Garlic Catalogue

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Maximum 4 pounds of garlic bulbs per order.
$2 to $4  per bulb depending on size of bulb.

Table garlic is also known as eating garlic can be planted, but you should do your own inspection for quality and be familiar with common diseases before planting .  I cannot guarantee they are absolutely disease free.  It is best to always plant any new planting 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 2011, 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. 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.

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: 
8. Killarney: Warm but mild sweet taste. 
9. Sweet Candy:Sweet and very tasty.
Purple Stripe
1. Chesnok Red:A Nice warm after taste with a lingering heat. 8-10 cloves

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.

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.  

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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