Varieties for 2017

MILD GARLICS

Georgian CrystalGeorgian Crystal
(Porcelain) – A large plump garlic with white wrappers (skin) usually 5 fat cloves. Mild yet richly flavoured. Can be eaten raw (in pesto or salsa) or roasted for a smooth buttery flavour. Stores well until spring.

DSCF1457_2Italian purple – SOLD OUT
(Rocambole) – Still within the mild group this is a good-sized garlic, rich in flavours with a gentle warm aftertaste.

 

Marino – SOLD OUT
(Rocambole) – A mild garlic with warmth, some sharpness. Can be eaten raw. Large-sized with purple stripes. 6 to 8 cloves.

Siberian
(Marbled Purple Stripe) – Mild (or medium hot). Siberian starts medium warm and then lingers with deep flavour. Large tan bulbs with 7 or 8 cloves. Hardy, one of our best producers for the last 6 years.

Khabar
(Marbled Purple Stripe) – A rich, mild garlic. Eaten raw, Khabar has some initial heat–then it mellows out nicely. Also good baked.

Portuguese
(Turban) – It gets up early and is harvested early. Portuguese starts with a slow gentle heat and a little sweetness. 7 cloves per bulb. Medium sized.

Linda O'LeskyLinda O’Lesky – SOLD OUT:
(Marbled Purple Stripe) – Large, easy to grow. Good-looking garlic with 8 cloves. Very mild with a pleasant aftertaste.

 

 

MEDIUM STRENGTH GARLICS

Thermidrome. – SOLD OUT
(Artichoke Soft Neck) – Garlic with pure white skin and a medium flavour. Easily stored and split for cooking.

French Rocambole – SOLD OUT
(Rocambole) – Buttery flavour, light brown colour. A large garlic with 8-10 easy to peel cloves. Winter hardy.

Persian StarPersian Star – SOLD OUT
(Purple Stripe) – Medium sized with outer skin a clear white and the inner wrappers streaked purple. Has a pleasant flavour with a mild spicy finish.

 

Purple Glazer – SOLD OUT
(Glazed Purple Stripe) – A beautiful looking garlic, full yet elegant flavour, fairly mellow with a tiny bite. Matures mid-season. From Uzbekistan.

Korean Purple
(Rocambole) – Sweet and deep full flavour. 6-10 large and easy to peel cloves per bulb. From South Korea.

Ukrainian

(Rocambole) – A large robust garlic with a warm afterglow. Can be eaten raw in pesto or straight. Harvest early.

 

STRONG GARLICS

Tibetan – SOLD OUT
(Weakly Bolting Hardneck) – A large garlic with deep purple and mahogany wrappers. Big on flavour; described as “yummy”. Slow taste builds up to a late burst of heat. Averages around 9 cloves per bulb; good storage (6 months). Rises late in the spring and is late to harvest.

Spanish Roja 
(Rocambole) – True garlic in all ways garlickiness, pungency, heat and bite. The depth of flavour is remarkable, with a deep earthy muskiness. Large bulbs, easy to peel with 8 brown cloves. Very winter hardy. Mildest of the Rocamboles.

LEningradLeningrad
(Porcelain) – A large, very easy to peel garlic with 4-6 large beige cloves. Very hardy. Well rounded. Great flavour, pungent, hot with a lasting bite.

 

Killarney Red – SOLD OUT
(Rocambole) – Hotter, stronger, spicier. Very strong with a long aftertaste. Large purple skinned with 8-9 easy peel cloves. Easy to grow.

Russian Red
(Marbled Purple Stripe) – Our most consistent and hardy producer. Wonderful flavour in all areas. Large with light purple wrappers and 6 or 7 large easy peel cloves

Great Northern – SOLD OUT
(Porcelain) – From Al Picketts of Eureka Garlic in Prince Edward Island.

DSCF1372Northern Quebec – SOLD OUT
(Porcelain) – Smoky, pungent flavour. White skinned robust bulb with white wrappers and 4 or 5 cloves. Hardy.

 

 

Yougoslavian

Yugoslavian – SOLD OUT
(Porcelain) – Strong up front flavour mellowing to a warm pleasant aftertaste. Large beige with purple splotches, bulbs with 6-10 dark brown easy to peel cloves. Overall spiciness and robust aroma (dragon’s breath!)

 

Fish Lake 3 – SOLD OUT

(Porcelain) – A hardy strain developed by Ted Maczka, “the Fish Lake Garlic Man”. Super sized white bulb and 5 cloves. Strong and full of flavour.

4 Responses to Varieties for 2017

  1. Valerie says:

    Are you certified nematode free?

  2. Hi Valerie,

    We have never had a problem with nematodes since we started growing garlic 6 years ago. We do a 5-year crop rotation with at least two crops of mustard plowed down before planting our garlic. We are not certified nematode free – we have never had a problem so we never felt the need to check. The nematode problem is becoming quite widespread. You are wise to as about it. Hope this is helpful. Gary

  3. Trudie B says:

    Do you ship to California? (I’m kind of desperate at this point, so if answer is ‘no’ can you suggest a source in California? I really neeeeeed some French rocambole to plant, but culinary would work–i just decided I have to plant garlic this year and French Rocambole is the one i want!)

  4. Hi Trudie,

    Unfortunately we only we only ship in Canada . I hope you are able to find some before the end of planting season!

    Renee

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