German Red Certified Organic Garlic
Regular price
$14.99
❇︎ LIMITED TIME!
❇︎ Order Now for Fall Planting!
❇︎ Ships in September
German Red is a true connoisseur’s garlic and boasts a full-bodied, robust flavor that sets the benchmark for true garlic taste. Chefs and home cooks alike value it for its strong, spicy, and robust flavor, which shines whether used raw, sautéed, or roasted. A favorite choice for those seeking a strong and authentic garlic experience.
As wonderful the flavor, it is also equally challenging to grow, especially in fluctuating conditions. Its susceptibility to moisture-related fungal issues from loosely wrapped cloves, exposes it to micro-organisms, leading to reduced storage life, often lasting just 3-4 months. These loose wrappings, while contributing to its easy-to-peel nature, can cause the garlic to deteriorate before it reaches planting time.
Due to these issues, German Red should be planted around October 15th as we cannot provide a refund or exchange as rocamboles start to naturally deteriorate due to the loose clove wrapper. Yet, it is still a must have as a part of your garlic collection, as the flavor is phenomenal! It’s one of those, ‘take the good with the bad’, scenarios.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
Its initial bite is intensely spicy and hot, which mellows slightly when cooked to reveal a rich complexity. |
|
Recipes: |
Adds a deep aromatic flavor to stews, winter vegetables, roasts and wild game. Excellent for garlic bread, pesto, and any other dish that requires a standout garlic flavor. |
|
Storage: |
3 months, short shelf life due to looser wrappers. |
|
Average Cloves/Bulb: |
8 - 12, medium cloves with a hard loose wrapper that makes them super easy to peel, but also contributes to a shortened shelf life. Often has double cloves within a wrapper and wrapper-less cloves. |
|
Noteworthy: |
Speciality Heirloom variety, availability is very limited due to its difficulty to grow and aesthetic issues. Sets the standard for true garlic flavor. |
|
Jumbo Bulbs: (estimate) |
¼ lb: 2 bulbs ½ lb: 4 bulbs 1 lb: 7 bulbs |
|
Large Bulbs: (estimate) |
¼ lb: 3 bulbs ½ lb: 5 bulbs 1 lb: 9 bulbs |
|
Culinary Bulbs: (estimate) |
¼ lb: 4 bulbs ½ lb: 6 bulbs 1 lb: 11 bulbs |
|
Originates: |
Considered an heirloom variety from Germany, passed down between families. |
|
Type: |
Hardneck |
|
Variety: |
Rocambole |
|
Scapes: |
Yes |
|
Bulb Description: |
German Red is prone to double cloves, which is super for eating, but not for planting. Typically, it has smaller reddish cloves with a very distinct look. |
|
Grows well: |
Very hardy and need cold Northern winters, also well draining, high organic soils. We do not recommend this garlic for Southern climates or in wet soils. |
|
Growing Notes: |
It requires very well drained soil or the cloves will rot and/or the garlic bulbs will not keep well after curing. Too much moisture in the soil, results in bulbs developing fungal issues as clove wrappers don’t wrap tightly around the clove, allowing for micro-organisms to penetrate the cloves, resulting in reduced storage and aesthetic issues. Often only 20% of a harvest is sellable. |
|
Harvest: |
Early to mid summer; harvest as 50% of bottom leaves begin to turn brown (cooler the summer, later the harvest) |
|
Garlic Bloat Nematode |
tested negative |
❇︎ LIMITED TIME!
❇︎ Order Now for Fall Planting!
❇︎ Ships in September
German Red is a true connoisseur’s garlic and boasts a full-bodied, robust flavor that sets the benchmark for true garlic taste. Chefs and home cooks alike value it for its strong, spicy, and robust flavor, which shines whether used raw, sautéed, or roasted. A favorite choice for those seeking a strong and authentic garlic experience.
As wonderful the flavor, it is also equally challenging to grow, especially in fluctuating conditions. Its susceptibility to moisture-related fungal issues from loosely wrapped cloves, exposes it to micro-organisms, leading to reduced storage life, often lasting just 3-4 months. These loose wrappings, while contributing to its easy-to-peel nature, can cause the garlic to deteriorate before it reaches planting time.
Due to these issues, German Red should be planted around October 15th as we cannot provide a refund or exchange as rocamboles start to naturally deteriorate due to the loose clove wrapper. Yet, it is still a must have as a part of your garlic collection, as the flavor is phenomenal! It’s one of those, ‘take the good with the bad’, scenarios.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
Its initial bite is intensely spicy and hot, which mellows slightly when cooked to reveal a rich complexity. |
|
Recipes: |
Adds a deep aromatic flavor to stews, winter vegetables, roasts and wild game. Excellent for garlic bread, pesto, and any other dish that requires a standout garlic flavor. |
|
Storage: |
3 months, short shelf life due to looser wrappers. |
|
Average Cloves/Bulb: |
8 - 12, medium cloves with a hard loose wrapper that makes them super easy to peel, but also contributes to a shortened shelf life. Often has double cloves within a wrapper and wrapper-less cloves. |
|
Noteworthy: |
Speciality Heirloom variety, availability is very limited due to its difficulty to grow and aesthetic issues. Sets the standard for true garlic flavor. |
|
Jumbo Bulbs: (estimate) |
¼ lb: 2 bulbs ½ lb: 4 bulbs 1 lb: 7 bulbs |
|
Large Bulbs: (estimate) |
¼ lb: 3 bulbs ½ lb: 5 bulbs 1 lb: 9 bulbs |
|
Culinary Bulbs: (estimate) |
¼ lb: 4 bulbs ½ lb: 6 bulbs 1 lb: 11 bulbs |
|
Originates: |
Considered an heirloom variety from Germany, passed down between families. |
|
Type: |
Hardneck |
|
Variety: |
Rocambole |
|
Scapes: |
Yes |
|
Bulb Description: |
German Red is prone to double cloves, which is super for eating, but not for planting. Typically, it has smaller reddish cloves with a very distinct look. |
|
Grows well: |
Very hardy and need cold Northern winters, also well draining, high organic soils. We do not recommend this garlic for Southern climates or in wet soils. |
|
Growing Notes: |
It requires very well drained soil or the cloves will rot and/or the garlic bulbs will not keep well after curing. Too much moisture in the soil, results in bulbs developing fungal issues as clove wrappers don’t wrap tightly around the clove, allowing for micro-organisms to penetrate the cloves, resulting in reduced storage and aesthetic issues. Often only 20% of a harvest is sellable. |
|
Harvest: |
Early to mid summer; harvest as 50% of bottom leaves begin to turn brown (cooler the summer, later the harvest) |
|
Garlic Bloat Nematode |
tested negative |
Orders will ship in September in time for Fall planting for your backyard garden, urban farm. homestead and market garden.
Our garlic is:
- USDA Certified organic
- Hardneck varieties
- Very hardy and vigorous
- Proven growers in Northern climates
- Stores well, typically 5 months or more
- Heirloom varieties
- Traditionally, easy to grow
- Varieties are chosen for easy to peel, larger cloves
Orders will ship in September in time for Fall planting for your backyard garden, urban farm. homestead and market garden.
Our garlic is:
- USDA Certified organic
- Hardneck varieties
- Very hardy and vigorous
- Proven growers in Northern climates
- Stores well, typically 5 months or more
- Heirloom varieties
- Traditionally, easy to grow
- Varieties are chosen for easy to peel, larger cloves
Although this garlic will grow throughout the North and most of the South, it's proven hardy for Northern Zones 3 & 4 which include:
Rocky Mountains:
- Montana
- Wyoming
- Colorado
- Idaho
Upper Midwest:
- North Dakota
- South Dakota
- Minnesota
- Wisconsin
- Michigan
Northeast:
- New York
- Vermont
- New Hampshire
- Maine
Learn more about USDA Hardiness Zones here.
Although this garlic will grow throughout the North and most of the South, it's proven hardy for Northern Zones 3 & 4 which include:
Rocky Mountains:
- Montana
- Wyoming
- Colorado
- Idaho
Upper Midwest:
- North Dakota
- South Dakota
- Minnesota
- Wisconsin
- Michigan
Northeast:
- New York
- Vermont
- New Hampshire
- Maine
Learn more about USDA Hardiness Zones here.
Plant garlic 4-6 weeks before the ground freezes solid (not your first frost!); allowing cloves to establish some roots while minimizing the amount of top growth before winter. Typically mid September to mid October in Zones 3 and 4.
- Break the bulbs apart and use all cloves that are plump and firm. No worries if the paper wrapping is on the clove.
- Choose a planting place in full sun and rich, well-drained soil, though garlic will tolerate many soil types; with clay soils add organic matter (e.g. peat).
- Prepare soil by light tilling or spading and mix in nitrogen (all purpose fertilizer, light layer of compost, or liquid fish/kelp fertilizer) into soil before planting.
- Plant garlic cloves into prepared soil about 2-3” deep and 6-9" apart with the tip of the clove up (pointed end up) and the root side down. Cover with soil.
- Apply 3-4” of mulch (such as straw, leaves, pine needles, or grass clippings) and water well.
- In the Spring be sure to WEED! Garlic does not do well with competition and will produce smaller bulbs.
- Provide nitrogen during vegetative growth in the early-mid Spring and deep watering as needed. Do not fertilizer during or after scapes form.
- In mid-June to early-July, garlic will send up a flower stalk called a scape. When the scape has formed one curl, they should be removed (snipped with clean scissors or snapped off by hand) so growth is directed to the bulb.
- Save the scapes in the fridge for up to 4 weeks to use in stir-fry, grilled, diced in salads or in pestos. They are excellent and freeze exceptionally well.
- Each green leaf represents one layer of covering over the bulb in the ground. Fewer bulb wrappers result in shorter storage.
- Harvest when 50% of the leaves have died from the bottom.
- Brush off excess dirt and tie the plants in small bundles of 5 - 10 and hang in a dry, well-shaded, well-ventilated area for about 3-4 weeks.
- After curing is completed, trim roots and cut the neck ½” above bulb.
- Store in netted bags or ventilated crates. Ideal storage temperatures are 55-65 degrees. Storing in the fridge is too humid and may hasten sprouting and shorten storage time.
Plant garlic 4-6 weeks before the ground freezes solid (not your first frost!); allowing cloves to establish some roots while minimizing the amount of top growth before winter. Typically mid September to mid October in Zones 3 and 4.
- Break the bulbs apart and use all cloves that are plump and firm. No worries if the paper wrapping is on the clove.
- Choose a planting place in full sun and rich, well-drained soil, though garlic will tolerate many soil types; with clay soils add organic matter (e.g. peat).
- Prepare soil by light tilling or spading and mix in nitrogen (all purpose fertilizer, light layer of compost, or liquid fish/kelp fertilizer) into soil before planting.
- Plant garlic cloves into prepared soil about 2-3” deep and 6-9" apart with the tip of the clove up (pointed end up) and the root side down. Cover with soil.
- Apply 3-4” of mulch (such as straw, leaves, pine needles, or grass clippings) and water well.
- In the Spring be sure to WEED! Garlic does not do well with competition and will produce smaller bulbs.
- Provide nitrogen during vegetative growth in the early-mid Spring and deep watering as needed. Do not fertilizer during or after scapes form.
- In mid-June to early-July, garlic will send up a flower stalk called a scape. When the scape has formed one curl, they should be removed (snipped with clean scissors or snapped off by hand) so growth is directed to the bulb.
- Save the scapes in the fridge for up to 4 weeks to use in stir-fry, grilled, diced in salads or in pestos. They are excellent and freeze exceptionally well.
- Each green leaf represents one layer of covering over the bulb in the ground. Fewer bulb wrappers result in shorter storage.
- Harvest when 50% of the leaves have died from the bottom.
- Brush off excess dirt and tie the plants in small bundles of 5 - 10 and hang in a dry, well-shaded, well-ventilated area for about 3-4 weeks.
- After curing is completed, trim roots and cut the neck ½” above bulb.
- Store in netted bags or ventilated crates. Ideal storage temperatures are 55-65 degrees. Storing in the fridge is too humid and may hasten sprouting and shorten storage time.
We hand harvest and pack your order with care! Orders ship on Mondays and Fridays and sent USPS priority mail. Shipping charges for garlic orders are:
0 ~ 5 lbs: $10
6 ~ 10 lbs: $15
11 ~ 20 lbs: $20
We hand harvest and pack your order with care! Orders ship on Mondays and Fridays and sent USPS priority mail. Shipping charges for garlic orders are:
0 ~ 5 lbs: $10
6 ~ 10 lbs: $15
11 ~ 20 lbs: $20
German Red Certified Organic Garlic
Regular price
$14.99
❇︎ LIMITED TIME!
❇︎ Order Now for Fall Planting!
❇︎ Ships in September
German Red is a true connoisseur’s garlic and boasts a full-bodied, robust flavor that sets the benchmark for true garlic taste. Chefs and home cooks alike value it for its strong, spicy, and robust flavor, which shines whether used raw, sautéed, or roasted. A favorite choice for those seeking a strong and authentic garlic experience.
As wonderful the flavor, it is also equally challenging to grow, especially in fluctuating conditions. Its susceptibility to moisture-related fungal issues from loosely wrapped cloves, exposes it to micro-organisms, leading to reduced storage life, often lasting just 3-4 months. These loose wrappings, while contributing to its easy-to-peel nature, can cause the garlic to deteriorate before it reaches planting time.
Due to these issues, German Red should be planted around October 15th as we cannot provide a refund or exchange as rocamboles start to naturally deteriorate due to the loose clove wrapper. Yet, it is still a must have as a part of your garlic collection, as the flavor is phenomenal! It’s one of those, ‘take the good with the bad’, scenarios.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
Its initial bite is intensely spicy and hot, which mellows slightly when cooked to reveal a rich complexity. |
|
Recipes: |
Adds a deep aromatic flavor to stews, winter vegetables, roasts and wild game. Excellent for garlic bread, pesto, and any other dish that requires a standout garlic flavor. |
|
Storage: |
3 months, short shelf life due to looser wrappers. |
|
Average Cloves/Bulb: |
8 - 12, medium cloves with a hard loose wrapper that makes them super easy to peel, but also contributes to a shortened shelf life. Often has double cloves within a wrapper and wrapper-less cloves. |
|
Noteworthy: |
Speciality Heirloom variety, availability is very limited due to its difficulty to grow and aesthetic issues. Sets the standard for true garlic flavor. |
|
Jumbo Bulbs: (estimate) |
¼ lb: 2 bulbs ½ lb: 4 bulbs 1 lb: 7 bulbs |
|
Large Bulbs: (estimate) |
¼ lb: 3 bulbs ½ lb: 5 bulbs 1 lb: 9 bulbs |
|
Culinary Bulbs: (estimate) |
¼ lb: 4 bulbs ½ lb: 6 bulbs 1 lb: 11 bulbs |
|
Originates: |
Considered an heirloom variety from Germany, passed down between families. |
|
Type: |
Hardneck |
|
Variety: |
Rocambole |
|
Scapes: |
Yes |
|
Bulb Description: |
German Red is prone to double cloves, which is super for eating, but not for planting. Typically, it has smaller reddish cloves with a very distinct look. |
|
Grows well: |
Very hardy and need cold Northern winters, also well draining, high organic soils. We do not recommend this garlic for Southern climates or in wet soils. |
|
Growing Notes: |
It requires very well drained soil or the cloves will rot and/or the garlic bulbs will not keep well after curing. Too much moisture in the soil, results in bulbs developing fungal issues as clove wrappers don’t wrap tightly around the clove, allowing for micro-organisms to penetrate the cloves, resulting in reduced storage and aesthetic issues. Often only 20% of a harvest is sellable. |
|
Harvest: |
Early to mid summer; harvest as 50% of bottom leaves begin to turn brown (cooler the summer, later the harvest) |
|
Garlic Bloat Nematode |
tested negative |
❇︎ LIMITED TIME!
❇︎ Order Now for Fall Planting!
❇︎ Ships in September
German Red is a true connoisseur’s garlic and boasts a full-bodied, robust flavor that sets the benchmark for true garlic taste. Chefs and home cooks alike value it for its strong, spicy, and robust flavor, which shines whether used raw, sautéed, or roasted. A favorite choice for those seeking a strong and authentic garlic experience.
As wonderful the flavor, it is also equally challenging to grow, especially in fluctuating conditions. Its susceptibility to moisture-related fungal issues from loosely wrapped cloves, exposes it to micro-organisms, leading to reduced storage life, often lasting just 3-4 months. These loose wrappings, while contributing to its easy-to-peel nature, can cause the garlic to deteriorate before it reaches planting time.
Due to these issues, German Red should be planted around October 15th as we cannot provide a refund or exchange as rocamboles start to naturally deteriorate due to the loose clove wrapper. Yet, it is still a must have as a part of your garlic collection, as the flavor is phenomenal! It’s one of those, ‘take the good with the bad’, scenarios.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
Its initial bite is intensely spicy and hot, which mellows slightly when cooked to reveal a rich complexity. |
|
Recipes: |
Adds a deep aromatic flavor to stews, winter vegetables, roasts and wild game. Excellent for garlic bread, pesto, and any other dish that requires a standout garlic flavor. |
|
Storage: |
3 months, short shelf life due to looser wrappers. |
|
Average Cloves/Bulb: |
8 - 12, medium cloves with a hard loose wrapper that makes them super easy to peel, but also contributes to a shortened shelf life. Often has double cloves within a wrapper and wrapper-less cloves. |
|
Noteworthy: |
Speciality Heirloom variety, availability is very limited due to its difficulty to grow and aesthetic issues. Sets the standard for true garlic flavor. |
|
Jumbo Bulbs: (estimate) |
¼ lb: 2 bulbs ½ lb: 4 bulbs 1 lb: 7 bulbs |
|
Large Bulbs: (estimate) |
¼ lb: 3 bulbs ½ lb: 5 bulbs 1 lb: 9 bulbs |
|
Culinary Bulbs: (estimate) |
¼ lb: 4 bulbs ½ lb: 6 bulbs 1 lb: 11 bulbs |
|
Originates: |
Considered an heirloom variety from Germany, passed down between families. |
|
Type: |
Hardneck |
|
Variety: |
Rocambole |
|
Scapes: |
Yes |
|
Bulb Description: |
German Red is prone to double cloves, which is super for eating, but not for planting. Typically, it has smaller reddish cloves with a very distinct look. |
|
Grows well: |
Very hardy and need cold Northern winters, also well draining, high organic soils. We do not recommend this garlic for Southern climates or in wet soils. |
|
Growing Notes: |
It requires very well drained soil or the cloves will rot and/or the garlic bulbs will not keep well after curing. Too much moisture in the soil, results in bulbs developing fungal issues as clove wrappers don’t wrap tightly around the clove, allowing for micro-organisms to penetrate the cloves, resulting in reduced storage and aesthetic issues. Often only 20% of a harvest is sellable. |
|
Harvest: |
Early to mid summer; harvest as 50% of bottom leaves begin to turn brown (cooler the summer, later the harvest) |
|
Garlic Bloat Nematode |
tested negative |
Orders will ship in September in time for Fall planting for your backyard garden, urban farm. homestead and market garden.
Our garlic is:
- USDA Certified organic
- Hardneck varieties
- Very hardy and vigorous
- Proven growers in Northern climates
- Stores well, typically 5 months or more
- Heirloom varieties
- Traditionally, easy to grow
- Varieties are chosen for easy to peel, larger cloves
Orders will ship in September in time for Fall planting for your backyard garden, urban farm. homestead and market garden.
Our garlic is:
- USDA Certified organic
- Hardneck varieties
- Very hardy and vigorous
- Proven growers in Northern climates
- Stores well, typically 5 months or more
- Heirloom varieties
- Traditionally, easy to grow
- Varieties are chosen for easy to peel, larger cloves
Although this garlic will grow throughout the North and most of the South, it's proven hardy for Northern Zones 3 & 4 which include:
Rocky Mountains:
- Montana
- Wyoming
- Colorado
- Idaho
Upper Midwest:
- North Dakota
- South Dakota
- Minnesota
- Wisconsin
- Michigan
Northeast:
- New York
- Vermont
- New Hampshire
- Maine
Learn more about USDA Hardiness Zones here.
Although this garlic will grow throughout the North and most of the South, it's proven hardy for Northern Zones 3 & 4 which include:
Rocky Mountains:
- Montana
- Wyoming
- Colorado
- Idaho
Upper Midwest:
- North Dakota
- South Dakota
- Minnesota
- Wisconsin
- Michigan
Northeast:
- New York
- Vermont
- New Hampshire
- Maine
Learn more about USDA Hardiness Zones here.
Plant garlic 4-6 weeks before the ground freezes solid (not your first frost!); allowing cloves to establish some roots while minimizing the amount of top growth before winter. Typically mid September to mid October in Zones 3 and 4.
- Break the bulbs apart and use all cloves that are plump and firm. No worries if the paper wrapping is on the clove.
- Choose a planting place in full sun and rich, well-drained soil, though garlic will tolerate many soil types; with clay soils add organic matter (e.g. peat).
- Prepare soil by light tilling or spading and mix in nitrogen (all purpose fertilizer, light layer of compost, or liquid fish/kelp fertilizer) into soil before planting.
- Plant garlic cloves into prepared soil about 2-3” deep and 6-9" apart with the tip of the clove up (pointed end up) and the root side down. Cover with soil.
- Apply 3-4” of mulch (such as straw, leaves, pine needles, or grass clippings) and water well.
- In the Spring be sure to WEED! Garlic does not do well with competition and will produce smaller bulbs.
- Provide nitrogen during vegetative growth in the early-mid Spring and deep watering as needed. Do not fertilizer during or after scapes form.
- In mid-June to early-July, garlic will send up a flower stalk called a scape. When the scape has formed one curl, they should be removed (snipped with clean scissors or snapped off by hand) so growth is directed to the bulb.
- Save the scapes in the fridge for up to 4 weeks to use in stir-fry, grilled, diced in salads or in pestos. They are excellent and freeze exceptionally well.
- Each green leaf represents one layer of covering over the bulb in the ground. Fewer bulb wrappers result in shorter storage.
- Harvest when 50% of the leaves have died from the bottom.
- Brush off excess dirt and tie the plants in small bundles of 5 - 10 and hang in a dry, well-shaded, well-ventilated area for about 3-4 weeks.
- After curing is completed, trim roots and cut the neck ½” above bulb.
- Store in netted bags or ventilated crates. Ideal storage temperatures are 55-65 degrees. Storing in the fridge is too humid and may hasten sprouting and shorten storage time.
Plant garlic 4-6 weeks before the ground freezes solid (not your first frost!); allowing cloves to establish some roots while minimizing the amount of top growth before winter. Typically mid September to mid October in Zones 3 and 4.
- Break the bulbs apart and use all cloves that are plump and firm. No worries if the paper wrapping is on the clove.
- Choose a planting place in full sun and rich, well-drained soil, though garlic will tolerate many soil types; with clay soils add organic matter (e.g. peat).
- Prepare soil by light tilling or spading and mix in nitrogen (all purpose fertilizer, light layer of compost, or liquid fish/kelp fertilizer) into soil before planting.
- Plant garlic cloves into prepared soil about 2-3” deep and 6-9" apart with the tip of the clove up (pointed end up) and the root side down. Cover with soil.
- Apply 3-4” of mulch (such as straw, leaves, pine needles, or grass clippings) and water well.
- In the Spring be sure to WEED! Garlic does not do well with competition and will produce smaller bulbs.
- Provide nitrogen during vegetative growth in the early-mid Spring and deep watering as needed. Do not fertilizer during or after scapes form.
- In mid-June to early-July, garlic will send up a flower stalk called a scape. When the scape has formed one curl, they should be removed (snipped with clean scissors or snapped off by hand) so growth is directed to the bulb.
- Save the scapes in the fridge for up to 4 weeks to use in stir-fry, grilled, diced in salads or in pestos. They are excellent and freeze exceptionally well.
- Each green leaf represents one layer of covering over the bulb in the ground. Fewer bulb wrappers result in shorter storage.
- Harvest when 50% of the leaves have died from the bottom.
- Brush off excess dirt and tie the plants in small bundles of 5 - 10 and hang in a dry, well-shaded, well-ventilated area for about 3-4 weeks.
- After curing is completed, trim roots and cut the neck ½” above bulb.
- Store in netted bags or ventilated crates. Ideal storage temperatures are 55-65 degrees. Storing in the fridge is too humid and may hasten sprouting and shorten storage time.
We hand harvest and pack your order with care! Orders ship on Mondays and Fridays and sent USPS priority mail. Shipping charges for garlic orders are:
0 ~ 5 lbs: $10
6 ~ 10 lbs: $15
11 ~ 20 lbs: $20
We hand harvest and pack your order with care! Orders ship on Mondays and Fridays and sent USPS priority mail. Shipping charges for garlic orders are:
0 ~ 5 lbs: $10
6 ~ 10 lbs: $15
11 ~ 20 lbs: $20
Benefits of Growing Garlic
Fresh
When it comes to the many reasons to grow garlic, home grown is fresher and more flavorful than store-bought garlic, which is often grown in China and may be fumigated, bleached, and dosed with chemicals to prevent sprouting before it lands in your neighborhood supermarket.
Versatile
When growing your own garlic, you can experiment with a wide variety, from mild and sweet to hot and spicy, to find your favorites. Unless you shop gourmet grocers, food chains typically limit stock to just one variety of garlic.
Economical
Growing garlic saves you money. Every clove you plant produces several times the amount of garlic you started with, plus giving you a mid-season harvest of scapes. Additionally, you can save your best garlic bulbs for planting next season, so you don't have to buy more.
Healthful
The garlic plant seems to have a nearly endless list of healthy benefits; including antibacterial, anti-oxidant, and anti-fungal properties. Garlic may help you fend off a variety of common ailments, from the common cold to high blood pressure.
Be Inspired and Empowered to Grow Your Own Food
CULTIVATE THE NORTH
Thank you!
Your support means the world to us! When you make a purchase, you are directly supporting a woman owned and operated, small family farm.