Our Garlic
Garlic Is Our Specialty
Each year, we grow about twenty varieties, with our total harvest ranging from 10 to 20 thousand bulbs. Our garlic is grown on our 8 acre urban farm in Wichita, Kansas using regenerative practices.
Our 2026 Grow List
There are two sub-groups of Allium sativum: hardneck garlic (subspecies ophioscorodon) and softneck garlic (subspecies sativum).
Hardnecks form an edible flower stalk — called a garlic scape — in the springtime. Softnecks do not. Within each sub-group, there are several types of garlic
Four types have grown well consistently for us in Kansas: Porcelain & Purple Stripe (both hardnecks) and Artichoke & Silverskin (both softnecks). Each of these types have several varieties.
See our gallery below for more information about the varieties we are currently growing.
Our Garlic Powder Collection
We offer six unique, single-origin garlic powders. These are great to use for everyday convenience or while garlic is sold out.
The Hardnecks
Porcelain Type Garlic
This hardneck type is prized for its large cloves and high allicin content. Porcelains store about 6 months from harvest, typically contain 4-7 cloves per bulb, and are considered the easiest to peel among garlic types. Varieties within this type have mostly robust, punchy flavor profiles.
GERMAN EXTRA HARDY
Super robust flavor with an aftertaste that sticks around. Try it in chili!
MUSIC
Somewhat hot when raw; starchy & sweet when roasted. Try it roasted and smeared on a baguette!
Purple Stripe Type Garlic
This hardneck type is notable for its purple streaking and blotching on both the clove skins and bulb wrappers. Purple Stripes store about 4 months from harvest, typically contain 4-12 cloves per bulb, and are pretty easy to peel. Varieties within this type are especially well suited to roasting, developing a rich, creamy and sweet texture and taste.
CHESNOK RED
Considered the best variety for roasting with its ultra sweet flavor and creamy texture. Perennially a best-seller. Try it roasted and stirred into aioli, hummus, or mashed potatoes!
New For 2026
Kishlyk
Larissa’s
Russian Red
Elephant Garlic
Elephant garlic is actually not garlic at all, but rather a member of the leek family. It has the same fairly mild flavor that a leek has, but forms mega-sized bulbs that look very similar to garlic. Try it in everyday cooking!
Our Garlic Scapes
Scapes Are A Hyper Seasonal Spring Treat
Garlic scapes are the edible flower stalks that form on hardneck varieties of garlic in mid to late spring, approximately 3 to 4 weeks before bulbs are ready to harvest. They’re removed from the plant to ensure a larger, more nutrient dense bulb can develop. Scapes are a delicious bonus crop in their own right. They have a mellow, bright garlicky flavor and can be used in recipes just like the clove!
Shop Our Garlic Scape Collection
Garlic scapes are a late spring delicacy that have a light yet zingy garlic flavor. Scape powder can brighten any dish it’s added to, but it is especially well-suited to soups, dips and pesto, mashed potatoes, rubs, and salad dressings.
Garlic scapes and scape powder are a wonderful alternative to regular garlic for those who may be sensitive to it. They’re considered an appropriate substitute by many who follow low FODMAP diets (this is not intended as medical advice — always consult your healthcare provider for dietary concerns).
This springy blend features our garlic scapes, which are paired with the bright flavors of parsley and dill. Amp up the flavor of your favorite dishes with a deliciously spring flair — it’s amazing on carrots, asparagus, egg bakes, popcorn, and salmon, among many other things!
This sea salt blend is low-FODMAP friendly (garlic and onion free)!
Garlic scapes are smoked with alderwood until they reach sultry, smoky perfection before being dehydrated and blended with gourmet tasting lovage and deliciously peppery savory.
This sea salt blend is low-FODMAP friendly (garlic and onion free) and we love it on popcorn, chicken, in salad dressings, and stir-fries.
Garlic scape powder and salt blends taste distinctly different than other garlic products and are notably prized for being low FODMAP friendly.
The Softnecks
Artichoke Type Garlic
This softneck type is known for its ease to grow and its dynamic flavor profiles. Artichokes store about 8 months from harvest, typically contain 10-20 cloves per bulb, and have more tightly adhered clove wrappers. Varieties within this type range from mild and light to strong and zingy.
CALIFORNIA EARLY
Semi-rich, fairly light flavor is suitable for a variety of uses - roasted, everyday cooking, even raw. Originally from Gilroy, California and has grown consistently well for us in our Kansas climate.
EARLY RED ITALIAN
A little pungent with semi-robust flavor and a light bite. Earlier to harvest than many garlic strains. Try it in pestos, sauces, and even raw!
INCHELIUM RED
Mild yet flavorful and is a top-rated softneck for taste. A consistent best-seller. Try it in a marinade for salmon!
LORZ ITALIAN
An heirloom with bold, lasting flavor. Considered “a real garlic lover’s garlic”. Try it in pomodoro sauce with pasta!
MADRID
Very mild flavor with the slightest touch of heat. Originally from Spain as the name suggests. Try it in paella!
SICILIAN
Somewhat spicy flavor - especially for an artichoke type. Try it in homemade bruschetta topping!
SUSANVILLE
Well-rounded yet mellow flavor. Originally from northern California. Try using it in pickles!
TRANSYLVANIA
It boasts a spicy, sharp bite. Originally from Romania. Try it to keep vampires away (or meatballs, it’s good in meatballs too)!
New Varieties For 2026
Broadleaf Czech
Godfather’s Italian
Silverskin Type Garlic
This softneck type is the last to be harvested each year and the longest storing. Silverskins store about 10 months from harvest, typically contain 10-20 cloves per bulb, and have creamy white bulb wrappers. Varieties within this type range from mild and warm to robust and pungent.
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!
MILD FRENCH
Bold, rich flavor and moderately pungent. A creamy white bulb with gorgeously contrasting caramel colored clove wrappers. Try it with pot roast!
NOOTKA ROSE
Strong, garlicky flavor. Rosy hued clove wrappers contrast beautifully with the milky white outer bulb wrappers. An heirloom variety originally from Washington. The longest storing garlic we grow and an annual best seller. Try it in everyday cooking anywhere a strong yet pleasant garlicky flavor is desired!
S & H Silver
Robust flavor with only a little pungency. Clove wrappers offer a range of colors from pink to beige. Stores 12 months from harvest. Try it in homemade pasta sauces and creamy soups!
How To Store Your Garlic Bulbs
Cured garlic has the ability to last for months if stored under optimal conditions. Tap the link below to learn our best tips and practices for garlic storage.
Garlic is a Superfood!
To Get the Most Benefit, Chop & Stop
After chopping, grating, or mincing garlic, let it sit for ten minutes before adding it to your meal.
Garlic’s superstar compound is allicin, which is known for its antioxidant, anti-inflammatory, antibacterial, and antiviral properties.
Allicin is created when the amino acid alliin and the enzyme alliinase come into contact with each other when garlic cloves are cut.
Alliinase is super sensitive to heat, so allicin doesn’t have a chance to fully form if garlic is immediately added to a hot pan.
The solution? Chop and stop.