Turkish Red Garlic, known as "Kırmızı Sarımsak" in Turkish, is a distinctive variety celebrated for its striking appearance and robust flavor. Originating from the fertile lands of Turkey, this garlic boasts large bulbs wrapped in layers of papery skin ranging from pale pink to deep crimson. Each bulb contains cloves with a vibrant red hue, lending an eye-catching appeal to dishes. Renowned for its rich, earthy flavor and pungent aroma, Turkish Red Garlic adds depth and complexity to culinary creations. Its taste is robust yet mellow, with a slightly spicy kick that develops when raw and mellows when cooked, making it versatile in various cuisines. Whether minced into sauces, roasted to perfection, or used as a bold garnish, Turkish Red Garlic enhances the flavor profile of dishes, while its visual appeal elevates the presentation. This prized ingredient is a staple in Turkish cuisine, cherished for its distinctive taste and cultural significance, and it continues to captivate the palates of food enthusiasts around the world.
Chinese pink garlic, also known as Asian Rose or Chinese Rose garlic, is a delightful variety cherished for its subtle flavor and distinctive pink-tinged cloves. Cultivating Chinese pink garlic begins with selecting high-quality bulbs for planting, typically in the autumn months. Like other garlic varieties, it thrives in well-drained soil enriched with organic matter. Planting cloves should be spaced several inches apart and planted with the pointed end facing upwards, ensuring proper development. Throughout the growing season, Chinese pink garlic requires consistent watering and weed control to promote healthy growth. As the garlic plants mature, they produce long, slender scapes that can be harvested for culinary use, while underground, the bulbs swell and develop their characteristic flavor. Harvesting usually occurs in late spring or early summer when the leaves begin to turn yellow and dry. Once harvested, Chinese pink garlic can be cured in a warm, dry place to enhance its flavor and storage qualities. Whether grown in backyard gardens or on a larger scale, cultivating Chinese pink garlic offers a rewarding experience, yielding a flavorful and versatile ingredient for a variety of culinary creations.
Bogatyr garlic are small and intense. Its bulb wrappers are thick and parchment-like with white skin showcasing purple and violet stripes. As you peel away the outer wrappers, the purple striping intensifies, becoming almost a solid mix of purple hues surrounding the cloves. A single bulb will house five to six plump cloves. The peeled cloves are creamy white and dense. Bogatyr garlic is known for its fiery, raw heat that diminishes quickly to a mild and pleasant flavor.
Ivan is a hardneck, porcelain type garlic that produces 4-6 large cloves per bulb. A robust and hardy garlic that grows well in Canada and Nothern States. A great garlic for home growers or market sellers. Known to be a Hot-flavored garlic when raw and when cooked and roasted develops a sweet flavor.
Korean red garlic, also known as Hongdangmu, is a sought-after variety prized for its robust flavor and vibrant reddish hue. Cultivating Korean red garlic begins with selecting high-quality bulbs for planting, typically in the fall. Like other garlic varieties, it thrives in well-drained soil with plenty of organic matter. Planting cloves should be spaced several inches apart and planted with the pointed end facing upwards, ensuring proper development. Throughout the growing season, Korean red garlic requires regular watering and weed control to promote healthy growth. As the garlic plants mature, they produce tall, sturdy stalks with small bulbils, which can be harvested for culinary use. Underground, the bulbs develop their characteristic flavor, with the red hue intensifying as they mature. Harvesting usually occurs in late spring or early summer when the leaves begin to turn yellow and dry. Once harvested, Korean red garlic can be cured in a warm, dry place to enhance its flavor and storage qualities. Whether grown in home gardens or on a larger scale, cultivating Korean red garlic offers a rewarding experience, providing a flavorful and versatile ingredient for a wide range of culinary delights.
The Persian Star is a hardneck purple stripe type garlic. The outer skin can grow pure white with inner wrappers that are streaked purple. The red-tipped cloves with marbled streaks on whitish or yellow-brown background. The Persian Star is a very pleasant flavor with a mild spicy zing that is a great addition to any dish!
Yugoslavian garlic is considered a porcelain, which is a great storing garlic! This variety is hot & spicy and holds its shape and flavor well when cooked. Yugoslavian is regarded by some as the best if you like a good kick and is a hardneck variety.
Thai Fire garlic, also known as "Dok Mai" in Thai, is a fiery and aromatic variety renowned for its intense flavor and pungency. Originating from Thailand, this garlic boasts a striking appearance with its bulbous cloves wrapped in pinkish-purple tinged skins. True to its name, Thai Fire garlic packs a punch, delivering a potent heat that ignites the palate with each bite. Its flavor profile is complex, combining sharp garlic notes with hints of spice and a subtle sweetness, making it a versatile ingredient in Thai cuisine and beyond. Whether used raw to add a bold kick to salads and salsas or cooked to mellow its intensity in curries, stir-fries, and marinades, Thai Fire garlic adds depth and excitement to any dish. Its robust flavor and distinctive aroma make it a favorite among spice enthusiasts and culinary adventurers alike, offering a tantalizing taste of Thailand's vibrant culinary heritage.
Romanian Red garlic produces 4 to 5 large cloves per bulb. This variety's bulbs are a beautiful cream white with shades of purple skins. Once harvested, these whole bulbs will store for months. Romanian Red produces a delicious flavor that is pungent and long-lasting.
Aglio Rosso garlic traces its origins to the picturesque town of Sulmona, nestled in the heart of Italy's Abruzzo region. Renowned for its fertile soil and favorable climate, Sulmona provides the perfect conditions for cultivating this unique variety of garlic. The cultivation of Aglio Rosso typically begins in the autumn months, with cloves carefully planted in well-drained soil enriched with organic matter. As the seasons progress, the garlic bulbs mature beneath the earth's surface, drawing nourishment from the soil and sun. Throughout the winter months, the garlic lays dormant, gradually developing its distinctive flavor and color. Come springtime, the vibrant hues of Aglio Rosso begin to emerge, signaling the approaching harvest season. With meticulous care and attention, farmers gently unearth the bulbs, ensuring they reach their full potential. From its humble beginnings in the fertile fields of Sulmona to kitchens around the world, Aglio Rosso garlic embodies the time-honored tradition of Italian agriculture and the art of cultivating flavors that captivate the senses.
Duganski garlic, with its striking appearance and robust flavor, stands out as a prized variety among garlic enthusiasts and culinary experts alike. Originating from Ukraine, this hardneck garlic variety features bulbs adorned with streaks of purple and white, adding a visually appealing touch to its irregular shape. The cloves within each bulb offer a pungent yet complex flavor profile—initially spicy and intense when raw, yet mellowing into a sweet and savory richness when cooked. Its versatility in cooking makes it ideal for enhancing a wide range of dishes, from hearty stews and roasted meats to delicate sauces and fresh salads. Duganski garlic's ability to thrive in cooler climates further adds to its allure, ensuring reliable growth and storage capabilities that contribute to its popularity among gardeners and chefs seeking exceptional flavor and culinary versatility.
Georgian Crystal garlic has a rich flavor and mild heat for a Porcelain hardneck. When slow roasted this variety, it has an amazing buttery flavor that melts in your mouth! This garlic grows well throughout the USA, but even better in areas with hot summers. Averages 4-5 cloves per bulb.
Georgian Fire garlic is a certified, farm favorite with a stunning flavor and cloves! This garlic variety has the classic garlic porcelain sheen and flavor. The Georgian Fire variety is the beauty queen of the garlic world. Its cloves grow large and average about 6 to 8 per bulb. This garlic can be eaten raw as they have a pleasantly hot flavor. Roasting really brings out the flavor of Georgian Fire! Porcelain hardneck type. Approximately 10 garlic bulbs per pound.
The German Red garlic is an easy to grow garlic that is well suited for cold winters. This garlic variety offers a strong, spicy and robust flavor with large, easy to peel cloves. Averages 14 cloves per bulb. Hardneck variety.
The Siberian garlic is certified and does great in cold weather! Siberian is a mid-season garlic and a great producer in cold climates. This variety does great for all northern gardeners! The cloves of this garlic are protected by an attractive light red skin. This clean, medium-to-strong flavored garlic will warm your soul on the coldest winter evening! Siberian has a very high allicin content, possibly the highest of any garlic. Allicin supports normal cholesterol levels, boosts the immune system, and enhances circulation! Approximately 12 garlic bulbs per pound. Approximately 4-5 cloves per bulb. Hardneck Garlic
Metechi is a mid-season maturing purple stripe garlic. Produces a robust garlic flavor along with a sharp bite. Raw, it's fiery hot, finishing with a lasting spice. Metechi has thick, white-wrapped bulbs that hold 4-6 bulky cloves clothed in blushed skin with purple accents. Exceptionally cold-hardy plants have broad, upright leaves.
Russian Red garlic has big bulbs that have a slightly purple skin that wraps the bulbs and cloves. This variety is a great garlic to grow for soil conditions that are slightly damp. Russian Red is one of the most flavorful heirloom garlics we offer. Approximately 6-9 cloves/ bulb. Approximately 45-60 garlic cloves/ pound.
Italian Red is a certified, great tasting and excellent storing garlic! Italian Red Porcelain is the garlic variety that is widely grown throughout the United States originating in California. Early Italian Red hardneck garlic is a very heat-tolerant porcelain-type garlic that can be planted in spring in northern gardens for a fall harvest! This garlic variety produces 6-10 large cloves per bulb that are fairly mild with a little garlic spiced flavor which intensifies during storage.
