Fall is a great time plant Garlic!
It’s garlic planting time, and we have a selection of hardneck garlic to indulge your culinary endeavors.
Hardneck garlic is better adapted to survive our cold winters and can be planted in the fall to grow through fall and spring and be ready to harvest in summer when the leaves turn brown. Carefully lift mature garlic out of the ground and allow it to dry. Lay them in a dry, sunny space for 7-10 days to allow the skin to dry. Below is more information on the varieties we carry, types of hardneck garlic, and info on planting garlic.
Types of Hardneck Garlic Varieties: They are divided into groups:
Porcelain is white and prized for its huge cloves, medium spiciness, and easy-to-peel wrappers. The large size of the cloves helps with overwintering and gives plants the energy they need in spring.
Rocambole: This is one of the most widely known types. It is considered one of the best tasting and is often the first choice of chefs and garlic lovers. They have a deep, complex flavor that rarely disappoints and is often enjoyed raw.
Purple Stripe: Cloves grow around this stalk and tend to be all the same size — a bit larger than white garlic cloves. The cloves are "juicier" and have a milder flavor than fresh white garlic.
Glazed Purple Stripe: These are beautiful strains that appear like Purple Stripe in all respects, except that bulb and clove colors are a royal purple tinged with subtle shiny gold and silver hues.
Our Current Selection
Sold Out-Elephant (Porcelain): Grows 36 to 48 inches tall. It can be harvested in about eight months. If you find it's still one large bulb, you can harvest the one bulb or leave it in the ground for another year to finish maturing.
The flavor is milder than other garlic varieties and can be eaten raw in salads, roasted, or sautéed, but it is generally not a substitute for conventional cooking.
Sold Out-German Red (Rocambole): Grows 14 to 16 inches tall. Mid-summer, it is a full-bodied, intense, and spicy garlic that reliably produces large, satiny white and purple heads. The easy-to-peel cloves are wrapped in fawn-colored skins. A widely popular variety that sets the standard for true garlic flavor. Grows particularly well in colder regions of the country.
Krandasger Red (Purple Striped): Gets 14 to 16 inches tall harvest in mid-summer timeline. Large, with 6-8 plump cloves per bulb. Flavor can be intense; the colder the climate it is grown in, the lower the flavor is.
Sold Out-Music (Porcelain): Grows 14 to 16 inches tall, garlic offers a flavor ranging from spicy when raw to a hot, aromatic, authentic gourmet garlic flavor when cooked. It is considered to be the choice of garlic for garlic lovers. A staple in a chef's kitchen, it's the perfect addition to soups, sauces, stir-fries, marinades, rubs, dips and other recipes.
Purple Glazer (Glazed Purple Stripe): Grows 36 to 48 inches tall, harvest mid-summer. A vivid, royal purple tinged with shiny gold and silver hues makes this one of the most attractive garlic. Known for being the best-baked garlic, it has a robust and lasting flavor but is not hot and has no aftertaste. Very easy to peel.
Purple garlic has fewer calories but is also far more nutrient-dense. The clove of purple garlic is rich in manganese, fiber, selenium, vitamin C, and vitamin B6. The consumers are given a good amount of calcium, potassium, phosphorus, and other nutrients.
Planting Tips
Where to Plant: Enrich your soil with G&B Harvest Supreme for the best results in a sunny location. Garlic helps ward off beetles and other damaging insects in gardens, helping with insect control.
How to Plant: Separate the cloves from the garlic seed and plant pointed end up in a 4-inch deep hole. Space the cloves at least 6 inches apart with 12 inches between rows, allowing the tall, solid, flowering stalk and broad, flat leaves and bulbs room to grow.
Harvest Time: When the leaves turn brown, carefully lift mature garlic out of the ground and allow it to dry. Lay them in a dry, sunny space for 7-10 days to allow the skin to dry.
Storage Time: Generally three months before processing by canning or covering with oil.