AUGUST 9 UPDATE: Garlic was harvested between 7/13-7/26 and is ready to eat!

We posted some photos on the blog (Post Drips and Field Trips). The bulbs are glorious!

Feel free to contact us via e-mail (blythe@barbolian.com) or phone (360) 681-3891 to place an order. We will try our best to accommodate special orders and variety packages. It’s a busy time of year, so if we don’t answer, we are probably out in the field. Please leave a message!

Thanks!

Blythe

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HARDNECK VARIETIES

Asiatics

Asian Tempest: Large, finely striped with a purple blush. 5-7 big cloves. Rich, long-lasting flavor. Moderate keeper (4-6 months). Originated in South Korea. Bulbil beak can be 18″ long!

Japanese: Larger Asiatic variety; pearly white wrappers; yellow-cream cloves; easy to peel. This rare variety was obtained from an elderly Japanese farmer in Western Washington (offered through Filaree Farm). 5-7 large cloves; bulbil up to 20″!

Purple Stripes, Marbled Purple Stripes, and Glazed Purple Stripes

Bogatyr: A BIG purple striped (marbled), robust hardneck, this bulb tends to produce just a few, easy-to-peel, dark purple/brown cloves. Along with a rich and interesting flavor, this variety stores longer than many hardnecks.

Brown Tempest: Brown cloves with a hint of rose blush and no stripes. Averages 4 to 6 cloves per bulb with nice shape and size. Raw garlic has initial taste that mellows to a pleasing garlicky finish.

Chesnok Red: From Shvelisi, Georgia; high performing; easy to peel. Mild with a bite! Superb for roasting and cooking; holds shape and flavor.

Metechi: This fiery little bulb gives high-powered garlic flavor. This purple stripe hardneck probably originated in the Republic of Georgia. The bulbs produce a few very plump cloves which store well. It has a fiery raw taste with a nice finish.

Persian Star: Vivid clove colors: the outer bulb wrapper is sometimes smooth white, but the inner wrappers are purple streaked with red tips. Very pleasant flavor with a mild spicy zing. Purchased in Samarkand, Uzbekistan bazaar in the late 1980s by John Swenson.

Siberian: This l purple striped variety is said to originate in Siberia where it was obtained by fishermen trading green leafy vegetables with poor peasants who grew only root crops. Clove skins are dark brown; creamy white insides; mild heat. It produces large bulbs with a few large cloves. High allicin content.

Vekak: From Czechoslovakia; beautiful, deep purple bulbs! Varied sizes. Fiery taste that improves with cooking. Deep purple bulbs.

Porcelains

Armenian: A big bulb, with four huge cloves and a silver wrapper that hides a lot of heat.

Georgia Crystal: A pretty porcelain variety that produces large bulbs but only with a half dozen or so fat cloves. The wrapper is clean, firm and white in color. The flavor is relatively mild, even when eaten raw. A good storing bulb for a hardneck.

Georgian Fire: Similar to Georgian Crystal except averages 5 to 8 cloves per bulb. A raw taste is strong with a pleasant hotness. A good salsa garlic or salad warmer.

Music Pink: A blush of pink; high yielding; long storage; medium heat index; one of the most popular; music to the taste buds!

Romanian Red: Large cloves; tougher skin; long storing; hot and pungent; long-lasting bite; tastes hotter after storage. Came to British Columbia from Romania. Good storage; 4-5 cloves/bulb.

Russian Giant: A porcelain hardneck with 6 to 8 giant, easy-to-peel cloves. This garlic has spiced up many a Cossack’s dinner on the windy steppes.

Susan D.: Beautiful, big porcelain from Canadian grower, Flora Baartz. This is our first year of growing this variety, so we will report back soon!

Rocamboles

Carpathian: From Carpathian Mountains of southwest Poland. Large, uniform bulbs; bulb wrappers have thin copper veins and varying purple blotching. The stock comes from Chesnok Farm in Apalachin NY. Classic garlic flavors, nice overall tang, hot and spicy, strong and garlicky.

Juan de Fuca Wonder: Our own! This variety adapted to Sequim Dungeness Valley conditions over 20 years; varied sizes; rich and spicy; very forgiving of changing weather, wind, and water conditions!

Killarney Red: This easy-to-peel variety is outstanding raw, retains flavor when cooked, and has a rich, garlicky-butter aftertaste. It is similar in appearance to German Red and Spanish Roja.

NASH’s Delta Giant: These very large bulbs are from Nash’s Organic Produce and grown locally in the Dungeness River delta soils. A true treat! Our supply is limited - for the best, go to Nash’s store in Dungeness!

Sandpoint: An exceptionally hardy rocambole grown in the mountains of northern Idaho on the Tauber Angus ranch. It has an outstanding raw taste, with large cloves and deep flavor.

SOFTNECK VARIETIES

Artichokes

Inchelium Red: The best softneck variety for roasting; large, cream-colored bulbs, tinges of purple/rust; mild, lingering buttery taste. Has 8-20 cloves per bulb, which are often greater than 3″ in diameter. High soluble solids give this variety a denser, heavier feel and more edible portion than other garlics. Stores 6-9 months. Mild but lingering buttery taste.

Polish White: Monstrously large softneck variety with plump, cream-colored bulbs. Flavor is initially hot, but then flavor relaxes with a “sticks around” buttery sensation on the lips.

Sicilian: Large bulbs, very symmetrical and firm; milder flavor. Perfect for pasta, tomato sauces, olive oil. Long storing.

Transylvanian: Originating in the heart of the Transylvanian mountains, these large, cream-colored bulbs produce up to 16 plump, firm cloves. It has an excellent flavor with more than a bit of a bite. This variety was discovered in a Romanian farmer’s market in the mid-1990s. Sure, we make vampire jokes with this one!

Silverskins

Silver Rose: Large, rosy-skinned cloves (6-8 to a bulb). Not overwhelming heat. Good keepers: 8-9 month shelf life

Silver White: This variety is nice for braiding; cooking brings out the flavor.

ELEPHANTS

Elephant: King of roasters, nearly 5″ in diameter! Not a true garlic; actually of the leek family. Mild, delectable garlic flavor, and is wonderful when the sugars caramelize when roasted.