Chesnok Red Garlic                     

Excellent garlic for baking or roasting, imparting garlicky sweetness to cooked dishes, without overwhelming heat.

Great raw too with a medium not to overpowering garlic flavor which is great in olive oil and salad dressing.

German Extra Hardy

Exceptionally cold-hardy, hardneck porcelain variety produces large heads with 4–7 large cloves each. White outer skin conceals the red skin of the cloves. Classic garlic flavor works well in a wide range of recipes and cuisines.  This garlic has a strong raw flavor and is considered one of the very best varieties for roasting.

Dunganski

Striped violet wrappers house purpletinged cloves that explode with a fiery flavor that mellows out nicely to a rich garlic aftertaste. A very deep flavor with an earthy, almost musky, flavor and it's pungent, too. 

Duganski will usually store firm all the way through winter.

Amish Rocambole

 This hardneck has a rich, spicy-hot, strongly flavor.   Rocambole garlic varieties are legendary for their complex, robust, full flavor, often referred to as having “true garlic flavor”.

Amish is a vigorous grower with large foliage that is very popular for roasting, cooking and drying for garlic powder.

Music Porcelain

Similar to rocambole in flavor and typically contains four to seven large cloves. People often mistake porcelain garlic for elephant garlic because its cloves are so large. Raw Music garlic is aromatic and offers a medium-hot, ‘true garlic’ flavor. 

Porcelain garlic stores well for about eight months.

Pehoski Purple 

Pehoski Purple-Marbled Purple Stripe is an heirloom hardneck that’s hot when eaten raw and more mild and earthy in taste after it is cooked.  It’s an all-purpose garlic for baking and sautéing.

Elephant Garlic