The Greenhouse at Pumpkin Junction

The Greenhouse at Pumpkin Junction The Greenhouse at Pumpkin Junction The Greenhouse at Pumpkin Junction

We are sold out for 2017. A big thank you to everyone.

Our garlic is:

Organically grown in British Columbia's North Okanagan Valley between Salmon Arm, Grindrod and Enderby.

Cat sitting in the garlic.
Our garlic is certified mole free

Bursting with flavour and easy to peel — hardneck and softneck varieties vary to suit every taste. Mild, medium, and hot, once you've tried them, going back to the grocery-store varieties might be excruciating.

We started growing garlic in 2000 when my parents gave us some freshly-grown, local garlic to sample. Right away we were hooked. Now we have 19 cultivars from 5 different varieties (15 are ready for sale) and want to share their incredible flavours.

Thanks for starting us off Mom and Dad.

Garlic Varieties:

  • At - Asian Tempest
  • BF - Baba Franchuk's
  • Bo - Bogatyr
  • DD - Dave's Doukhobor
  • DP - Deep Purple
  • FL3 - Fish Lake #3
  • GR - German Red
  • IR - Inchelium Red
  • KRG - Kettle River Giant
  • Ki - Kiev
  • KR - Killarney Red
  • KP - Korean Purple
  • Mu - Music
  • Si - Siberian
  • Ti - Tibetan

Many varieties are hardy to our climate; and maybe it's the cold, but they sure taste good.

We grow hardnecks and softnecks. Some are hot and spicy, others mild and sweet. Of the six-hundred-plus cultivars of garlic, we've chosen ours based on flavour, hardiness to our northern climate, shelf life, peeling ease, and appearance.

We recommend storing garlic in a dry, dark place where the temperature stays fairly cool and consistent: 15°C (60°F) works well. Don't keep it in the fridge; don't let it freeze; don't store it in an airtight container; do store garlic in paper bags, terracotta containers, woven baskets, or mesh bags.

Eat Lots of Garlic

Not only does garlic taste great, but it promotes good health and helps prevent many diseases.

When garlic is bruised, crushed, chopped, or chewed an organosulfur compound called allicin is formed. It's believed to help prevent many types of cancers. Clinical trials are taking place and the results are looking good.

Research has shown that there are many benefits to eating garlic:

  1. Lowers lipids in the bloodstream which promotes a healthy heart.
  2. Anticoagulant — it helps to keep blood from clotting.
  3. Antihypertensive: helps with high blood pressure.
  4. Anticancer: helps to reduce the risk of developing several types of cancer.
  5. Antioxidant: helps to prevent or slow cell damage.
  6. Antimicrobial — helps to kill or inhibit the growth of microorganisms making it antibacterial, antifungal, antiparasitic and antiviral.