JaxartesThe Greek name for the Syr Darya, a river which snakes through the heart of Central Asia and the heartland of garlic's origins. A wild variety which has proven to be a prolific seed producer, it has readily adapted to domestic life and makes rather decent large cloves of sulfurous, powerful garlic. Interestingly, despite looking more like a Marbled, its cooked flavor and texture is more like a Glazed. Just part and parcel of being a wild garlic that

Ozodlik- from the Uzbek word for "freedom

Morado Gigante is quickly becoming a favorite of mine- great flavor like the rest of the Creoles

so ideal for us northerners

then spring

They're a bit smaller than some of the Asiatic bulbils out there

Bred by Avram Drucker of Garlicana Farm

but I've looked it up

A noticeably vigorous plant that I've been selecting for for several years

and usually proves indestructible in the field

Harvested late this year

but I finally have a winter-hardy

also plenty of bulbils from each plant