We are a bit unique in that we sell our garlic by the bulb according to the size rather than by the pound. Garlic is measured at time of harvest. Our prices for the 2010 crop are adjusted to be about $14.50 per pound based average weights over the years. Here are a few tips for using our online catalog. Click on the arrow in the drop down box to highlight the size bulb you'd like and then click on the "buy" button; that sends you to the shopping cart. There you can enter the quantity of bulbs you’d like and click on “update cart” to save your new quantity. If you don't click "update" the quantity will stay at 1. When you are finished please remember to click on the “confirm order” button or your order will not be received. You will receive an automatic confirmation email almost immediately when your order is successfully placed. If you do not receive it then you either missed the “confirm order” button or entered an incorrect email address so please check with us. We will request payment after we calculate shipping charges. Often we can save you money by using flat rate boxes rather than an automatically calculated rate. Larger orders can also be sent UPS if you prefer. If you have any problems using the catalog please email us and we’ll help you out. Garlic is our hobby so we don’t have a staff available for immediate assistance but we will do our best to reply within 24 hours.

Amish Rocambole (Rocambole) An Amish heirloom variety originally from Wisconsin. Produces nice large good looking bulbs with rosy pink and brown stripes on the bulb wrapper. Eaten raw, we would say it has a classic rocambole flavor with medium tingle and heat and a very subtle sweetness. The mild aftertaste fades quickly. When cooked it adds a nice mild garlic flavor to recipes. Averages 9 cloves per bulb.

Armenian (Porcelain) This very popular and large cloved. Originally from Silva Baghdassarian in the Armenian village of Hadrut Karabagh near the Azerbaijan border. Averages 5 cloves per bulb.

(Asiatic artichoke hardneck variety) This variety has been a great performer. It’s a variety originally from South Korea and is positively wonderful in baked dishes; it's our favorite garlic for lasagna. The taste when baked is somewhat sweet with a bit of a baked sweet garden pepper flavor to it. It is positively breathtaking if eaten raw. It is one of our all time favorites. Averages about 5 cloves per bulb.

(hardneck) New for us in 2010, we probably won’t have this one available until 2011. Originally brought back from a market in the Andes mountains of Peru and introduced and shared with us by Boxcar Farm in Llano, NM. Averages 7 cloves per bulb.

(Asiatic) New for us in 2010 but probably not for sale until at least 2011. Originally introduces by Ron Engeland in 1992. SSE 302 Averages 6 cloves per bulb.

(rocambole) Raw it has a bite that tingles on the tongue and mellows to a sweet aftertaste. Cooking with it or roasting it really brings out its sweet garlic flavor. We think it tastes just like garlic candy! Easy to peel brown clove wrappers are striped with purple. We've had great luck with long storage with this variety with some bulbs lasting through April. Averages 11 cloves per bulb.

(porcelain variety) A strong garlic with a hot bite raw that produces large dark purple skinned cloves. We really love the flavor of this one; the heat mellows a bit with cooking but still provides a great garlic presence and a little zing. It is supposed to be a good one for growing in cold winter climates. It is a medium to late keeper. Averages 6 cloves per bulb.

Belarus (Marbled Purple Stripe) The plants have dark green foliage. It is one of the first Purple Stripes to emerge. Mild Flavor. Averages 8 to 12 cloves per bulb.

Bogatyr (Marbled Purple Stripe) A garlic with few cloves, with dark purple/brown clove colors. The flower stalks are sometimes red tinged. It’s said to be the longest storing of the marbled purple stripes. Originally from Moscow. Averages 4 cloves per bulb.

Brown Saxon (Rocambole) This is a unique Rocambole with large brown cloves; harvests late. Double cloves are rare. A strong character and a great storing qualities. This one is eye watering hot when eaten raw with heat that reminds you of a super hot pepper; it definitely cleared our sinuses! It holds it's flavor well when cooked and the heat isn't nearly as intense after cooking. Originally from the Republic of Georgia; Gatersleben #K 7116. Averages 7 to 9 cloves per bulb.

(marbled purple stripe variety) Brown cloves with a hint of rose blush and no stripes. Average 6 cloves per bulb with nice shape and size. Raw garlic has a strong initial bite that mellows to a very pleasing smooth garlicky finish. Originally from Moldova. Averages about 4 to 5 cloves per bulb.

Brown Vesper (Marbled Purple Stripe) Originally an old R81, from the former USSR. It is mild and sweet, almost fruity when baked; hot and spicy raw. Averages 6 cloves per bulb.

Bzenc (Marbled Purple Stripe) aka Bzenec Originally from the Czech collection of New York grower Dr. Boris Andrst. This one retains garlic flavor well when baked. It’s very spicy raw with the heat building quickly. Averages 6 to 7 cloves per bulb.

(rocombole hardneck variety) It has a classic garlic flavor, with a nice hot spicy tang to it. It’s hot, spicy, strong and garlicy. It’s originally from the Carpathian Mountains of Southwest Poland. Averages about 8 cloves per bulb.

(purple stripe) New for us in 2010, wehave a limited amount available this year and we are really impressed with this one. This variety was found and shared with us by the folks at Boxcar Farm in Llano, NM, who were told about it by their local postmaster in the summer of 2004. It was found near Chamisal, NM, growing wild along a acequia (community ditch). It is described as having a fantastic, rich flavor. Averages 8 cloves per bulb.

(artichoke variety) Long storing, large bulbs. Originally from the village of Chamiskuri, Chobi Province, Megrelien Region, Republic of Georgia. Gatersleben #K 6035. Averages 15 cloves per bulb.

(standard purple stripe hardneck variety) aka Shvelisi This is another one that has done consistently well for us. It’s said that this is one of the best cooking garlics. It is very flavorful, having won “best baking garlic” taste tests conducted by Rodale, Sunset Magazine, Martha Stewart and others. It holds its shape and retains flavor well when cooked. It has large easy to peel cloves. At our house we've observed a fantastic storage life with this hardneck, typically lasting well through April and into May. Originally from Shvelisi, Republic of Georgia. Averages anywhere from 8 to 14 cloves per bulb depending on the size of the bulb.

China Stripe (Turban) Delicate purple stripes adorn this attractive bulb. Some of these bulbs can be a work of art in themselves and can be very eye-catching. Nice mild flavor. Originally from a market in SE China. Averages 7 cloves per bulb.

(silverskin softneck) New for us in 2010, we may have a small amount for sale this year. Said to be a very early season garlic and is said to mature late May/early June if fall planted. Eaten raw this one has a good burn to it, the tingle on your tongue will linger for awhile with this one. It has a good solid garlic flavor and it retains a bit of heat when cooked. Averages 9 cloves per bulb and cloves are arranged in a double layer in the bulb.

(Turban artichoke softneck variety) It stores quite well and the clove wrappers are very colorful. This is a very pretty garlic. Averages about 10 cloves per bulb.

(softneck variety) This one tends to act like a hardneck variety for us and send up scapes quite often, that will sometimes happen in a cold climate. An early maturing variety, it may be ready for harvest 4 to 6 weeks earlier than the other varieties. It has fat cloves that can be striped or solid depending on soil type. Eaten raw, it has a nice mellow flavor that is best described as a "solid" garlic flavor - described best as what comes to mind when you think of "good garlic," it has almost a buttery taste to it and a pleasant mild aftertaste. It stores for at least 4 to 5 months. Averages 5 cloves per bulb.

Chrysalis Purple Garlic (hardneck) aka GSF #79 Originally from Chrysalis Farm in Viroqua, WI. It''s said to be a dependable variety with large heads and easy-to-peel cloves. Eaten raw it has an immediate tingle that makes you expect some real heat however it doesn't get very hot at all. The tingle lasts a long time with this one. We'd call it more of a medium on the heat scale - it's a great one if you like the tingle but not the extreme heat. The initial garlic flavor is mild but it slowly builds in your mouth and lasts for awhile. Cooked, we think the flavor is really outstanding. The garlic flavor intensifies with cooking and it retains just a tiny hint of a tingle. We think it's amazing roasted and it makes some of the best garlic mashed potatoes we've ever had! It is one of the first that we plant in the fall and one of the last to be harvested. 6-10 cloves per bulb.

(purple stripe) New for us in 2010, we have a limited quantity available this year. This one is a beautiful and wonderfully tasty candy-striped hardneck grown for decades by an elderly gentleman in Rocky Ford, Colorado.. Very nice in cooking, keeps its flavor and has just the faintest hint of sweetness to it. Averages 8 cloves per bulb.

Czechland Race (Rocambole hardneck) An early emerging Rocambole. Mild when baked with the flavor slowly developing into an assertive, but pleasant taste. Raw it's described as hot with a sharp zap and a lingering flavor. Averages 9 cloves per bulb.

No Doghouse Garlic to offer in 2010 thankfully, but we'll leave the story up as a reminder to be careful not to mix up your varieties! It seems that a certain gentleman garlic farmer who shall remain nameless (see photo) caused a little mix up of all of the Georgian Crystal with a portion of the German Porcelain during harvest. So the 2009 exclusive Doghouse Garlic is a mix of those two wonderful varieties. This un-named gentleman garlic farmer will be doing a lot of camping this year until the Dog House Garlic variety is sold (hence the name) so if you’d like to help him move back indoors before winter in Wisconsin hits or if you’re up for a good garlic mystery this is the variety for you. Note: it did sell out and he was able to move back into the house before winter.

(purple stripe) New for us in 2010, we have a limited quantity available this year. Said to have a fiery initial flavor that mellows to a pleasant after taste. From virus free seed stock, we were very impressed with it's performance and the size of some of the largest bulbs we harvested. Averages 7 cloves per bulb.

(turban variety) A true Turban type from Republic of Tahzikistan. Large, plump cloves produce hot bite on tip of tongue. Very early maturing. Bulbil capsule with light red stripes. Averages 8 to 11 rose-brown to mahogany cloves.

Early Portugese (Turban) An early maturing variety. The bulb wrapper is lightly striped. It has a slightly sweet taste, mild yet full bodied garlic flavor with just a hint of heat but it doesn't actually burn - it's really kind of fun. We were really impressed with how much flavor this one has yet it's not one that has a lot of aftertaste that you'll be tasting hours later! It really retains it's flavor and shape nicely in cooked dishes. Averages 7 cloves per bulb.

Elmer’s Topset (Porcelain) An old heirloom type originally obtained from a small market gardener in Cherry Valley NY. Averages 4 huge cloves per bulb.

(hardneck, marbled purple stripe variety) We were formerly calling this Red Estonian but after conferring with the original source in Denmark the proper English version of the name has been decided to be Estonian Red. We are very impressed with this one. It produces large bulbs and has a very nice smooth pleasing garlic flavor to it. Eaten raw it has an initial tingle on the tongue that mellows quickly. This is our favorite garlic for shrimp scampi. It was originally discovered by by a Danish seed saver in market in Tallinn, Estonia, and is also known as Estisk Rød or Red Estisk in Denmark. It's said to be the largest variety of garlic bulbs grown in Denmark. It has a very good storage life for a hardneck, we have it available in our kitchen through April. Averages 6 cloves per bulb.

(turban) New for us in 2010 but probably not available until at least 2011. Originally found in a Samarkand, Uzbekistan bazaar. USDA W6 1862; SSE 30 Averages 7 cloves per bulb.

Fireball (hardneck) Spicy flavor, originally from Poland, an average of 6 plump red skinned cloves in a purple bulb wrapper for which it is named. It is said to be a great one for seasoning soups and meats.

(porcelain variety) Originally from East Germany. Gatersleben #ALL 264. An exceptionally versatile garlic. Excellent baked flavor without being too hot raw. Averages 4 to 6 cloves per bulb.

(softneck - seems to be a silverskin variety) This is small garlic with many cloves and a bold flavor. The origins of this garlic are unknown, shared with us by Nick Delforte who received the seed from another Western New York region garlic farmer, Mark Bownam. Averages 17 cloves per bulb.

George (Rocambole) An old heirloom garlic from Detroit Lakes, MN. The bulb wrappers have the most interesting pattern of purple speckles on them; it’s a really pretty garlic with good flavor. This one can produce some very huge bulbs. Averages 7 to 11 cloves per bulb.

(porcelain hardneck variety) This has been a good grower for us from the beginning. It has large bulbs and cloves and has a mild flavor when eaten raw and a smooth buttery flavor when roasted. It is a long storing garlic. It is originally from the Gatersleben Seed Bank (#6819), also known as Cichisdzhvari. Averages 5 to 6 cloves per bulb.

Georgian Fire (Porcelain hardneck) Similar to Georgian Crystal except averages 5 to 8 cloves per bulb. A raw taste is strong with a pleasant hotness. A good salsa garlic or salad warmer. (AKA Cichisdzhvari #4)

German Extra Hardy (hardneck) This porcelain isn't too hot, makes 4-5 very large cloves per bulb. Averages 4 cloves per bulb.

(hardneck variety) This is another variety that Nick Delforte was kind enough to share with us. He's been growing it for many years on his land in Shortsville, New York from seed he received from Pete's son Sam Loiacono, another Western New York garlic farmer. Averages 5 to 7 cloves per bulb.

German Mountain (Rocambole) This one is also said to be known as New York White. (Although it is definitely different than the softneck variety that we grow as New York White) Very nice size bulbs. Averages 8 cloves per bulb.

(porcelain hardneck variety) This is one more that has consistently produced nice big bulbs with large easy to peel cloves. The flavor is really good and it has a long storage life. It's one of our absolute favorites for using raw or only slightly cooked - absolutely amazing in Bruschetta! Averages 6 cloves per bulb.

(rocombole hardneck variety) This variety has done well for us from the beginning. It has large cloves and is easily peeled. The flavor is hot and spicy at first and mellows quickly. The most amazing thing we've found with this garlic is that it's so full of flavor but yet there is no garlic after taste to it. It's one you won't be tasting for hours afterwards even if eaten raw. It is from old time gardeners of German descent in Idaho. Averages from 6 up to 12 cloves depending on size of the bulb.

(artichoke variety) New for us in 2010, we have a small amount available this year. Originally from SW Peleponnesus, Greece. SSE 137 We snuck a taste of this one before planting and although we forgot to take specific notes about it we definitely liked the flavor. Averages 6 cloves per bulb.

(rocambole) This one has a very hot taste that will leave your mouth tingling for awhile. We also think it has a slight underlying nutty flavor to it. We really like this one, it's a great one to use in salsa. Originated in Slovakia. Averages 10 cloves per bulb.

(artichoke softneck variety) It is a large bulbed vigorous strain with several layers of cloves. In a 1990 taste test at Rodale kitchens this was a top rated softneck. Discovered on the Colville Indian Reservation, original source unknown. It has a mild but lingering flavor with a tingle. It can be used for making garlic braids. It has four or five layers of cloves with 8 to 20 total cloves possible per bulb.

(softneck variety) This was shared with us by a friend and this is our first year of growing it and it seems like a keeper. It’s said to have an extra tight wrapper which makes it good for storage as well as nice fat cloves. It’s supposed to be a good one for braiding. Averages about 7 cloves per bulb.

(softneck variety) Pete Loiacono brought this garlic with him when he arrived from his homeland of Italy in 1912. Pete passed the seed from his garlic to family members and close friends and Nick Delforte has graciously shared it with us. We think it has a mild fresh garlic flavor with a combination of salty and sweet coming to mind - it has a spicy flavor but it's not hot at all; it's quite unique. Averages 10 cloves.

(softneck variety) A smaller variety with some red streaking on the bulbs. It has a good true garlic flavor and has a long storage life typical of the softnecks. Averages 7 cloves per bulb.

Japanese (Asiatic) A very unique strain, similar to Elephant Garlic in appearance. Plants form bulbil capsules to 20 inches in length. Giannangelo Farms obtained this rare garlic from an elderly Japanese farmer in Western Washington. Averages 4 to 5 cloves per bulb.

Kazakhstan (hardneck) Early season. Proudly bearing the name of its homeland, Kazakhstan belongs to a group of older varieties from which commercial garlics have probably originated. The sturdy, tall plants are said to mature 3-4 weeks earlier than mid-season varieties like Music however we did not observe that here, it seemed to be right on schedule with Music at our farm. Averages 6 to 8 cloves per bulb.

(creole) New for us in 2010 but not available until at least 2011. Described as a hot garlic with purple stripes and fat cloves. Averages 5 cloves per bulb.

(rocambole) New for us in 2010, we only have a very limited quantity available this year. This variety was kindly shared with us by a fellow garlic lover and was originally purchased in Union Square Market in NYC. It is the variety grown by Keith Stewart, author of “It’s a Long Road to a Tomato” and is the variety he tells the story of in his book that he started out with from his neighbor. Averages 8 cloves per bulb.

Kettle River Giant (Artichoke) This artichoke softneck can grow quite large, up to four inches at times. It has been a long time heirloom garlic grown in the Pacific Northwest. Cold winters are not a problem. The wrappers are a beige-white with pink overtones. Being a softneck, it also stores quite well. It has a medium heat and a rich taste, not unlike some hardnecks. Averages 12 cloves per bulb.

Khabar (Marbled Purple Stripe) Originally collected from Kharbarofsk, Siberia. This garlic is mild and creamy baked, good in mashed potatoes. It has a nice flavor raw with heat easing into a burst of flavor. We are very impressed with the flavor - to us it had a very very mild initial tingle with a hint of sweetness followed by a very pleasing mild garlic flavor and as a bonus, it didn't have any lingering aftertaste. Averages 6 cloves per bulb.

(hardneck) New for us in 2010, we probably won’t have it available until 2011. There is an interesting story about a garlic mixup with this one - another garlic grower, Carl Kidwell, originally got this variety years ago believing it was Brown Tempest. After some discussion and comparison it definitely wasn’t that and the records from the original source were no longer available so it’s a mystery. But whatever it is, it has such a fantastic flavor that it’s too good to give up on so it’s being referred to as Kidwell Heirloom. The flavor reminds you a bit of BBQ sauce, it’s really quite interesting and good. Good enough that the original name doesn’t really matter, it stands on it’s own. Averages 6 cloves per bulb.

(rocombole hardneck variety) This has been an incredible performer for us, we’ve really gotten some tremendous size from these bulbs and the flavor is outstanding. The bulbs are large and easy to peel making them a favorite in the kitchen. The original source of this variety is unknown. Averages about 10 cloves per bulb.

(purple stripe) New for us in 2010 but probably not available for sale until 2011. Originally collected in mountains above Kitab, Uzbekistan. SSE 51 Averages 5 cloves per bulb.

Shared with us by Travis Weedman of Bloosquall Garlic Farm. He originally purchased this from a man named Klaver in NY a few years ago. He said it’s been named German Red but it isn't even close to any he’s seen so he gave it the name. It's not like our German Red either but it certainly tastes good enough to keep growing it! Averages 6 cloves per bulb.

Korean Mountain (Asiatic) Really beautiful bulbs with very large cloves. Full flavor with an extra sharp initial burst of heat; the tingle fades quickly leaving you with a nice mild aftertaste. Averages 5 to 7 cloves per bulb.

Krasnodar Red (Rocambole) A hardneck from Krasnodar Russia near the Black Sea. Medium to large bulbs. Cloves are tan with hint of red. Hotter taste than Krasnodar White. Eaten raw it has a medium tingle and heat with strong pungent flavor. We prefer this one for use as a cooking garlic as it stands up well and the garlic flavor deepens and mellows and it adds a good garlic presence in dishes. Averages 6 to 9 cloves per bulb.

Krasnodar White (Porcelain) Nice garlic taste, not too hot. From southern Russia near the Black Sea. Averages 4 to 6 cloves per bulb.

Kuty (Rocambole) A smaller clove garlic with a wonderful and HOT taste. This little guy will fool you. Original strain from Slovakia. Averages 8 to 10 cloves.

Kyjev (Porcelain) Originally from the Czech collection of New York grower Dr. Boris Andrst. Averages 4 to 5 cloves per bulb.

(purple stripe we believe) This is another new one for us in 2010 and we probably won't have any available until at least 2011. We're still tracking down the history of this one but it's been grown in Minnesota for awhile so it shouldn't mind our Wisconsin winters. Averages 10 cloves per bulb.

(porcelain) Great taste and very good for storage. Eaten raw it is immediately flaming HOT! The heat fades quickly though - as fast as you can reach for a drink it stops instantly. (it's kind of fun actually) It has a really good garlic flavor with a nice mild aftertaste. Cooked, it holds it's flavor very well and we'd call it medium strength - not too hot or overpowering, just a great flavor. It usually produces 4 to 5 streaked and lined cloves per bulb. Averages 8 cloves per bulb.

(porcelain hardneck variety) This has consistently been a very good producer for us. The bulb and clove size is large and it’s a really good looking garlic. The flavor is great too, it’s described as hot and pungent with a lasting bite. It is originally Gatersleben #684 and was originally collected near Leningrad in far western Russia. Averages about 5 cloves per bulb.

Lorz Italian (artichoke) aka Lorz An old heirloom variety, the Lorz family brought this plant to Washington State's Columbia River Basin in the early 1900s from their home in Italy. It isn't too hot, a bit spicy, warm and rich; definitely smoother than a hardneck. Averages 12 to 15 cloves per bulb.

Lotus (Turban Strain) This one retains some heat baked. Raw, the heat stays with you. Originally from a market in SE China. Averages 7 cloves per bulb.

(hardneck) This one originated from Sand Hill Preservation Center and was grown from first year rounds from bulbils. We're really impressed with it's performance so far and were shocked that we already had some to share this year. It is described as being very flavorful; we can hardly wait to taste it! Seems to average 7 to 8 cloves per bulb. Photo to follow this fall so until then, please enjoy a photo of the garlic bulb painted on our tipi.

(rocambole) This was shared with us by our friend Martin, thus the name. It’s been grown in Wisconsin since the early 1980’s and the original source is unknown. It is positively the largest, prettiest garlic we’ve ever grown with it’s blue and purple striping on the skins. And, it’s as tasty as it is pretty. Averages about 10 cloves.

(Hardneck) New for us in 2010 but not available until at least 2011. We are very impressed with this one! Said to have large vigorous plants with fairly easy to peel cloves. One of William Woys Weaver's discoveries in the Mennonite communities of eastern Pennsylvania, used there for flavoring pickles. Originally came to this country from Silesia (now part of southern Poland) in the 1740s. Averages 10 to 15 cloves per bulb.

Merrifield Rocambole (rocambole) A Hardneck with a flavor all its own. Crisp describes it well. Averages 7 cloves per bulb.

Metechi (Marbled Purple Stripe) The plants are more upright and broader leafed than others and has large bulbil capsule and bulbils. The bulbs are nicely colored and very firm. Cloves are few, but large and fat, with blushed and lined skins that are thick. Long storing. Raw it tastes fiery but ends with a pleasing finish. Averages 6 cloves per bulb.

Montana Carlos (hardneck) A nice light pink color with a hot start that mellows out. Good in soups on those cold days. Stores well. Averages 7 cloves per bulb.

(rocambole) This strain is said to produce consistently extra large bulbs. Full rich garlic flavor. Eaten raw, it's mild at first bite with a good fresh garlic flavor to it and then it develops a sudden burst of medium heat that dissipates just as quickly as it appeared. (it's actually kind of fun to bite into a clove of this one just to experience it) It has a decent storage life for a hardneck lasting through March for us in our kitchen with the same juicy burst of cutting into a freshly harvested clove of garlic. Averages 8 to 10 tight cloves per bulb.

(creole) New for us in 2010 but probably not available until at least 2011. Originally obtained at farmer's market in Morocco. Averages 10 cloves per bulb.

(porcelain hardneck variety) The flavor is good, sweet and pungent, very hot when eaten raw. It is an Italian variety brought back to Canada by Al Music in the 1980s from his homeland. It has consistenly produced some very large bulbs for us and is super easy to grow; not fussy at all. When people see this one they often wonder if it's Elephant Garlic. Averages about 5 cloves per bulb.

New York White (artichoke softneck) A great garlic for braiding. This is a traditional favorite with New York's Italian market gardeners, who often call it "Polish White." The skin has a purple blush. It is said to be substantially more winter-hardy and more productive and disease resistant in the North and East. Averages 8 to 10 cloves per bulb.

Nootka Rose (Silverskin) Nootka Rose is a beautiful bulb, silky smooth skins with some pink blush on outer cloves. Great flavor for a softneck variety. It has a long shelf life and makes for a great looking braid. Originated at Nootka Rose Farm on Waldron Island in the San Juan islands of Puget Sound, Washington. Averages 14 cloves per bulb.

Northern White (Porcelain) A very easy-to-grow hardneck garlic producing large bulbs with fat elongated cloves. The full-bodied spicy flavor makes it superb for roasting. Easy to peel. Stores well. Averages 6 cloves per bulb.

(purple stripe) New for us in 2010, very limited quantity available this year. Described as being an heirloom topsetting garlic from Oklahoma that is said to produce some nice large bulbs. It is said to be one that does well when planted from bulbils as well as cloves. The flavor is described as having a mild heat with a nice garlic tang that lingers on your tongue and comes highly recommended from another garlic grower for flavor. We can hardly wait to taste it! Averages 8 cloves per bulb.

(rocambole) Extremely robust Rocambole from Great Lakes region of Canada. aka Puslinch. It has a robust flavor with a bit of lingering heat to warm it up a bit. It has a good storage life for a hardneck variety, lasting into March and April in our kitchen. Averages 8 cloves per bulb.

Ontario Purple Trillium (Rocambole) Said to be an early maturing garlic, it’s supposed to be one of the first ready for harvest each year. It was ready for harvest about the same time as the rest of our garlic here in Wisconsin however. It’s said to be quite hot and “pack a ferocious punch” and also described as “a veritable garlic inferno.” Averages about 9 cloves per bulb.

(softneck) New for us in 2010, we may have a limited quantity available this year. A maritime NW Heirloom, said to have a hot flavor, a slight purple cast on bulb wrapper skins. Averages 7 cloves per bulb.

(rocambole) New for us in 2010, we have a limited amount for sale this year. This variety was shared with us from the folks at Boxcar Farm in Llano, NM. It has been grown Penasco, NM, for at least 40 years. The aroma is said to be wonderful when it’s crushed or pressed and sauteed in butter. Its flavor is described as gentle enough that it can be eaten in large quantities almost as if it were a vegetable. We are very impressed with this one so far. Averages 8 cloves per bulb.

(porcelain hardneck variety) It is a very hot spicy garlic; eaten raw it's almost eye watering, fire-breathing hot! Don't worry though, the burn doesn't linger long enough to become annoying so don't be afraid to try it. This one really has some great flavor to it and is great for use in salsa. It produces nice sized bulbs with easy to peel cloves. It's a hardneck that has a great storage life lasting well through April and beyond for us in our kitchen. Averages about 5 to 6 cloves per bulb.

Persian Star (Standard Purple Stripe) Originally from a Samarkand, Uzbekistan bazaar in the late 1980's. This one has some vivid clove colors. The outer bulb wrapper is sometimes smooth white but the inner wrappers are purple streaked. It has red-tipped cloves with marbled streaks on a whitish or yellow-brown back ground. Eaten raw, it has a very pleasant flavor with a mild spicy zing, we really like it. It holds up well to cooking and maintains it's texture and flavor. As an odd sidenote on flavor, we found out accidentally that the flavor of this one raw combines really well with dark chocolate - strange but true. Averages 7 cloves per bulb.

Pescadero Red (Creole) Beautiful, symmetrical bulbs with brilliant color cloves. This has a really nice solid classic garlic taste with an intial heat that fades quickly to a mild aftertaste with no lingering burn. It retains a nice classic flavor with cooking as well. They say Creoles typically don’t like a cold climate but we’re having good luck so far with it adapting to life in Wisconsin. Averages 7 cloves per bulb. .

(porcelain hardneck variety) This variety seems quite similar to Music although the skins covering the cloves often have a pretty pink color to them. This one has consistently produced nice large bulbs for us and has been very carefree to grow. It has good garlic flavor too with big easy to peel cloves. Averages 5 cloves per bulb.

Pitarelli (Rocambole) Good yielding and said to resistant to bottom rot so it might be a good choice if you are growing in an area with a little more moisture. Averages 7 cloves per bulb.

(purple stripe) Originally collected in 1989 by John Swenson along Pskem River valley in the mountains near Pskem, Uzbekistan. SSE 55 Averages 3 or 4 cloves per bulb.

(purple stripe hardneck variety) This has been a great performer for us. It is also one of our personal favorites for flavor and is our favorite garlic for making fresh pesto. It's really good for eating raw - full of flavor but not overpowering or too hot. It was originally known as Mchadidzhvari #1 from Republic of Georgia. Averages about 10 cloves per bulb.

Pyong Vang (Asiatic) aka Gatersleben #K 7041 Originally from Pyongyang, North Korea. It forms a 7 to 10-inch beak on bulbil capsule. The cloves are light brown with a rosy purple blush and elongated tips. The bulbs are blushed and purplish striped. It has a light pleasant flavor with mild heat raw. Said to be longer storing than most Asiatics. Averages 7 cloves per bulb.

Red Grain (Standard Purple Stripe) We've found it to be a good performer and grows to a good size bulb. Originally from Chichisdzhvari, Republic of Georgia. Averages 8 cloves per bulb.

(Turban artichoke softneck variety) This is said to mature slightly later than other Turbans and stores longer; it lasts at least through April for us at our house. It is exceptionally fragrant, sweet and a little spicy baked. It starts hot raw and continues to build. This is another personal favorite of ours for making garlic powder. Originally from Nimarazeni in Republic of Georgia. Averages 6 to 9 cloves per bulb.

Red Rezan (Glazed Purple Stripe) aka Rezan The bulb color is a dark glazed purple with a tinge of gold. Strong lasting flavor, but not hot and no aftertaste. Originally from south Moscow (Republic Of Russia). Averages 9 to 12 cloves per bulb.

(artichoke softneck variety) aka Tochliavri, Russian Red Toch, Tochliaupi, or Tochliauri This is a popular variety that was first collected in Rep. of Georgia near the town of Tochliavri. We are impressed with the flavor of this one and found out by accident that this one makes some really fantastic garlic powder! Clove wrappers are streaked with red and pink. Averages about 7 cloves per bulb.

(porcelain hardneck variety) aka Red Elephant Garlic This has been another good variety for us however it is one that does not like competition from weeds. Bulb size will be noticeably reduced if you lose control of the weeding around this variety. It has large easy to peel cloves so it's a favorite in the kitchen. Eaten raw it has a strong garlic flavor with a mild initial tingle, the garlic flavor lingers and sweetens in your mouth and ends with a nutty flavor. It is very good for storage for a hardneck variety. Averages 5 to 7 cloves per bulb.

Rose du Var (Silverskin) Originally from France, it was originally imported for commercial testing in California. It is sometimes very hot in taste. An attractive bulb and cloves with nice reddish colors. Averages 7 cloves per bulb.

(porcelain hardneck variety) Big gorgeous bulbs and fat easy to peel cloves. It’s a fantastically long storing garlic for a hardneck; it can be counted on to last almost until the next harvest is in for us. Eaten raw, it has a good solid garlic flavor to it with just a hint of a tingle without being too hot or overpowering and it mellows to a very pleasing garlic finish, it has a tiny hint of sweetness to it. It's a good one to try if you want to experience the flavor of some of the hot garlics without having to endure the heat or if you like to eat your garlic raw. It originated in Moldova. Averages 4 cloves per bulb.

(Asiatic) New for us for 2010, probably not for sale until 2011. From Spokane, Washington via Filaree Farm; SSE 336 Averages 5 cloves per bulb.

(rocombole hardneck variety) This is another variety that has done very well for us. It has a strong garlic flavor and has a warm sweet aftertaste. It is a NW heirloom brought to British Columbia by Doukhobor immigrants from Russia in early 1900's. Averages about 4 cloves per bulb.

(hardneck variety - looks like a rocambole to us) An old Wisconsin heirloom variety, this variety is originally from Schumacher Farm near Waunakee, WI - an early 1900's homestead that is now a county park that actively teaches people about rural life in the 1920's and 30's as a living history museum complete with heirloom gardens. Nice big bulbs and cloves and good flavor. Biting into a raw clove reminds you of biting into a fresh juicy apple. First impressions are fresh, crisp, and slightly sweet, then a tiny bit of heat builds and quickly dissipates leaving a nice mild fresh garlic flavor in your mouth that doesn't linger longer than you want it to. Averages 8 to 11 cloves per bulb.

(Turban hardneck artichoke variety) From China's Shandung Province via G. Czarnecki. Maintains good garlic flavor baked. Raw, it's fast acting and flaming hot for an instant and then it quickly fades leaving a really nice mild garlic flavor with just a slight hint of sweetness. It definitely has a nice initial kick to it but it's not one to be afraid of. The garlic aftertaste doesn't linger longer than you want it to either. Averages 6 to 7 cloves.

Shatili (Purple Stripe) A popular strain now with its classic and beautiful Purple Stripe character. From Rep. of Georgia. Good bulb size. Averages 9 cloves per bulb.

(purple stripe hardneck variety) This too has been a great garlic for us. The bulbs and cloves have been consistently large. It has a good flavor but is not overpowering. It is said to have been originally secured by fishermen trading green leafy vegetables with poor peasants in the village in Kamchatka, Siberia, who grew only root crops. Averages about 7 cloves per bulb.

Sicilian Silver (Silverskin) Mild flavor not too hot. Full complex garlic raw mild then watch out. Averages 15 cloves per bulb.

Silver Rose (Silverskin) A bulb that looks and tastes very similar to Nootka only bigger. Silver Rose packs a little heat but not extreme, very clean with little after taste. Averages 13 to 17 cloves per bulb.

(Silverskin softneck variety) Originally a California strain. Very productive. When grown in northern climates it tastes sharp when eaten raw. Most popular garlic for making garlic braids. We always keep some of this on hand in the kitchen because it will store for us until the next year's garlic harvest is ready and the flavor is good too. Averages about 19 cloves per bulb.

(artichoke softneck variety) aka Gatersleben #K 5878 This has become one of our favorite softneck varieties for cooking, it retains it's flavor well. The bulb size has been large and the flavor is very nice. It's a good one for making braids and it stores for us until the next year's garlic crop is ready so we are sure to always keep some for ourselves. Originally from village of Simoneti, west of Kutaisi, Terdzola Province, Imeretia Region, Republic of Georgia. Many layers of cloves with up to 20 cloves possible, averages 14 cloves per bulb.

(hardneck variety) It was originally obtained in Slovenia by a fellow Wisconsinite in the 1980's and has passed from friend to friend until it's made it's way to us. It’s a fabulous producer of large easy to peel bulbs with big cloves and has very good garlic flavor with a little bit of a bite and a hint of a smoky flavor - we think it's an interesting flavor and quite different. It's quickly becoming a favorite cooking garlic with us. Averages about 11 cloves per bulb.

(silverskin hardneck) New for us in 2010, probably not available until 2011. This has been described to us as being an extremely unusual garlic variety – a Silverskin hardneck. The taste is outstanding -- spice starts slow and builds to raging hot. Said to be wonderful in stir-fries or garlic bread. This is another one we can hardly wait to taste! Averages 5 cloves per bulb, bulbs are naturally smaller in size.

(rocombole hardneck variety) This garlic has taken off and has started producing some good sized bulbs for us. It’s flavor is good and is best described as being a “true” garlic flavor. It has had a fairly long storage life for a hardneck in our experience. Averages about 8 cloves per bulb, up to 12 on the larger bulbs.

St. Helens (Silverskin) Baked it has a subtle, nutty flavor. Hot raw. Originally an heirloom from Western WA. Averages 11 to 13 cloves per bulb.

Temptress Rocambole ( GSF 65 ) Introduced by the Garlic Seed Foundation. Said to be the most pungent of all the garlics. If you like strong, spicy and hot garlic then you have got to try this one. Averages 6 to 10 cloves per bulb.

Thai Fire (Turban) This typical Turban was originally purchased at a Bangkok market. Clove skins are dark nut brown and the bulbs can be absolutely gorgeous. It has a complex full flavor with rising heat level. This one is another personal favorite for flavor and another one that we love to use to make our garlic powder; it really retains it's flavor! Averages 8 cloves per bulb.

(Turban) This is a brand new one for us in 2010, we probably won’t have any for sale until 2011. This variety has a purple blush on bulb wrappers and light reddish mahogany clove skins. It is said to produce delicate tingle on tongue when tasted raw. It was originally puchased in a Bangkok market. Averages 8 cloves per bulb.

(artichoke variety) Originally a strain from France imported to California for commercial testing. Impressive, large long storing bulbs. Eaten raw there is an initial tingle on the tongue but no real heat and it ends with a slightly sweet flavor; the aftertaste does not linger too long. Holds up well to cooking and gives a nice light garlic flavor to cooked dishes without being too overpowering. Averages 11 cloves per bulb.

(artichoke softneck variety) It originated in a small village in the heart of the Transylvania Mountains and has nice plump cloves. It has a hot garlic flavor but not too hot. Eaten raw we would describe it as having an initial tingle on the tongue and a good crisp fresh garlic flavor with a very mild pleasant aftertaste that doesn't linger too terribly long. It smells incredible when cooking with it. It holds it's flavor well in cooked dishes and adds a nice fresh garlic flavor without being too overpowering and overwhelming the other ingredients. A good one for braids, the shape of the bulbs makes you think of a garlic necklace of folklore worn to repel the vampires. Averages about 7 to 9 cloves per small bulbs and 15+ for larger bulbs.

(Turban artichoke hardneck variety) It is said to be a really hot Turban from Shandong Province. This is a very pretty garlic and at our house it's a favorite one to use when making a stir fry type dish. Averages about 7 cloves per bulb, more for larger bulbs.

(glazed purple stripe) Beautiful deep purple bulbs originally from the Czech collection of New York grower, Dr. Boris Andrst. Averages 10 cloves per bulb.

(porcelain hardneck variety) Produces large bulbs and cloves. The flavor is good and it has a decent storage life for a hardneck variety. Averages about 4 cloves per bulb.

(porcelain) New for us in 2010 but probably not for sale until 2011. Originally from former Soviet Union. SSE 34 Averages 5 cloves per bulb.

(porcelain) A hot garlic that lives up to it’s name. Averages 6 cloves per bulb. We started growing this one in 2002 and it became our personal challenge to get a decent sized bulb of this one - it always produced little dollhouse sized bulbs despite all of our efforts. We are really happy to announce that 2010 seems to have been the year it decided to cooperate and we now have some decent sized seed stock to use for next year and have enough 1.5 inch bulbs to offer them for sale. We really like the flavor of this one or we would have given up years ago! We will have to update the photos of this one this fall using the nice sized bulbs we have of it now.

Xian (Turban) aka Xi'an, or Chinatown Xian Large cloved, attractively striped bulbs, very early maturing. Said to be a favorite of Chester Aaron, author of The Great Garlic Book. Averages 6 cloves per bulb.

(rocambole) A large bulbed, full flavored rocambole grown in Youghiogheny (yock uh gain ee) River valley in Pennsylvanian for over 85 years. Raw it has a fairly strong initial burn that fades really quickly to a strong garlic flavor that lingers in the mouth for about 10 minutes before slowly fading away. Not a sweet garlic but not bitter either, more middle of the road with a very slightly salty aftertaste. This one is a great choice for making garlic bread or using to flavor meatloaf or adding a little flavor to chili. Averages 8 cloves per bulb.

Yugoslavian (Rocambole hardneck) Copper veined and purple blotched bulbs. Deep green and vigorous plants. Matures a few days after Roja. Cloves are dark brown and doubles are common. It has a strong garlic aroma, initially hot and spicy garlic, but not overwhelming and then mellowing to a warm pleasant, sweet aftertaste. Averages 8 or 9 cloves per bulb.

Zemo (Porcelain) aka Gatersleben #K 6307 This is a large bulbed variety. The cloves are well streaked on back but soft brown-pink with lines on the inside. Raw the taste is strong and pleasant with no aftertaste. Originally from the village of Zemo Surebi in the upper Supsa valley at the edge of the Adzaro-Imeretinian mountains, Cochatauri Province, Guriya Region, Republic of Georgia. It has been praised by Cook's Illustrated magazine. Averages 4 to 5 cloves per bulb.