Organic Chesnok Red Garlic
A staff favorite in our annual garlic tasting for the last 5 years straight, we adore Chesnok Red for its rich garlic flavor and balanced, sweet-heat when cooked. Raw, its intense heat quickly dissipates but cooking truly brings out is earthy, rich garlic complexities.
Collected in the southern Republic of Georgia in 1985, it is a highly productive “Purple Stripe” type with silver-purple streaking on each bulb and clove skin. In January, once the short-storing but delectable Rocambole varieties have been eaten, Chesnok Red becomes one of our favorites with its rich, smooth sweetness and touch of heat. Its cloves are initially hard to peel, making Chesnok Red an excellent storage variety; the cloves become easier to peel the longer they store and bulbs store up to 12 months.
Average 6-10 cloves per bulb.
“Purple Stripe” varieties are the oldest of all garlic, closest to the origins of the species. They are a hardneck, sending up spiraling, edible scapes in June that may flower in addition to producing bulbils. Their flavors as a group are strong, complex and richly garlicky without being overly sulfurous though they lack the sweetness of the Rocamboles. Several of our favorite varieties are Purple Stripe and we prefer them for roasting, especially. Purple Stripes are named for their vivid purple skins that often stripe deeper purple and their 6-10 cloves are arranged in a single layer around the scape (though very large bulbs may form a second layer). Because their skins are more tightly attached than Rocambole types, Purple Stripes store longer and become easier to peel the longer they store.
Also, garlic is one of the hungriest crops in your garden! We feed our soil as well as our garlic with our Organic Garlic & Shallot Fertilizer as well as our Fish & Kelp Emulsion.
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