#1 Chesnok Red A highly flavorful variety that is a purple striped hardneck. Considered to be one of the best for cooking. Great for baking and easy to peal large cloves.
#2 Early Italian An easy to grow softneck variety. Prolific and long storing (up to 10 months). Larger cloves than most softnecks widely adaptable.
#3 Itallian Purple Garlic Softneck variety. Large cloves with mild flavor that intensifies the longer it is stored. Prolific and long storing.
#4 Inchellium Award winning softneck variety. Large vigorous bulbs. Rich and robust flavor with medium spiciness. Eat raw or cooked. Long keeping.
#5 Korean Red A medium sized hardneck variety. Hot and spicy flavor.
#6 Musik Popular hardneck variety. Produces Big bulbs up to 6 oz.. Flavor is classic garlic, zesty but not hot-hot.
#7 Spanish Roja One of the most popular hardneck varieties. Large bulbs grow well in colder climates. Full rich garlic flavor with a spicy kick.
#8 Tucker A new introduction that we are still learning about.
Loosen soil and add compost and a little soil sulfur to neutralize ph. Wait to separate cloves the day of planting. Plant 4-6 weeks before hard frost (about mid October). Plant cloves pointed side up 2-3 inches below soil surface. 5-8 inches apart. Smooth surface soil and add 2-4 inches of mulch. Keep moist but not wet. To ensure good bulb size, remove scape as it begins to curl in summer.
HARVEST, CURING, AND STORAGE
When plant has 3-5 mostly green leaves at the top of the plant with the rest dried out it is time to harvest. Dig bulbs, remove excess soil, and immediately move to a cool shaded area. Do not bruise or sunburn bulbs. To cure bulbs hang them, with roots intact, in a well ventilated shaded place for 3-5 weeks. Bulbs are cured when you can cut stem an inch above bulb with no moisture. Cut roots to a ¼ inch and clean bulb. Store bulbs at room temperature with about 60% humidity. Do not put in a plastic bag or in the refrigerator. Consume delicious garlic beginning with varieties that have the lesser shelf life.