On our farm all of the garlic is naturally grown and we do not use any chemical pesticides or herbicides to ensure the highest quality garlic. We do use sustainable farming practices. Our garlic can be used for culinary use or as seed garlic.
The hardneck garlic produces a woody “flower stalk” called a scape above the plant in late spring. Scapes can be cooked, grilled, steamed, sauteed or eaten fresh. Scapes can also be added to soups and salads and can be frozen for further use. The scapes have a mild garlic flavor. We do sell the fresh scapes in late spring. We also produce scape garlic powder. The fresh scapes are $5.00 for a 1 pound bundle. The scape garlic powder is $7.50 for a 4 fl. ounce bottle.
The softneck garlic variety matures quicker than the hardneck and has smaller bulbs. It can be used raw and cooked. Softneck garlic is also used for braiding garlic.
Garlic comes in many varieties, each with its own flavor characteristics. It's just as complex and diverse as wine varieties, and can be used in many different ways. In addition to being used for culinary flavoring, some medicinal benefits have been found. And one of its weirder uses, garlic juice has been used as an adhesive for glass and porcelain.
There are some varieties of garlic that store longer than others, but most can last for at least six months at regular room temperature after it's harvested. Garlic should be kept in a cool place allowing air circulation and away from direct sunlight. Garlic can be kept in a mesh bag or brown paper bag. Garlic will not last long if kept in a warm place or in the refrigerator. The garlic will become bitter, sprout and become soft and moldy.
Below, see a complete list of the garlic varieties we are currently growing, and check out our shop to see what we have available for purchase.
Hardneck, marbled purple stripe – From Ukraine region – spicy, pleasant and lingering after taste – flavor maintains through cooking – stores 7-8 months – large cloves – good on garlic bread
Hardneck, purple striped variety – Originated in Shevelisi, Republic of Georgia – great flavor with mellow after taste – easy to peel – good for using raw for salad dressings, salsa, garlic bread – superb for cooking, best variety for baking and roasting – best all round variety – large bulbs 10-12 cloves per bulb – stores 5-6 months – small bulbs store the longest – grows well in colder climates
ELEPHANT EARS (We are no longer growing this variety)
In the leek family, not a true garlic – has a tall, solid, flowering stalk and broad, flat leaves – has a mild garlic flavor with a mellow after taste – can be planted in spring or fall, produces huge bulbs, bulbs can weigh up to 1 pound – also produces little bulblets that can be planted which will grow into large bulbs in 2 years – use it in roasts and chopped fine in omelets, salads, sauces, dressings and baked in the oven, use as a spread with butter on toast – drying in the basement for a few months will reduce the moisture content, and also bring out a fuller flavor – shelf life at least 10 months
Hardneck large bulbs, large cloves (4-6 per bulb), when roasted buttery, smooth, and raw with mild flavor - excellent storage qualities
Hardneck, porcelain, stiffneck – Large bulbs with strong robust flavor – winter friendly garlic – 4 to 5 cloves per bulb – good garlic for roasting – strong raw flavor and high sugar content – easy to peel – long storage life – favorite for using raw or only slightly cooked, great for soups and chili
INCHELIUM (We are no longer growing this variety)
Softneck, artichoke variety – rich in flavor, mild lingering flavor with a long-lasting after taste – large bulbs, 10-20 cloves – early harvest – stores 6-9 months – makes great garlic mashed potatoes and good for baking and garlic bread
LAVIGNA (We are no longer growing this variety)
Italian variety, purple stripe – garlic with spiceness
LORZ (We are no longer growing this variety)
Softneck, artichoke, Italian variety – Brought to Washington State’s Columbia River Basin by the Lorz family from Italy in the 1900s – Bit spicy, warm and rich, a good large softneck – averages 15 cloves per bulb – purple in the bulb wrapper – large cream colored cloves with elongated tips with faintest hint of purple – a garlic lovers garlic – stores wells
Hardneck, porcelain – a hardy growing garlic – strong and robust flavor and long lasting – good for baking – high concentrates of allicin – long storing garlic 7-9 months – 5-7 large cloves
Smokey, strong garlic flavor
Pleasant mild flavor, large cloves, hardneck 4-7 cloves per bulb
SIBERIAN (We are no longer growing this variety)
Hardneck, marbled purple stripe – from Russian Republic of Georgia – large bulbs with good flavor, not overpowering – great cold climate producer – has very high allicin content which supports normal cholesterol levels, boosts the immune system and enhances circulation – stores 7 to 9 moths – good texture when roasted, smooth buttery spread, very mellow and carmelized – hot when eaten raw – 6 to 8 large cloves per bulb – easy to peel
Softneck, silverskin, Italian variety – can be used for making braids – little spiciness, pleasant after taste – superb for cooking – 6 to 8 cloves per bulb – can store up to 10 months – rose colored cloves
SISKIYOU (We are no longer growing this variety)
Softneck, artichoke type – medium size with some spice – great for cooking – 8-15 cloves per bulb – stores up to 10 months – purple tint/blush to the outer and clove wrappers – can be used for braided garlic
Hardneck, rocambole garlic – mild yet full-bodied, rich garlicky flavor – purple streaked bulb - average about 8 cloves per bulb – great choice for wet winter climates – hardy, striking plants with dark green broad leaves – cloves are easy to peel, great when used raw, great for pesto – stores 4-6 months
Hardneck, rocambole garlic, purple striped clove – easy to peel – mild, smooth, creamy texture, sweet and savory, high sugar content – this garlic won’t overpower other ingredients – extended shelf life