Garlic

Garlic (Allium sativum) is a bulbous plant in the onion family (Alliaceae), native to Central Asia but cultivated worldwide for over 5,000 years. It’s one of the oldest cultivated crops, used by ancient Egyptians, Greeks, Romans, and Chinese for both food and medicine.

It's structure is a compound bulb made of 6–30 individual cloves wrapped in papery white, purple, or pinkish skin. Among multiple varieties of garlic, we carry mainly hardneck garlic, which have stronger flavor, fewer but larger cloves and produce edible flower stalks. Garlic is a flavorful, fragrant, functional superfood with a long history—whether you’re warding off colds, vampires, or bland cooking.

    Growing Garlic: Plant cloves (pointy end up) in fall for cold vernalization; harvest next summer when lower leaves brown. Prefers well-drained soil, full sun. Scapes should be cut to enlarge bulbs (unless seed-saving).