Join us at all of our vending locations

 

South Cariboo Garlic Festival - August 29/30

Nicola Valley Farmers Market Mini Garlic Festival - September 5

Hills Garlic Festival - September 13

Chilliwack Stinking Rose Garlic Festival - September 19/20

Lower Nicola Garlic Festival - September 26/27

AND at the NICOLA VALLEY FARMERS' MARKET EVERY SATURDAY UNTIL OCTOBER 10TH 

Store Is Open

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​Below are the Garlic  varieties that we will be bringing to you at the HILLS Garlic Festival. Be sure to pick out some favourites and discover some new ones to!

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Artichoke

Softneck artichoke garlic has fewer, but bigger cloves. It also has a softer flavour compared to Silverskin garlic. The flavours are familiar, but have a bit of a mild element rather than the richer deeper characters of some of the other cultivar varieties. When properly stored, it can keep for up to eight months

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Apple Garlic

Artichoke

 

• Softneck

• Bulbs are round and dense—hence the “apple” name

• Typically 10–16 cloves per bulb

• Mild to medium-strong in heat

• Smooth and slightly sweet when cooked

• Balanced, making it great for everyday use

• Not as fiery as Estonian Red or Fishlake #3

• Use where garlic shouldn’t dominate.

• It grows well in both coastal and interior regions.

• Stores 6–9 months when cured properly

 

Inchillium
Artichoke

 

• Artichoke

• Rich, Robust, lingering flavour, not overpowering

• 12-15 cloves

• Stores 9 months

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​​Italian

Artichoke

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• • Artichoke

  • Slightly sweet, spicy, robust but not overpowering flavour

  • 12-15 Cloves

  • Stores 8-9 months

  • Check out the website for Italian garlic

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Red Toch

Artichoke

 

• Artichoke​

• Mild, heat, not as pungent as others

• Great for use Raw, cooked and Roasted

• 12-18 Cloves

• Stores 6 months

• Pronounced Red (Talk)

 

Romanian

Artichoke​

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• Artichoke

• Hot long lasting taste

• 4-6 Cloves

• ​Stores 6 months

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Shan Dong

Artichoke​

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• Artichoke

• Softneck

• 10–15 cloves per bulb

• Hot, sharp, and punchy — stronger than most softnecks

• Excellent for stir fries, marinades, as well as, meat dishes

• Heat mellows nicely when roasted

• Stronger than most softnecks

• Early maturing — one of the first softnecks ready to harvest

• Handles heat well

• Prefers well drained soils

• Good choice for growers who want a reliable early softneck

• Stores 6–8 months

• Better storage than most hardnecks, typical of Asian softnecks

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Sicilian Gold

Artichoke​
 

• Type: Softneck Artichoke garlic

• Flavor: Medium strength with a rich, golden aftertaste

• Clove Structure: Large outer cloves surrounding a core of smaller ones; typically 12–15 cloves per bulb

• Origin: Originally from Sicily, now also cultivated in Canada

• Its flavor is milder making it versatile for cooking

• Ideal for braiding and long-term storage due to its softneck structure

 

 

Susanville

Artichoke​

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• Artichoke

• Softneck

• It matures earlier than many other varieties

• High yielding, typically 10–16 cloves per bulb

• It grows well in both warm and cool climates

• Mild to medium heat

• Gentle heat when raw

• Sweet, mellow, and buttery when roasted

• Balanced enough for everyday cooking

• Stores 6–8 months when stored properly

• Excellent for braiding (as a softneck)

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Transylvanian Softneck
Artichoke

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• Artichoke

• Starts Mild with a hint of warmth when raw, and develops a bite.

• Cloves: 8 – 10

• Stores: 6 – 9 months

• Hardy cold climate planting

• Ideal for braiding due to its softneck structure

• Popular among chefs for its bold flavor and easy-to-peel cloves

• Used in a variety of dishes from soups and stews to marinades and sauces

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Asiatic

Generally, variety of garlic migrated east from Central Asia, through China and out to the Pacific coast. Asiatic garlics are weakly bolting hardneck, meaning they don’t always produce a scape. These are among the fastest-growing garlic types available. It grows large and is ready to harvest very quickly. This makes it a popular choice when selecting garlic for those who want to have fresh garlic as soon as possible and many times within the year. Some of these varieties mature early in the season, while others are among the last to be harvested right around mid season. Asiatic garlics run on the hotter side, especially when eaten raw. Bulbs, are pure white with thick wrappers richly colored in purple or mahogany. They average 8-12 medi um sized cloves and have a shelf life of 5-6 months.​

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Asian Tempest

Asiatic

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• Asiatic

• Cloves have semi-glossy wrappers and are easy to peel, ideal for cooking

• Large, attractive bulbs often streaked with white and purple.

• Asian Tempest garlic is celebrated for its bold raw heat, sweet cooked flavour, and ornamental qualities, making it a favourite among chefs and home gardeners alike.

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Fishlake 23

Asiatic
 

• Type: It’s an Asiatic garlic variety, though it was originally misclassified as a Rocambole.

• Cloves: 5 – 8 cloves per bulb.

• Typical shelf life: Around 4 to 6 months

• Appearance: Tall, robust plants with light yellow/green foliage and moderate purple striping on the bulb wrappers.

• Flavor & Use: It tends to have a bold flavor and is well-suited for culinary use. Regardless of the name it does not taste like Fish!​

 

Pyong yang Korean (Wonha)

Asiatic 
 

• Asiatic 

• 4–7 cloves per bulb

• Very bold and spicy when raw

• Sweetens quickly when roasted

• Excellent for Korean dishes that use raw or lightly cooked garlic

• Garlic used heavily in kimchi, marinades, and soups

• Leaves no aftertaste

• Stores well

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Sakura
Asiatic

Asiatic

5-6 medium cloves

Store 5-6 months

Strong, hot flavour, especially raw

Early maturing, just ahead of Artichokes

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Creoles

Creoles are renowned in the culinary world. One of the most famous creoles is Rose de Lautrec, the French pink garlic. Creoles have a remarkable flavor with a delightful nutty quality. The flavor can be sharp with a burst of heat that fades quickly leaving a pleasant aftertaste. This weakly bolting hardneck has a striking rose-colored skin with a small bulb. There are 8-12 cloves per bulb. Creole garlic love heat but it is also highly adaptable and can tolerate harsh growing conditions. They are long storing (9-10 month).

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Creole Red

Creole
 

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• Type: Weakly bolting hardneck garlic

• Clove Count: Typically 6–10 large cloves per bulb

• Flavor: earthy, and slightly shallot-like with mild pungency

• Storage: Excellent shelf life—stores for 7–8 months

• Thrives in warm climates with mild winters and hot summers (Zones 7 and up)

• Creole Red is a favorite for both raw and cooked dishes. Its mild heat makes it ideal for: Raw applications like pestos and dressings ,Roasting for a sweet, caramelized flavor and Sautéing in sauces and soups

• It’s also a winner in taste tests and a go-to for garlic lovers who want bold flavor without overwhelming heat.

• Popular among growers in the southern U.S., Caribbean, and increasingly in Canada

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Rose de Lautrec
Creole

 

- Creole
- Nutty quality with a sharp with a burst of heat with fades quickly
- Storage: 9-10 months
- Cloves: 8-12

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GLAZED PURPLE StripE

 

Genetically different from Purple Stripes and Marbled Purple Stripes, the bulbs are medium in size with large, stocky cloves that sit between Purple Stripes and Marbled Purple Stripes in shape and size. Cloves per bulb vary between cultivars, but commonly range from six to twelve. Glazed Purple Stripe Garlic are hardnecks. The ‘glazed’ term comes from the look of the bulb wrappers which have a glazed, metallic appearance, silvery purple with occasional gold tones. Little genetic research has been done with this group, but what DNA evidence has been collected shows that there is a close genetic heritage shared by both Glazed Purple Stripe and Asiatic garlic. These are very tasty culinary garlics, with modest heat, producing a warm pleasant taste - rich and complex. They are excellent for recipes requiring either raw or cooked garlic. They also have a decent storage time of six to eight months in proper conditions thanks to their tight clove skins. They are very adaptable to different growing conditions.

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Oregon

Glazed Purple Stripe

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Glazed Purple Stripe

Moderate Heat

Good raw or cooked. Try out the recipe on site.

Stores 6-8 months

6-8 Cloves

Very Adaptable growing conditions

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Red Rezan

Glazed Purple Stripe

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• Glazed Purple Stripe

• Moderate Heat, Spicy when raw, mild cooked

• 6-12 Cloves

• Stores 6-8 months

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Purple Glazer

Glazed Purple Stripe

(often misspelled as “Glazier”)

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• Type: Glazed Purple Stripe hardneck

• Clove Count: 6–10 large cloves per bulb

• Flavor: Sweet, warm, and rich—excellent for roasting and raw eating

• Storage: Keeps well for 7–8 months at room temperature

• Culinary Appeal

• Roasting: Its sweetness intensifies and caramelizes beautifully

• Raw dishes: Adds a pleasant lingering flavor without overpowering heat

(often misspelled as “Glazier”)

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Marbled Purple Stripe

Genetically different than Purple Stripe, Marbled Purple Stripe grows in both northern and southern climates as a very reliable garlic. This garlic, for a hardneck, produces very well in warmer climates. The bulb size is very large as is the clove. The most notable feature about the Marbled Purple Stripe Garlics is their clove size. They have 5 – 7 large cloves per bulb. The cloves are the largest of the Striped garlics, but not as large as the Porcelains. It has striking purplish bulb wrappers, but the cloves are more on the brown side. The scapes can reach up to 6 feet. This cultivar can be quite hot when raw, smooth and mellow when cooked.

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​THE GODFATHER OF ALL GARLIC

Marbled Purple Stripe

THE GODFATHER OF ALL GARLIC 

• Marbled Purple Stripe

• Cloves: 6–8 large cloves per bulb

• Storage: 6–8 months if stored properly

• Raw: Fiery hot, great for spicy salsas

• Roasted or Cooked: Rich, sweet with a mellow finish; pairs beautifully with cheese and compliments baking as in a Garlic Sourdough Bread.

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BoGatyr​

Marbled Purple Stripe

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Marbled Purple Stripe

Mid to Late Summer Hardneck

Strong, rich garlicky flavour

8-10 Cloves

Stores 6-8 months

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Carpathian Red

Marbled Purple Stripe

 

• Marbled Purple Stripe

• Deep Eastern European roots

• Cold hardy and vigorous

• Bold, complex flavour

• Hot and sharp when raw

• A lingering, savory finish

• Produces tall, elegant scapes, excellent grilled

• More complex than many Porcelains, with a bit of “spice” in the background

• If you like Estonian Red, Armenian, or Newfoundland Tall, this one fits right in.

• 8–12 cloves per bulb

• Bulbs have deep purple marbling—very striking

• Bulbs size up well even in tough seasons

• Shows good disease resistance

• Stores 4–6 months when stored properly

• Handles drought and variable weather reliably

• In Merritt’s climate—cold winters, hot summers—it performs extremely well.

 

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Crème de la Rasa

Marbled Purple Stripe

 

• Type: Marbled Purple Stripe, originally a Rocambole that mutated in the fields of Rasa Creek Farm in BC

• Cloves: 5–7 large cloves per bulb

• Storage: 6–8 months if stored properly

• Raw: Fiery hot, great for salsas, unless you want a mild salsa

• Roasted or Cooked: Rich, sweet with a mellow finish; pairs beautifully with cheese and shines in baking

 

 

Duganski

Marbled Purple Stripe

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• Flavor Profile: Strong and spicy when raw, with a deep, musky sweetness when roasted or sautéed. It’s a garlic that makes its presence known.

• Bulb Appearance: Large bulbs with vivid purple striping on white wrappers. Inside, you’ll find 5–6 fat cloves, each wrapped in tan to rose-colored skins.

• Plant Structure: Tall, robust plants with thick scapes and wide leaves. It’s a vigorous grower and a favorite among northern gardeners.

• Climate Suitability: Thrives in cold regions and is winter-hardy.

• Harvest Time: Mid-season, typically around early summer.

• Storage Life: Excellent—can last up to 9 months under proper conditions.

 

 

Estonian Red

Marbled Purple Stripe

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• Marble Purple Stripe

• 4–6 large cloves per bulb

• Cloves are plump, easy to peel, and beautifully streaked

• Bulbs have marbled purple skins

• Rich in flavour

• Cold-hardy

• Reliable and vigorous

• Stores well for a hardneck—often 4–6 months if cured properly

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hot Porcelain Tibetan

Marble Purple Stripe

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Hot Porcelain Tibetan

Lot of flavour, lot of heat

Cloves -4-6

Longer Storage life

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Khabar

Marbled Purple Stripe

 

• Marble Purple Stripe

• Rich, an initial heat the mellows out nicely

• 5-7 cloves

• Big thick garlic scapes

• Stores 6-7 months

• Favourite among Chefs for mashed potatoes

• Recipe on website

 

Kostyn's Red

Marbled Purple Stripe

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Flavour is intense

Cloves – Typically 6

Stores – Up to 8 months

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Metechi
Marbled Purple Stripe

 

Marbled Purple Stripe

Cousin to Bogytr

Hot when raw, smooth and mellow cooked.

5-7 cloves

Stores

6-8 Months

Check out Recipe

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Nordic
Marble Purple Stripe
 

Marble Purple Stripe
Strong  flavour, full of heat
Cloves: 5 – 8
Stores: 3 – 5 months

Hardy cold climate planting

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Purple Russian

Marbled Purple Stripe

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A great garlic raw

Cloves – Averages 6 large

Stores – 6-8 months

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Red Russian

Marbled Purple Stripe

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• Marbled Purple Stripe

• Strong, sharp garlic taste

• 6-8 Cloves

• Stores 6-8 months

• Tolerates a wide range of growing conditions

• Harvesting Mid-season

 

Rocky Red

Marbled Purple Stripe

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• Marbled Purple Stripe

• Bold, Hot flavour. Especially when raw

• 6-8 Cloves

• 6-8 months

• Harvesting Mid-season

• Try the Spicy Garlic Buffalo Wings recipe with this garlic

 

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Siberian

Marbled Purple Stripe

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•       Marbled Purple Stripe

• • Subtle flavour when cooked. Hot raw. One of best Roasted

  • Tolerates wide range of growing conditions

  • Harvesting in Mid to late season

  • Stores 6-8 months

  • 6 Cloves

 

 

Brown Rose Garlic

Marbled Purple Stripe​

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• Type: Hardneck garlic

• Origin: Originally discovered in Russia by John Swenson

• Clove Count: Typically produces 5 to 7 very fat cloves per bulb

• Color: Outer wrappers have a naturally brown hue, giving it its name

• Flavor:

• Raw: Hot and spicy, among the hottest garlics when eaten raw

• Cooked: Maintains a rich, well-balanced garlic flavor in culinary applications

* Growing & Storage

• Hardiness: Extremely hardy with a traditional marbled plant habit

• Growth Habit: Emerges earlier than other purple stripe varieties and grows vigorously

• Storage: Long-storing, typically up to 5–6 months

• Ease of Use: Easy to peel and clean, making it a favorite for both gardeners and chefs

• Brown Rose garlic is a standout for those who love bold flavor and beautiful bulbs.

 

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​Ginger Red

Marble Purple Stripe​
 

• Marble Purple Stripe

• Hardneck

• 5–7 Medium to large cloves per bulb

• Distinct ginger colored cloves

• Plump, easy to peelong aroma when crushed

• Raw spicy heat

• Mellows when cooked

• More complex than supermarket softnecks

• Cold hardy

• Performs well in northern climates (BC, Prairies, northern US)

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Shatili garlic

Marbled Purple Stripe
 

• Marble Purple Stripe

• Hardneck

• 6–9 medium to large cloves per bulb

• Strong scapes

• Striking marbled purple striping

• Very attractive bulbs (a favorite for display)

• Easy to peel (classic Marble Purple Stripe trait)

• Clove skins are tan, rose, or purple tinged

• Bold, rich, and spicy when raw

• Sweetens beautifully when roasted

• Excellent for both raw and cooked dishes

• Very cold tolerant (bred in high mountain climate)

• Thrives in northern regions

• Good storage (5–7 months)

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​Porcelain

Porcelain garlic grows best in Northern cool climates, at the same time doing better in Southern climates than many other hardnecks. It produces large cloves, usually four to six, and is covered in a smooth white wrapper. Although the outer skin is white, individual cloves are usually covered in red/brown skin. Porcelain garlic is closely related to Rocambole in flavour with its richly flavored garlic with an earthy muskiness and generally hot strong tasting garlics with a few exceptions like Georgia Crystal and Music. Porcelain garlics store longer than most other garlics, only the Silverskins store longer, usually for up to eight months in the right conditions.

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Big Boy 
Porcelain

 

• Porcelain

• Swee

• Cloves: 4 – 6

• Stores: 6 months

• Hardy cold climate planting

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​Dan's Russian

Porcelain

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• Porcelain

• Warm, pleasant taste, cooks and fries well

• 4-6 Cloves

• Stores 7-9 months

• Check our website for Recipes

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French Porcelain
Porcelain

Porcelain

Hot strong tasting

Cloves: 4-6 Large

Stores 6-9 months

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Georgian Fire
Porcelain

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Porcelain

HOT

Would make a wonderful HOT salsa or HOT sauce

5-7 Cloves

Stores 6-8 months

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German Porcelain
Porcelain

Porcelain

Sweet flavour

Cloves: 4 – 6

Stores: 6 months.

Hardy cold climate planting

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Hungarian Hot

Porcelain

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• Porcelain group

• Hardneck

• 4–6 cloves per bulb

• Hot, sharp, and assertive

• Hotter than Music, similar to Georgian Fire

• Deep, rich flavor when cooked

• Very cold-hardy

• Mid-season maturity

• Reliable bulb formation even in variable spring weather

• Performs extremely well in Merritt’s cold winters + hot dry summers

• Stores for 6–8 months when stored properly.

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Majestic
Porcelain

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Porcelain

Mild Flavour

4-5 large cloves

Stores 7-8 months

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Mennonite
Porcelain

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Porcelain
Strong garlicky flavour
Stores well

Cloves: 3-7

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Music
Porcelain

Very Popular among chefs and home users/growers

Stores 9 months

4-6 Medium to Extra-large Cloves

Medium-hot Flavour

Music garlic in particular contains high levels of allicin, a sulfur-containing compound that provides antioxidant and antibacterial properties. Allicin is produced when garlic is crushed and is more potent in raw form

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Newfoundland Tall

Porcelain

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• Porcelain

• Hardneck variety

• Tall, vigorous plants, (hence the name)

• Tall scapes that curl beautifully

• Usually 4–6 large cloves per bulb

• Strong, classic garlic flavour

• Strong and hot when raw

• Rich, warm, and slightly sweet when roasted

• Excellent cold tolerance

• Strong disease resistance

• Stores 4–6 months when cured properly

• In British Columbia—especially interior regions like Merritt—it performs very well.

 

Northern Quebec
Porcelain

Porcelain

Cloves: 4-6 Large

Flavour: Smooth yet spicy warm, one of the hottest Porcelains

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White Russian

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• Porcelain

• CLOVES: 8

• HARVEST:  Mid-Season

• STORAGE:  7 to 8 months

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Yugoslavian
Porcelain

Porcelain

HOT and SPICY

3-5 Cloves

Stores: 7-9 months

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Yukranian Malnev

Porcelain

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• Porcelain

• Hardneck

• 4-6 Medium to large cloves

• Produces scapes

• Strong, sharp heat, mellow aftertaste

• It’s a “serious garlic” — bold but not harsh.

• Cold tolerant (classic Ukrainian genetics)

• Stores 7–9 months when stored properly

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Purple stripe

Purple Stripe is the most ancient of horticultural groups within the garlic family. Botanists have determined, through genetic testing, that Purple Stripes are the great grandparents of all other garlic. All garlic species known today originated from the Purple Striped garlic. Purple Striped garlics derive their name from the beautiful purple striping on the bulb wrappers and clove skins. They are a hardneck garlic, growing best in cooler Northern climates with cold winters. Most cultivars have 8 to 12 cloves per bulb. Purple Striped garlics are among the finest culinary garlics we have. Enjoy the most striking flavor – strong, complex and richly garlicky. In general, they are recognized as the best garlic for roasting.

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Chesnok Red

Purple Stripe.

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Purple Stripe

Full flavoured sweet garlic, best roasting garlic

Medium to Extra large bulbs

8-10 Cloves

Stores 6 months

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Deerfield

Purple Stripe
 

• Purple Stripe

• Typically 8–12 cloves per bulb

• Produces tall, sturdy scapes

• Bulbs are white to lightly purple blushed

• Hot, assertive heat when raw

• Rich, warm, slightly sweet flavour when roasted

• A lingering, savory finish

• It thrives in cold climates (excellent for BC)

• If you’re growing in Merritt, Deerfield will feel right at home.

• Bulbs size up consistently

• Shows good disease resistance

• Handles variable weather well

• It’s a “garlic lover’s garlic,” similar in strength to German White or Polish Jenn.

• Stores 4–6 months when cured properly

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Jennings Red

Purple Stripe.

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• Purple Stripe

• Similar to Russian Red with slightly less heat but all the flavour

• Medium to Large Bulbs

• Stores 6-8 months

• Check out Garlic and Chive Butter recipe

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Mountaintop

Purple Stripe

 

• Purple Stripe

• Hardneck

• Strong, complex flavor

• Excellent cold hardiness

• Reliable scape production

• Medium to large bulb

• 6–9 cloves per bulb

• Intense, spicy, when raw

• Deep, rich garlic flavor

• Sweetens exceptionally well when roasted

• Strong scapes

• Excellent for both raw and cooked dishes

• Very cold tolerant, Thrives in northern climates

• Good storage (5–7 months)

• Mountaintop is excellent for: Roasting, Garlic butter, Soups and stews, Pickling and Raw dishes where you want a punch

• Your climate is ideal for Mountaintop: Cold winters → Hot, dry summers → large bulbs – Low humidity → excellent curing.

• It will mature around the same time as Shatili or Spotted Russian, giving you a nice mid season harvest.

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Russian Red

Purple stripe.

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• Purple stripe.

• HOT, but lingering flavour

• Would make a wonderful HOT salsa

• 10-12 Cloves

• Stores 5-8 months

Difference between Russian Red and Red Russian: Russian Red is Hotter and has more cloves per bulb

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Tibetan
Purple Stripe

Purple Stripe

Hot raw flavour, mellows when cooked but still quite warm.

Medium sized Bulbs

8-12 ClovesStore 6-8 months​​

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Persian Star
Purple Stripe
 

Purple Stripe
Medium flavour

Average 6-8 cloves

Store: 5-6 months

 

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Rocambole

Rocambole Garlic is the most common hardneck variety and it is also one of the most widely grown garlic varieties. They are valued for being early harvesting full flavored garlics that you can enjoy while waiting for the longer storing ones to mature and harvest. Harvests early-mid summer. Rocamboles are considered by many, as being the best tasting of all the garlics. It is well know for its bold, hot and spicy, truly delicious garlic flavor. Its raw warmth is balanced by a deep and rich flavor, with sweet undertones. A perfect dish where the object is to showcase the garlic flavor. On average bulbs have 8-12 cloves. Rocamboles grow best in cold winter gardens. The common agreement is that Rocamboles store the least amount of time out of all the varieties. However, under ideal conditions we've found that they can store up to 8 months. But typically you should probably eat your Rocamboles within 4-5 months, to make sure and use them while they are at their freshest.

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Brown Saxon

Rocambole​​

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• Rocambole

• Hardneck

• Deep, rich, and spicy

• Strong heat when raw

• Smooth, buttery sweetness when roasted

• Often described as “old world garlic flavour”

• Typically 8–12 cloves per bulb

• Clove skins are brown, copper, or reddish-bronze

• Extremely easy to peel

• Strong aroma when crushed

• Produces sturdy scapes

• Thrives in cold winters and warm summers

• Earlier harvest than Purple Stripes

• Stores 4–6 months (typical for Rocamboles)

 

Dan's Italian

Rocambole

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• Type: Rocambole hardneck garlic

• Cloves per bulb: 8–12

• Flavor: Deep, complex, and buttery—making it ideal for raw use or rich dishes

• Storage: Longer shelf life than most Rocambole, up to 3 months

• Originally sourced from Rootdown Farm in Pemberton, BC, Canada

• Popular among Canadian growers for its resilience and taste

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Dukhobor Russian
Rocambole

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Rocambole

Robust flavour, hot at first the sweet aftertaste

8-12 cloves

Stores 4-5 months

Rocamboles are considered the best tasting of all the garlics.

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French Rocambole

Rocambole

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• Culinary Use: Ideal for recipes needing bold garlic flavor—great in dressings, sautés, and roasts

• Taste: Rich, sweet, complex, and full-bodied with moderate heat

• Type: Hardneck garlic (Allium sativum var. ophioscorodon)

• Clove Count: Typically 8–10 cloves per bulb

• Clove Skin: Light brown to reddish-purple, peels easily

• Bulb Shape: Slightly flattened with broad leaves

• Scapes: Produces tightly curled flower stalks (scapes), which are edible and flavorful

• Storage: Shorter shelf life (4–5 months), but can last up to 8 months in ideal conditions

• Climate: Thrives in cooler regions with cold winters (like British Columbia)

• Planting Time: Fall, about 4–6 weeks before ground freezes

• Harvest: Late spring to early summer when lower leaves brown

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German Red
Rocambole

Rocambole

Hot and Spicy.

On average bulbs have 8-12 cloves.

Stores 4-5 months

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Killarney Red
Rocambole

- Rocambole
- Spicy, rich, sweet. Good both raw and cooked
- Cloves: 8-9
- Stores: Does not store as well. Eat first.

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Montana Giant
Rocamble

 

Rocamble

High heat, mellows quickly

8-12 Cloves

Stores 3 months

Harvesting late spring, early summer

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Rootdown Rocambole

Rocambole

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• Type: Hardneck garlic (Allium sativum var. ophioscorodon)
  Clove Count: 8 to 12 plump cloves per bulb
  Flavor: Deep, strong, and well-rounded, has been described as buttery or sweet with a pungent kick
  Stores: Loose clove skins make it easy to peel, though it stores for a shorter time (4–6 months)
  Cold Hardy: Thrives in colder climates like Canada
  Scapes: Produces tightly coiled scapes and 10–20 bulbils at the tip
  Soil Needs: Prefers well-drained, organically rich soil
  Harvest Time: Typically harvested in summer when leaves yellow and dry
  Ideal for roasting, sautéing, or raw use in dressings and dips

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Russian Red Rocambole
Rocambole

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Rocamble

Very hot, rich flavour

5-8 cloves per bulb

Stores: Into mid-winter at room temperature

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Spanish Roja
Rocambole

Rocambole

Also known as Greek or Greek Blue

Subtly sweet, hot, robust flavour that lingers. HOT raw

Good in Vegetable or salad dressing.

Also meats and seafood

Stores 5 months

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Tallinn Garlic

Rocamble

 

• Rocambole

• 4–7 cloves per bulb.

• It has a strong initial bite with a light sweet aftertaste

• This versatile garlic works well raw, sautéed, or roasted If someone casually says “Tallinn garlic” meaning garlic grown in Estonia, the most accurate estimate based on real Estonian varieties is:

• Medium-hot - But not the hottest type.

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Ukranian

Rocambole

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Rocambole

Crisp and crunchy full flavoured and spicy with a warm rich but light aftertaste

8-12 Cloves

Stores 5-6 months

Used to Make Ukrainian Garlic Bread (Pampushky) Recipe on Website

How to say Garlic in Ukrainian часниk (chasnyk) [chasnick]

 

Silverskin

This Softneck cultivar is the last of the garlics to mature each season, it is also the longest lasting storing garlic. They will store from 10 months to a year in the right conditions. Silverskins are popular with supermarkets because of their long shelf life. Silverskin bulbs are smaller than those of Artichokes, but they have a large number of cloves per bulb, easily 10. The bulb wrappers are white but may have yellow or tan veining. Clove skins range from white to tan, largely pink-blushed, or even reddish purplish. The flavour is hot and aggressive. So f you like your garlic strong, this is a must try! This is a little smaller but far more flavorful garlic than artichoke garlic.

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California Select
Silverskin
 

• Silverskin

• Mild and Creamy

• Cloves: 8-15 per bulb

• Stores: 10 months to a Year

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Turban

Turbans originate in Southeast Asia, many of them have beautiful oriental names reflect but more mild and faint when cooked. Others begin mild, but then a hot jolt of garlic kicks in. There are also some rich garlicky ones that don't overpower with pungency. They are very popular in Southeast Asian cuisine. Turbans usually have 5-7 very large cloves that form a circle around a center stem. Turban is the earliest maturing garlic. It is a good choice for those who want to spread out their harvest and enjoy some fresh garlic before the rest of the varieties are ready. They are short storing garlics as most don't last more than 5 months at room temperature before sprouting. Turbans should be a part of every garlic lover's garden along with long storing ones so you can have fresh garlic all year around.

 

Saltspring Extra Early
Turban

Turban

Medium heat, nutty flavour

Cloves: 6-7

Stores: 3-5 months

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China Rose
Turban

Nice, Full garlic taste, Mellow after taste.

Excellent in Baking and Cooking.

Storage: 4-5 months

Cloves: 5-7

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​​Xian
Turban
 

Turban​

Medium to Strong

6-9 cloves

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Chinook

Turban​
 

Turban variety.Cloves: 10

Storage: 3-5 months

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Deep Purple
Turban
 

Turban

Warm – Cooked,  Hot – Raw

6-8 cloves

Stores 5 months

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Maskij
Turban


- Turban
- Rich Garlicky flavour, Medium to Strong Taste - Leaning towards bold
- Storage - 5 month

-Average Cloves: 6-7

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Thai Purple
Turban
 

Turban

Bold, robust flavour

Cloves: 6-8

Czech Broadleaf

Unclassified

Softneck garlic (though sometimes mistaken for Marbled Purple Stripe)​

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• Type: Softneck garlic (though sometimes mistaken for Marbled Purple Stripe)

• Cloves per bulb: Typically 6–14 large cloves

• Clove skin: Creamy to light brown

• Flavor: Raw: Full, pungent, and spicy Cooked: Sweet and mild

• Growth habit: Vigorous with broad leaves

• Adaptability: Performs well in moderately heavy soils and cooler climates

• Originally sourced from the Gatersleben Seed Bank in Europe

• Grown and sold by specialty farms in Canada and the U.S., often labeled as organic

• It’s a favorite among garlic enthusiasts for its bold flavor and ease of peeling.

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Chef's Blend Culinary Garlic

​Mixture

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1 pound bag of mixed small bulbs great for culinary uses.

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Please ask if you don't see the variety you are looking for as there may be more inthe trailer.

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