Garlic Varieties

Garlic (Allium sativam)

 

Garlic has two sub-species softnecks and hardnecks. We grow only hardneck garlic.

Hardneck

Scientific name:  ophioscorodon variety of allium sativum.

The name possibly originates from the Greek "ophis" meaning "snake". Hardneck garlics have a "scape" - stalk - which coils from the top. The scape grows a number of bubils which are often mistakenly referred to as garlic flowers.

Hardneck varieties of garlic have larger bulbs with fewer but much larger cloves. Hardnecks prefer cold winter climates.   Scapes can be harvested and used for creative cooking before the garlic itself is actually harvested We will have garlic scapes for sale in June.

There are three main types of hardnecks: Rocamboles, Porcelain, and Purple Stripe.

  • Rocamboles grow better in cold winter climates and produce large, tan or brown colored cloves, easily peeled skins, with a deep full-bodied flavor.  They have up to a dozen cloves.
  •  Porcelains produce a beautiful plant and impressive bulb. They have a satiny white wrapper with four to six large loves around a sturdy scape. Porcelains are easy to peel and great for cooking. As a group, the porcelains have the highest yields of allicin, the sulfur compound most associated with garlic’s therapeutic benefits.  Porcelain garlic is often mistaken for Elephant Garlic.  The porcelain types we grow are: German Extra Hardy, Romanian Red, Majestic, Armenian, Northern White, Georgian Crystal, Georgian Fire, Amish, Zemo, Montana Zemo.  We grow mainly Porcelains, as they do very well in our climate "3a/4".
  •  Purple Stripes are named for their purple strip on the bulb wrappers and cloves skins. Their taste is strong, complex and richly garlicky.  Purple stripes are further broken down into two groups: Glazed and Marbled.  Purple stripe garlic is highly distinctive because of its coloring.  In the purple stripe category we grow Chesnok Red.

Softneck garlic

Scientific name: allium sativum var. sativum.

Almost all supermarket garlic is a softneck variety. This is because softneck garlic is easier to grow and plant mechanically.  Softneck garlic is recognized by the white papery skin and an abundance of small cloves, often forming several layers around the central core.  The flexible stalk allows you to braid the softneck garlic.
There are two main types of softneck garlic: silverskin and artichoke.

  • Silverskin garlic is most common simply because it's easier to grow and keeps longer.
  • Artichoke garlic tends to have fewer but larger cloves and a more mild flavor. The artichoke bulb wrappers sometimes have purple blotches.

 

 

Rare Majestic Porceclain

Majestic Porcelain c

Majestic, Porcelain

Majestc (Porcelain, Hardneck) It was a bit wet when we harvested this day so we had quite a bit of dirt on the garlic, however you can see I pulled the stem right off the clean one. I apparently didn’t loosen the soil enough. It was just about this clean right out of the ground because I pulled off the first few layers of skin along with the stem. I wasn’t real happy with myself as this was one of the biggest bulbs of the year and I wanted to plant it for next years stock. We roasted it that weekend. This is one of the rarest varieties in our area, and we should have plenty this year. Bulbs 2-2.75″, Averages 4-6 cloves per bulb. Long storing garlic.

Romainian Red Porcelain c

Romainian Red, Porcelain

Romanian Red (porcelain, hardneck) Bulb size will be noticeably reduced if you do not weed. Eaten raw it has a complex flavor of: initially strong flavor with a mild initial zip and lingering nutty flavor. It stores well for a hardneck variety. It has large easy to peel cloves so it’s a favorite in the kitchen. Easiest to grow garlic, large cloves, strong flavored! Bulbs usually 2-2.75”, Averages 4-7 cloves per bulb Long storing garlic – 7-10 months

Georgian copy

Georgian Crystal, Porcelain

Chesnok Red (Hardneck, Purple Stripe) It’s said that this is one of the best cooking garlics. It is very flavorful, great baking garlic. It holds its shape and retains flavor well when cooked. It has large easy to peel cloves. Originally from Republic of Georgia. Averages about 8 cloves per bulb.

amish-porcelain

Amish, Rocambole

Medium/Hot flavored, for intermediate growers, great for baking and roasting, and other all purpose dishes • With a range of clove sizes, your garlic bulbs will be 1.75-2.75” bulbs • Averages 8-10 cloves per bulb • Short storing garlic – 5-6 months

Zemo, Porcelain 

aka Gatersleben #k 6307

Large variety, cloves are well streaked on back but soft brown-pink with
lines on the inside. Raw the taste is strong. 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.

 

Yogoslavian Russian, Porcelain

This garlic has a pungent garlic aroma and a strong, hot spicy taste that fades to sweet in the mouth. It holds up well with long cooking times. It’s thick reddish wrapper makes it excellent for storing.

 

 

Bogatyr, Purple Stripe

Originated in the former East Germany.  Purple stripe that lasts longer than other hardnecks.  True garlic flavor without the heat, Mild Flavor.  Cooking favorite. An excellent flavor for Italian dishes and garlic bread. Dark purple brown bulbs that are easy to grow. Grows very well in cool wet weather.  6 to 8 cloves per bulb. Stores well.

Armenian Porcelain c

Armenian, Porcelain

Armenian (Hardneck, Porcelain) Easy to grow, large, strong flavored garlic • cloves are large, large uniform bulbs usually 2-2.75+” • Averages 4-6 cloves per bulb • Long storing garlic – 7-10 months

German Extra Hardy Porcelain c

German Extra Hardy, Porcelain

German Extra Hardy: Hardneck, Porcelain, German Extra Hardy is also known as German White, German Porcelain. This was my favorite to grow this year, as you can see from the pictures it was very large this year. It is a very a hardy variety and usually has the tallest plants in the garlic field. It is strong and bold flavored, but not overpowering. Great for use the crock pot, roast, soups, garlic mashed potatoes etc. We have seen these bulbs get over 3″ and average 4-6 cloves per bulb.

amish-porcelain

Northern White Porcelain

Northern White (Porcelain, Hardneck) A very easy-to-grow hardneck garlic producing large bulbs with fat elongated cloves. The Strong-spicy flavor makes it superb for roasting. Easy to peel, All cloves are large, large uniform bulbs usually 2-2.75” • Averages 4-6 cloves per bulb • Long storing garlic – 7-10 months

chesnokred-purple-stripe

Chesnok Red, Purple Stripe

Chesnok Red (Hardneck, Purple Stripe) It’s said that this is one of the best cooking garlics. It is very flavorful, great baking garlic. It holds its shape and retains flavor well when cooked. It has large easy to peel cloves. Originally from Republic of Georgia. Averages about 8 cloves per bulb.

Georgian Fire, Porcelain

Georgian Fire, It is a large garlic with rich robust flavor, "HOT".  It originated in the Republic of Georgia. 4-6 large cloves per bulb.

 

 

Montana Zemo, Porcelain

Original source most likely Zemo.  Larger  than Zemo, producing large, dense bulbs. Grown by Foothill Farm at the base of the Mission Mountains in NW Montana. Produces 4 to 7 cloves.

 

Hnat, Rocambloe

A smaller clove garlic with a very HOT taste. This little guy will fool you. Original strain from Slovakia.

 

Metechi, Purple Stripe

Said to originate from the Republic of Georgia. Not the largest bulbs,  purple and white striped. Very uniform bulbs are flat and plump in appearance with purple streaked wrappers averaging 5 to 7 cloves that are easy to peel. Plants are short with narrow, almost horizontal leaves at maturity.  Sharp Flavor at first and quite fiery when eaten raw, but it has a nice finish. The flavor holds up in cooking and stores well.