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

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

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

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

Originally from a small village in the Transylvanian mountains.

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

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

Hardneck Rocambole has large cloves great for cooking.

Flavor is midway between garlic and onion.

Regarded as one of the best ever for cooking.

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Rich complex flavors with heat that builds from first to last bite.

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Beautiful red-burgundy hardneck variety.