Garlic Sampler $36.00
1/2 pound each
Romanian Red, Red Russian, Spanish Roja and Red Inchelium premium seed garlic
** Premium Seed Garlic **
Romanian Red - $20/pound
This hardneck variety produces 4-5 large, beautifully streaked juicy cloves per head, each with a wonderfully pungent flavor and a lingering bite. Said to have the highest medicinal allicin content of all varieties. Keeps well. Like all hardnecks, this variety produces a curly-cue "scape" in late spring/early summer that provides a delectable early season garlic-flavored green.
Our crop this year comes courtesy of David Ronniger, in Hot Springs, MT. A long-time organic farmer, David also founded and runs Camas Organic Market & Bakery and Native Seed Foundation, and was instrumental in bringing heirloom seed potatoes back into vogue through his farm in Moysie Springs, ID, Ronniger’s Potato Farm.
Red Russian - $20/pound
The extra large cloves with an almost purple tinge have a warm aromatic garlic flavor with a sweet aftertaste. This hardneck variety is a garlic lover's garlic. Stores well. Like all hardnecks, this variety produces a curly-cue "scape" in late spring/early summer that provides a delectable early season garlic-flavored green. Our crop comes courtesy of Lost Creek Farm, in northern Washington’s Okanogan Highlands. LCF specializes in growing certified organic premium quality gourmet garlic seed for us.
A hardneck gourmet garlic that is one of our favorites. Enormous cloves that have a fabulous full-bodied “piquant” garlic flavor that’s not too hot. The skins practically peel themselves. Super easy to grow. Like all hardnecks, this variety produces a curly-cue "scape" in late spring/early summer that provides a delectable early season garlic-flavored green. Our crop comes courtesy of Lost Creek Farm, in northern Washington’s Okanogan Highlands. LCF specializes in growing certified organic premium quality gourmet garlic seed for us.
Red Inchelium - $18/pound
This braid-able heirloom softneck or “artichoke” type garlic produces large bulbs with 12-20 layered cloves. Mild, award-winning flavor. Considered early maturing, and stores well. Keep a braid in your kitchen for easy access! The mild bulb flavor is preferred by those who eat garlic raw for health reasons. This variety is excellent for whole bulb baking. Cultivated by the Colville tribe of Washington. Our crop comes courtesy of Lost Creek Farm, in northern Washington’s Okanogan Highlands. LCF specializes in growing certified organic premium quality gourmet garlic seed for us.
Lost Creek Farm specializes in growing premium quality certified organic gourmet garlic seed in the rich, fertile soils and cold winters found in the Okanogan Highlands of northern Washington. Cultivated by hand with love, every step is managed to promote optimum growth and ensure the best quality possible. Jason & Lisa Lewellyn, proprietors. In the winter, while next year's garlic crop sleeps under a blanket of snow, Jason and Lisa dedicate their expert craftmanship to making fine hand crafts in the warmth of their hand-built strawbale home. Please visit www.fairyslipper.com to see Lisa's exquisite handmade soaps and pine needle baskets.
Native Seed Foundation was started by organic seedsman and farmer David Ronniger over 33 years ago. David and his crew consciously and sustainably harvest wild native shrub and forbe seeds during their prime from hardy, quality strands in National Forest and Provincial Park lands throughout Northwestern Montana, Northern Idaho, Southern British Columbia and Eastern Washington. Please visit www.nativeseedfoundation.com to see David's extensive list of native seeds.
Growing Garlic in Northern Gardens
Garlic grows very well in cold climates; in fact the best quality garlic grows in places with a good covering of snow on the ground in winter. Garlic is not that difficult to grow but there are secrets to really high quality garlic.
The first secret is to grow Spanish Roja garlic. Spanish Roja is the queen of garlic. It tastes wonderful, is piquant, and it peels like a dream. It has a beautiful color with large cloves and it thrives in a cold climate. We also grow Red Inchelium, which is very large soft neck garlic that keeps well. It is not as easy to peel as Spanish Roja, however.
The second secret is to get high quality seed garlic. Any garlic can be used for seed garlic. You can use garlic from the grocery store. We don't advise this since seed garlic should be a one time purchase. You need never buy seed garlic again, unless you want to try another variety. You simply select the best garlic (by your criteria), to use for seed each season. The seed you plant is like an heirloom, you can give it to friends, sell it and pass it to your children and grandchildren. Your garlic can become a family heirloom. I can think on nothing better to pass along than garlic.
The third secret is to plant in the fall. Garlic will do all right if spring planted, but we find that it does much better planted in the fall, and seems to know when the best time to sprout and grow in the spring. We plant in October, being sure to get the garlic in before November 1st, in our zone 5 climate. Plant about 2" deep and 6" apart in rows 8" apart, and mulch if you get to it.
The fourth secret is to rotate your crop. We rotate on a three year plan. We divide our annual garden into three parts and one part is garlic each year. Using this method, we grow organic garlic with no pesticides or herbicides, and have been doing it for 26 years, on this piece of land.
The fifth secret is to pop your tops. If you snap off the curled top to the garlic in the early summer, the garlic will put more energy into the bulbs under the ground and they will be larger. This does not apply to the Red Inchellium, which is a soft neck garlic and does not have the top sets.
The sixth secret is to cure your garlic well. This process begins while the garlic is still in the ground. Let the garlic dry in the ground for the last two weeks before harvest, if possible. This makes harvest easier and cleaning very easy. Pull the garlic and leave in the sun till the surface is dry. I usually lay it on the ground for an hour, turning once. Then cure in a dry airy space for a week or two. I hang the garlic in bunches from the rafters but have also cured my garlic on racks.
The final secret is in good storage. This is probably where the most garlic is lost. Sometimes a variety of garlic gets the reputation of not keeping well, but actually it is not cured and stored well. Garlic is best stored in a cool, dry, and well ventilated place. Not a root cellar or a refrigerator. Baskets and net bags are ideal. Hard neck garlic keeps very well stored bulbs up, in a container, with the stem attached.
When to Harvest Garlic
I harvest Red Inchelium in July, and Spanish Roja in August, in the cool climate of the Okanogan Highlands. In the warmer valleys near here, they usually harvest a month earlier. The later harvest means a longer keeping garlic. When the outer leaves of the garlic start to die back, it is getting time to harvest. Pull the garlic, tie into bundles and hang out of the sun in an airy dry shelter for two weeks while they cure. Then cut off the tops and roots and store in a dry airy place. Do not store in plastic or in a closed container. Check your garlic periodically for any spoilage.
PLEASE NOTE: You do not need to have a Paypal account to make payment with Paypal!
Click on the button in the list below for each variety you want. A new window will open showing your Paypal shopping cart.
When you're finished, click on:
Click on the checkout button to complete and submit your order.
Send us an email with the garlic variety and quantity you want (please include your name and shipping address). We will confirm your order by email.
Send us your order via Snail Mail. Please include the garlic variety and quantity you want, your name, shipping address. Add $5 per order for shipping and handling. Mail your order with payment to:
Good Seed Box 165 Hot Springs, MT 59845 USA
Click the image below for a link to a great:
©All Rights Reserved
Webmaster: Hoot Owl Computing