Our land grows exceptional garlic! We grow four different cultivars - Rocambole, Bogatyr, Duganski and Sakura. We grow without any chemical or synthetic products.

All of our garlic products can USUALLY be purchased at our Farm Boutique during the appropriate season. For bulk purchase, contact us directly.

Due to Covid-19, we are only accepting email or phone-in orders.

+ Cured Garlic is availabe in late September until December
$20/lb for mixed variety
$24/lb for single variety

Garlic Bouquets featuring a mix of Rocambole, Duganski and Bogatyr.
About Our Different Garlic Varieties

Rocambole are one of the most widely
grown hardneck cultivars. Their outer skin is white with some purple stripping on the inner skins.

Rocamboles are a sweet tasting garlic. They are not overtly sulfurous and its flavour is often deep and rich. It is an ideal garlic for fresh, raw use such as crushed into a salad dressing. The Rocamboles that we grow tend to be on the smaller size but they feature many cloves and they store very well.

Bogatyr is a variety of the subgroup of 'Marbled Purple Stripe' cultivars. The subgroup's name describes its main colouration. This variety comes from an area around Moscow and was further developed at the Gatersleben Seed Bank in eastern Germany.

Bogatyr stores very well and features large cloves that are easy to peel. When raw, it is very hot and when sauteed, their flavour can be described as "sulfurously garlicky".

From top left, clockwise: Sakura, Duganski, Rocambole, Bogatyr

Duganski is a variety of the 'Purple Stripe' cultivars. This cultivar is genetically closest to the origin of the species and is considered the ancestor of all other garlic cultivars.

Their colouration on the skins features purple stripes and their cloves exhibit a distinctive 'beak' or elongated tip. We find that they likewise, store very well. Duganski is not as sweet as Rocamboles but not as sulfurous as Bogatyr. They are ideal for roasting. They also sweeten in flavour as they age.

Sakura is our Asiatic cultivar of garlic that we grow on our farm. What makes Asiatics distinctive are their umbel capsule which grows close to the stem and produces two to six large bulbils within them (which you can eat).

Sakura is originally from Japan (by way of western Washington State) and features an off-white skin with a thick, tan coloured inner skin. As for flavour, Sakura is the mildest garlic that we grow and they store relatively well.

Ali planting garlic, October 2016.
Benefits of Garlic

Throughout its historic association with humankind, garlic has played various roles as food, flavouring agent/spice, disease preventative, health preserver and health restorer. Garlic has been proven to be beneficial at inhibiting certain strains of bacteria, fungi, protozoa and viruses; lowering colestoral; treating elevated blood-pressure; inhibits the formation of free-radicals; lowers elevated blood glucose; and enchances the body's immune system (1).

The main health benefit of garlic is a compound called allicin - a type of highly volatile sulfuric compound. Allicin is an external and internal antiboitic. Once allicin enters the bloodstream, it is immediately converted into other substances. As consumers of garlic, it is ironic to note that allicin is destroyed through heat (i.e. cooking), therefore it is best consumed raw. However, even when cooked, garlic still imparts many different compounds that is of benefit to one's health.

To access allicin, one must crush, chop or slice garlic prior to cooking (or consuming raw). Allicin is not present in garlic when it is whole. However, when it is crushed, the compound alliin is mixed with the enzyme alliinase, creating allicin. If you are chopping or slicing garlic, it is best to let the pile of prepared garlic to sit for at least 10 minutes to let these two allicin-ingredients to mix naturally.

How We Grow
Our garlic is planted in the fall. They over-winter in the ground and break through the mulch once the spring-time conditions are right. During the year, we will weed as necessary. Come mid-summer, we harvest half of the scapes. We leave the other half to develop further into bulbils which we feed to our animals later in the year.

In the late summer, once about 60% of the leaves have turned yellow, it is time to harvest the garlic. We gently pull the whole plants from the ground, tie them into groups of ten, and hang them from the rafters in our drying loft to cure for about a month.

The process of curing garlic is to preserve it for use and to deepen the flavour for taste. By properly drying garlic, we can reduce the risk for mould. Once cured, the garlic is ready for storage and eating. At this point, we trim the leaves and stalks, clean the bulbs and separate those for planting from those for eating.

We recommend storing garlic in a cool, dark and dry place. Do not store them in the fridge or freezer. We store ours in our cellar and under the right conditions, we find that it will keep plump well until April! At this point, the bulbs often exhibit root development and a green shoot appears on each clove. The garlic is still safe to eat but we find that it is now more sweet than hot.

Curing garlic in the drying loft.

Garlic scapes

Garlic Scapes appear on hardneck varieties of garlic. They are the initial developments of the garlic flower. They start as a spear-like development which starts to curl. Over time, the scape will uncurl and start to straighten and reach a height of up to 7 feet! As an edible product, scapes are harvested at their first curl. At this point, the 'beak' portion of the curl is still edible (it gets woodier as it matures).

To eat the scapes, first you must trim them from their woodier parts. To do this, treat them similar to asparagus - feel for where the stem stiffens. Snap or cut off this part. We also suggest trimming the tip as this is also woody. You can use the scapes similar to other greens such as broccoli and asparagus. They can be fried in butter and served as a dish or chopped finely as a compliment or garnish. They are not a good substitute for garlic cloves, but do impart a slightly garlicy flavour to any dish.

Bulbils are the tiny cloves or bulbs found in the umbel of the scape. The umbel is the large bulbus head that makes up the tip of the scape on most hardneck cultivars. Inside this umbel are the garlic flowers and bulbils. Bulbils are asexual propagules. They can be planted into the ground and will eventually grow into a 'normal' garlic over a few seasons.

Bulbils vary in size and shape with some varieties exhibiting 100s of bulbils to the Asiatic varieties which sometimes only produce two bulbils (which when planted will produce a 'normal' garlic bulb in one season).

 (1) Information about the health benefits of garlic from Garlic: The Science and Therapeutic Applicationof Allium sativum L. and Related Species by H.D. Reuter et al; Williams and Wilkins, 1996. General information about our varieties and specifics about garlic is from The Complete Book of Garlic by Ted Jordan Meredith; Timber Press Inc., 2008.

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845 Galway Road, Kinmount, Ontario


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