Idaho Silver Garlic
Idaho Silver Garlic
Softneck — Silverskin Type
12 to 20 cloves per bulb
Stores for about 10 months from harvest
Tightly adhered clove wrappers
Zingy and hot when used raw
When cooked or roasted the flavor mellows considerably
Try mincing and sprinkling it over hasselback potatoes!
Size Information
Culinary Grade of Idaho Silver is sold by the quarter or half pound unit (there are approximately 2-3 bulbs per quarter pound)
Jumbo Grade are our largest and best bulbs, also known as “chef’s grade” and are suitable for planting. This larger size is available in 1/2 and 1 pound increments. Jumbo grade can be eaten or planted
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.
Silverskin Type
This softneck type is the last to be harvested each year and the longest storing. Silverskins store about 10 months from harvest, typically contain 10-20 cloves per bulb, and have creamy white bulb wrappers. Varieties within this type range from mild and warm to robust and pungent.
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.
