Early Red Italian Garlic

$4.99

Best For: Roasting whole, delicate cream sauces, fettuccine alfredo, roasted vegetables, mild seafoods, garlic-infused dipping butter and more

This variety offers a sweet, exceptionally mild raw profile that transforms into a subtle, buttery richness when roasted. It lacks an aggressive sting, providing a gentle warmth instead of a harsh burn. It's an excellent option for light, aromatic dishes.

Best For: Roasting whole, delicate cream sauces, fettuccine alfredo, roasted vegetables, mild seafoods, garlic-infused dipping butter and more

This variety offers a sweet, exceptionally mild raw profile that transforms into a subtle, buttery richness when roasted. It lacks an aggressive sting, providing a gentle warmth instead of a harsh burn. It's an excellent option for light, aromatic dishes.

    • Flavor Profile: Mild & Subtle Profiles (Gentle Flavor, Zero Burn)

    • Garlic Type: Softneck (Artichoke) 

  • Holds its peak quality well for 6 to 8 months.

  • Features plump, cream-colored cloves wrapped in tight skins with soft, distinct red-to-purple stripping.

Procurement: cured garlic is available for farm gate pickup, nationwide shipment, and local porch delivery. Visit our Orders Page for more information.

Size Information

This garlic is Culinary Grade and sold by the quarter pound unit. Culinary Grade bulbs are typically around 1.5 to 3 inches in diameter. They are smaller than what we sort out and set aside for seed stock. These are wonderful for cooking and eating. There are 2-4 bulbs per quarter pound.

Jumbo Grade AKA Seed Grade may be available at a later date. We are still determining our own needs for replanting. Signing up for our email newsletter is the best way to be notified if and when Jumbo Grade is available to purchase online.

About Orie’s Farm Fresh Garlic

All our garlic is grown on our 8 acre urban farm in Wichita, Kansas using regenerative practices (no chemical fertilizers, pesticides, or herbicides).

We plant and harvest between ten to twenty thousand cloves/bulbs by hand annually and offer roughly 20 different varieties. Garlic is harvested each season in June.

Unlike a lot of conventional garlic you might find in grocery stores, our garlic is not treated with whitening or anti-sprouting chemicals.

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