Lorz Italian Organic Garlic

Nature & Nurture Seeds

Allium sativum


1/4 lb
Culinary (small bulbs)
Certified Organic

We love Lorz Italian for its exceptional flavor and good storability. One of only a few heirloom garlic varieties designated by Slow Food’s “Ark of Taste” for its exquisite flavor. An heirloom brought to Washington State's Columbia Basin from Italy by the Lorz Family before the 1900’s. This medium-large, softneck garlic is well adapted to summer heat, ripens in mid-season and stores 6-8 months. Bulbs have more purple color than one usually sees in artichoke type, and the skins peel easily away revealing large cream colored cloves with elongated tips and only the faintest hint of purple. Not many small interior cloves for a softneck type. Artichoke (softneck) type. 15-20 medium cloves / bulb.

Specs: Type: Artichoke (softneck) type, 15-20 medium size cloves per bulb.

Due to shipping restrictions, garlic cannot be shipped to the following states & regions: AK, CA, CO, GA, ID, KS, MT, NV, OR, WA, HI, Armed Forces, non-continental states & territories, Canada, & International.

Garlic is excluded from free shipping over $50 offer.

Garlic is planted in the fall, after the first light frost but before the ground freezes, usually in late October or November. Overwintering (exposure to cold) is essential for bulb development. Garlic is a heavy feeder, so plant in fertile, well-drained soil rich in organic matter and nutrients. Keep bulbs intact until you are ready to plant them, then break up into individual cloves leaving clove skins intact. Plant cloves about 2" deep into the soil, 6-8" apart in rows spaced 12" apart. The tapered end of the clove should point up, and the flatter end with the attachment point should point down. Covering the soil with a layer of mulch (straw, oak leaves) helps suppress weeds, retain moisture, and fertilizes the soil. Do not remove the mulch in the spring. Keep well weeded for best results as garlic does not compete well against weeds. Garlic will benefit from regular watering (at least 30 minutes 2x per week).