Amish garlic is a hardneck Rocambole variety grown in Wisconsin for many years by the Amish communities. It is believed, but not confirmed, that German and Swiss Mennonite brethren brought garlic from their homelands to America around the 1860s to 1880s and has been grown ever since. This is a rich, spicy-hot, strongly flavored type. It forms a single layer of cloves around a central woody stalk.
Averages 8 – 10 large cloves in 2 inch or larger bulbs with purplish-brown thin papery skins. Rocambole types do not store long, but Amish keeps longer than others – up to six months.
Amish is a vigorous grower with large foliage that is very popular for roasting, cooking and drying for garlic powder. Grows better in cooler or cold winters and is harvested in early to mid-summer.
Sold by the 1/2 lb. - approximately 3-4 bulbs per 1/2 lb.
U.S. shipping only, Cannot ship to Hawaii, Washington or Idaho
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