German Red Garlic

Allium sativum

$10.00

1/4 lb
Rocambole type - For true garlic lovers, this light purple-skinned, hardneck rocambole-type is known for its robust, spicy flavor. German Red is well adapted to northern climates, and stores well. Hot and spicy at first and mellows quickly. Full of flavor but you won’t have that stale garlic taste in your mouth for hours afterwards even if eaten raw. Medium-sized cloves, 6–9 per head. This garlic is sustainably grown by our friend Tim Redmond at Skinny Farm of Scio Township, Michigan.

Due to shipping restrictions, garlic can only be shipped to the following states:

CT, DE, IL, IN, IA, KY, ME, MD, MA, MI, MN, MO, NH, NJ, NY, NC, OH, PN, RI, SC, TN, VT, VA, WV, WI, and Washington DC

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 light layer of mulch (straw, oak leaves) helps suppress weeds, retain moisture, and fertilizes the soil. Do not remove the mulch in the spring. Cut or remove the weeds a few times in the spring and summer, as garlic does not compete well against weeds. Garlic will benefit from regular watering (at least 1" of water per week).