2026 Garlic is Here!
It’s garlic planting time, and we have a selection of hardneck garlic to indulge your culinary endeavors.
Hardneck garlic is better adapted to survive our cold winters and can be planted in the fall to grow through fall and spring and be ready to harvest in summer when the leaves turn brown. Carefully lift mature garlic out of the ground and allow it to dry. Lay them in a dry, sunny space for 7-10 days to allow the skin to dry. Below is more information on the varieties we carry, types of hardneck garlic, and info on planting garlic.
Types of Hardneck Garlic Varieties: They are divided into groups:
Porcelain is white and prized for its huge cloves, medium spiciness, and easy-to-peel wrappers. The large size of the cloves helps with overwintering and gives plants the energy they need in spring.
Rocambole: This is one of the most widely known types. It is considered one of the best tasting and is often the first choice of chefs and garlic lovers. They have a deep, complex flavor that rarely disappoints and is often enjoyed raw.
Purple Stripe: Cloves grow around this stalk and tend to be all the same size — a bit larger than white garlic cloves. The cloves are "juicier" and have a milder flavor than fresh white garlic.
Glazed Purple Stripe: These are beautiful strains that appear like Purple Stripe in all respects, except that bulb and clove colors are a royal purple tinged with subtle shiny gold and silver hues.
Our 2026 Selection
Elephant (Porcelain): Grows 36 to 48 inches tall. It can be harvested in about eight months. If you find it's still one large bulb, you can harvest the one bulb or leave it in the ground for another year to finish maturing. The flavor is milder than other garlic varieties and can be eaten raw in salads, roasted, or sautéed, but is generally not a substitute for conventional cooking.
German Red (Rocambole): Grows 14 to 16 inches tall. Mid-summer, it is a full-bodied, strong, and spicy garlic that reliably produces large, satiny white and purple heads. The easy-to-peel cloves are wrapped in fawn colored skins. A widely popular variety that sets the standard for true garlic flavor. Grows particularly well in colder regions of the country.
Music (Porcelain): Grows 14 to 16 inches tall, garlic offers a flavor that ranges from spicy when raw to a hot and aromatic, true gourmet garlic flavor when cooked. It is considered to be the choice garlic of garlic lovers. A staple in a chef's kitchen, it's the perfect addition to soups, sauces, stir-fries, marinades, rubs, dips, and other recipes.
Purple Glazer (Glazed Purple Stripe): Grows 36 to 48 inches tall; harvest mid-summer. A vivid, royal purple tinged with shiny gold and/or silver hues makes this one of the most attractive garlics. Known for being the best baked garlic, it has a strong, lasting flavor, but it’s not hot and has no aftertaste. Very easy to peel.
Purple garlic has fewer calories but is also far more nutrient-dense. Purple garlic cloves are rich in manganese, fiber, selenium, vitamin C, and vitamin B6. Consumers are given a good amount of calcium, potassium, phosphorus, and other nutrients.
Planting Tips:
Where to Plant: For best results, plant in a sunny location and enrich your soil with G&B Harvest Supreme. Garlic helps ward off beetles and other damaging insects in gardens, helping with insect control.
How to Plant: Separate the cloves from the garlic seed and plant the pointed end up in a 4-inch-deep hole. Space the cloves at least 6 inches apart with 12 inches between rows, allowing the tall, solid, flowering stalk and broad, flat leaves and bulbs room to grow.
Harvest Time: When the leaves turn brown, carefully lift mature garlic from the ground and let it dry. Lay them in a dry, sunny space for 7-10 days to allow the skin to dry.
Storage Time: Generally three months before processing by canning or covering with oil.