Zemo Certified Organic Garlic
Regular price
$14.99
❇︎ LIMITED TIME!
❇︎ Order Now for Fall Planting!
❇︎ Ships in September
Zemo is becoming very popular for its prized large cloves, long storage potential, strong cold climate performance and resistancy to disease. Known for its unique flavor profile, characterized by lovely aromatics, rich flavor with subtle hints of sweetness and spice, and a nice, light-medium heat when eaten raw. America’s Test Kitchen from Cook’s Illustrated magazine did a taste test of 8 different garlic varieties, and Zemo was chosen as one of the panels’ favorite.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
When raw, it has a sweet note with a pleasing bite and garlic flavor with light heat; lingers with no bitterness Roasted/Cooked ~ mellows with rich, buttery garlic flavor, and sweetens moderately, excellent for making black garlic |
|
Recipes: |
Excellent in dishes that are sautéed, simmered, marinated, or used in sauces. A super all purpose garlic. |
|
Storage: |
6 - 7 months |
|
Average Cloves/Bulb: |
4 – 6 plump cloves, thick covering that is easy to peel |
|
Noteworthy: |
Speciality Heirloom variety, with limited availability, high allicin content |
|
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: |
Zemo Surebi in the Republic of Georgia |
|
Type: |
Hardneck |
|
Variety: |
Porcelain |
|
Scapes: |
Yes |
|
Bulb Description: |
Often large, creamy white teardrop shaped bulbs with pink striped clove wrappers |
|
Grows well: |
Excellent grower in the cold Northern States and into Canada. |
|
Growing Notes: |
Zemo is a tall dark green plant, a vigorous grower in northern climates, and appears to be resilient to many garlic diseases. Prefers cold weather, considered easy to grow, and can get quite large in good growing conditions. |
|
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
Zemo is becoming very popular for its prized large cloves, long storage potential, strong cold climate performance and resistancy to disease. Known for its unique flavor profile, characterized by lovely aromatics, rich flavor with subtle hints of sweetness and spice, and a nice, light-medium heat when eaten raw. America’s Test Kitchen from Cook’s Illustrated magazine did a taste test of 8 different garlic varieties, and Zemo was chosen as one of the panels’ favorite.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
When raw, it has a sweet note with a pleasing bite and garlic flavor with light heat; lingers with no bitterness Roasted/Cooked ~ mellows with rich, buttery garlic flavor, and sweetens moderately, excellent for making black garlic |
|
Recipes: |
Excellent in dishes that are sautéed, simmered, marinated, or used in sauces. A super all purpose garlic. |
|
Storage: |
6 - 7 months |
|
Average Cloves/Bulb: |
4 – 6 plump cloves, thick covering that is easy to peel |
|
Noteworthy: |
Speciality Heirloom variety, with limited availability, high allicin content |
|
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: |
Zemo Surebi in the Republic of Georgia |
|
Type: |
Hardneck |
|
Variety: |
Porcelain |
|
Scapes: |
Yes |
|
Bulb Description: |
Often large, creamy white teardrop shaped bulbs with pink striped clove wrappers |
|
Grows well: |
Excellent grower in the cold Northern States and into Canada. |
|
Growing Notes: |
Zemo is a tall dark green plant, a vigorous grower in northern climates, and appears to be resilient to many garlic diseases. Prefers cold weather, considered easy to grow, and can get quite large in good growing conditions. |
|
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
Zemo Certified Organic Garlic
Regular price
$14.99
❇︎ LIMITED TIME!
❇︎ Order Now for Fall Planting!
❇︎ Ships in September
Zemo is becoming very popular for its prized large cloves, long storage potential, strong cold climate performance and resistancy to disease. Known for its unique flavor profile, characterized by lovely aromatics, rich flavor with subtle hints of sweetness and spice, and a nice, light-medium heat when eaten raw. America’s Test Kitchen from Cook’s Illustrated magazine did a taste test of 8 different garlic varieties, and Zemo was chosen as one of the panels’ favorite.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
When raw, it has a sweet note with a pleasing bite and garlic flavor with light heat; lingers with no bitterness Roasted/Cooked ~ mellows with rich, buttery garlic flavor, and sweetens moderately, excellent for making black garlic |
|
Recipes: |
Excellent in dishes that are sautéed, simmered, marinated, or used in sauces. A super all purpose garlic. |
|
Storage: |
6 - 7 months |
|
Average Cloves/Bulb: |
4 – 6 plump cloves, thick covering that is easy to peel |
|
Noteworthy: |
Speciality Heirloom variety, with limited availability, high allicin content |
|
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: |
Zemo Surebi in the Republic of Georgia |
|
Type: |
Hardneck |
|
Variety: |
Porcelain |
|
Scapes: |
Yes |
|
Bulb Description: |
Often large, creamy white teardrop shaped bulbs with pink striped clove wrappers |
|
Grows well: |
Excellent grower in the cold Northern States and into Canada. |
|
Growing Notes: |
Zemo is a tall dark green plant, a vigorous grower in northern climates, and appears to be resilient to many garlic diseases. Prefers cold weather, considered easy to grow, and can get quite large in good growing conditions. |
|
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
Zemo is becoming very popular for its prized large cloves, long storage potential, strong cold climate performance and resistancy to disease. Known for its unique flavor profile, characterized by lovely aromatics, rich flavor with subtle hints of sweetness and spice, and a nice, light-medium heat when eaten raw. America’s Test Kitchen from Cook’s Illustrated magazine did a taste test of 8 different garlic varieties, and Zemo was chosen as one of the panels’ favorite.
|
USDA Certified Organic: |
Yes |
|
Flavor Profile: |
When raw, it has a sweet note with a pleasing bite and garlic flavor with light heat; lingers with no bitterness Roasted/Cooked ~ mellows with rich, buttery garlic flavor, and sweetens moderately, excellent for making black garlic |
|
Recipes: |
Excellent in dishes that are sautéed, simmered, marinated, or used in sauces. A super all purpose garlic. |
|
Storage: |
6 - 7 months |
|
Average Cloves/Bulb: |
4 – 6 plump cloves, thick covering that is easy to peel |
|
Noteworthy: |
Speciality Heirloom variety, with limited availability, high allicin content |
|
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: |
Zemo Surebi in the Republic of Georgia |
|
Type: |
Hardneck |
|
Variety: |
Porcelain |
|
Scapes: |
Yes |
|
Bulb Description: |
Often large, creamy white teardrop shaped bulbs with pink striped clove wrappers |
|
Grows well: |
Excellent grower in the cold Northern States and into Canada. |
|
Growing Notes: |
Zemo is a tall dark green plant, a vigorous grower in northern climates, and appears to be resilient to many garlic diseases. Prefers cold weather, considered easy to grow, and can get quite large in good growing conditions. |
|
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
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Your support means the world to us! When you make a purchase, you are directly supporting a woman owned and operated, small family farm.