Garlic :: Garlic is from the allium family and has been used for culinery and medicinal purposes for centuries. Allium sativum is the garlic used in cooking, but with over 200 varieties thew choice is great, different intensities and flavours exist accross the species. Generally speaking plant garlic in winter and harvest during summer after the bottom half of the plant starts to die back. Garlic comes as 'softneck garlic', 'hardneck garlic' and 'elephant garlic'. Softneck Garlics include: 'silverskin', 'turban', 'chinese pink', 'transylvanian'and 'creole'. Hardneck Garlics: include 'purple stripe', 'porcelain' , 'italian purple' and 'russian red'. Elephant Garlics are large and can be roasted whole. So Hardnecks have the most flavour, Softnecks are easy to grow and last longer once harvested and Elephants are big. For ornamental garlics visit our allium page .

SOFTNECK GARLICS INCLUDE:
Achatami, Acropolis Greek, Applegate, California Early, Chet's Italian Red, Chinese Pink, Early Italian Red, Flowerpot Garlic, French Tarne, Inchelium Red, Kettle River Giant, Lorz Italian, Nootka Rose, Polish White, Red Italian, Red Toch, Shantung Purple, Siciliano, Silver Rose, Silverskin, Silverwhite, Simonetti, Susanville, Transylvanian, Turban, Tuscan.

HARDNECK GARLICS (our favourites) INCLUDE:
Armenian Porcelain, Asian Tempest, Bogatyr, Brown Tempest, Bzenc,Chesnok Red, Flowerpot Garlic, French Germinador, Georgia Crystal, Georgia Fire, German Hardy, German Porcelain, German Red, GermanWhite, Guatemalan Ikeda, Italian Purple, Killarney Red, Korean Red, Lavigna, Leningrad,Marino, Metechi, Morado Gigante, Persian Star, Polish Hardneck, Purple Glazer, Purple Stripe, Pyong Vang Korean, Red Rezan, Romanian Red, Rosewood, Russian Giant, Russian Red, Shatili, Siberian, Spanish Roja, Stull, Temptress, Vekak Czech, Xian

The colder the winter the stronger the garlic.