At Orie’s Farm Fresh, garlic is #1. We grow more than 40 varieties - for 2019, it’s 43 to be exact. Learn more about our garlic strains, their culinary attributes, and suggestions for use below.

Artichoke Type

These softneck garlic bulbs have wide ranging flavor profiles between varieties, from very light and mild to robust, rich, and zingy. Cloves form in layers similar in shape to an artichoke. These are long storing - usually 8 to 9 months or slightly more - due to their tightly adhered clove wrappers.

Burque: Originally from Albuquerque, New Mexico. Easy to grow.

California Early: Originally from Gilroy, California. Semi-rich, fairly light flavor is suitable for a variety of uses - roasted, everyday cooking, and even raw. Try it sliced and baked with veggies!

Early Red Italian:  Earlier to harvest than many garlic strains. A little pungent with semi-robust flavor and a light bite. Try it in pestos, sauces, and even raw!

Inchelium Red: A consistent best-seller. Mild yet flavorful and is a top-rated softneck for taste. Try it in everyday cooking minced, grated, or pressed!

Island Star: Richly flavored with just a touch of sweetness. Try it in fresh salsa!

K’s Backyard: A rare heirloom variety originally from Santa Fe, New Mexico. Nice and robust with classic Italian flavor. 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!

Madrid: Originally from Spain as the name suggests. Very mild flavor with the slightest touch of heat. Try it in hummus!

Polish Red: Deep, robust flavor and only moderately pungent. Try it slow cooked with chicken, lemon, and thyme!

Susanville: Originally from northern California. Well rounded yet mellow flavor. Try using it in pickles!

Thermadrone: Originally from France. Mild yet very flavorful. Try it in ratatouille!

Transylvanian: Originally from Romania. it boasts a spicy, sharp bite. Try it to keep vampires away!

Silverskin Type

This softneck group of garlics has extremely long storage, often keeping a year or more.

Idaho Silver: Zingy and hot when used raw, but the flavor mellows considerably when cooked or roasted. Try mincing and sprinkling it over hasselback potatoes!

Mexican Red Silver: Originally from Mexico.

Mild French: Bold, rich flavor and moderately pungent. A creamy white bulb with gorgeously contrasting caramel colored clove wrappers. Try it with post roast!

Nootka Rose: An heirloom variety originally from Washington. Rosy hued clove wrappers contrast beautifully with the milky white outer bulb wrappers. Strong, garlicky flavor. The longest storing garlic we grow and an annual best seller. Try it in tomato soup!

Sicilian Silver: Originally from Sicily. Very pungent raw flavor that becomes nice and smooth when cooked.   no-brainer for your favorite pasta sauce!

Silver White: Mild, well-rounded flavor that makes this one a lovely all-purpose garlic. Try it grated into your favorite recipes!

St. Helens: An heirloom variety originally from Washington. Hot raw flavor that mellows and becomes nutty when roasted. Try it stirred into macaroni & cheese!

Porcelain Type

A hardneck type with satiny white bulb wrappers, large cloves, and flavor profiles ranging from robust & spicy to mild & subtle. Easier to peel than most other types. Stores for around 4-6 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!


Montana Zemo

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!

Portugal Azores

Romanian Red hot & pungent with a long lasting bite.  large cloves.  try it with lamb!

Susan D

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 Rose

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!

Deerfield Purple

Estonian Red

Guatemalan Ikeda

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!

Pehoski Purple

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!

Red Grain


Elephant Garlic

This mega-sized bulb is actually a member of the leek family and has similar mild flavor.  Try it in everyday cooking!