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Asiatic Variety of Gourmet Garlics

Asiatic Garlics Table of Contents [ An overview of Asiatic garlics ] [ Asian Rose ] [ Asian Tempest ] [ Japanese ] [ Korean Red ] [ Russian Redstreak ] [ Sonoran ]

Order Now We are now accepting orders for gourmet garlic to be shipped in September 2011. - [ Shallots in Summer - order now for mid-late summer shipping ] - [ Garlic Braids - order now for Fall 2011 shipping ] - [ Garlics sorted by variety - order now for Fall 2011 shipping ] - [ Garlics sorted by mild, medium and strong - order now for Fall 2011 shipping ]

Overview of the Asiatic Variety of Hardneck Garlics Most of the Asiatics I have grown have had stalks (called scapes) that form an upside-down U before straightening up. All cultivars of a given variety of garlic generally have the same scape pattern before they straighten up; all Rocambole scapes form a double loop while Purple Stripe garlics form 3/4 of a loop. Asiatics have a smaller seedhead (properly called an umbel) while Turbans have a larger umbel that resembles a turban. The umbel is covered with a membrane called a spathe and the pointed end of the spathe is called a beak. Asiatics have a beak of 12 to 18 inches, the longest beaks of all garlic varieties. Not all have scapes but most usually do. the umbels are also called bulbil capsules and Asiatic garlics have few but large, pea-size bulbils in their bulbil capsule. Asiatics usually have 9-12 large fat cloves that form something of a circle around a center that may or may not have a scape. There are few or no tiny interior cloves. Asiatic garlic's bulb wrappers are often very white but they can have some color some years. Asiatic and Turban Varieties of Weakly Bolting Hardneck Garlics Asiatic and Turban garlics were originally classified as separate groups that were considered part of the Artichoke garlics but recent DNA research done independently by a couple of Garlic is Life colleagues of mine, Dr. Gayle Volk of the USDA in Fort Collins, Colorado and Dr. Joachim Keller of the Institute for plant Research in Gaterslaben, Germany, shows them both to be weakly-bolting hardnecks that are distinct from each other as well as the other groups of garlics. Asiatic and Turban garlics are often confused so I am presenting information about both here together to help people identify them. Asiatics and Turban garlics have as many similarities as differences. Asiatics have 8-12 fat cloves, Turbans have about 6 really big cloves. Asiatics have a few pea-size purple bulbils whereas Turbans have 30 to 100 pinkish rice-size bulbils. They are the very earliest harvesting of all garlics and if you can grow them you'll have garlic before anyone else is anywhere near ready to harvest. They are short storing garlics as most don't last more than 5 months at room temperature before sprouting. They are always the first garlics to sprout in the fall. They are also unusual in that they don't mature gradually like all the other garlics; when they are ready, their tops start to fall over, like onions. That's too late. The time to check their bulb size and get ready to start harvesting them is in mid-spring before their leaves fall over and they lose all their bulb wrappers, as they will if they stay in the ground for very long after they are ready to be harvested. If they lose their bulb wrappers, their storage time will be reduced even more than usual. The secret to success in growing great Asiatic and Turban is to dig down and watch the bulbs develop and when they get big enough to suit you, go ahead and dig them up, don't wait for them to fall over. You simply have to harvest them before they fall over. They do seem to grow exceptionally well in dry climates like the southwestern USA, if properly irrigated. Asiatics and Turbans should be a part of every garlic lover's garden along with long storing ones so you can have fresh garlic all year around. Back to Asiatic Garlics Table of Contents

Asian Tempest - A strong early harvesting Asiatic garlic. Buy Direct from our Growers below and Save. Harvests VERY early in season, often May or June - stores into fall or even until winter. - We do not yet have a vendor for Asian Tempest for 2011. - Asiatic garlics typically have about eight cloves per bulb in a circular configuration around a central scape. They're generally large bulbs with fat cloves. The bulb wrappers are firm, tight and vivid with broad, bold purple stripes merging into areas of solid purple. A very strongly colored garlic. The clove covers are silky and a lovely golden tan with a rosy aura and tiny pink veins. It is one of the very first cultivars planted in the fall and the first harvested in the spring around here. Asian Tempest is an early harvesting hot, strong weakly-bolting Asiatic garlic at a time when nobody else has any. That's reason enough to grow it right there. If you grow it in conjunction with longer storing garlics, you can have good garlic year around. Asian Tempest came from South Korea and when you first bite into a clove suddenly your entire mouth seems to explode in flames, your face turns red and you break out in an instant heavy sweat. The fire rages hotter and hotter for about 30 to 45 seconds and you begin to wonder what to do about it, then it begins to gently dissipate and is almost gone at the end of one minute leaving you to discover the rich earthy garlickness hiding behind the heat. It took 30 to 45 minutes for the hair on the back of my neck to dry-just from a half of a clove. I no longer wonder where fire breathing dragons come from in Asian folklore - they're ordinary people who have eaten too much of these fiery garlics. While it is not the hottest garlic I have ever tasted, it isn't any too far behind. In my limited experience, (I've only tasted 50 kinds) Metechi and Skuri #2 (Purple Stripes) are a little hotter and perhaps Wild Buff and Rosewood, too-both porcelains. If you want a powerful early harvesting garlic that will leave you breathless, or should I say breathful, try a few of these two Chinese firecrackers, they should have a very high allicin potential and be good medicinal or insecticide garlics-but make sure your fire insurance premiums are paid up first. After ordering, use your back arrow key to return to this point, otherwise the secure shopping cart will return you to our home page. Only one grower per order - a completely separate order is needed for each grower. -- Order all you want of as many kinds as you want from any grower for fall 2010 delivery. -- -- Then be sure to check out below or at any checkout station before buying from any other grower. -- Back to Asiatic Garlics Table of Contents

Sonoran - An earthy, rich Asiatic hardneck Garlic. - Order Sonoran direct from our growers below - Harvests VERY early - late spring to early Summer - stores until around November-December. Sonoran is very early harvesting so you have garlic before anyone else and it grows well in the great American Southwest from Austin/San Antonio all the way to San Diego. If it grows well in the Sonoran Desert, for which it is named, it should grow well for you. Growing it in conjunction with a longer storing garlic like Ajo Rojo may mean you never run out of good garlic. Asiatic garlics typically have six to ten cloves per bulb in a circular configuration around a central scape. They're generally large bulbs with fat cloves. The bulb wrappers are firm, tight and vivid with broad, bold purple stripes merging into areas of solid purple. A very strongly colored garlic. The clove covers are a silky golden tan with a rosy aura. It is one of the very first cultivars planted in the fall and the first harvested in the spring around here. The taste puts it in a class almost by itself. When you first bite into a clove there is a beautiful musky garlic flavor that has just enough pungency (hotness) to let you know it is real garlic but not enough to be offensive so you settle back and enjoy the marvelous flavor. And after a minute or so, the rich garlickiness is replaced with a smooth warm aftertaste that just makes you feel good. If you are looking for an early season garlic that harvests before any of the others and is great for raw eating and stores about six months from harvest at room temp., this one is for you. Asiatic and Turban garlics are usually pretty hot but this one is for those who love garlic flavor but who don't want the hotness. After ordering, use your back arrow key to return to this point, otherwise the secure shopping cart will return you to our home page. - Buy direct from Forever Yong Farm in Arizona and save. Order Sonoran now for shipment in fall 2011. Get in line early as there will likely be shortages this year. - - Sorry, Sold Out for 2011. Only one grower per order - a completely separate order is needed for each grower. -- Order all you want of as many kinds as you want from any grower for fall 2010 delivery. -- -- Then be sure to check out below or at any checkout station before buying from any other grower. -- Back to Asiatic Garlics Table of Contents

Japanese - An earthy, rich Asiatic hardneck Garlic. - Order Japanese direct from our growers below - Harvests VERY early - late spring to early Summer - stores until around November-December. - Order now for shipping in late summer/early fall 2010.- Asiatic garlics typically have six to eight cloves per bulb in a circular configuration around a central scape. They're generally large bulbs with fat cloves. The bulb wrappers are firm, tight and vivid with broad, bold purple stripes merging into areas of solid purple. A very strongly colored garlic. The clove covers are silky and a lovely golden tan with a rosy aura and tiny pink veins. It is one of the very first cultivars planted in the fall and the first harvested in the spring around here. The taste puts it in a class almost by itself. Typical of Asiatic garlics when bitten into raw, Japanese starts off rich with flavor but devoid of warmth, much less heat but after about 10 seconds a wave of warmth starts at the back of the mouth and spreads toward the front and intensifies as it comes on until it becomes very hot, levels off for about 30 seconds and gradually subsides into a mellow aftertaste that that makes you feel good inside and out and puts a warm smile on your face and a feeling of warm satisfaction in your soul. After ordering, use your back arrow key to return to this point, otherwise the secure shopping cart will return you to our home page. Buy direct from Eric Hickey in New York and save. Order Japanese garlic now for shipment. Get in line early as there will likely be shortages this year. - Sorry, Sold out for 2011. - Only one grower per order - a completely separate order is needed for each grower. -- Order all you want of as many kinds as you want from any grower for fall 2010 delivery. -- -- Then be sure to check out below or at any checkout station before buying from any other grower. -- Back to Asiatic Garlics Table of Contents

Korean Red - A rich yet mellow Asiatic Garlic. Harvests VERY early in season - stores about 5-6 months. After ordering, use your back arrow key to return to this point, otherwise the shopping cart will return you to our home page. Asiatic garlics typically have six to eight cloves per bulb in a circular configuration around a central scape. They're generally large bulbs with fat cloves. The bulb wrappers are firm, tight and vivid with broad, bold purple stripes merging into areas of solid purple. A very strongly colored garlic. The clove covers are silky and a lovely golden tan with a rosy aura and tiny pink veins. It is one of the very first cultivars planted in the fall and the first harvested in the spring around here. The taste puts it in a class almost by itself. When you first bite into a clove there is a beautiful pure garlic flavor that is utterly devoid of heat, so you begin to settle back and enjoy the marvelous flavor while waiting for the hotness to sear your mouth any second but it never comes. And after a minute or so, the rich garlickiness is replaced with a smooth warm aftertaste that just makes you feel good. If you are looking for an early season garlic that harvests before any of the others and is great for raw eating and stores about six months from harvest at room temp., this one is for you. Asiatic and Turban garlics are usually pretty hot but this one is for those who love garlic flavor but who don't want the hotness. Back to Asiatic Garlics Table of Contents

Russian Redstreak, An Asiatic Garlic A rare early season mild garlic. --Sorry folks, not available this year.-- Russian Redstreak has evolved from a Rocambole garlic, Russian Red, according to Ron Engeland. If so, it is one of the few garlics that are related to Rocamboles that does well for us in our growing conditions. They tend to be streaked lightly with purple and are very early maturing garlics that must be pulled out of the ground before they get overly mature and split open the bulb wrappers. The Asiatic group still produce a seed stalk (scape) even though they're softnecks. They often have some large dark purple bulbils on their necks. These bulbils are truly beautifully colored. Failing to remove the scapes does not seem to harm bulb size very much. They are slightly smaller than Red Toch on the average and about the size of Chet's but with more color. They are supposed to be rather sharp tasting but they have been delightfully mild and full flavored with only a little heat for us in our climate. They are a productive garlic, store very well, present a nice appearance and have an excellent raw flavor. If you want a very early maturing garlic that can be grown almost anywhere in the country and is a prolific reproducer, try a few of these jewels from Moscow. Only one grower per order - a completely separate order is needed for each grower. -- Order all you want of as many kinds as you want from any grower for fall 2010 delivery. -- -- Then be sure to check out below or at any checkout station before buying from any other grower. -- Back to Asiatic Garlics Table of Contents

Asian Rose - A strong Asiatic Garlic. Harvests VERY early in season - stores about 5-6 months. - Sorry, Not Available this year..- Asiatic garlics typically have six to eight cloves per bulb in a circular configuration around a central scape. They're generally large bulbs with fat cloves. The bulb wrappers are firm, tight and vivid with broad, bold purple stripes merging into areas of solid purple. A very strongly colored garlic. The clove covers are silky and a lovely golden tan with a rosy aura and tiny pink veins. It is one of the very first cultivars planted in the fall and the first harvested in the spring around here. The taste puts it in a class almost by itself. When you first bite into a clove there is a beautiful pure garlic flavor that is utterly devoid of heat, so you begin to settle back and enjoy the marvelous flavor and after six or eight seconds you can begin to feel a slight warmth in the back of your mouth and you start to say "Ah, there it is, I knew there had to be a little heat." Suddenly your entire mouth seems to explode in flames, your face turns red and you break out in an instant heavy sweat. The fire rages hotter and hotter for about 30 to 45 seconds and you begin to wonder what to do about it, then it begins to gently dissipate and is almost gone at the end of one minute leaving you to sit in your sweat and wonder whether you have the courage to take another bite any time soon. It took 30 to 45 minutes for the hair on the back of my neck to dry-just from a half of a clove. I have come to nick-name this cultivar the Chinese Time Bomb. I no longer wonder where fire breathing dragons come from in Chinese folklore - they're ordinary people who have eaten too much of these Chinese garlics. While it is not the hottest garlic I have ever tasted, it isn't any too far behind. In my limited experience, (I've only tasted 50 kinds) Metechi and Skuri #2 (Purple Stripes) are a little hotter and perhaps Wild Buff and Rosewood, too-both porcelains. If you want a powerful early harvesting garlic that will leave you breathless, or should I say breathful, try a few of these two Chinese firecrackers, they should have a very high allicin potential and be good medicinal or insecticide garlics-but make sure your fire insurance premiums are paid up first. Back to Asiatic Garlics Table of Contents

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Important notes for credit/debit card users: This Farmers market is like your local farmers market. When using your credit/debit card to buy direct from different growers, a separate order is required for each grower. You may buy as many different kinds of garlic as you want from any grower on any order but each grower requires a separate order. If you want to order garlic from more than one grower, a separate order must be placed with each grower. If you buy from a grower and later cancel that order for any reason, the credit card processing gateway still charges Gourmet Garlic Gardens the full processing fee plus an additional fee of the same amount for processing the cancellation and also it places an additional clerical burden on us so, regretably, we must charge a 15% cancellation fee when processing the cancellation because that's about what it costs us. My advice is to look around among the various growers and decide what to buy from whom and then place your orders and stick with the growers you have chosen. Disclaimer Each grower/vendor is responsible for their own garlic and prompt shipping to the buyer. Gourmet Garlic Gardens is not responsible for any garlic sent directly from any grower/vendor to any buyer and serves only as a virtual meeting place and credit/debit card processor for the convenience of both grower and buyer. Gourmet Garlic Gardens' total liability from all causes is limited to refunding the monies the buyer has charged against their card using Gourmet Garlic Gardens as a payment processor for any specific transaction with any particular grower/vendor. Prices and availability of garlic subject to change without notice.

How Our Garlics are Grown All the garlic for sale in our online farmers market was grown without the use of petrochemical pesticides, herbicides, or fertilizers; only natural and non-toxic fertilizers and pest control methods are used. Some of our growers are Certified Organic and some are Certified Naturally Grown, which we regard as equal to Certified Organic in every meaningful way but without all the bureaucratic entanglements. All our farmers market growers grow organically and some are Certified Organic but not all want to be certified Organic because of the paperwork and reporting requirements and are among the best available sources of sustainable/ organic Garlic and they become Certified Naturally Grown, where the regulation comes from their fellow members rather than a federal bureacracy. We do not allow growers who use synthetic petroleum-based fertilizers, pesticides, fungicides or herbicides to participate in our farmers market. All garlic in our farmers market is grown in the USA, no imports allowed. This farmers market is strictly for small-scale American market gardeners/growers who live and grow sustainably..

[ Our Home Page ] [ Online Catalog ] [ Garlic Overview ] [ 40 Varieties ] [ Growing Garlic ] [ Cooking with Garlic ] [ Chemistry of Garlic ] [ Garlic Pills, Etc. ] [ Health Benefits ] [ Links ] [ FAQs ] [ About Us ] [ How to Order ] [ Sampler Assortments ] [ Pickle & Preserve Garlic ] [ Artichoke Garlics ] [ Asiatic Garlics ] [ Creole Garlics ] [ Porcelain Garlics ] [ Purple Stripe Garlics ] [ Rocambole Garlics ] [ Silverskin Garlics ] [ Turban Garlics ] [ Our Farmers Market ] [ Growing Garlic in the South, CA & Texas ] [ Tour our Garlic Garden ] [ Paint Rock Pictographs ] [ Newsletter ] [ Garlic is Life Symposia ] [ Good Growers Wanted ] [ Spring 2001 ] [ Spring 2007 ]

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