Softneck Garlic
Generally, the grocery stores sell softneck garlic that has been imported from California or China. Because of its coarse, thick skins, its shelf life is much longer than that of hardneck garlic: it can be as much as six months old before it hits the stores.
It’s cheaper to buy because it’s less work to grow on a massive scale: it produces no scapes to be plucked, and can be mechanically planted. Varieties are chosen for these features over flavour.
BUT! Fresh, home-grown softneck garlic tastes great. We chose our varieties for their flavour. And, eating them fresh — closer to their August harvest date — will give you that juicy, garlic taste.
These guys really are great keepers. We’ve eaten bulbs from storage in March and April, and they still tasted a lot better than the imported stuff.
Usually, they have more cloves than hardnecks, sometimes as many as 20, ranging from very large to very small.
They don’t waste their time with scapes; instead, they produce a pliable neck and leaves that are easily braided. Softnecks are the best varieties for braiding.
We grow 1 variety of softneck: