After harvesting, lay the bulbs in a shaded, well-ventilated location for 1-2 weeks until dry

Storage- Shelf life 6-7 months

Stull

Stull is a beautiful porcelain garlic variety with a slightly milder garlicky flavor than other varieties.  These long-storing garlic bulbs are covered with whitish wrappers, whereas its cloves are tightly covered in tan-colored skin. This garlic packs some heat on the first bite that finishes mild with some slight sweetness.

History and Origin- Saugerties, New York

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 4-9

Timing- (Time of year when to plant cloves)

Sowing- CHoose fresh garlic bulbs with large cloves. Break the bulbs into individual cloves. Place each clove 2-5cm (1-2”) deep, facing down the root base. Space the cloves 10-15cm (4-6”) apart for best-growing conditions. Cover the planted cloves with mulch

Soil- Plant in well-drained sandy loam soil.

Harvest- Harvest in early to mid-July

Curing- Spread out the garlic bulbs in a cool, dry space with a lot of air circulation to cure for 3-4 weeks.

Storage- Stores up to 8 months in the right conditions

Zemo

Zemo is a porcelain hardneck garlic variety with large and dense satiny white bulb wrappers. Each bulb yields between 4-7 chunky, creamy white cloves with a spicy flavor. Zemo garlic emits a flavor that is strong yet pleasant when raw and rich and nutty when cooked. Just like German White garlic, Zemo does well in cold winter climates.

History and Origin- The Republic of Georgia

Size- In diameter:

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-7

Timing- Plant in the fall

Sowing- Plant individual cloves 2-5cm (1-2”) deep in the soil with the tip of the garlic facing upwards. Space the plants 10-15cm (4-6”) apart to maintain good growing conditions. The rows should be spaced 18-24” apart to accommodate cultivation equipment.

Soil- Well-drained sandy clay loam soil with high organic content

Harvest- Harvest in mid-season when 4-5 of the bottom leaves start to brown or fall over.

Curing- Lay or hang the garlic plant in a warm, dry, and airy location away from direct sunlight for 3-4 weeks until dry.

Storage- Shelf life 6-9 months

What Are Creole Garlic Cultivars?

Creole garlic cultivars are resilient hardnecks whose modest white covers hide a lush, vibrant interior. Originally from the Pyrenees mountain region of France and Spain, Creole garlic is a favorite amongst chefs and garlic diehards for its delicious taste. They are renowned for their rich, unique nutty flavors with a hint of sharp heat and the ability to store for long.

Although their bulbs tend to be small, they contain up to 12 cloves that range from a beautiful light pink to an almost purple glow. Creole garlic cultivars perform very well in areas with early springs, hot summers, and mild winters. However, this garlic variety is extremely rare and grows better in warmer climates.

Ajo Rojo

Ajo Rojo is a beautiful hardneck garlic variety with distinctive red/burgundy clove wrappers. This garlic sizes up nicely in warmer areas, with most bulbs reaching 2” in diameter. Each bulb carries an average of eleven cloves. Ajo Rojo garlic usually has a  mild and creamy taste when baked. However, when consumed raw, its heat comes in slowly and builds to a hotter and stronger garlic taste.

History and Origin- Spain

Size- In diameter

  • Small-less than 1.5
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 7-10

Timing- Fall

Sowing- Separate the bulbs into individual cloves. Take care not to break or damage the basal scar. Place each clove 2-5cm (1-2”) deep, facing up the tip end.  Space the plants 10-15cm (4-6”) apart for optimal growing conditions.

Soil- Plan your cloves in rich, well-drained soils

Harvest- Harvest mid to Summer when four to seven of the bottom leaves start to brown or fall off.

Curing- Upon harvesting, lay or hang your garlic plants in cool and dry air with lots of air circulation for 3-4 weeks until it completely dries.

Storage- Shelf life 7-8 months

Germinador

Germinador is a mild Creole Garlic cultivar that is nicely flavored with little to no pungency. This garlic has a smooth finish on the palette, which goes well with the most delicate dishes. Germinador garlic does exceptionally well in warmer climates. It is ready for harvest earlier than most hardnecks. Impressively, Germinador is the longest storing of all creole.

History and Origin- South of France

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 7-10

Timing- Plant your Germinador cloves in the fall

Sowing- Break the bulb to separate each clove individually. Plant each clove 2-5cm (1-2”) below the ground and  10-15cm (4-6”) apart for better growing conditions. Apply a generous amount of mulch to the bed to protect the roots over winter.

Harvest- Germinador harvests earlier than most hardnecks. Be ready to harvest once the leaves start to turn brown or dye back.

Curing- Hang the garlic plants in a cool, well-ventilated area for about 3-4 weeks.

Storage- Shelf life 4-6 months

Burgundy

Burgundy is a small but beautiful creole hardneck garlic variety with a great garlicky taste. As its name implies, this garlic has beautiful crimson-colored cloves. Each bulb yields 8-12 cloves. Burgundy has a rich flavor with mellow pungency.

History and Origin- South Central Asia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 5-10

Timing- Plant in the fall before the first frost

Sowing- Break the bulb to separate each clove individually. Pant the biggest and healthiest cloves 2-5cm (1-2”) deep in the soil with the tip of the clove facing up and 10-15cm (4-6”) apart in rows separated by 12-18”.

Soil- Plant the cloves in rich, well-drained soils

Harvest- Harvest in mid-summer once ⅔ of the stalk has turned yellow or brown. When to pull)

Curing- Cure in a dry, shaded area with lots of air circulation for 6 weeks after harvest)

Storage- Shelf life 7-8 months

Creole Red

Creole Red is distinctly different from Ajo Rojo and Burgundy because of its unique flavor and the fact that some years, it produces lesser cloves than usual.  Usually, each garlic produces 6-10 large cloves per bulb. As a result, Creole Red garlic variety has a robust, rich flavor that seems very deep and earthy, yet with enough pungency to let you know you’re eating real garlic.

History and Origin- France

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 7-10

Timing- Plant in late fall, usually late October for most regions

Sowing- Break up the garlic bulb to separate the cloves. Plant each clove 2-5 cm(1-2”) below the ground with the pointy part facing up. Space each clove 10-15cm (4-6”) apart. Cover each clove with the loose soil and add 3-6” of mulch.

Soil- Rich, well-drained soil.

Harvest- Harvest in mid-summer when the leaves turn brown or dry off.

Curing- Lay or hang your garlic plants in a cool, dry, and well-ventilated region for 3-4 weeks until dry.

Storage- Shelf life 7-8 months

Cuban Purple

Cuban Purple is undoubtedly the darkest garlic of the creole cultivars. This garlic emits a rich, earthy and garlicky flavor without being overly pungent. This makes it one of the best garlic for eating raw. Cuban Purple garlic has white wrappers with dark reddish, purple cloves. Each bulb will usually have more than 8 cloves.

History and Origin- Cuba

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 7-10

Timing- Plant in the fall

Sowing- Start by breaking the cloves apart so that each clove is independent. Plant each clove separately  2-5cm (1-2”) below the ground. Space the plants 10-15cm (4-6”) apart to maintain good growing conditions.

Soil- Well-drained soil rich in organic matter

Harvest- Harvest in mid-summer when the green leaves start to turn brown or yellow.

Curing- Cure the plants in a dry, well-ventilated area for 3-4 weeks after harvest.

Storage- Shelf life 10-12 months

  • Rose de Lautrec

Rose de Lautrec is a beautiful creole garlic cultivar with pink cloves and white covers. Apart from its undeniable attractiveness, Rose de Lautrec is also distinguished for its very unique flavor. This easy-to-grow garlic is full-flavored garlic with a modest amount of Pungency.  When stored in the right conditions, Rose de Lautrec can store up to 12 months if stored in the right conditions. Each bulb averages 8-10 cloves that are relatively uniform in size.

History and Origin- Lautrec, South of France

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 7-9

Timing- Plant in fall

Sowing-  Plant your garlic in an area that receives maximum sunlight hours. Start by separating the cloves and set each one, pointed end up 2-5cm (1-2”) below the surface and 10-15cm (4-6”) apart. Use deeper planting if rain and frost risk exposing your cloves and shallower planting if you use mulch or plant in heavy soil.

Soil- Well-drained, fertile, and with a near-neutral pH.

Harvest- Harvest early summer

Curing- Lay or hang your garlic in a cool, dry, and well-ventilated area for 3-4 weeks until dry.

Storage- Stores 8-12 months

What Are Asiatic Garlic Cultivars?

Asiatic garlic cultivars are among the earliest maturing hardneck garlic. Most Asiatic garlic cultivars originally come from Korea. These garlic cultivars are vibrantly colored with broad leaves and tall, wrinkled scapes. They yield medium-sized bulbs that yield four to eight deeply colored cloves each. The Asiatic garlic cultivars vary in flavor, with some being too hot and spicy, whereas others are mild and sweet. These garlic varieties store well for hardnecks with a shelf life of between five to six months.

Asian Tempest

Asian Tempest is delicious garlic but can be somewhat temperamental. When eaten raw, it has an explosively spicy taste but develops an intriguing sweet and tangy flavor akin to sweet pepper. Asian Tempest is easy to grow and matures faster than most hardneck garlic. Its bulb size is slightly smaller than Porcelains, with five to seven plump cloves per bulb.

History and Origin- South Korea

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 2-8

Timing- Plant in the fall

Sowing- Break the garlic bulb into separate cloves. Dig a small hat about 2-5cm (1-2”) deep and set each clove in its own hole with the pointy side facing up. Space the plants 10-15cm (4-6”) apart in rows spaced 12-18” apart.

Soil- well-draining fertile, loamy

Harvest- Harvest in mid-summer when the leaves start to yellow or turn brown.

Curing- Cure your bulbs in a cool, dry area with lots of air circulation and away from direct sunlight for 4-6 weeks until dry.

Storage- Stores 4-6 months

Japanese

Also known as Ajo Japones, Japanese is an Asiatic garlic cultivar with a very peculiar look. This Japanese variant produces large bulbs that are almost as big as the elephant garlic variety. Each bulb yields 5-7 huge cloves whose flavor is rather mild with a slightly spicy palate, making it pleasant for most people. Like most Asiatic cultivars, Japanese thrives in cold winter climates.

History and Origin- Central Asia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 5-10

Timing- Plant in fall before the first frost

Sowing- Break the garlic bulbs to separate the cloves. Pick the healthiest, plumpest cloves and put them 2-5cm (1-2”) below the ground with the tip facing up. Space the crops 10-15cm (4-6”) apart to allow good growing conditions.

Soil- Well-drained soil

Harvest- Harvest in mid-summer

Curing- Lay or hang your bulbs in a cool, dry, well-ventilated area for 6-8 weeks until dry.

Storage- Stores 4-5 months

Killarney Red

Although it is quite similar to Spanish Roja and German Red, Killarney Red is believed to do better under cool and wet conditions. It produces large, uniform bulbs that are about 2” in diameter. Each bulb yields 8-10 large mahogany-colored gloves that are easy to peel. Being a Rocambole, Killarney Red garlic has a rich, spicy flavor that is robust, hot and lingers for a long time with a nutty hint.

History and Origin- Idaho

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-5

Timing- Plant in the fall before the ground freezes.

Sowing- Break the bulb and separate it into individual cloves. Choose to plant the larger cloves as they produce the largest bulbs. Set each clove 2-5cm (1-2”) below the ground, ensuring the tip is facing up. Space the plants 10-15cm (4-6”) apart.

Soil- Rich, well-drained, sandy, clay loam soil

Harvest- Harvest mid-late summer when 4-5 healthy leaves start to dry and fall off.

Curing- Cure in a cool dark area with ample airflow for 2-3 weeks.

Storage- Shelf life 4-6 months

Korean Red

Korean Red is an excellent all-around heirloom hardneck Asiatic garlic. This mid-season garlic variety boasts of a rich, intense flavor with a bit of heat and a strong garlic smell. The Korean Red garlic produces large bulbs with firm, tight, and vividly colored wrappers. Each bulb typically has 5-8 fat cloves each. This garlic does well in cold winter climates.

History and Origin- Korea

Size-In dimension

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-10

Timing- Plant in the fall before the first frost

Sowing- Break the bulb to separate the cloves. Plant individual cloves 2-5cm (1-2”) below the ground, making sure to space them 10-15cm (4-6”) apart. Next, plant the unpeeled cloves with the tip facing up.

Soil- Rich, well-drained soil

Harvest- Harvest early to mid-season when the leaves start to dry down.

Curing- Lay or hang the bulbs in a cool, dry, well-ventilated area away from direct sunlight for 2-4 weeks.

Storage- Stores 5-6 months

Sonoran

Sonora that harvests very early and stores long.  It does best in areas with cold winters and dry and warm summers. Sonoran bulbs are large and somehow flattened in shape. Each bulb yields 6-10 cloves. The outer wrappers of the bulb are white, flakey, and firm, whereas the inner clove wrappers are beige with flashes of pink and purple. This garlic offers an immediate pungency followed by a smooth, warm and mild aftertaste.

History and Origin-  The State of Sonora, Mexico

Size-In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-7

Timing- Plant in the fall while the ground is workable.

Sowing- Break the bulbs into separate cloves. Plant each clove 2-5cm (1-2”) below ground with the pointy part of the clove pointed side up. Plant in rows 10-15cm (4-6”) apart.

Soil- Well-drained soil rich in organic matter

Harvest- Harvest very early to late spring or early summer when the plant foliage begins to brown or yellow.

Curing- Spread the bulbs in a well-ventilated location for 3-4 weeks until the tops thoroughly dry.

Storage- Shelf life 5-6 months

Thermadrone

Thermadrone is a hardy softneck garlic variety that matures earlier than hardneck garlic. This garlic is moderately easy to grow. Thanks to its true deep garlic flavor and the hotness that adds an authentic relish to French dishes, it is popular with chefs.  It has large white bulbs that have a flattened shape with sporadic brown and purple streaks. This garlic yields 12-20 cloves per bulb. Under proper conditions, Thermadrone can store for 6-9 months.

History and Origin- South Central Asia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”,
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 4-9

Timing- Plant in the fall or in the spring when the ground can be worked

Sowing- To plant your garlic, start by breaking the bulbs apart into individual cloves. Put each unpeeled clove  2-5cm (1-2”) below the ground with the pointed end facing up. Consider planting them deeper in the soil if rain and frost risk uncovering them, or shallower if you are planting in heavy soil. Space the crops 10-15cm (4-6”) apart to create optimal growing conditions.

Soil- Rich, well-drained loamy soil

Harvest- Start harvesting in mid-summer when ⅔ of the stalk has turned brown or yellow.

Curing- Next, spread the garlic bulbs thinly in a cool, dry area with ample airflow to ensure good curing. Let it cure for 4-6 weeks after harvest.

Storage- Shelf life 6-9 months

Turban Garlic Cultivars

These types of garlic cultivars are less common than other cultivars and come from various parts of the world, including Eastern Europe and Mexico. Named after the tip of the stalk that forms the shape of a turban, Turban garlic cultivars have an unusual flavor that is not garlicky at all. Instead, their flavors can range from hot and spicy to very mild, with a unique vegetable undertone that adds a distinctive flavor to dishes. The plants of this garlic tend to be quite short with broad, drooping leaves. Its bulbs are slightly flattened with lightly striped wrappings. Turban garlic contains 6-12 chunky, tan-colored cloves that are evenly sized.  Some popular Turban varieties include:

China Dawn

China Dawn is a Turban hardneck variety that matures earlier than most garlic. This garlic is a true culinary treat. It has a slight floral smell, and the flavor has medium to hot heat. The bulbs of this garlic have beautiful purple to burgundy stripes on creamy white skin. China Dawn is a great producer and grows very large bulbs. Each bulb yields 6-8 cloves.

History and Origin-  China

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 2-10

Timing- Plant in the fall

Sowing- When planting garlic, always ensure to choose the healthiest and fattest cloves as they produce the biggest bulbs. Place each bulb 2-5cm (1-2”) under the ground with the tip of the clove facing up. Space the cloves 10-15cm (4-6”) apart in each row. If your region is prone to high rainfall, plant the cloves a little deeper to protect them from being uncovered. However, you are planting in heavy soil, consider planting the cloves a little shallower.

Soil- Well, drained soil.

Harvest- Harvest early to late spring or early summer.

Curing- Spread the bulbs thinly in a cool, dry area with good air circulation for 2-3 weeks after harvest

Storage- Shelf life 6-8 months

Chinese Purple

Chinese Purple is a Turban hardneck garlic variety that matures faster than most garlic varieties. The bulbs of this garlic are wrapped in white-skinned covers with deep purple stripes. Each bulb yields 7-12 tightly clumped cloves with brownish-purple skin. The Chinese Purple garlic has a very fiery garlic taste that is felt with the first bite.

History and Origin- China

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 5-8

Timing- Plant in the Fall, before the first frost.

Sowing- Break the bulb to separate the cloves. Plant each unpeeled clove 2-5cm (1-2”)  below the ground with the root side facing down. Place the cloves about 10-15cm (4-6”) apart. If you live in colder zones, plant the cloves slightly deeper into the ground.

Soil- Well-drained soils with plenty of organic matter

Harvest- Late spring to early summer

Curing- Cure the bulbs in a cool, dry area with ample ventilation for 6-8 weeks.

Storage- Shelf life 5-6 months

Maiskij

Maiskij is a fast-maturing, Turban hardneck garlic cultivar that forms small to medium-sized cloves that are easy to peel. The cloves have a tan color with purple stripes and with slightly elongated tips. Each bulb contains 5-7 cloves that are arranged in a circular motion. This garlic emits a rich garlic taste with a robust pungency.

History and Origin- Turkmenistan, Rusia.

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-5

Timing- Plant your seeds in the fall.

Sowing-  Break the bulb to select the fattest and healthiest cloves for planting. Place each unpeeled clove 2-5cm (1-2”)  and 10-15cm (4-6”) apart, with the tip of the clove facing up. Cover the cloves lightly and water them gently.

Soil- Organic-rich, well-drained soil

Harvest- Late spring to early summer)

Curing- Cure the bulbs in a cool, dry, and airy place away from direct sunlight for 3-4 weeks.

Storage-Shelf life 3-5 months

Red Janice

Red Janice is a Turban hardneck garlic variety that gets its name from purple paper’s deep red cloves. This garlic has the darkest burgundy and purple pinstripes on creamy white skin than any other Turban. Red Janice is extremely hardy and can adapt to mild-winter climates.  This garlic matures early but has a short storing period due to its extremely flaky and easy-to-peel wrappers. It grows sizable garlic bulbs that yield 5-9 large cloves each.  Eaten raw, Red Janice emits a deep and pungent taste that turns sweet when baked or roasted.

History and Origin- Republic of Georgia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-7

Timing- Plant in the fall, 30 days before the grown freezes

Sowing- Plant the cloves 2-5cm (1-2”) below the ground with the base facing down. Space the plants t0-15cm (4-6”) apart to allow optimal growing conditions. If you are sowing in the colder zones, plant the cloves a little deeper in the soil and shallower if you are planting in heavy soil.

Soil- Well-drained soil.

Harvest- Harvest in mid-summer when the leaves start to brown or fall off.

Curing- Cure your bulbs in a dry, well-ventilated area for 4-6 weeks.

Storage- Stores 4-5 months

Shandong

Shandong is a popular Turban garlic variety with an excellent garlic flavor, robust pungency, and spicy lingering heat. His garlic matures slightly later than other Turbans. Its skin has a purple blush that is covered with heavy solid strips. The bulbs contain 5-9 brown-skinned cloves. These cloves are very fragrant with a hot taste that intensifies with every bite when raw.

History and Origin- Nmarazeni, Republic of Georgia

Size-In diameter

  • Small-less than 1.5”
  • ,Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-7

Timing- Plant early in the fall

Sowing- Break your garlic bulbs into cloves just before planting; without peeling, plant each clove  2-5cm (1-2”) below the ground with the pointy tip facing up. Space the cloves 10-15cm (4-6”) apart to allow ample growing conditions. Place the cloves deeper in the soil if rain or frost risks exposing the cloves, and shallower if you are planting in heavy soil.

Soil-  Moist, well-drained soil

Harvest-Harvest early to mid-summer

Curing- Place the bulbs in a cool, dry area with ample airflow for 3-4 weeks

Storage- Shelf life 3-4 months

  • Shilla

Shilla is one of the earliest harvesting turbans. This beautiful hardneck garlic produces large bulbs that yield 6-9 cloves firmly wrapped in brownish-purple papers. It has a robust garlic flavor with medium heat and is wonderful for roasting. Its bulb wrappers have a white background with lots of purple coloration.

History and Origin- Korea

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant early in the fall

Sowing- Break the bulb into individual cloves. Choose the biggest and healthiest cloves to plant for more yield. Take each clove and place it 2-5cm (1-2”)  below the ground and 10-15cm (4-6”) apart. Plant the seeds deeper in the ground if there is the risk of rain and frost uncovering it. If you are planting in heavy soil, consider planting the cloves a little shallower.

Soil- Well-drained soil with plenty of organic matter.

Harvest- Harvest in late spring when the leaves start to fall over.

Curing- Lay or hang your bulbs in a cool, dry, and well-ventilated area for 3-4 weeks.

Storage- Shelf life 4-6 months

Tzan

Tzan is great-tasting turban garlic with fat brown-red cloves. Although Tzan garlic is harder to grow than other garlic varieties, it harvests very early in the season. This garlic is extremely sensitive to excess rain and water-logged soils. However, it does well in warmer, winter areas. Its bulbs yield 5-9 cloves. Tzan garlic has a strong, robust, and a very hot flavor.

History and Origin- Shandong Province, China

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing-(Time of year when to plant cloves)

Sowing- To grow large bulbs, plant the largest and healthiest cloves. Place each clove 2-5cm (1-2”) deep in the ground, facing up the pointy part. Space 10-15cm (4-6”) apart.

Soil- Rich, well-drained soil

Harvest- Harvest very early in the season

Curing: Lay or hang your bulbs in a cool, dry, and well-ventilated area for a week or two after harvest)

Storage- Shelf life 3-4 months

Xian

Xian is a rare type of garlic known for its sweet, spicy flavor. It produces large, uniformly shaped bulbs covered in striped wrappers that are easy to peel.  Xian garlic has a rich taste without being overly hot. This garlic can grow in varied climates: It can handle the cold northern climates as well as the hot, dry climates. Each bulb yields 8-10 medium-sized cloves.

History and Origin- Northeastern China

Size-In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Early fall 2-4 weeks before frost

Sowing- Break the bulbs apart to choose the biggest and healthiest cloves to plant. Place the unpeeled cloves 2-5cm (1-2”) below the ground, facing down the root end. Space the cloves 10-15cm (4-6”) apart .

Soil Rich, well-drained soil

Harvest- Late spring or early summer

Curing- Let the bulbs cure for 3-4 weeks after harvest in a cool, dry, well-ventilated area.

Storage- Stores 3-4 months

Softneck Garlic Varieties

Softneck garlic (Allium sativum sativum) is a popular type of garlic that you are likely to find in the grocery store. This garlic produces cloves that are easily stored and split for cooking. They are the best ones to grow if you live in a milder climate. They don’t form scapes and generally form several small cloves per head. They mature quicker than hardneck varieties. They also tend to store better than hardneck varieties. Softneck garlic varieties are best suited to warmer climates, zone 5 and above. There are two main types of softneck garlic that you are likely to encounter: Artichoke garlic Cultivars and Silverskin Garlic Cultivars.

What Are Silverskin Garlic Cultivars?

Silverskin is a softneck garlic variety that is high yielding and adaptable to many climate conditions. This garlic variety is composed of many small cloves in up to five layers. Each bulb can carry anywhere from 8 to 40 cloves. The cloves are usually white and take the shape of a teardrop. These garlic cultivars mature later than other garlic varieties. They signal when they are ready to harvest by falling over. Silverskins are the longest storing garlic. In the right conditions, they can last over a year. These garlic cultivars have a mild flavor with lingering pungency.

Idaho Silver

Idaho Silver is a long-storing softneck garlic variety with a strong flavor. It produces good-sized bulbs with beautiful silver color and character. This garlic variety is well adapted to Northern climates with cold winters. When eaten raw, the flavor starts mild, with the heat building up to very hot. Idaho Silver garlic produces 8-12 cloves per bulb.

History and Origin- Unknown

Size-(ex Small-less than 1.5 diameter, Medium – 1.50” to 1.75”, Large – 1.75” to 2.00”,Extra Large – 2.0+ to 2.25”,

Jumbo – 2.25”+

Growing climate- Zone 1-5

Timing- Plant in the fall, between September and October.

Sowing- Break the bulbs to separate the cloves. Plant individual unpeeled cloves about 2-5cm (1-2”) below the ground with the tip facing up. Space the cloves 10-15cm (4-6”) apart. Cover the beds with mulch to protect the cloves from deep freezes.

Soil- Rich, well-drained soil

Harvest- Harvest in late summer

Curing- Cure in a cool, dry, and well-ventilated area for 3-4 weeks after harvest)

Storage- Shelf life 10-12 months

Mild French

Mild French is a quick-growing softneck garlic variety with bold flavors. Its bulbs yield 12-14 cloves each. The garlic bulbs are covered with thick, creamy white wrappers. Mild French is long storing with a bold garlicky taste.

History and Origin- France

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in the fall

Sowing- Dig a hole that is  2-5cm (1-2”) deep. Place an unpeeled garlic clove in the hole with the pointed part facing up. Plant the cloves 10-15cm (4-6”) apart. Cover with soil and add organic fertilizer.

Soil- Plant your garlic in rich, well-drained soil

Harvest- Harvest when the garlic leaves turn brown and fall over

Curing- Upon harvesting, hang or lay the cloves in a cool dark area with ample air circulation for 3-4 weeks.

Storage- Shelf life 9-12 months

Nootka Rose

Nootka is a beautiful heirloom silverskin garlic variety with silky smooth white skins with some pink blush on the outer cloves. This garlic produces medium-sized bulbs that yield an average of 15 -20 cloves that offer a great flavor for softneck types. Its flavor is rich and warm but is not overly hot. Nootka Rose is very long-storing.

History and Origin- San Juan Islands off the coast of Washington

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-7

Timing- Plant in the spring or fall

Sowing- Break your garlic bulbs to select a good seed stock. Opt for the biggest and healthiest garlic cloves as they produce bigger bulbs. Place the bulbs about 2-5cm (1-2”) deep while spacing them 10-15cm (4-6”) apart .

Soil- Well-drained soil rich in organic matter

Harvest- Late summer

Curing- Allow the harvested bulbs to cure in a cool, dry, and well-ventilated room for 3-4 weeks.

Storage- Stores for 10-12 months

S&H Silverskin

S&H Silverskin is a very late harvesting and long storing garlic variety. This garlic produces large white bulbs that yield 15-20, mostly large cloves. The cloves are covered in off-white to tan papery wrappers with a pink tip. This garlic has a mild and sweet garlic flavor with a hint of hotness that lingers when eaten raw.

History and Origin- S&H Organic Acres in California

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 1-9

Sowing- Break the bulbs into individual cloves. Place the cloves 2-5cm (1-2”) below the ground with the root base facing down. Space the seeds 10-15cm (4-6”) apart for good growing conditions. If your cloves are at risk of exposure due to rain or frost, use deeper planting. If, on the other hand, you are planting in heavy soil, use shallower planting.

Soil- Well-drained organic soil

Harvest- Late summer

Curing- Lay or hang your bulbs in a cool, dry area with ample ventilation for 4-6 weeks.

Storage- Stores 6-9 months

Silver Rose

Silver Rose is a fast-maturing heirloom softneck garlic variety with smooth, silvery-skinned bulbs with rose-colored cloves. This garlic boasts a mild flavor that amplifies the taste of any dish. Silver Rose is highly adapted to various climates and produces consistently. Each bulb yields 15-20 cloves. This garlic variety stores well for up to 12 months.

History and Origin- California

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in Spring as soon as the ground thaws

Sowing-  Break the garlic bulbs into individual cloves. With the papery husk still on, plant the cloves 2-5cm (1-2”) deep and 10-15cm (4-6”) apart with the tip facing up.

Soil- Well-drained organic soil

Harvest- Late summer when the leaves start to brown and fall over

Curing- Cure your bulbs for 4-6 weeks in a cool, dry area with ample ventilation before storing

Storage- Shelf life 9-12 months

Silverwhite

Silverwhite is a large bulbed softneck Silverskin garlic variety that has proven productive in  hot summer, cold winter, and humid climates. While in storage, Silverwhite garlic handles humidity better than any other soft necks, making it one of the longest storing garlic. In addition, silverwsilver-white has a full garlicky flavor that becomes stronger the longer it is stored. Each bulb contains 15-20.

History and Origin- California

Size-  In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 4-10

Timing- Plant in  the fall

Sowing- Break the bulbs into individual cloves. Plant each clove  2-5cm (1-2”) below the ground with the basal root facing down. Space the seeds 10-15cm (4-6”) apart. Note that the large cloves will produce larger bulbs, so choose your seeds carefully.

Soil- Well-drained organic soil

Harvest- Harvest late summer when the foliage starts to turn brown or fall over

Curing- Cure the bulbs in a cool, dry, and well-ventilated area for 4-6 weeks.

Storage- Stores 9-12 months

What Are Artichoke Garlic Cultivars?

Artichoke Garlic Cultivars are a large softneck variety that is easy to grow and the most productive. Their bulbs are larger than those of silverskin cultivars but with fewer cloves. Due to their large size and high yield, Artichoke garlic strains are grown on a large scale for commercial processing into garlic byproducts such as garlic powders, sauces, and salts.

Each bulb can carry between 12-25 cloves. Artichoke garlic cultivars also mature early. They adapt well to varying climates and soil conditions, making them popular with domestic and commercial producers. Their flavor can range from mild to hot. Artichoke garlic cultivars are one of the longest storing garlic and can be kept between eight to twelve months.

Applegate

Applegate is a mild yet richly flavored, heirloom  artichoke, softneck garlic variety that features multiple layers of cloves. This garlic plant yields large bulbs with about 12-18 cloves each. Each clove is tightly covered with papery light yellow covers with some purple hues. Being an artichoke, Applegates are relatively easy to grow and mature early in the season. Therefore, Applegate is an excellent garlic type to grow in warmer winter regions.

History and Origin- Uzbekistan, Turkmenistan, and Kazakhstan, Central Asia

Size- In diameter

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate-  Zone 4-10

Timing- Plant in the fall.

Sowing- Break the bulbs into individual cloves. Place each clove  2-5cm (1-2”) deep in the ground with the tip of the clove facing up. Space the seeds 10-15cm (4-6”) apart. If you are planting in a colder zone, use deeper planting to protect the cloves from rain and frost. If you are planting in heavy soil or are using mulch, use shallower planting.

Soil- Well-draining, fertile, loamy soil.

Harvest- Early summer.

Curing- Cure your bulbs in a cool, dry area with ample air circulation until dry for 6-8 weeks.

Storage- Stores 9-12 months

  • California Early

California Early is undoubtedly the most popular garlic in American gardens largely because it is easy to grow with great flavors. Also, it stores well, up to six months or more after harvest. This dependable variety produces large, flat bulbs with skin that is tan or off-white. Each bulb yields 10-16 cloves. The cloves boast of a nice mild flavor and excellent storage ability. This garlic variety is well adapted to mild winter weather, and it is well adapted to warm and hot climates.

History and Origin- Italy

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in fall through winter

Sowing- Break the garlic bulb into individual cloves. Place each unpeeled clove 2-5cm (1-2”) below the ground with the pointy part of the clove facing up. Space the seeds about 10-15cm (4-6”) apart.

Soil- Plant in rich, well-drained soil.

Harvest- Harvest in summer when the leaves of the plant start to turn yellow or have fallen over

Curing- Spread the bulbs in a well-ventilated place for approximately 3-4 weeks until the tops are completely dry.

Storage- Stores about 9-12 months

Early Red Italian

Early Italian Red is a softneck artichoke garlic variety that grows well in winter weather. This fast-maturing garlic produces many good-sized cloves. Its bulbs are covered with smooth whiter paper wrappers that cover the beautiful purple-tinted cloves. Early Red Italian is quite flavorful for a softneck with just a hint of heat. This garlic averages 10-15 cloves per bulb.

History and Origin- Southern Italy

Size-

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 2-10

Timing- Plant in the fall before the soil freezes

Sowing-  Break apart cloves from the bulb to plant each individually but keep the papery husk intact.Plant the cloves 2 inches deep in the soil with the tip facing up and 4 inches apart.

Soil- Well-drained soil with lots of organic matter

Harvest-Harvest early summer

Curing- Lay or hang your bulbs in a cool, dry area for 6-8 weeks until dry.

Storage- Stores 7-8 months

Inchelium Red

Inchelium Red garlic is an award-winning heirloom softneck garlic variety loved by chefs and garlic aficionados for its robust flavor that works well in any type of dish that calls for garlic. Inchelium Red grows well in warm winter areas. It produces well, so you will get an abundant harvest. Its bulbs are usually about 3 inches (7.6cm) in diameter, and you can get anywhere from 12-20 large cloves per bulb. The bulb’s outer layer often has purple streaks that slowly fade with curing.

History and Origin – Inchelium, Washington

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 4-9

Timing- Plant in fall before the first frost

Sowing- Break the bulbs into individual cloves for planting. Place each clove 2-5cm (1-2”) below the ground and 10-15cm (4-6”) apart with the root basal facing down. If rain and frost risk uncovering your cloves, consider lanting slightly deeper into the soil. If you are planting the cloves in heavy soil or will be using mulch, use shallower planting.

Soil- Organically rich, medium moisture, well-drained soils

Harvest- Harvest when the leaves of the [plant start to turn yellow.

Curing- Hang or lay your bulbs in a cool, dry area with sufficient ventilation for 4-6 weeks until completely dry.

Storage- Stores 9-12 months

Italian Late

Italian Late is a softneck garlic variety with a robust flavor but not overly hot compared to other types of garlic. This garlic variety boasts a rich taste that lingers on the palate. A desirable property of the Italian Late garlic is that its bulbs store well and can last up to 6 months. As a result, this variety matures later than most garlic varieties.

History and Origin- Italian Commercial Breed

Size-

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing-  Plant in the fall about 6-8 weeks before the ground freezes

Sowing- Start by breaking the bulbs of garlic into individual cloves. Choose the biggest and healthiest cloves to yield bigger cloves. Place each clove 2-5cm (1-2”) below the ground with the tip facing up and space 10-15cm (4-6”) apart. When planting, do not remove the clove skin. And if you are planting the colder zones, put your seed deeper into the soil to protect it from freezing. Use shallower planting if you are planting your cloves in heavy soil or are using mulch.

Soil- Rich, well-draining loamy soil.

Harvest- Harvest in summer when the leaves start to turn brown or fall over.

Curing- Cure your bulbs in a cool, well-ventilated area for 3-4 weeks after harvest.

Storage- Stores 6-9 months

Italian Purple

Italian Purple is a large, white-skinned Rocambole garlic that yields numerous small cloves with purple stripes. This plant does well in summer heat compared to Italian Late.  The Italian Purple produces medium bulbs that are almost uniformly rounded and usually surrounded by 8-12 easy-to-peel ivory cloves. These cloves emit a slightly sweet flavor that  is rich and strong but not overly hot and spicy.

History and Origin- Northern Italy

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 4-9

Timing- Plant your cloves in the fall before the first frost.

Sowing- Break apart the bulbs into individual cloves. Make sure to keep the papery skin on each clove intact. Dig shallow holes that are about 2-5cm (1-2”) deep and space them about 10-15cm (4-6”) apart. Cover the cloves with soil and lightly water the beds. Depending on your weather and soil conditions, you can choose to plant the cloves deeper into the soil or shallower.

Soil- Well-drained, organic soil

Harvest- Harvest in summer when 4-5 of the bottom leaves start to turn yellow or brown.

Curing- Cure your bulbs by laying or hanging them in a cool, well-ventilated area for 3-4 until completely dry.

Storage- Shelf life 6-8 months

Lorz Italian

The Lorz Italian is a very robust and flavorful heirloom softneck garlic variety that tolerates hot climates. This garlic yields huge, flat-round bulbs that are easy to peel skin, making them popular amongst chefs. Each bulb yields 12-19 cloves.

History and Origin- Italy

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in the fall before the ground freezes.

Sowing- Plant unpeeled cloves individually 2-5cm (1-2”) below the ground with the root side down. Space the seeds 10-15cm (4-6”) apart in rows spaced 18” apart.

Soil- Well-drained soil with lots of organic matter.

Harvest- Harvest your bulbs in summer when the bottom leaves of the plant start to yellow or dry out.

Curing- Lay or hang your bulbs in bundles in a cool, dry area with ample ventilation for 4-6 weeks until completely dry.

Storage- Stores 6-9 months

Polish Softneck

Polish Softneck is excellent mid-season garlic with a deep rich flavor. This garlic variety is quite a winter hardy making it an excellent choice for northern farmers. That said, it also performs well in warm winter areas. The Polish Softneck garlic produces bulbs that are larger than most softnecks. Polish Softneck is a favorite for lovers of hot garlic with medium pungency.

History and Origin- Poland

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate – Zone 3-9

Timing- Plant in the fall, 4-6 weeks before the first frost.

Sowing- Gently break each bulb of garlic into individual cloves. Use the biggest and healthiest cloves as your seed. Dig holes that are 2-5cm (1-2”) deep and place individual unpeeled cloves inside with the pointy part facing up. The holes should be spaced 10-15cm (4-6”) apart.

Soil- Well-drained sandy, loam soil

Harvest- Harvest early in summer when the top 4-5  leaves are turning yellow or starting to drop When to pull)

Curing- Tie the plants in small bundles and dry in a cool, shaded, well-ventilated location for 3-4 weeks after harvest.

Storage- Shelf life 5-6 months

Polish White

Polish white is a reliable softneck garlic variety with consistently good yields. This garlic variety produces nice large bulbs that carry approximately 10-15 cloves each. These bulbs are covered in white to tan wrappers with beautiful light purple blushes. This garlic stores well with a moderately hot flavor that increases in heat during the first six months of storage. Polish White garlic adapts well to cold winter climates.

History and Origin- Poland

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-8

Timing- Plant in the fall before it gets too cold to plow the land

Sowing- Separate the bulbs of garlic into individual cloves. Put each clove about 2-5cm (1-2”)  deep in the soil, making sure to maintain a space of about 10-15cm (4-6”) apart. Cover lightly with soil and water it gently before adding a few inches of mulch to protect the cloves from freezing.

Soil- Well draining loamy, sandy soil

Harvest- Early Summer

Curing- Cure your bulbs for 3-4 weeks after harvest in a cool, dry, and well-ventilated area.

Storage- Stores 6-7 months

Red Toch

Red Toch is an Artichoke softneck garlic variety whose taste has been described as “the perfect garlic taste” without being overly hot. Red Toch garlic matures early before other types are planted around the same period. It grows well in warm winter areas producing large bulbs with a flattened appearance. Each bulb produces 12-18 cloves which are celebrated for their complex flavor and fragrant aroma. Its flavor is described to be mild, not too hot, and with a tasty spicy tang.

History and Origin- Tochliavri, Republic of Georgia

Size-

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in the fall

Sowing- Break the bulbs of garlic into individual cloves. Set the cloves 1-2” below the ground with the flat end facing down. Space the seeds,  15-20cm (6-8”) apart in the same row and 8-24” between rows. If your area is prone to high amounts of rain and frost, plant the cloves deeper in the ground to protect them from being uncovered. Use shallower planting if you are planting your cloves in heavy soil.

Soil-  Rich, well-drained soil

Harvest- Start harvesting after the leaves have turned yellow or fallen over in early summer or mid-winter

Curing- Cure your bulbs in a cool, dry area with lots of ventilation for 4-6 weeks after harvest.

Storage- Shelf life 7-9 months

Siciliano

Siciliano is a rich, musky, and mellow softneck artichoke garlic that harvests early summer. This garlic produces white-wrapped bulbs with numerous cloves. It stores well, which is impressive for white garlic. Siciliano has a rich and robust flavor with a crisp, crunchy texture and a zesty medium pungency. Just like most Artichoke garlic cultivars, Siciliano is adaptable to different climates. It can even do well in warm, winter areas.

History and Origin-Republic of Georgia

Size- In diameter

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 3-8

Timing- Plant in the fall

Sowing- Break the bulbs into individual cloves. Place the cloves  2-5cm (1-2”) deep in the soul and 10-15cm (4-6”) apart, with the tip of the clove facing up. Plant the cloves deep in the soil if water or frost risks exposing the planted cloves, and use shallow planting if you are planting in heavy soil.

Soil- Rich, well-draining soil

Harvest- Harvest mid-season when the leaves start to brown or dry up.

Curing- Lay or hang your bulbs of garlic in a cool, dry, and airy space away from direct sunlight for 3-4 weeks after harvest.

Storage- Shelf life 5-6 months

Simoneti

Simoneti is a large Artichoke, softneck garlic variety with a mild garlicky flavor and minimal heat. This gentle giant is a great choice for those who like their garlic mild but with a robust flavor. Simoneti garlic bulbs are covered with thick white bulb wrappers that are easy to peel and store. Each bulb consists of 12-20 cloves. Note, however, that the bigger the cloves grow, the longer it takes to cure.

History and Origin- Republic of Georgia

Size-

  • Small-less than 1.5 diameter
  • Medium – 1.50” to 1.75”,
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”,
  • Jumbo – 2.25”+

Growing climate- Zone 3-9

Timing- Plant in the fall

Sowing- Break the bulbs into individual cloves and set each clove  2-5cm (1-2”) below the ground. Ensure the pointy part of the clove is facing up and that the plants have 10-15cm (4-6”) of space between them. Loosely cover the soil and gently water the beds, and allow the crops to grow.

Soil- Loose, well-draining, sandy, loamy soil

Harvest- Mid-season

Curing- Hang your garlic bulbs in a cool, dry area with good air circulation for 3-4 weeks until completely dry.

Storage- Shelf life 5-6 months

Susanville

Susanville is a beautiful mid-season artichoke softneck garlic variety with purple skin, exceptional storage qualities, and true garlic flavor that is more flavorful than hot. Once planted, Susanville performs well, producing large bulbs and consistent yields. This garlic is easy to grow and adapts to both warm and colder climates.  Each bulb produces an average of 10-15 cloves. Susanville boasts of a mild, rich flavor that is perfect on most dishes.

History and Origin- Gilroy, Northern California

Size-

  • Small-less than 1.5 diameters,
  • Medium – 1.50” to 1.75”,
  • Large – 1.75” to 2.00”,
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate- Zone 2-10

Timing- Plant in the fall

Sowing- Separate the cloves from the bulb and set each one aside. Pick the biggest and healthiest cloves from the bunch for planting. Place the cloves 2-5cm (1-2”) below the soil and 10-15cm (4-6”) apart.

Soil- Well-drained organic soil

Harvest- Late spring or early summer when 3-4 leaves turn brown or dry

Curing- Dry the garlic bulbs in a cool, dark, well-ventilated location for about 2 weeks after harvest

Storage- Stores 6-9 months

Transylvanian

Transylvania garlic is a softneck garlic variety that yields large bulbs with dappled patches of Crimson red. Akin to the Transylvanian Alps, this softneck garlic thrives in cold winter climates. This garlic variety has a sharp bite with lots of heat and a sweet, nutty flavor that is sure to spice up dishes. The skins are a little tighter around the clove, making them a little harder to peel.  Transylvanian garlic stores well due to the tight, coarse tunics around its cloves. Each bulb can carry an average of 10-16 cloves.

History and Origin- Transylvanian Mountains of Romania

Size-

  • Small-less than 1.5”
  • Medium – 1.50” to 1.75”
  • Large – 1.75” to 2.00”
  • Extra Large – 2.0+ to 2.25”
  • Jumbo – 2.25”+

Growing climate-  Zone 3-90

Timing- Plant in Fall or Spring

Sowing- Separate the cloves and set each one with the pointed end up, 2-5cm (1-2”) below the ground.  The seeds should be placed 10-15 cm (4-6”)apart to allow for good growing conditions. If you’re planting your garlic in a colder zone, place your cloves deeper in the soil to protect them from being exposed and use shallower planting if you are planting your cloves in heavy soil.

Soil- well-draining loamy or sandy soil

Harvest- Harvest when the leaves start to turn yellow or dry out.

Curing- Spread your garlic out in a well-ventilated area and leave them to dry for about 3-4 weeks.

Storage- Shelf life 6-7 months

Related Content:

When and How to Harvest Garlic
How to Plant Garlic
How to Grow Garlic: Everything You Need To Know

References

https://pss.uvm.edu/ppp/articles/garlictype.html

https://www.seedwise.com/resources/garlic-varieties-listed/

https://www.beetsworkinfarm.com/shop-garlic/belarus-garlic

https://www.gardeningknowhow.com/planting-zones/usda-planting-zone-map.htm

https://planthardiness.ars.usda.gov/PHZMWeb/

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