Montana Gourmet Garlic
**IS CURRENTLY OUT OF STOCK**
We plant in October and harvest in July. Email us at takemontanhome@gmail.com to pre-order (no money now, no obligation).
Our Story
For the past eight years we have grown some hardneck garlic of unknown variety and some known varieties. We fell in love with an unknown variety and are growing it exclusively. It is robust in flavor, produces consistently large cloves and stores nicely. We are calling it Doug's Purple.
In October we carefully and individually plant the biggest seed stock cloves by hand in fresh soil that we enrich with natural compost over two years. We protect the seed stock with clean mulch and tend them over the winter, spring and early summer. We never use pesticides or chemical fertilizer on our garlic. In June we cut the scapes from each of the plants which causes the plant's energy to grow the head making it larger. Depending on the weather conditions we harvest sometime in July. Timing is important when harvesting so the heads are fully developed yet not dried out or cracked. When they are ready we carefully dig each head by hand and hang to dry. After weeks of drying we cut, inspect, and clean each head so our Montana Gourmet Garlic is ready to ship to our customers.
Hardneck gourmet garlic grown in the Bitterroot Valley in Montana. Montana Gourmet Garlic grows very well here with fertile soil and cold winters.
Why should you buy hardneck gourmet garlic? For it's awesome flavor! Ninety-eight percent of the garlic sold in stores are the softneck variety, usually grown in California. While softneck is a milder version the hardnecks are closer to wild garlic, with complex flavors. These garlic are like fine wines with subtle differences that reflect the regional soil and weather patterns. Montana's dry and cold winters makes our gourmet garlic richer and spicier, more 'garlicky'. The flavor is unbeaten.