Garlics That Store The Longest
Harvesting History’s garlic comes from Upstate New York and the Oshkanogan Valley of Washington State. Both farms are certified nematode-free and organic. Our supplier in Washington State has been organic for 24 years. Our supplier in Upstate New York has been organic for 14 years.
This year an extremely rare amalgamation of meteorological circumstances happened this spring to produce the best growing conditions for garlic in many, many decades. The spring was incredibly wet and this was followed by a somewhat drier and cooler early-to-mid summer. The garlic LOVED this and most varieties have produced the biggest individual cloves I have ever seen.
Harvesting History will begin to ship garlic in late September, and we will continue to ship until we run out.
Garlic can be grown just about anywhere in the United States. You just have to select the varieties that will do well in your planting zone. Garlic should beplanted in September – October for zones 1 – 3, in October – early November in zones 4 – 5, in late October – early December for zones 6 – 7, and in lateNovember – December for zones 8 – 9. If planted at the correct time of year,in soil that has been properly amended, garlic is one of the easiest and most rewarding crops you can grow. As most of us know, garlic is a superfood. It is nutritious and has been provento lower blood pressure and blood sugar.
All modern garlic belongs to one of two subspecies: hardneck (ophioscorodon) or softneck (sativum). Hardneck subspecies try to produce flower stalks, known as Scapes, with small aerial cloves called bulbils. Hardnecks will not produce large bulbs underground unless the scapes are removed. There are threevarieties of hardneck garlic: Purple Striped, Porcelain and Rocambole. Softneck garlics have lost the ability, for the most part, to produce a flower stalk. However, under certain climatic situations, the bulbs may try to produce a flower stalk known as bolting. There are four softneck varieties: Artichoke, Creole, Silverskin and Turban.
Silverskin, Creole and Artichoke Garlics are the longest storing of all the garlic varieties. Under ideal conditions (56-58 degrees F with 45-50% humidity), these varieties may last for more than a year.
Silverskin Garlics tend to be quite hot and strongly sulfurous when raw. If they are cooked to a golden brown, much of the heat and sulfurous flavor is minimized. Silverskins are some of the most late maturing cultivars available today, and they are the only garlic variety that will reliably produce good-sized bulbsif planted in the spring.
Nootka Rose, as you can see from the photo, is one of the most beautiful garlic varieties that you can grow. In my own garden, over the past 20 years, it has consistently produced medium-sized bulbs with good sized cloves.
Nootka Rose has been known to grow in widely varying climatic conditions. The name, Nootka Rose, comes from a wild, shrub rose which produces magenta to rose colored blossoms and is native to the coastal regions of Nootka Sound near Vancouver Island.
Nootka Rose was introduced to the public by Steve Bensel who owns Nootka Rose Farm located on Waldron Island in Washington State. The cloves are brown or tan with red streaking and red tips. This coloring is often intensified when the garlic is grown in substandard soils.
The first thing you need to know about Rose du Var is that the bulb size is quite small, but the clove size is quite large (given the overall size of the bulb, the clove size is downright huge). Having made this statement, you need to know that this year’s crop of Rose du Var has produced the biggest bulbs I have ever seen of this variety. I am fascinated by this garlic variety.
It can be grown in the South as well as the North in Zones 4 – 8. I have found the large cloves to be full of flavor and not as hot as rumored. Others will tell you that Rose du Var is shockingly hot, but I have found it to be otherwise.
The large cloves are easy to work with and beautiful in their brown or purple wrappers. Even the inner cloves are quite large.
Rose du Var was imported from France more than a decade ago for commercial testing in California. It has become popular with garlic aficionados who understand that a small bulb does not necessarily mean a bad bulb.
Artichoke Garlic, a softneck variety, is so named because the overlapping clove configuration around the bulb resembles an artichoke. The plants are vigorous, the bulbs are large, but that is because each bulb produces 12 – 20 cloves.The cloves are at best average size. The mild flavor makes them a favorite of individuals who enjoy eating raw garlic. With some strains, the flavor may be intensified by cold winter growing.
Thermadrone is an Artichoke variety originally from France. It is popular in the US, because it has a very unusual flavor which some describe as similar to Dijon mustard. The flavor is strong, but does not carry any heat with it. For an Artichoke garlic, the cloves are fairly large.
And finally, of all the garlic varieties that we sell, Inchelium Red or ‘Inchee’ as it is affectionately known, is, by far and away, the most popular and one of the longest storing. It is also the largest garlic we sell, sometimes rivaling in size the elephant garlic bulbs.
Inchee is an Artichoke Garlic and comes from the Colville Indian Reservation in Inchelium, Washington, very near the Canadian border.
In 1990 at a Rodale Kitchens taste test it was the top ranked, softneck garlic, and it has consistently performed well throughout the years.
When eaten raw, Inchee has a mild, good flavor. It is nowhere near as strong as many other garlics which is why it performs so well in taste tests. It is a great garlic for marinades and dressings because of its mild raw flavor. When cooked, Inchee becomes very mild and this is frequently a deterrent. If you want the benefits of garlic, but not the strong flavor, then Inchee is recommended for cooking.
This huge, beautiful garlic is well worth trying, and we highly recommend it for those of you who love to eat raw garlic.
All Harvesting History garlics are sold in 4 oz. bags. They are available for purchase and shipping from end of September through January, as long as supplies last.
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