German Extra Hardy

In raw form this hardneck is bold and spicy with a short lasting spice, but a long lasting garlic flavor. The intensity is light and crisp.  Roasted, this garlic is rich, and sweet at first taste. It reminds us of an onion when roasted.

Suggested use:  Sautéing, casseroles, stews, chilis, anything you wish to have a bold flavor.

Music

In raw form it has medium heat and has a strong garlic potency with a sharp bite. When roasted it has a delayed heat, but a flavorful and lasting garlic flavor.

Suggested use:  Anything and everything

Great Northern White

When raw, this hardneck has a “climbing and sharp” bite.  When roasted it has a slightly smoky flavor and is a medium intensity. It’s a great all-purpose garlic.

Suggested use:  Smoked or grilled food,
hummus

Chesnok Red

In raw form this hardneck is the most lively. It brings a high heat and is extremely potent. In roasted form it still has that “zip”, but a robust garlic after flavor. In roasted and powder form it can be described as sweet and buttery depending on what you roast it with. That makes it a great general cooking garlic and renowned for baking.

Suggested use: Beef Roasts, salmon

Spanish Roja

When in raw form, this garlic is spicy and has a horseradish flavor.  It is medium intensity and potent.  When roasted it cooks to a mellow (not overly spicy) garlic flavor. Cooks to a strong and rich flavor.

Suggested use: Homemade salsa, and venison

Persian Star

While raw it is very flavorful, robust with a
mildly spicy zing. It has a great garlic “heat”.  When roasted it is sweet, mild,
and has a rich flavor.

Suggested use: Pickling and Italian Cuisine, powder is good for venison

Purple Glazer

When raw this variety is pungent and has a “zippy” sensation(?). It has a long lasting
spice with an evenly toned flavor. It has a
radish-like texture. When roasted it is
extremely mild and has a velvety flavor similar to Chesnok Red when roasted. It has a mild scape flavor.

Suggested use: Sautéing