There are many subspecies of hardneck garlic. We sell four varieties, including Rocambole, Purple Stripe, Porcelain, and Artichoke. Here is a list of varieties by subspecies:

Rocambole Subspecies: Rocamboles are known for their large, easy-to-peel cloves and their warm and mellow garlic flavor. They all have medium heat and a sweetness that other subspecies don't have. Varieties include Killarney Red, Yugoslavian Rocambole, Bailey Roc, Russian Reds, Purple Italian, German Red, Wild Redneck, Amish Rocambole, and Spanish Roja.

Purple Stripe Subspecies: Purple Stripes are distinguished by their purple and white striped skins. Purple Stripes are particularly excellent when baked; those in the industry know that they often win the baking taste-tests. Their flavor is noticeably hotter than the Rocamboles. Subspecies include Chesnok Red, Romanian Red, Purple Glazer, Persian Star, Belarus, Bogatyr, and Brown Tempest.

Porcelain Subspecies: Porcelains tend to have the fewest and largest cloves. These are all pretty much on the hot side. Porcelains include Music, German White, Vostani, Majestic, and Georgian Fire.

Artichoke Subspecies: Artichoke garlic has a milder flavor and may have fewer and larger cloves than silverskin - the main type of softneck garlic you see in grocery stores. You can store it for as long as eight months. Artichoke garlic may occasionally have purple spots or streaks on its skin, but don't confuse it with purple stripe garlic, a hardneck variety that has quite a bit of purple coloring. They are also easier to braid. Artichoke varieties include Inchelium Red.

Normally, fresh hardneck garlic is harvested in July and August and is available to ship anywhere between mid-August to mid-September - but you never know... Mother Nature can be very unpredictable. If you're reserving your garlic in advance, please order it separately from other items you might want right away. Otherwise, we will hold your other items until the garlic is ready to ship.

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