2018 German White has so much flavor, youll use it in every meal.
Earthy full bodied flavor and hot when raw and cooks to mild not overwhelming mellow flavor,
Hardneck varieties produce a flower stalk called a scape. The scapes can be harvested and eaten in a number of ways; they are delicious! The flowers eventually form bulbils that can be planted as seed but they will usually produce small round bulbs the first year that need to be replanted. Hardneck varieties include: Rocambole, Standard Purple Stripe, Glazed Purple Stripe, Marbled Purple Stripe, Porcelain, Asiatic, Turban Artichokes, and Creole subvarieties. Here’s a photo of the garlic tops and the resulting bulbils.
(porcelain hardneck variety) German White Garlic is one of the most widely grown garlic. It stores well, has large size easy to peel cloves. The flavor is a full body taste with a little zing when eaten raw, but produces a very flavorful gentle taste when cooked. Great for pestos, pastas, sauces, and even roasted. Absolutely fabulous for garlic bread!
German White Seed Garlic, is a HARDNECK Garlic also know as Porcelain.
Cranky Carls Gourmet Garlic bulbs are great for seed garlic as most bulbs are 2+ inches, with 4 to 5 large cloves per bulb. Grown and the mountains of Montana, the seed is also fabulous for for cooking because of its zesty yet mild flavor.
German White Garlic is one of the most widely grown garlic. It stores well, has large size easy to peel cloves. The flavor is a full body taste with a little zing when eaten raw, but produces a very flavorful gentle taste when cooked. Great for pestos, pastas, sauces, and even roasted. Absolutely fabulous for garlic bread! Cranky Carls Gourmet Garlic is unique in that most bulbs have only 4 or 5 Large cloves vs. grocery store Garlic that hast over 15 small, difficult to peel and use. Our garlic cloves are so equisite you'll want to slice them and show them off in your meals.
Porcelain garlics may be the most beautiful garlics of all and sometimes seem too beautiful to eat. Their bulb wrappers tend to be very thick, luxuriant and parchment-like and tightly cover their few, but large, cloves. The outer bulb wrappers are often very white to milky and light tan although some some, like Romanian Red, tend to some purple striping as you peel away the wrappers. Their appearance tempts one to wonder whether they were sculpted by some great artist rather than something grown in the ground. There are no smaller cloves as most cloves are large and fat this makes them a great favorite with chefs.
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