- small bulbs: 14 – 20 bulbs per pound
- medium bulbs: 10 – 14 bulbs per pound
- large bulbs: 6 – 10 bulbs per pound
- packaged garlic is a mix of sizes
- Please be aware. If your order exceeds the flat rate shipping charges, you will be requested to etransfer the extra funds. Thank you for understanding and supporting a small garlic grower.
* What you need to know before planting your garlic *
Table garlic is also known as eating garlic and it can be planted. But not all garlic is good to plant. You should be familiar with common diseases and do your own inspection for quality before planting . I can not guarantee they are absolutely disease free. It is best to plant any new garlic stock you acquire from any source. Isolate it away from your current collection of garlic. Use a separate plot for a few years.
The availability of each garlic for planting changes from year to year. We take our time to trial each new kind of garlic over several years. We do this to rule out any diseases. It also helps identify poor growing vigor. We select bulbs that have a nice shape, according to the strain description. The bulbs need to have a good clove size. They should show no visible signs of disease. We test our garlic for nematodes often, and all the results came back negative. Please read more about pests by checking these links:. Fusarium , Bulb and Stem Nematode (OMAFRA), Skin Blotch, Leek Moth. Bacterial diseases
Our garlic list includes mostly hardnecks varieties except for one softneck called Artichoke
Rocambole
These are a popular garlic due to their varying flavors, sweetness and versatility. Gardeners and chefs alike appreciate the notable differences in heat and sweetness. They enjoy how good they taste, whether raw or cooked, hot especially with garlic like Czech and Ukrainian!. The plants are shorter than their rival, the porcelains, reaching just 24 inches. The bulbs have streaked or blotchy purple markings that are quite distinctive of the rocamboles. The cloves are more brown than porcelains and nearly not as red as the purple stripes. and are 6 to 9 cloves per bulb with some of them being doubles and triples. This variety is harvested early.
Italian: Garlicky with nice lingering after taste. Great rubbed on toasted bread and used in garlic butters, hummus and pesto. Add garlic at the end of cooking to preserve the flavour.
Korean: Mild flavor when cooked. Very nice large garlic. Late to scape and harvest.
Russian: Stronger than Railway Creek or Italian kind. Holds a nice robust but sweet flavor. Some say its hot , but we think there are others that are hotter when eaten raw! Its been popular in Canada for decades and still is. 7 to 9 cloves per bulb. Garlicky when eaten raw, usually used in cooking and holds it flavor.
Hungarian: A bit hotter than Russian red. It has lingering strong flavor. Great for cooking. And like all the other rocamboles, will grow large bulbs if properly fertilized.
Puslinch: Robust flavour and great for stews and soups. When a longer cooking time is required, the flavor will stay noticeably. Comes from Puslinch Ontario. Available through the Seeds of Diversity Canada. It is also known as Ontario garlic or Giant Ontario Garlic.
Czech: Its back!! A very strong flavored rocambole, not one to eat raw! Great in anything you want big garlic flavor!
Spanish Antolini: This is a nice medium heat garlic and has adapted quite well in our climate.
Porcelain
These white garlic are very hardy in our cold Canadian climate. They are a tall variety. They reach about 42 inches. When the scapes are left on, they can stretch up to 7 feet high. They have very thick stems and are not suitable for braiding, but more for tying into bundles. They will store for nine months or more. Another positive feature is that the cloves can be very large and so less peeling is required. The best way to peel these is by smashing them on a cutting board with the flat of a knife. Most porcelains have a robust flavor and strong heat due to high levels of sulphur. For the commercial grower, these types are expensive to grow since they have 4 to 6 cloves per bulb. They continue to be very popular for their easy growing and hardiness.
Mennonite: Our most popular garlic has a strong, robust flavor. It lasts a well into late winter. The large bulbs have 4 to 7 cloves. They are easy to peel and are great for everything edible! Railway Creek’s own favorite porcelain. Read up on how we named this one.
Siberian: Another popular one with great flavor with good medium taste. The cloves are easy to peel. An all round good garlic raw or cooked. I think these grow a bit taller than any other porcelains.
German: Mild heat with robust flavor and large cloves. Use as an all round garlic, raw or cooked.
Romanian: Medium heat, have the expected large bulbs and grows easily.
Armenian: This is a nice porcelain that is mild enough for raw eating, particularly in salsa! A smooth hit with a nice warm flavor that slowly develops in your mouth. Easy to grow.
Newfoundland: This one is a bit of a mystery. It is a vigorous plant that has performed well here on our farm. It is very flavorful as any porcelain garlic.
Georgian Fire: Introduced to us 2021. This excellent and well known garlic is a typical robust Porcelain with lots of heat! This strain originated in the Republic of Georgia.
Music: This one has always been popular in North America. After 27 years of growing garlic, I finally thought I would add it to my list. I bought the planting stock from Brant County Garlic. It has large bulbs with easy to peel cloves. The culinary aspect is great because of its robust flavor. For gardeners, many people grow Music. It grows just as well as any other porcelains. It is just simply popular due to great marketing!
Chiloe: It has a very pleasant taste with an initial spiciness that subdues to mild.
Leningrade: New A slow to develop heat with big flavour
Azores: New A strong Spicy garlic with lots of flavour that packs a punch. Originating from the Azores Islands off Portugal.
Ivan: New. Strong sharp taste, not for the faint of heart when eaten raw! Good in everything cooked.
Purple Stripes
A very purple bulb with 8 to 10 cloves that have a red blotchy coloration. The wrappers on these Purple Stripes are loose and thin making it an easy garlic to peel. They will store very well over the winter. All purple stripes are very pretty garlic to look at!
Standard Purple Stripes.
Chesnok Red: A Nice sweet warm rich flavor with a lingering after taste. 8-10 cloves.
Persian Star: New in 2021. Rich strong flavor and easy to peel bulbs. I think these are the prettiest of all the garlic we grow.
Yugoslavian: Beautiful large bulbs with purple stripes and red clove covering. The flavor is nice and mild for raw eating.
Tibetan: New in 2021 . Warm rich taste with a medium heat. Smooth texture, can be eaten raw if you want a bit of a bite to your dish. A beautiful bulbous garlic.
Dugenski: New in 2022. Strong pungent flavor and long storage.
4.Marbled Purple Stripe
Purple Russian: New in 2020. A marbled Purple Strips. Excellent roasted, with an earthy flavor but hot.
Kostyn Red: New in 2021. A pleasing garlic flavor with some heat. The bulbs tend to be smaller than the average purple stripe but still worthwhile to have in your garden.
Glazed Purple Stripe:
This is a sub-variety of the Purple Stripe. This group was named because of the bright purple streaks on both bulb wrappers & clove skins. These are the most attractive looking garlic with vivid coloured wrappers and tall slender crescent shaped cloves. They are also very flavourful.
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. A favourite for salads.
5.Creole
Rose de L’Autrec: not available at the moment as the true Rose de L’autrec is hard to find. The pink garlic has been popular in Lautrec since the Middle Ages. Stories are told of a wandering merchant. He 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. Not available in 2025
Ajo Rojo: This one has a subtle flavour with a kick of heat. Excellent for roasting. The bulbs and cloves have a vibrant colour
Artichoke
This is a softneck variety of garlic that prefers warmer climes. They have large bulbs and grow with weak looking leaves. But don’t let the tops fool you! They are growing just fine underground. They do not produce a stem with a scape so this makes them easy to braid. They are harvested earlier than other varieties and planted later in October. They produce their cloves in rows and therefore could end up with anywhere between 8 to 40 cloves. Artichoke variety is a popular kind grown in North America.
Sicilian Gold: This is our first softneck garlic to grow in decades. The 2024 harvest was excellent and show promise for this one. Our bulbs produced about 7 to 9 cloves. The flavour is unique but extremely enjoyable. The cloves were planted too early in the fall of 2024. This caused the plants to put too much growth above ground. We will see how harvest goes and more details will be added here.
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For a good read, you can explore ‘Growing Good Garlic’ by Ron England. You may also consider “The Complete Book of Garlic, A Guide for gardeners, growers and the serious cook” by Ted Jordan Meredith.
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