No Shipping - Canada

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

The fragrance of the flowers in our Perfume Mix ranges from sweet, strong and balsamic spicy to a floral reminiscent of carnation, hyacinth and deep green leaves, to a heady and intense scent with traces of jasmine and orange.

Enjoy them all: includes Bridal Crown, Cheerfulness, Erlicheer, Geranium, Kendron, Pheasant Eye, Yellow Cheerfulness. (Royal Horticultural Society Divisions 4, 5, 7, 8, 9 and 11). Blooms April and May. 14 to 18 inches tall.

Sold in bags of 25 bulbs.

See All Daffodils

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

Earliest to bloom, yellow daffodils are synonymous with new beginnings. Our mix features different shapes that bring energy and light to your garden. When grey days linger, these jaunty blooms will lift your spirits. It’s hard not to smile when you pick a giant bouquet of lively bright yellow daffodils! 

Mix includes: Trumpet Arkle, Dutch Master, Marieke and Rijnveld's Early Sensation, Large Cupped Avalon and Camelot, Jonquilla Trevithian, and Double Narcissus Yellow Cheerfulness. (Royal Horticultural Society Divisions 1, 2, 4 and 7). Blooms April and May. 14-20 inches tall.

Sold in bags of 25 bulbs.

See All Daffodils

(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)

Fall planted Saffron crocus have rich, violet-purple blossoms with brilliant orange/red stigmas that are the source of the aromatic, exotic and pricey (!) culinary spice saffron. As the blossoms open, it’s super easy to collect and simply air dry the stigmas from the flowers for your own fresh, first quality, intensely flavored saffron “threads” for cooking. Easily grown in the garden or containers.

See Full Description 

Sangre is one of the prettiest of all red skinned varieties, with shallow eyes and medium-sized oblong tubers. Originally released by Colorado State University in 1982, Sangre ranks high in taste tests with creamy white flesh that is especially delicious boiled or baked. Think roasted with whole garlic cloves or starring in a warm German potato salad.  

Sangre plants emerge slowly but grow rapidly. Plants have concentrated, shallow roots with high yields for easy harvest. Because Sangre bulks up quickly, it is a good choice to dig for early new potatoes. Mature tubers store well. 

Midseason: 80-95 days  / Type: Indeterminate

1lb. bag (plants a 10-foot row)  

Mix and match your own potato patch:
Save 10% when you buy any 3 varieties or more!
Discount taken at checkout

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