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Open-pollinated varieties, perfect for seed saving.
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Allium sativum ssp. ophioscorodon
German Extra Hardy garlic is a Porcelain garlic valued for its reliability, cold tolerance, and rich flavor. Believed to have originated in northern Germany, this hardy strain has been a favorite among northern gardeners for generations. Known simply as “German garlic” in some seed circles, it produces consistently large, beautiful bulbs even after harsh winters and unpredictable springs.
This German hardneck garlic produces large bulbs containing 4–6 plump, easy-to-peel cloves with a bold, classic garlic taste—perfect for roasting, sautéing, or adding depth to soups and sauces. In late spring, plants produce edible flower stalks called scapes, which can be harvested and enjoyed... More
Allium sativum ssp. ophioscorodon
German Extra Hardy garlic is a Porcelain garlic valued for its reliability, cold tolerance, and rich flavor. Believed to have originated in northern Germany, this hardy strain has been a favorite among northern gardeners for generations. Known simply as “German garlic” in some seed circles, it produces consistently large, beautiful bulbs even after harsh winters and unpredictable springs.
This German hardneck garlic produces large bulbs containing 4–6 plump, easy-to-peel cloves with a bold, classic garlic taste—perfect for roasting, sautéing, or adding depth to soups and sauces. In late spring, plants produce edible flower stalks called scapes, which can be harvested and enjoyed for their mild, sweet garlic flavor in stir-fries, pestos, and salads. When properly cured, the bulbs store well for 6–9 months, ensuring a steady supply for the kitchen.
Plant in the fall, about 4–6 weeks before the ground freezes, spacing cloves 6 inches apart in fertile, well-drained soil with the pointed end up. Mulch well to protect over winter. Harvest scapes in early summer to encourage larger bulbs, and dig the garlic once the lower leaves begin to brown. Cure in a dry, airy location for two to three weeks before storing. Ships in Fall.
Allium sativum ssp. ophioscorodon
German Extra Hardy garlic is a Porcelain garlic valued for its reliability, cold tolerance, and rich flavor. Believed to have originated in northern Germany, this hardy strain has been a favorite among northern gardeners for generations. Known simply as “German garlic” in some seed circles, it produces consistently large, beautiful bulbs even after harsh winters and unpredictable springs.
This German hardneck garlic produces large bu... read more
Allium sativum ssp. ophioscorodon
German Extra Hardy garlic is a Porcelain garlic valued for its reliability, cold tolerance, and rich flavor. Believed to have originated in northern Germany, this hardy strain has been a favorite among northern gardeners for generations. Known simply as “German garlic” in some seed circles, it produces consistently large, beautiful bulbs even after harsh winters and unpredictable springs.
This German hardneck garlic produces large bulbs containing 4–6 plump, easy-to-peel cloves with a bold, classic garlic taste—perfect for roasting, sautéing, or adding depth to soups and sauces. In late spring, plants produce edible flower stalks called scapes, which can be harvested and enjoyed for their mild, sweet garlic flavor in stir-fries, pestos, and salads. When properly cured, the bulbs store well for 6–9 months, ensuring a steady supply for the kitchen.
Plant in the fall, about 4–6 weeks before the ground freezes, spacing cloves 6 inches apart in fertile, well-drained soil with the pointed end up. Mulch well to protect over winter. Harvest scapes in early summer to encourage larger bulbs, and dig the garlic once the lower leaves begin to brown. Cure in a dry, airy location for two to three weeks before storing. Ships in Fall.
