GUIDE TO GARLIC VARIETIES

PURPLE STRIPE

This family of cultivars is known for producing some of the most beautiful, large purple bulbs.

Eating: The flavour is layered, complex and relatively mild in heat. Great for roasting and slow cooking. Cloves are on the smaller side.

Growing: This group is very hardy, doing especially well in cold climates. It tends to be ready for harvest late in the season. The bulbs are consistently large, even when grown in less than ideal conditions. Bulbs contain many cloves (8-12), making these varieties an economical choice for seed garlic. They also break apart quite easily, which makes a difference if you’re breaking big numbers of them!

Storing: Lasts at least 5-6 months after harvest when stored in a cool, dry place.

Cultivars we carry: Chesnok Red and Persian Star

PORCELAIN

If you like your garlic hot, then you’ll love porcelain varieties!

Eating: The flavour is spicy and intense. The cloves are large, crisp, and easy to peel.

Growing: Porcelains are said to do especially well in dryer areas. They’re very cold hardy, and also do well in warmer climates. They become ready to harvest mid-season. Bulbs average 4-6 cloves.

Storing: Lasts at least 5-7 months after harvest when stored in a cool, dry place.

Cultivars we carry: Majestic

MARBLED PURPLE STRIPE

There’s a reason why Red Russian garlic is so popular! Marbled Purple Stripes have it all: they’re full of flavour and extremely reliable to grow year after year.

Eating: Delicious both raw and cooked, Marbled Purple Stripes taste bold, spicy, and garlicky while also being incredibly balanced in flavour. You can use a little or a lot in a dish without it being overpowering. Cloves are relatively large.

Growing: Varieties in this horticultural group are known for their consistent performance in the field. They especially tolerant to wet conditions and are ready for harvest in the middle of the season. Bulbs contain 5-6 cloves on average.

Storing: Lasts at least 6-8 months after harvest when stored in a cool, dry place.

Cultivars we carry: Rocky Red and Red Russian

ROCAMBOLE

Rocamboles are all about one thing: flavour. While they’re not the most beautiful bulbs around, they are probably the most flavourful.

Eating: Garlic in this group has a rich, buttery flavour. For a dish that calls for finely chopped raw garlic, there’s no better option. Rocambole cloves are also quite easy to peel.

Growing: Rocambole thrives in places where winters are cold. They require being planted in sunny areas that are dry or have very good drainage. They harvest early to the middle of the season. Bulbs average 8-12 cloves.

Storing: Lasts at least 4-5 months after harvest when stored in a cool, dry place.

Cultivars we carry: Dan’s Italian and French Rocambole

SILVERSKIN

Silverskin garlic really shines when it comes to storage. When cured properly, it lasts longer than the other varieties, making it possible to have it your pantry year-round.

Eating: Silverskin garlic is almost aggressively hot when eaten raw, and mellows out with cooking.

Growing: This horticultural group likes milder winters. It does well when planted in the spring and is ready for harvest at the very end of the season. Bulbs contain 7-10 cloves.

Storing: Keeps up to a year when stored in a cool, dry place.

Cultivars we carry: