Flavor is midway between garlic and onion.

Mild onion-flavored perennial herb for everyday cooking.

Produces larger cloves than most softnecks. Better adapted to summer heat.

A very late maturing variety that then keeps exceptionally long. Perfect variety to extend your harvest time.

Mild tasting with subtle flavor that is extremely popular.

Hardneck Rocambole has large cloves great for cooking.

Strong, spicy, robust flavor. Well suited for cold winters.

These California produced mother bulbs are made up of several cloves.

HEIRLOOM. Huge, mid-season hardneck with a strong, rich flavor.

Regarded as one of the best ever for cooking.

The garlic of choice in fine restaurants because of its easy-to-peel cloves and outstanding rich garlic flavor.

Cut leaves for salads, potatoes, soups.

HEIRLOOM. Robust and intense flavor with beautiful form and good storage.

National taste-test winner in the softneck division.

Loves the heat, but it grows almost anywhere!

Hardneck porcelain garlic has buttery flavor when roasted.

Originally from a small village in the Transylvanian mountains.

Heirloom from 1912 brought to the USA by the Loiacono family.

Robust, very hot and very hardy, porcelain hardneck garlic from Romania.

Savor and enjoy the benefits our best herbs.

One of the best for raw eating.

Very fast growing with mild flavor. Great for braiding too.