• Uzbek Turban- Delightful flavor - rich and smooth. Excellent choice for gazpacho, bruschetta, fresh sauce. A hardneck Turban from former USSR. Stores to Nov. PURPLE
• Chicago Italian- A great-tasting garlic with a spicy aftertaste when sliced raw. Perfect for dips, pesto and garlic bread (see back). Nutty and smooth when cooked. Easy to peel. Stores thru October. BROWN
• Malaysian -So mild and sweet, you can enjoy it without cooking it. Makes smooth aioli, baba ganoush. Easy to peel. Stores through September. ORANGE
• Colorado Black-Heirloom from Colorado. A superior taste that starts off rich and mild, then builds a little heat. Good raw in hummus, bruschetta. Cooks well. Stores to Oct. BLACK
• Guatemalan- A flavorful and mild garlic that compliments veggies of all kinds. Pretty on the inside with 6-8 large burgundy cloves. Easy to peel. Stores to October. GREEN
• Inchelium Red- Softneck that is excellent for roasting. Discovered on the Colville Indian Reservation in Washington State. One of the best-tasting softneck garlics with a mild but lingering flavor. Stores til January. RED**
• Inchelium Red- Softneck that is excellent for roasting. Discovered on the Colville Indian Reservation in Washington State. One of the best-tasting softneck garlics with a mild but lingering flavor. Stores til January. RED**
• German Extra Hardy- Great raw! Slice thin on crackers. An addictive garlic taste, with full flavor. Big, easy to peel cloves. For cooking put in at end of heating. Keeps to Nov. BLUE**
• Chesnok Red- Originally from the Rep. of Georgia. Earthy, robust flavor with a unique zesty bite. One of the best roasting and cooking garlics. Stores through Dec. PINK**
• Tzan -Tangy & flavorful in sauces, with pasta and for oriental cooking. Also a good, strong raw garlic. From Shandong province. Stores through October. GREY**
** indicates this Garlic is not suitable for planting
