At Orie’s Farm Fresh, we grow more than 40 varieties of garlic - for 2019, it’s 43 to be exact. Learn more about them, their culinary attributes, and suggestions for use below.
These softneck garlic bulbs are typically (although not always) more mild in flavor, larger, and have longer storage life due to their tightly adhered clove wrappers. Cloves form in layers similar in shape to an artichoke.
California Early semi-rich flavor with a little bite. this variety is originally from Gilroy, CA. try slicing it & baking with vegetables!
Early Red Italian a little pungent with semi-rich flavor and a light bite. try it in pestos, sauces, and even raw!
Inchelium Red this mild yet flavorful variety is a top-rated softneck for taste. try it in everyday cooking minced, grated, or pressed!
K’s Backyard rich, Italian flavor. a rare variety from New Mexico. try it in traditional spaghetti sauce!
Lorz Italian an heirloom with bold, lasting flavor. often considered “a real garlic lover’s garlic”. try it in pomodoro sauce over sweet potato noodles!
Susanville moderately pungent with mild flavor. try using it in pickles!
Transylvanian this variety, as the name suggests, is originally from Romania. it boasts a spicy, sharp bite. try it to keep vampires away!
This softneck group of garlics has extremely long storage, often easily keeping a year or more.
Mexican Red Silver
Nootka Rose an heirloom variety with strong flavor. try it in frittatas!
Sicilian Silver hot raw flavor that becomes smooth when cooked. try it in pasta sauce!
Silver White mild flavor that makes this one a lovely all-purpose garlic. try it grated into your favorite recipes!
A hardneck type with satiny white bulb wrappers, large cloves, and flavor profiles ranging from robust & spicy to mild & subtle. Stores for around 6 months. Forms scapes in spring roughly 3-4 weeks before harvest.
Armenian wonderfully rich flavor with a healthy bite. outstanding raw flavor. easy to peel cloves. try it in a quinoa pilaf!
German Extra Hardy robustly flavored with an aftertaste that sticks around. long storing. try it in soups!
Music hot when raw; starchy & sweet when roasted. long storing. try it roasted and smeared on a baguette!
Northern White strong flavor with large cloves. long storing. try it in soups!
Romanian Red hot & pungent with a long lasting bite. large cloves. try it with lamb!
Purple Stripe Types
These hardnecks are gorgeous with purple streaking and blotching on both the clove and bulb wrappers. Along with Standard Purple Stripe, there are two subgroups of this category: Glazed Purple Stripe and Marbled Purple Stripe. Their characteristics are similar enough that we feel comfortable compiling them together. These types offer scapes in the spring and the bulbs are very well suited to roasting. Storage is about 6 months.
Brown Tempest strong and hot when raw, but the flavor mellows considerably when cooked. easy to peel cloves. try it minced into everyday recipes!
Chesnok Red one of our most popular varieties, this is considered the best roasting garlic, turning sweet and creamy. full flavor with a slight aftertaste. easy to peel cloves. try roasting it and adding it to almost anything!
Khabar nice raw flavor with a burst of heat. mild and creamy when roasted. try it roasted and added to noodles!
Metechi fiery raw flavor with a nice finish. sweetens when roasted. larger cloves. try it in mashed potatoes!
Northe fairly hot flavor when raw that becomes mild when cooked. try it in enchiladas!
Persian Star a little spicy but not too sharp. try it raw in salad dressing!
Purple Glazer warm, sweet flavor with a pleasant aftertaste. try it roasted or raw!