German Extra Hardy Garlic
German Extra Hardy Garlic
Hardneck — Porcelain Type
4 to 7 large cloves per bulb
Stores for about 6 months from harvest
Easy to peel cloves
Super punchy, robust flavor with an aftertaste that sticks around
One of our strongest tasting varieties
Porcelain types have the highest amount of allicin of all garlic varieties
Try it in any kind of chili or stew or in medicinal applications, such as honey fermented garlic!
Size Information
Culinary Grade of German Extra Hardy is sold by the quarter pound unit (there are approximately 2-3 bulbs per quarter pound).
Jumbo Grade (AKA chef or seed grade) is not available for this variety.
Procurement Details
Eligible for USPS shipment anywhere in the US, as well as local delivery and pickup. To learn more about these options and to determine which one is right for you, please visit our Orders Page.
About Orie’s Farm Fresh Garlic
All our garlic is grown on our 8 acre urban farm in Wichita, Kansas using regenerative practices (no chemical fertilizers, pesticides, or herbicides). We plant and harvest between ten to twenty thousand cloves/bulbs by hand annually and offer roughly 20 different varieties. Garlic is harvested each season in June.
Unlike a lot of conventional garlic you might find in grocery stores, our garlic is not treated with whitening or anti-sprouting chemicals.
Visit our Garlic Page to learn more.
Porcelain Type
This hardneck type is prized for its large cloves and high allicin content. Porcelains store about 6 months from harvest, typically contain 4-7 cloves per bulb, and are considered the easiest to peel among garlic types. Varieties within this type have mostly robust, punchy flavor profiles.
Storing Garlic
The key to storing garlic successfully is air circulation. Whether garlic is still curing or is fully cured, good air circulation will maximize garlic’s storage life.
We keep the garlic we’re going to cook with in this antique colander on a shelf in our kitchen. An open basket, bowl or colander like this works wonderfully. Keep garlic on the kitchen counter or a nearby shelf or in the pantry.
Don’t keep garlic too closed up. If garlic can’t “breathe'“ well, its storage capability can vastly decrease.
Whatever you do, don’t put raw garlic in the fridge. Those cold temps cause premature sprouting and thereby shorten shelf life.
Average home temperatures work great for optimal garlic storage. Garlic can be kept cooler at around 50 degrees F for longterm storage.
