Garlic and Shallots
Growing great garlic is both easy and rewarding
for beginning and experienced gardeners alike. In
most of the country, garlic is planted in the fall by
sowing the individual cloves from whole heads of "seed
garlic." Each clove will sprout into a plant that
resembles a big scallion, then these seedlings are
mulched and will overwinter to then grow vigorously the
next spring. The plant that grows from each clove will
produce a complete full head of garlic at harvest – an
always wonderful and rewarding multiplying trick,
courtesy of Mother Nature. Once harvested and properly
cured, your garlic bounty will last for months to enjoy
for everyday cooking. (In the very cold USDA zones 4 and
below, plant garlic as soon as soil can be worked in
Our garlic stock comes from a small grower in
Bakersfield, California who raises top-quality "seed"
garlic heads to sell to other farmers and we are proud
to share his fine varieties. Each is sold in 1/2 lb.
quantities, consisting of 4-6 full heads, which you
break apart into 45-50 fat individual cloves of garlic
for planting. When you grow your own, you'll really
notice a big difference from store-bought garlic;
homegrown garlic is plump, extra crispy and just
bursting with flavor. Worth noting: Allicin, a compound
found in raw garlic, has been shown to help reduce high
blood pressure and triglycerides. Another plus – the
well-known fact that garlic lovers are never, ever
bothered by vampires.
There are two types of garlic for planting:
Softneck Garlic (Allium
sativum sativum): Easy to grow plump cloves
grow in several layers around a soft central stem. Mild
in flavor and the best kind for braiding and longest
long term storage. Approx. 8-18 cloves per
Hardneck Garlic (Allium sativum ophioscorodon):
cloves grow in a single circle around a woody stem;
stronger in flavor and shorter storage than softnecks;
plants produce their woody stalks or "scapes" that coil
from the tops, so heads cannot be braided. Approx. 5-10
cloves per head.
Individually priced plus $2.50 non-seed shipping surcharge*.
Sorry, we cannot ship garlic to Idaho, Hawaii or Canada.
Every order includes our complete, easy to follow "Garlic
& Shallots Growing &
Harvest Guide" to insure your success.
creamy-skinned softneck is an all-purpose workhorse
variety that is both consistent and reliable. This is
the kind you will see most often in grocery stores
because it is an extremely long keeper.
The plump bulbs have large outer cloves and
smaller inner ones. The cloves have a very hot, spicy taste when raw, but
the flavor mellows out when cooked or baked. Adaptable
and somewhat heat tolerant. Good choice for beginners.
Stores 9-12 months. Mid to late maturity.
This famous hardneck
is named after Al Music who found it on a trip to Italy in the
1980s. Known for its sweet, hot pungent flavor. Bulbs
are a uniform shape, white with a hint of pink.
The very large cloves are tightly encased in wrapper
leaves but peel out easily. Uniformly high-yielding and vigorous, cold-tolerant Music is one
of the very earliest varieties to mature. Stores 6-7 months. Early maturity.
Chinatown Xian Early
by California growers, this reliable, popular softneck is for everyone who loves a mild but true garlic flavor.
The generous sized cloves slip apart easily and the
perfect for roasting whole.
These handsome heads are white-skinned with occasional
pink blush. Good choice for harvesting early as
"green garlic." Mature heads are perfect for braiding.
Stores 6-9 months. Early maturity.
Fast-growing Xian is ready 2-4 weeks earlier than
other varieties. The pearly tan, papery heads have a
faint purple blush and easy to peel, fat cloves with
elongated tips and pinky purple striping.
(Coloration is strongest in cool climates).
Xian's flavor is hot and spicy, pungent and earthy
and will satisfy everyone who enjoys full-flavored
garlic with some real punch. Stores 3-4 months.
Elephant Garlic (Allium ampeloprasum)
French Grey Shallots
SOLD OUT FOR THIS SEASON
really a true garlic, Elephant garlic is more closely
related to the leek family. Its common name probably came
from its giant size. Each big clove can be almost the size
of a whole head of regular garlic! Approx. 4-7 cloves per
One Elephant Garlic clove flavors most dishes with a softer, less intense flavor than regular garlic.
Perfect when you want a very mellow, sweet garlic taste
that doesn't overpower other ingredients. Bake the big
cloves and spread their succulent roasted interiors to
top bruschetta or baked potatoes. Excellent for soups and
stews. Medium to late maturity.
tasting shallots are an expensive luxury to buy, but they
will grow in abundance in any good garden soil. Our fine
French Grey (Allium oschaninii) is widely acknowledged as the most superior
variety, renowned for its succulent rich, creamy flavor.
Smoother and sweeter than either onions
or garlic, shallots add special savor and a distinctive
finish to dishes that subtly enhances and blends favors
without overwhelming them. If onions cause digestive
upset, you'll find sweet, nutty shallots much easier on
the stomach. Each individual planting shallot multiplies
to produce a large cluster of plump, succulent shallots.
Stores 6-9 months.
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