8 oz. All-natural Peeled Garlic Cloves

A half pound, about 40 peeled cloves, to stow in your freezer. Then, as your recipes call for garlicky goodness, pull out a few to drop in. Melissahof gourmet garlic is all-naturally grown, without synthetic chemicals, near Lander, Wyo.

Asian Tempest

An Asiatic garlic, Asian Tempest is a native variety of South Korea. A U.S. military veteran of the Korean War and his Korean wife brought the Asian Tempest variety to their Oregon farm. Their neighbor, Sweetwater Farm, first grew it commercially. Asian Tempest cloves are large and colored deep violet. Its raw flavor is intensely spicy! When cooked, its richness mellows into the tangy taste of a sweet pepper.

Vietnamese Red

A Purple Stripe garlic voted the best roasting and sautéing garlic. Vietnamese Red is known for its creamy sweet taste with a smooth buttery texture. When roasted, it serves as a great spread on toasted bread. This garlic provides just the right savory flavor for all dishes.

Chamisal Wild

This Rocambole garlic was discovered growing wild — naturalized — along Chamisal Creek at 8,000 feet in elevation in New Mexico’s Sangre de Cristo Mountains. One of the earliest known written records of garlic growing in America is found in Gaspar Pérez de Villagrá’s epic poem, “A History of New Mexico,” published in 1610. Today, Chamisal Wild is a rare heirloom variety sought after for its robust flavor.

Pehoski Purple

Handed down through the generations of the Polish community of Stevens Point, Wisconsin, in the 1970s Chris Pehoski nurtured this Purple Stripe garlic into its current robustness. In 1988, Seed Savers Exchange noted Chris’s stewardship and named the variety, Pehoski Purple. Pehoski Purple’s strong garlic flavor provides three different tastes at the front, middle, and back of the palate.  A very versatile garlic in the kitchen that fits well into most dishes while being easy to peel and chop. The flavor stays a while reminding one of the pleasures of the garlicky meal eaten.