Certified Organic Hardneck Garlic Varieties
If you love garlic with real character, add some hardnecks to your planting. Hardnecks make a central stalk and scape in late spring (a delicious bonus harvest!), produce big, flavorful cloves, and have complex flavors. They do especially well in colder climates, but many are surprisingly adaptable. They tend to have fewer but larger cloves per bulb, tight skins, beautiful colors and a wide range of flavors—from sweet and mild when roasted to spicy and bold when eaten raw. These are the hardneck types we’ve found most reliable across a wide range of conditions:
- Marbled and Purple Stripe – very cold-hardy and are mid-to-late harvest. They produce beautiful bulbs with mottled or striped bulb wrappers in deep purple tones and large, sturdy plants that produce late, reliable scapes. Bulbs are medium to large with fewer cloves, typically 4-10 per bulb, depending somewhat on latitude – the farther north, the fewer cloves. Cloves are plump and uniform, with tight skins that help them store well. Flavor tends hot when raw, with rich, garlicky depth that intensifies with cooking. They’re a top pick for northern growers wanting robust flavor, good bulb size, and dependable performance in processing or fresh use.
- Turban – handle a wide range of climates and are very early-maturing, often ready for harvest several weeks ahead of other garlics. These are perfect for first-to-market sales, both for early scapes and fresh or cured bulbs. They sprout quickly when planted out in the fall and can handle rainy winters. Storage is short to moderate (3-7 months). Their medium-large bulbs have vivid purple striped or pearly white wrappers and size up quickly. Cloves are plump and easy-peel with 6-10 average per bulb. Plants produce tender early scapes ideal for pesto, fresh use and processing. Their leaves are also tender and tasty, perfect for mincing into spring fare. Flavor ranges from mild and earthy to instantly hot and pungent when raw, with a musky aftertaste that mellows sweetly when cooked or roasted. These are the ultimate summer garlics, great for pesto, salsas and other fresh fare.
- Asiatic – early-mid maturing with vigorous growth, tall plants, and beautiful long beak-like scapes. Bulbs are medium to large-sized with 8-12 large, tall, elongated cloves in deep purple or dark wrappers. Flavor leans hot and spicy when raw—often intensely peppery or fiery with lingering heat that fades to sweetness when cooked— perfect for adding punch to dishes. Storage is moderate (4-6 months, sometimes longer with good curing). Closely related to Turbans, Asiatics mature fast and handle northern or variable climates well. They are the last to emerge from planting, allowing the opportunity for flame-weeding of fall/winter weeds, and their quick growth, large cloves, and powerful raw flavor make them a great addition to many gardens and kitchens.
- Creole garlic is a unique subgroup tracing its origins through Southern Europe – Spain, France, and Italy, and to the Americas along Spanish colonial trade routes. They are versatile and adapted to warm, long-season climates ranging by variety from Mediterranean to Caribbean, but require extra care (e.g., conservative nitrogen and consistent moisture) in some regions and seasons to avoid “brooming”(where each clove tries to divide again during variable spring conditions). Prized for their jewel-like deep magenta clove coloration and outstanding storage (often 8-12 months). Bulbs are medium-sized with 6–12 large cloves. Plants often produce slender scapes (ideal for pesto) timed after turbans. Flavor is complex and exceptional.
