Garlic Catalogue


Order will be taken in September.
Pre-orders are no longer accepted at this time. 


$20 a pound.
 Please specify if you want large, medium or small bulbs.
A mixed selection is accepted too.
Also we have 3 clove porcelain bulbs for  $18 a pound.

small:14-20 bulbs per pound
medium: 10-14 bulbs per pound
large: 6-10 bulbs per pound
extra large: 4-6 bulbs per pound (limited)

Table garlic is also known as eating garlic and it can also be planted. You should be familiar with common diseases and do your own inspection for quality before planting .  I cannot guarantee they are absolutely disease free.  It is best to plant any new garlic stock  you acquire by isolating it  from your current collection of garlic in a seperate plot for a few years.
 The availability of each garlic for  planting changes from year to year. We select bulbs that are a nice shape, plump, have an average size of cloves (not necessarily the largest bulb) and show no visible signs of disease. We have had our garlic tested for nematodes in 2018, and the results came back negative.  Please  read more about pests  by following  these links:. Fusarium ,  Bulb and Stem Nematode (OMAFRA),   Skin Blotch,  Leek Moth.



Hardneck Types
1.Rocamboles
1. Italian:Garlickywith nice lingering after taste. Great rubbed on toasted bread and used in garlic butters hommous pestos. Add garlic at the end of cooking to preserve the flavour. 
2.Railway Creek Rocambole:A very nice mild garlic with a sweet after taste. Excellent for salad dressings.
3. KoreanMild flavour when cooked. Very nice large garlic.
4. Russian:Stronger than Railway Creek or Italian. Hold a nice robust but sweet flavour . 7 to 9 cloves per bulb. Garlicky when eaten raw, usually used in cooking and holds it flavour. 
5. Hungarian:very hot with a lingering strong flavour. Good for cooking. 
6. Polishvery similar to Hungarian with its own unique taste and size. Great for longer cooking times such as stews and soups etc. It holds it own flavour.
7. Puslinch:Robust flavour and great for stews and soups ect when longer cooking time is required, the flavour will stay. Comes from Puslinch Ontario. Seeds of Diversity Canada. also known as Ontario garlic or Giant Ontario Garlic.
8. Killarney:  Classic bold, rich and sweet flavour. 
2.Porcelains
1. Mennonite:strong robust Flavour that last a while, large bulbs, with 5 to 7 cloves, great for everything. Railway Creek's own favorite porcelain.
2. Siberian: A good flavour with medium to strong taste. Bulbs are easy to peel. An all round good garlic raw or cooked. 
3. German: Mild heat with robust flavour and large cloves. Use as an all round garlic, raw or cooked.
4. Kazachstan:
5. Romanian: Mild heat, expected large bulbs.
6. Armenian:very earthy with an intense flavour
7. Yugoslavian:  This porcelain is touted as being quite pungent and hot, however, my volunteer taster find it rather mild......
 8. Sweet Candy: A light sweet tasting garlic. Best used with delicate flavoured ingredients. 



3.Purple Stripe
1. Chesnok Red:A Nice sweet warm rich flavour with a lingering after taste. 8-10 cloves

4.Glazed Purple Stripe
1. Purple Glazer:A nice sweet and warm flavoured garlic. It is excellent eaten raw and cooked. The outer layers are white and as the layers are peeled away, the inner layers are purple.

5.Creole
1. Rose de L'Autrec: The pink garlic has been popular in Lautrec since the Middle Ages. Stories are told of a wandering merchant who was unable to pay for his meal at a local tavern; he settled his bill with a mysterious pink garlic. The surprised tavern owner decided to plant it and the pink garlic has been common to the area ever since. .Limited  


For a good read you can do on your own to sort out the varieties and subvarieties, are: 'Growing Good Garlic' by Ron England and "The Complete Book of Garlic, A Guide for gardeners, growers and the serious cook' by Ted Jordan Meredith.



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