12/09: Long Neck and Hard Neck Varieties of Garlic

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christine
User offline. Last seen 1 week 6 days ago. Offline
Joined: 11/26/2008

A couple weeks ago we finally took time to look for garlic online and since many varieties were already sold out, we quickly ordered.  

Growing instructions : http://www.gourmetgarlicgardens.com/growing.htm

ORDER DETAILS:

Item: GA54 Gardener's/Epicure's Delight Assortment
Quantity: 1
Description: A Master Mix of Mild, Medium and Strong garlics.  Some harvest early, some late.  Some store a few months, some store almost a year.
Choose Gardener's/ Epicure's Delight Size/Price.: Our Standard Extra-Large Size at $20.00 per pound.
Do you want garlics that will grow  in your area?: Yes, please send me the ones that will grow best in my area.
Price (each): $20.00
Item Total: $20.00
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Item: GA53 All-Stronger Garlic Assortment Pack
Quantity: 1
Description: A one pound assortment of strong to very strong garlics for those who Really Like their garlic.  Some like it hot.
Choose All-Stronger Assortment Size/Price.: Our Standard Extra-Large Size at $20.00 per pound.
Do you want garlics that will grow  in your area?: Yes, please send me the ones that will grow best in my area.
Price (each): $20.00
Item Total: $20.00
_________________________________________


 

Subtotal: $40.00
Shipping (USPS Priority Mail w/ Delivery Confirmation.): +$10.00
Grand Total: $50.00

Below is the listing of the varieties we received and we'll plant as soon as it warms up a little. 

 

Harvests mid-late summer - stores 7-9 months.

Great bulbs of fire! Like their cousin, Metechi, Bogatyr is one of the most fabulous garlics in the world, in my view. These are huge garlics with a flavor that is even bigger. They are close to the size of the largest Artichokes and beautiful enough to put on a pedestal in an art museum. Because Metechi and Bogatyr are indistinguishable from each other except by dna analysis, I am going to use Metechi's description for Bogatyr. They have five to seven monstrously large cloves that will blow your socks off. I think they're even hotter than Skuri #2 but seem to have a more pleasant lingering aftertaste. These great fireballs store much better, firmer and longer than the standard group and grow much better for us as well.

Their bulb wrappers are thick, luxuriant and parchment-like and the outer ones are very, very white. As you peel away the outer wrappers more and more purple striping shows up and they become almost solid purple by the time you get down to the cloves. The clove covers are dark brown with purple streaks and long sharp pointed tips.

 

When I taste tested this magnificent beast, my face turned very red, tears welled up and I broke out into an instant profuse sweat and I thought fire was coming out of my nose and ears. I had to breathe in through my mouth and out through my nose in an effort to cool the heat, which subsided after a minute or so. It took almost an hour for the hair on the back of my neck to dry. I don't know if I had an extra large bite due to the size of the clove or what, but I gained a wholesome respect for this garlic. The aftertaste was warm pleasing and garlicky, but not unpleasant. Its flavor seems to hold up well in cooking.

 

Silverwhite  http://www.gourmetgarlicgardens.com/silverskins.htm#anchorsilverwhite

Good to Fair for Warm Winter Areas, but "iffy" in hot, dry years.

Harvests late season - stores 8-10 months.

 

Siberian  http://www.gourmetgarlicgardens.com/purplestripes.htm#anchorsiberian

Harvests mid-late season - stores 7-9 months.

The first time we grew Siberian a couple of years ago, One of our gardens was attacked by a plague of grasshoppers just as they were starting to forms bulbs and they ate the entire garden to the ground, and then went into the ground after the bulbs. The only thing left standing was the Siberian garlic. The Siberians were barely touched - I have no idea why. We lost 24,000 plants of 30 different kinds of garlic in less than a week. A lot of hard work for nothing. I must have offended Mother Nature the week before as I gloated over what a beautiful crop I was going to harvest. Will the Siberians survive the next onslaught of locusts? - I doubt it. The new crop looks pretty good right now - is that some sort of danger sign? I hope I am not speaking too soon again.

 

Persian Starhttp://www.gourmetgarlicgardens.com/purplestripes.htm#anchorpersianstar

Harvests mid summer - stores about 6 months.

Persian Star is a perhaps the most beautiful of the standard group of Purple Stripes with its thick white bulb wrappers that are streaked with purple as you peel away the outer wrappers. When the wrappers are all peeled away the clove covers with their distinctive long sharp points resemble an eight point star, hence their name.They apparently originated in Uzbekistan, one of those central Asian Islamic republics that were once part of the USSR. They are a full flavored garlic with only a small bite to them and are very mild compared to Skuri #2 and other standard Purple Stripes. They're pretty enough to be used as a centerpiece, especially if you strip one or two of their wrappers to expose their star-like clove structure.

If you are a true garlic gourmet you owe it to yourself to get a few of these and be sure to save some for planting in the early fall. They probably do better in colder winter climates with cooler springs than we have but they have done fine here. They mature in mid season.

 

Siciliano http://www.gourmetgarlicgardens.com/artichokes.htm#anchorsiciliano

Harvests mid season - stores about 6 months.

Siciliano is a white garlic that is a feast to the eyes as well as the palate and stores well also and that's asking a lot of a white garlic. The rich flavor is a bonus. Sicilano is a white garlic that has a pearly lustre to it. It has a rich flavor with a zesty medium pungency and a crisp, crunchy texture that is like a water chestnut with taste and an attitude. Its richness makes it excellent for raw eating as in pesto, salsa or just to have something crunchy to munch on with a sandwich, instead of the usual chips. Being an Artichoke garlic, Siciliano is adaptable to a wide range of climates and is a good garlic for growing in warm winter areas.

 

Nootka Rose http://www.gourmetgarlicgardens.com/silverskins.htm#anchornootkarose

Fair for Warm Winter Areas, but "iffy" in hot, dry years.

Nootka Rose is a magnificent old heirloom silverskin from Washington state but its origin prior to that is unclear As with many silverskins its bulb wrappers are thick and creamy white. The cloves; however, are a beautiful deep mahogony color with red streaks and almost solid red elongated tips. Bulbs can become large for a silverskin and contain 15 to 20 or more cloves. Clove colors can become a little more subdued when grown in rich garden-type soils.

It makes an excellent braider and you can strip off the bulb wrappers down to the cloves and use its burgundy-on-rosewood appearance as an attractive table centerpiece for that special occasion.This very imperial looking garlic has a taste as bold as its looks. It has the full flavored character typical of silverskins and its parchment-like bulb wrappers are easy to peel.

Because it is a long storing variety, you might want to grow some and save them for the time when your other varieties have already sprouted and are no longer in an ideal eating condition. It's worth having this one just for its decorative possibilities, even if you don't eat much garlic.

 

Chesnok Red http://www.gourmetgarlicgardens.com/purplestripes.htm#anchorchesnokred

Harvests mid summer - stores about 6-8 months if healthy.

Chesnok Red is yet another one of the garlics from the Republic of Georgia in the former USSR. Chesnok is a standard Purple Stripe and has the typical heavy purple striping that gives this variety its name. They have about as much purple as Rocamboles but the background color of the bulb wrappers is much more whitish, making for a very attractive appearance. Chesnok Red can become a rather large garlic with excellent growing conditions.

The outer bulb wrappers are a little thin & loose, but the more you peel away, the thicker and tighter they get (makes the bulb wrappers easy to peel). Once the cloves are revealed, they are seen to be large and with long thin points and are all milky white with cranberry-colored streaks up the outsides of the cloves whike the edges between the cloves are nearly solid cranberry and the elongated tips rather tannish. Large bulbs will have about a dozen cloves and even the inner ones are of good size. They can run an inch or two up the central scape (false stem) and are not only attractive but make the cloves easy to peel. Purple Stripes do not store as well or as long as the softneck varieties (about six months at room temperature) but are generally more intensively flavored and retain their flavor better when cooked.

They have fewer but larger cloves (average of 8 to 10) arranged in a rather circular pattern. Although large bulbs will have about a dozen cloves and even the inner ones are of good size. They may well be among the oldest of the garlics.

Chesnok Red is a full flavored garlic with a mellow aftertaste that sticks around nicely for a while. Some years it can also be a hot and strong garlic, other years it is much less hot, but it is always full flavored. They're not as large as Artichoke garlics but are larger than Silverskins (average diameter of extra-large size is around 2 inches). From a grower's perspective, they seem to do fairly well in most locales but seem to want to be planted early in the fall. If you wait too long to plant them they may not tolerate adverse weather conditions too well.

 

Lorz Italian http://www.gourmetgarlicgardens.com/artichokes.htm#anchorlorzitalian

Harvests mid season - stores 6-8 months.

This medium-large Italian artichoke is unusual in several ways; color, taste and storability. Lorz has more purple in the bulb wrappers than one usually sees in an artichoke and the semi-thick wrappers peel easily away revealing large cream-colored cloves with elongated tips and only the faintest hint of purple. It harvests in mid season and stores very well until winter. It averages seven large fat cloves in three clove layers and usually has no small internal cloves.

It ranks 4-5 on the garlickiness scale and 8 on the pungency side. It has a semi-rich flavor and a lot bite that just increases with age and it stores well for 6-8 months.

Most Italian garlics tend to be somewhat mild, but this one is different. Depending on growing conditions, it can be very hot and strong. At first, it doesn't seem to have any aftertaste at all - then in a few minutes it begins to grow and becomes very noticeable and builds to a peak in about thirty minutes. If you like garlic with a bold flavor that really sticks around, this is for you. In years where the taste is milder due to growing conditions, the aftertaste is still strongly present, even though the initial taste is milder. A real garlic lovers garlic.


I sure hope it grows well!  Will update with the results in spring.