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How to Grow an Herb Garden?

How to Grow an Herb Garden?

You might consider growing an herb garden. But, you don’t know how, or your first try was a huge failure. There are a couple of things that you need to consider and know before you can successfully grow your herb garden. Some of the herbs…

What is the Best Potting Soil for Herbs?

What is the Best Potting Soil for Herbs?

There are many reasons why people are planting herbs in pots. This is great for creating a green space, and you can use the herbs in your food and even more medical uses. Even if this isn’t hard to plant and maintain herbs in pots…

Garlic and Garlic Scape Recipes

Garlic and Garlic Scape Recipes

Garlic and Garlic Scape Recipes

“Tomatoes and oregano make it Italian;
Wine and tarragon make it French.
Sour cream makes it Russian;
Lemon and cinnamon make it Greek.
Soy sauce makes it Chinese;
Garlic makes it good.”

~Alice May Brock

Available in June, garlic scapes are the flower stalk of the garlic. We are taking garlic scapes orders right now! The entire stalk and flower are edible. With mild garlic flavor and aroma, they are wonderful additions to stew, roasts, marinade, salads, sandwiches, sauces, bread, pasta, pesto, stir-fry, roasted, or even steamed and eaten as a vegetable. The possibilities are endless!

We have tried many of the following recipes using garlic cloves or scapes (and many more!), although a few use scapes specifically for their size and color. If you don’t have scapes, use a few cloves of garlic and see how it goes!

Oh, and before you cook with garlic next time, check out this video to learn “How to peel garlic in 10 seconds” because it does work!

More to come! Feel free to send your recipe for inclusion here…

Scapes can be frozen whole, or diced and bagged for freezing!
Simply wash, mince (you can even use the tip (flower), or can cut it off if desired), bag, and freeze.

Breads    Pastas    Dips/Sauces/Dressings    Just Scapes    Miscellaneous Uses

Breads

Garlic Monkey Bread

Mix the dough in a bread machine for ease, or try tubes of biscuit dough from the grocery store instead of homemade bread. I’ve not used the biscuit tubes, but they work for cinnamon Monkey Bread, and might work if you aren’t a homemade bread baker.

1 cup milk
1 egg
1/2 cup mozzarella cheese
3/4 cup whole wheat flour
2 1/4 cups bread flour
4 tsp sugar
4 tsp fresh oregano, OR 1 1/2 tsp dried oregano
3/4 tsp salt
1 tsp active dry yeast

Add ingredients to bread machine and set on dough cycle. When finished, place dough on lightly floured surface and pat to 1/2+ inch thickness. Cut dough into about 32 pieces.

Garlic Butter Mixture:

1/4 cup butter or margarine, melted
Diced garlic or chopped garlic scapes to taste (we like a LOT of garlic flavor!)

Dip dough chunks into the garlic/scape mixture and place them butter-side down in a greased bundt pan. Continue dipping and layering dough with butter side down until all dough is in the bundt pan.

Bake at 375 until brown (15 to 25 minutes, depending upon the size of the cake pan). Invert onto a serving dish and serve warm…maybe with some additional garlic butter to dip the pieces in!

Veggie and Chicken Pizza with Scapes

Pizza crust (I used half of a bread recipe and added garlic and diced scapes to the dough)

1 block cream cheese, softened
1/3rd bottle of Ranch salad dressing
Veggies of choice (asparagus, spinach, broccoli, red peppers, zucchini, etc.), sautéed or cooked
Bleu cheese crumbles, optional
Cooked shredded or diced chicken, optional
Garlic scapes (minced, whole, or chopped)

Make crust and partially bake. Poke holes with a fork around the crust, except for the outer 1″ edge.
Mix the veggies with the cream cheese and Ranch dressing. Salt/Pepper to taste. Spread on crust.
Top with chicken, bleu cheese, and scapes, then mozzarella cheese.

Bake at 350 degrees until the cheese bubbles and it’s hot!

Pastas

Summertime Herbed Chicken and Pasta

An easy, colorful, and healthy main dish using fresh herbs, and vegetables…perhaps from your own garden.

Ingredients:

2 cups cooked diced boneless chicken breast – grilled or baked

2 cups Penne Pasta or Mini Penne Pasta

¼ cup extra virgin olive oil

1 cup zucchini – diced

½ cup red or orange pepper – diced

¼ cup carrots – thinly sliced

¼ cup garlic scapes – chopped – optional

¼ cup onion – slivered or diced

½ cup quartered cherry tomatoes

4-5 large garlic cloves* – chopped or pressed  (or you could go for it and use the entire bulb!)

2 Tbls fresh basil* – finely chopped

1 tsp fresh oregano* – finely chopped – optional

1 tsp fresh thyme* – finely chopped – optional

½ tsp fresh rosemary* – finely chopped – optional

Grated Parmesan and/or Romano Cheese

Cracked pepper

Salt

Rosemary or oregano sprigs – optional

Prepare pasta as directed, drain, return to pan, and cover.

While pasta is cooking, heat diced chicken breast in approx 2 tablespoons of olive oil in a skillet.

Remove chicken, set it aside, and cover.

Add approx 2 tablespoons of olive oil to skillet and turn heat to medium-high.

Saute onion, peppers, carrots, scapes, and garlic until slightly tender.

Add fresh herbs*

Combine chicken, vegetable mixture, and pasta.

Add remaining olive oil.

Heat through.

Salt and pepper to taste.

Place in serving the dish. Top with freshly cracked pepper and grated cheese.  Garnish with rosemary or oregano sprigs.

Serve with homemade garlic bread topped with garlic scape butter.

Serves a hungry family of 4

*You can use store-bought pesto in place of the fresh herbs.  Substitute approximately 3 heaping tablespoons of pesto for herbs. More or less subject to taste.

Garlic Scape Carbonara
serves 4

This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

1/2 lb Campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Set a pot of water to boiling on the stove and cook the Campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

Whisk together the eggs, salt, and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix throughout the pasta as well (since it will clump).

Serve immediately.  http://sarahscucinabella.com/

Dips, Sauces, Dressings

Garlic Scape Pesto 

1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
2 Tbls lemon juice (optional)
½ cup Walnuts (optional)

Chop the garlic scapes into 3-inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.

Pesto is wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish.

Additional resources:

White Bean and Garlic Scape Dip

 

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

 

In a food processor, process garlic scapes with lemon juice, salt, and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.  Serve with bread, tortilla chips, etc.

Simple Garlic Vinaigrette

1 cup of vegetable oil
1/3 cup apple cider vinegar (or be creative…try red wine vinegar or white vinegar)
3 tablespoons honey
2 small to medium-sized cloves garlic (or one large clove), minced
Optional: sea salt, pepper, dill to taste

In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Once the vinaigrette is a couple of weeks old, it should no longer be used on salad. Pour the left-over vinaigrette over chicken breasts and marinate all day. Bake in a casserole dish for extremely moist, tender, and tasty chicken!

Emeril’s Roasted Garlic Vinaigrette

2 large heads of garlic
Olive oil, for drizzling
¼ teaspoon salt, plus more for seasoning
¼ cup red wine or balsamic vinegar
1 tablespoon chopped parsley
1 ½ teaspoon honey
½ cup olive oil or leftover tuna poaching oil
1/8 teaspoon ground black pepper

Preheat the oven to 350 degrees. Cut about 1/2-inch off the top of the garlic heads. Place on a sheet of foil and drizzle with a bit of olive oil and season with salt. Wrap the foil into an “envelope” and place on a baking sheet. Transfer to the oven and cook until soft, about 1 hour. Remove from the oven and set aside to cool and then peel.

Combine the garlic, vinegar, parsley, and honey in a blender and puree until smooth. With the motor running, slowly add the oil in a steady stream until emulsified. Season with the ¼ teaspoon salt and pepper. Alternately, combine the ingredients in a medium-sized mixing bowl and whisk until emulsified.

Yield: ¾ cup.

Monty’s Secret Garlic White Sauce

1 Cup Canola
4-5 crushed garlic cloves
1 Tsp salt or less
Juice from 1/3 of a lemon
1-2 egg whites
With a hand blender blend the first 4 ingredients for 1.5 minutes, use a tall-sided container so it does not splatter. Add 1 egg white and blend for 20 seconds add the second egg white if it does not solidify. It should be the thickness of margarine.

Serve with meat or use as a sandwich spread.

Additional similar recipes and more information:

Garlic Sauce Recipe and Instructions Includes an egg-free version

Toum (Lebanese Garlic Sauce) Detailed instructions about how to get the best texture/consistency for your sauce/spread

Just Scapes

Sautéed Garlic Scapes

2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled halloumi cheese, diced

Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes and add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.  After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and halloumi. Serve warm or at room temperature.

Haloumi Cheese Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet, and it doesn’t melt. Other salty cheeses such as cheddar or aged chevre can be substituted.

Grilled Garlic Scapes

Grilled scapes are sweet with a mild garlic/onion flavor. Even our children love them!

Wrap scapes in tinfoil with a little bit of olive oil. Some people just lay tinfoil on the grill, add oil, and grill uncovered.
Grill until tender.
Salt if desired, and enjoy!

Miscellaneous Uses of Garlic and Scapes

Homemade Garlic Powder

The garlic powder you buy in the store may contain dehydrated and bleached shucks, stems, etc. so the actual amount of true garlic in store-bought garlic powder may be minimal. Homemade garlic powder is so superior…a must-have item in our kitchens!

Shuck the garlic and peel cloves. (Polish White makes a nice, fine-textured powder, and German Red is full-bodied)
Mince in a food processor
Dehydrate the minced garlic (don’t dehydrate whole cloves unless you have a very strong food processor, as they become too hard to powder if left whole)
Process again after dehydrating until the correct consistency of powder is reached.
Store in an airtight container, and enjoy!

Pickled Garlic Scapes

1 pound or more of scapes, whole

3 cups vinegar

5 cups of water

¼ cup kosher salt

Fresh Basil Leaves

Chili Flakes

Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, 1 fresh basil leaf, a pinch of chili flakes (depending on your spice tolerance) and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get the best flavor.

Garlic Scape Soup

From Super Natural Cooking, by Heidi Swanson

2 tablespoons clarified butter or extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes.

Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.)

Season with the lemon juice, salt, and a few grinds of pepper.

Whisk in the cream for a silkier texture.

If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop.

Serve garnished with the chive blossoms.

Serves 4 to 6.

Garlic Marinade

From Two Creek Farms Botanical Sanctuary

I use jelly jars and about 4 bulbs separated and peeled; use 1 third cup Tamari sauce, 1 third honey, and 1 third water; let it stay in the fridge for a month at least. I use the marinade to stir fry when the garlic is gone, and I like to bake chicken with the cloves, as they get caramelized. You can use larger jars for your own use but the jelly jars make nice gifts. Enjoy!

Other Ideas:

  • A simple but wonderful garlic scape spread or dip can be made by chopping some scapes up and mixing them with softened cream cheese (or sour cream) and dill. (eHow.com)
  • You can add garlic scapes to mayonnaise to make aioli. When combined with mayonnaise, the flavor of chopped garlic scapes becomes milder and the savory notes are more apparent. (eHow.com)
  • You can also make a nice garlic scape dressing in sour cream to add to salads, use as a dip for crackers, toast points, and pork rinds or to spoon over a nice salad. (eHow.com)
  • You can also chop up garlic scapes and use them for seasoning, just like regular garlic. (eHow.com)
  • http://www.starchefs.com/features/garlic_scapes/html/index.shtml
  • Octopus with Fingerlings and Garlic Scapes at Foodista
  • Grilled Garlic Scapes at FoodieTots
  • Pickled Dilly Garlic Scapes at Becky and the Beanstock
  • Chop scapes in one-inch pieces, sauté in brown butter and add fresh sweet corn.
  • Use as you would asparagus. I bet you saw that coming.
  • Add to an omelet or a frittata, a.k.a. the ultimate refrigerator velcro.
  • Makes salads and pasta a bit more interesting. It has a “secret ingredient” potential.
  • Grill, roast, or broil with olive oil and salt.
  • Garlic scapes sautéed in butter are excellent with mashed or lightly browned diced potatoes for a quick side dish.
  • Creamy garlic scape soup
  • Korean recipe for pickled whole garlic
  • Puree with your favorite dips to give it a subtle garlicky punch and a cool shade of green.
  • Stir-fry with rice, noodles, vegetables, or meats.
  • Deep-fried with a light tempura-like batter
  • Add finely chopped garlic scapes to bread dough.
When Can I Buy Garlic?

When Can I Buy Garlic?

Why Can’t You Purchase Garlic Early Each Year? When can you purchase garlic? You may wonder why garlic is not offered for sale earlier in the year. Having an accurate inventory of garlic before harvest, curing and drying time, cutting from stalks, and weighing is…

What is the difference between Seed Garlic and Food Garlic?

What is the difference between Seed Garlic and Food Garlic?

In a nutshell:  Food garlic is generally the comprised of the prettier, smaller bulbs of the season. Seed garlic is typically the largest of the harvest’s bulbs. Garlic meant for seed is often left to grow for a couple more weeks than garlic that will be sold as…

How Much Garlic Should I Buy?

How Much Garlic Should I Buy?

Because we have access to fresh garlic and its superior flavor, we have increased our garlic use exponentially in recent years! We think this happens with our customers as well.

The real garlic flavor of fresh, home-grown garlic is so much better than what comes from store-bought powdered garlic or the old garlic purchased in stores’ produce sections and from bottles…fresh garlic flavor and aroma are addicting as well as healthy! We use garlic (roasted, minced fresh, minced frozen, minced dried, powdered from last year’s crop, etc.) almost every day. It goes in homemade bread, casseroles, dips, in almost all main dishes, and more.

A sound suggestion would be “don’t short yourself.”

  • For example, if you used 2 cloves per day on average, that would mean you need to raise over 700 cloves per year or around 70-90 garlic bulbs. Depending upon the variety and the size, you should order 5 to 11 pounds of garlic to plant.
  • If you sell at Farmer’s Markets, be prepared. These large, fresh, flavorful bulbs from your garlic patch will sell better than hotcakes!

And don’t forget to grow a little extra to share with family and friends… 🙂

For Larger Planting Areas

Under construction 9/2/2010

(Length of Rows)  x  (2 to 4 seeds per foot)  x  (Number of Rows)  /  (# of Seeds Per Pound)  =  Pounds Needed
Note that the # of Seeds Per Pound will always be an estimate due to variances in bulb sizes, bulbs per pound, and seeds per bulb…and therefore, seeds per pound.

BREAKING DOWN THE NUMBERS

1. Number of Seeds per Row:  Multiply the length of your row by 2, as you will probably plant one seed every 5 to 6 inches. However, some sources suggest 3 to 5 inches for spacing, so adjust this number as per your preferred spacing. If you space your garlic every 3 inches, you should use the number “4” in the equation, for example.

2. Number of Rows: Some people plant a single row, with a 2 or 3-foot gap between each row (to allow for mulch or tilling for weed control). Others plant two rows a few inches apart, and then a 2 or 3-foot gap. Still, others will plant in more of a “bed” type situation, with 6 or 8 rows close together, and then a 2 or 3-foot gap between. Decide what will work best for your situation, and determine the number of rows you will have.

3. Total Number of Seeds Needed:  Determine how many seeds you will need for the length or your rows, and multiply by the number of rows you will fit into your area. For example, a 100′ row would have 200 or more seeds if they were spaced 5 to 6″ apart. If you have 100′-long rows and have 10 rows, then you would need 100 x 2 x 10 = 2000 seeds (length of row times seeds per foot times number of rows).

4. Calculate the Number of Pounds Needed:  After calculating your seed needs in terms of numbers comes the tricky part, because the different varieties have different numbers of cloves in each pound of seed. For example, some garlics have 4 seeds per bulb, while others have 20 or more seeds per bulb. Also, one variety might average 8 bulbs in a pound of large-sized garlic, while another might average 6 bulbs per pound, and another might require 12 bulbs to make a pound. Medium-sized garlic might have around 18 bulbs per pound. Once you decide on a variety, you can calculate seeds based upon those varieties’ average clove numbers per bulb and average bulbs per pound.

EXAMPLES

Using Music and Lorz as examples, and assuming a 6″ spacing:

Estimating Music:

  • Approximately 5 cloves per bulb, ~8 bulbs per pound equals 40 cloves per pound (cloves x bulbs per pound).
  • (your total number of cloves needed) divided by 40 equals how many pounds of Music you would need.
  • A 100′ row would require approximately 5 pounds of Music if planted 6″ apart.
  • Math: 100 x 2 seeds per foot = 200 seeds needed.   200 %  40 seeds per pound = 5 pounds of seed.

Estimating Lorz Italian:

  • ~10 to 18 cloves per bulb, but using 10 to estimate (planting the larger cloves helps result in a larger-bulbed harvest), ~8 bulbs per pound equals 80 cloves per pound.
  • (your total number of cloves needed) divided by 80 equals how many pounds of Lorz Italian you would need.
  • A 100′ row would require approximately 2.5 pounds of Lorz if planted 6″ apart.
  • Math: 100 feet x 2 seeds per foot = 200 seeds needed.  200 % 80 seeds per pound = 2.5 pounds.

Planting a 4″ spacing (3 seeds per foot) within the row would result in different seed needs:

Estimating Music:

  • Approximately 5 cloves per bulb, ~8 bulbs per pound equals 40 cloves per pound (cloves x bulbs per pound).
  • (your total number of cloves needed) divided by 40 equals how many pounds of Music you would need.
  • A 100′ row would require approximately 7.5 pounds of Music if planted 4″ apart.
  • Math: 100 x 3 seeds per foot = 300 seeds needed.   300 % 40 seeds per pound = 7.5 pounds of seed.

Estimating Lorz Italian:

  •  ~10 to 18 cloves per bulb, but using 10 to estimate (planting the larger cloves helps result in a larger-bulbed harvest), ~8 bulbs per pound equals 80 cloves per pound.
  • (your total number of cloves needed) divided by 80 equals how many pounds of Lorz Italian you would need.
  • A 100′ row would require approximately 4 pounds of Lorz if planted 4″ apart.
  • Math: 100 feet x 3 seeds per foot = 300 seeds needed.  300 % 80 seeds per pound = 4 pounds.

Estimate of Seeds/Pound
Based upon an average from variety descriptions.

How To Store Garlic

How To Store Garlic

How To Store Garlic Stored properly, fresh garlic will last for months. Commercially, garlic is stored between 30 and 32 degrees.  In most households that is not possible.  Here are some other ideas on how to store garlic. Bundle garlic in bundles of 8 to…

How To Grow Garlic From Seed?

How To Grow Garlic From Seed?

How To Grow Garlic Adapted from the Iowa State University Horticulture Guide: http://www.extension.iastate.edu/Publications/PM1894.pdf How to Grow Garlic Using Sustainable Farming Practices: Garlic (Allium sativum) is a member of the onion family (Alliaceae) along with onions, chives, shallots, leeks, and elephant garlic. Garlic is distinguished from other family…

How To Choose Your Favorite Garlic Varieties?

How To Choose Your Favorite Garlic Varieties?

Choosing Your Garlic Favorites

How do you choose which varieties of garlic to purchase? There are so many options…it can be a hard decision. Maybe this little tool will help you pick and place your order. All garlic seed for sale is supplied by our small micro-farm in Elgin Oregon – Greif’s Gourmet Garlic!

Below, we have listed some of the characteristics people look for in garlic. Based upon our experience and online documentation about garlic varieties, we’ve tried to classify garlic varieties’ traits to fit these characteristics that people like in their garlic.

Please keep in mind that most garlic varieties are good for most common garlic uses! So if a garlic variety does not appear as being strong in a category, it might be that it is just slightly “not quite as perfect” for that use, but would still be wonderful if utilized for that particular purpose.

Hopefully, this tool will help you. To use it, simply follow these steps:

  1. Scan through the characteristics below (green-colored text).
    Pick the ONE that you think is the most important to you.
    Click that important characteristic (it is a link).
  2. This will take you to a list of garlic varieties that we feel best to meet this characteristic’s description.
    Write down the names you see under the appropriate heading.
  3. Click “Back to Characteristics.”
  4. Choose the SECOND-most important characteristic to you, and click it. Write down those garlic varieties.
  5. If any of the answers from your first and second results match, then that variety might be an excellent one for you.
  6. Keep going through additional characteristics in the order of importance to you if you feel a few more traits are urgent. The more times you see a certain garlic variety’s name, the more likely that it could be an excellent one for you!

Garlic Characteristics

Quicker summary-like steps to follow (same as above, but condensed):

Step 1: Look through these characteristics, below. Pick the most important one, and click it.

Step 2: Write down the names of those garlic varieties that are known for matching that characteristic.

Step 3: Click “Back to Characteristics.”

Step 4: Choose another important characteristic from the list below, and click it.

Step 5: Jot down names, and compare to your list from the first group. If any matches are found, circle them…they might be perfect for you! Continue on if you are interested in more traits.

(Note that a bulb is the whole “head” of garlic, while a clove is one piece off the garlic bulb)

Large-sized individual cloves

Hardneck(s): German Red, Siberian, Metechi, Spanish Roja, Music, Georgian Crystal, Brown Tempest, German Extra Hardy, Killarney Red, Zemo, German White

Softneck(s): Polish White, Inchelium Red, Kettle River Giant, Siciliano

Back to Characteristics

Many cloves per bulb

Hardneck(s): Hardnecks typically have 9 or less cloves per bulb

Softneck(s): Silver Rose, Inchelium Red, Kettle River Giant, Transylvanian

Back to Characteristics

Easy-to-peel

Chesnok Red, Italian Purple, Stull, Spanish Roja, Killarney Red, Music

Back to Characteristics

Longer storage life

Hardneck(s): Brown Tempest, Georgian Crystal

Softneck(s): Silver Rose (excellent), Inchelium Red, Kettle River Giant, Siciliano, Transylvanian

Back to Characteristics

Excellent for roasting

All varieties taste good roasted, but our favorites might include:

Hardneck(s): Metechi, Siberian, German Red, Spanish Roja, Music, Zemo, Killarney Red

Softneck(s): Polish White, Inchelium Red, Kettle River Giant, Siciliano

Also, Elephant.

Back to Characteristics

Potentially huge bulbs

Hardneck(s): German Red, Siberian, Italian Purple, Metechi, Spanish Roja, Music, Killarney Red, German White, German Extra Hardy

Softneck(s): Polish White, Inchelium Red, Kettle River Giant, Siciliano

Also, Elephant.

Back to Characteristics

Strong garlic flavor

Hardneck(s): German Red, Siberian, Metechi, Stull, Romanian Red, Red Rezan, Zemo

Softneck(s): Lorz (strong but low heat), Transylvanian

Back to Characteristics

Medium heat/flavor

Hardneck(s): Italian Purple, Persian Star, Spanish Roja, Chesnok Red, German Extra Hardy

Softneck(s): Inchelium Red, Kettle River Giant, Silver Rose, Siciliano

Back to Characteristics

Mild garlic flavor

Hardneck(s): Georgian Crystal, Spanish Roja (fading heat), Killarney Red

Softneck(s): Polish White (fresh), Inchelium Red (fresh), Susanville

Also, Elephant.

Back to Characteristics

Good raw (such as on salads)

Hardneck(s): Georgian Crystal, Spanish Roja, Killarney Red

Softneck(s): Polish White, Inchelium Red

Back to Characteristics

Great for cooking

All, but favorites might include:

Hardneck(s): German Red, Chesnok Red, Italian Purple, Music, Spanish Roja, Zemo

Softneck(s): Siciliano, Inchelium Red, Polish White, Kettle River Giant, Susanville

Also, Elephant.

Back to Characteristics

Makes the best scapes

Hardneck(s): Music is our favorite, followed by German Red, Fireball, and Spanish Roja. However, all hardnecks make a scape.

Back to Characteristics

Good for garlic braiding

Softneck(s): All (favorites include Silver Rose, Polish White, Siciliano, Inchelium Red).
Consider buying the “average size” garlic, as a huge stalk may not be as pliable.

Back to Characteristics

High Allicin Content

All garlic, with higher content possibly in Zemo, Georgian Crystal

Back to Characteristics

Which Size of Garlic to Buy?

Which Size of Garlic to Buy?

Which Size Should You Buy? Garlic varieties can vary quite a bit in size. For example, Elephant Garlic bulbs can reach sizes between baseball and softball dimensions in your garden. See individual descriptions on our Garlic Varieties page for more about how the varieties differ in size.…