Our Garlic
Our garlic is sold under the name of Heavenly Garlic, LLC. We have a small family garlic farm in the foothills of the Snowy Mountains in Central Montana, where we raise over 26 varieties of hard and softneck garlic. Only organic growing methods are used. We have a number of varieties that do very well in our climate and we are constantly trialing new varieties looking for the next “winner”. There will be 17 varieties available for sale this season, with several others we are building up seed stock on.
Our garlic will be available approximately the end of August. If you would like to reserve your garlic now, please give us a call at 406-350-3286. We hope you enjoy it as much as we do!
Heavenly Garlic, LLC
GARLIC TYPES
ARTICHOKES are a softneck variety storing approximately 10 months from harvest. Artichokes have multiple layers of cloves with as many as twenty large plump cloves in a single bulb. They have a great diversity in flavor between strains, from very spicy and rich to very mild. Colors rage from bright white to red and purple streaks. This includes:
OKRENT – Raw heat fades quickly. Baked it is mild and nutty.
RED TOCH - Spicy raw. Baked it is earthy with a medium kick.
INCHELLIUM RED - Raw it has a mild pungent taste with medium spiciness. Roasting enhances the flavor adding a subtle sweetness.
THERMADRONE – A French variety that is mild and blends well with butter and sauces.
ISLAND STAR - Raw it has a delightful, bold flavor with a touch of sweetness. It is also wonderful for roasting.
PORCELAINS are a hardneck variety storing approximately 6 months from harvest. Porcelain strains produce large bulbs with most having strong heat, both raw and cooked.
GERMAN WHITE STIFFNECK - Raw it has a strong, rich, garlicky flavor. Cooked it has a softer, sweeter flavor. Great for sauces, pestos, and roasts.
MUSIC - Raw it is hot. When baked it has a sweet substantial flavor.
MONTANA ZEMO - Raw it is strong and pleasant with no aftertaste. Baked it is creamy with a mild garlic flavor.
GEORGIAN CRYSTAL - Raw it is mild and flavorful, great for fresh dishes like salsa and dips. It has a medium bite and no aftertaste. It retains it’s flavor well when cooked.
ROCAMBOLES are a hardneck variety storing approximately 4-6 months from harvest. Rocambole garlics are renowned for their complex and full flavor, often referred to as "true garlic flavor." The clove skins are very loose on Rocambole cultivars, often not even completely enclosing the clove. This can lead to some discoloration on the cloves which is normal. The loose clove wrappers make for easy peeling in the kitchen.
ISLAND ROCAMBOLE - Raw it has a fresh mild taste that fades quickly. Baked it has a sweet slightly nutty taste.
KILLARNEY RED - Has a classic, rich, sweet taste that is great raw, roasted or sautéed.
SPANISH ROJA - It has a classic, robust, well rounded true garlic flavor.
CARPATHIAN - Hot and spicy with an overall nice tang. Easy to peel, good for pickling.
STANDARD PURPLE STRIPES are a hardneck variety storing approximately 4-6 months from harvest. Bulb wrappers & clove skins have bright purple streaks and blotches. They are also very flavorful, usually winning "best baked garlic" taste tests conducted by Rodale, Sunset Magazine, Martha Stewart and others.
PERSIAN STAR - Raw it has a very pleasant mildly spicy zing. Cooked it is rich, sweet and flavorful.
SHANTILI – Very little heat and mild aftertaste.
CHESNOK RED – Raw it has a medium spiciness that is not overpowering. Baked it is flavorful and creamy. One of the best for roasting.
SILVERSKINS are a softneck variety storing approximately 10 - 12 months from harvest. Silverskin have bulb wrappers that are fine and smooth, usually all white. 12 to 20 cloves in a bulb.
NOOTKA ROSE - Strong, robust that is medium to hot.
