Fall Root Vegetables

Developed 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 heads are 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. Early maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Softneck

Hardy Chesnok Red, originally from the Republic of Georgia, is easily one of the most colorful garlic varieties we offer. It yields heavy, tightly wrapped striped heads whose 6 to 10 easy to peel cloves have cranberry tinted skins.

Chesnok Red has a well-balanced flavor for eating raw, and when cooked it becomes gentle, earthy and rich with smooth sweetness and just a touch of heat. Wonderful roasted. This is the best variety to use for making garlic ice cream!

Chesnok Red can handle poor soil more readily than other varieties and, like all hardneck varieties, it is a reliably long keeper. Mid-season harvest.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Hardneck

(Allium ampeloprasum)
Not 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!

Elephant Garlic flavors most dishes with a softer, less intense flavor than regular garlic. Perfect for a 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.

See All Garlic and Shallots

1/2 lb. bag (4-6 large elephant garlic planting cloves)

Hardneck German Porcelain garlic produces impressively large bulbs, up to 3 inches in diameter, with thick, translucent white wrapper leaves. Inside you’ll find 4 to 6 very large, juicy, easy to peel cloves.

This richly flavored, robust garlic is strong and hot, perfect for robust recipes like pesto, marinara or cioppino for a big punch of rich garlic flavor. When used in slow cooked dishes, its spicy flavor mellows beautifully; enjoy in stews, soups, grains and beans, roasts and poultry.

German Porcelain thrives in cold weather. Keeps for many months. Midseason harvest.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Hardneck

We heartily recommend this robust and hardy garlic from the rocambole family for strong, reliable harvests in cold winter climates where the ground freezes hard. The easy to peel bulbs have striking reddish cloves around a center stalk. Garlic lovers look forward to its spicy, deliciously bold taste.

Used raw, sautéed or roasted, German Red’s zesty flavor lends itself to any dish where garlic is important to make flavor combinations sing. Great for garlic bread! Super in pesto! Enjoy German red first; it is truly delicious, but doesn’t store as long as other varieties. Mid-season maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Hardneck

Originally from Italy, this classic favorite is always widely grown in Gilroy, California, known as the “garlic capital” of the world. Italian Early’s big, white bulbs have purple streaks at their base and large, milky-white, spicy cloves. Its well rounded flavor enhances every recipe.

This is a good variety for making garlic braids to store your harvest or give as gifts. Italian Early is better adapted to mild climates and summer heat than many other garlic varieties. Ready to harvest early and an excellent keeper. Early-season maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Softneck

This late maturing variety will nicely extend your garlic harvest and is well worth waiting for. The rounded, medium size bulbs have cream colored, tight wrapper skins that keep the fat garlic cloves inside them fresh. Italian Late has a balanced flavor with medium heat and spiciness.

You can rely on Italian Late for consistent good flavor and longer keeping than other softneck garlics. Grow Italian Late for an extended fresh garlic season.
Late-season maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Softneck

Killarney Red is a high yielding Rocambole garlic with heads that have 7 to 9 good sized cloves around a central stalk. The juicy cloves are loosely wrapped, so you can quickly break apart the heads and peel the papery mahogany skins off individual cloves.

Killarney Red has a strong, nutty, rich garlic flavor that makes it a good all-purpose garlic. It is very popular with many restaurant chefs because of its fine full-bodied garlic flavor combined with fast and easy kitchen prep.

This variety does well in both cold weather and wet but well-drained conditions. A medium keeper. Early to mid-season harvest.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Hardneck

Classified as the "Creole type" garlic with origins in Spain. Mexican Pearl hails from the Sonora area of Mexico. This very productive variety behaves like a softneck in southern climates and like a hardneck in northern climates. The handsome heads get good protection from their attractive pearly white wrapper leaves; inside you'll find big, plump, creamy-colored cloves.

When used raw, Mexican Pearl is distinctively full flavored, warm and spicy, but roasted or used in cooked dishes, its flavor mellows, becomes more nutty and sweetens. It's wonderful to use in slow cooked dishes such as soups, stews, beans, roasting meat or poultry dishes. Or simply cut the top off a whole head to slowly roast to succulent perfection.

While it will grow happily all over the country, we particularly recommend Mexican Pearl for southern climates where it can take intense direct sun better than most other varieties.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Softneck

This famous hardneck is named after Al Musik who found it on a trip to Italy in the 1980s. Known for 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 Musik is one of the very earliest varieties to mature. Early to mid-season maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Hardneck

This Northwest heirloom garlic hails originally from the San Juan Islands in Washington. It is a handsome garlic with medium to large bulbs, often streaked in rosy-red. Nootka Rose offers garlic lovers strong spicy flavor, delicious aroma and some real heat.

Nootka Rose grows reliably and sizes up nicely. These handsome bulbs with their robust flavor are a favorite of garlic lovers who love to cook. The bulbs keep very well for prolonged enjoyment at the table. Late-season maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Softneck

(Allium cepa)
Red Shallots reliably produce plump, juicy, teardrop shaped red-skinned bulbs with shiny, coppery-red skins and white flesh with faint red rings. They have a delicious sweet, nutty flavor that shines when sauteed in butter or olive oil, caramelizes beautifully, and they will cook down to add subtle notes that enhance every dish without ever dominating it. Red shallots are nice in cooking with wine and/or a great addition to homemade vinaigrette. These are long keepers: Stores 6-9 months 

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, red shallots easier on the stomach. Each individual planting shallot multiplies to produce a large cluster of plump, succulent shallots.

See All Garlic and Shallots

1/2 lb. bag (4-6 full heads)

A prize for all serious garlic lovers, heirloom Spanish Roja is a hardneck rocambole garlic renowned for its complex, rich flavor. Originally brought to the Pacific Northwest in the late 1800s, Spanish Roja is a longtime regional favorite that fully deserves its stellar taste reputation among discerning cooks everywhere.

Spanish Roja bulb wrappers are white or lightly striped, with plump and especially easy to peel red-skinned cloves. You’ll love Roja’s superbly rich, spicy flavor. Early-midseason maturity.

See All Garlic and Shallots

1/2 lb. bag (3-6 full heads) / Hardneck