OVERVIEW

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.  Using bulbils as seed stock will usually take two or three years to produce good-sized garlic.  They typically have a hard stalk and are difficult to braid.

Hardneck varieties generally do not store as well as other varieties and may start to dry out or form roots and sprouts within a few months of harvest.  We have found some exceptions to this rule in our experience as some do store quite well for us.

Hardnecks are considered the most flavorful garlics, as well as the easiest to peel. Prized by gourmets and restaurants.

Hardneck varieties include:  Rocambole, Purple Stripe, Glazed Purple Stripe, Marbled Purple Stripe, Porcelain, Asiatic, Turban Artichokes, and Creole subvarieties.

Softneck varieties do not produce a seed stalk.  This is the type of garlic that you most often find in the grocery stores (California Early and California Late).

Softneck garlic has much longer shelf life than the hardneck varieties.  We’ve found that our softneck varieties will store almost a year – until we’re harvesting the next year’s crop.

We have found that some of our softneck varieties have occasionally produced flower stalks and behaved as a hardneck variety.  This is thought to happen at times because of our cold climate and it does seem more common following a very cold winter.

Softneck varieties are also great for braiding.

Softneck varieties include:  Silverskin and Artichokes.

Rosedale grows thirteen different varieties of gourmet garlic.