We have 4 different varieties of garlic this year!
Soft- Neck or Hard-Neck?
Soft-neck garlic keeps for a long time, up to 10 months in proper conditions. It has a relatively mild flavor that is great for cooking and fresh eating, and usually has an outer row of large cloves and an inner row of smaller ones. Our selections are easy to peel. Their soft necks allow you to braid them together for attractive gifts or storage.
Hard-neck garlic has stronger, more individual and complex flavors reflective of the regional soil and weather patterns, similar to wine. They are favorites for roasting. The stiff central stems will send up edible, curly ‘scapes‘ in summer that can be harvested while tender for stir-fries, garnish or sauces. Hard-neck garlic has a single row of large cloves and is easy to peel, however it does not store as long as soft-necks — cure the bulbs and eat within 4-6 months.
This large bright purple bulb contains 8-12, extra easy-to-peel, round, light brown cloves with some purple at the base. Flavor is strong, hot, and spicy. Keeps moderately well when properly cured and stored. Can be grown in mild climates; However, develops better quality and size where winters are cold. Color will become brighter if it is stressed by too much water
Large 3″ + bulbs produce 8-20 cloves of good size. Mild, but lasting flavor, with a hint of hot! Dense cloves store well. Flavor can get stronger in storage. This vigorous soft-necked variety won a Rodale taste test of 20 garlic strains – named “Very Best of the Soft-Necks”.
Light colored wrappers covering cloves which are generally fat and round. The extra-tight skin makes it a better keeper. Good braiding type.
This vigorous, easy-to-grow heirloom variety arrived in the US over 100 years ago. It is famous for its classic rich, complex ‘true garlic’ flavor and is one of the most popular with restaurants/chefs. The large, purple streaked bulbs often reach three inches in diameter and typically have seven to twelve large tan cloves. Spanish Roja peels easily and keeps for up to 4-6 months when properly stored (the outer bulb wrappers are thin and flake off easily so be careful to keep them intact to prolong storage). Like all hard-neck garlic, Spanish Roja will produce curly ‘scapes’ (flowering stems), which can be snipped off and used for another culinary treat in late spring. This variety grows well in cold winter areas, and is cold-hardy to Zone 3.