German White Garlic

Allium sativum

$10.00

1/4 lb
We love this Porcelain type for its extra large cloves. Sometimes called German Extra Hardy or German Porcelain this hardneck garlic has a strong raw flavor and high sugar content - one of the very best for roasting. Stores better than the Robambole types. Outside skin is ivory-white, while the skin covering the cloves is dark red. 4-5 very large cloves per bulb. 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).