MARBLED garlic plants are tall, have wide curvaceous leaves and stout scapes that are ideal for grilling. Often dappled with dark purple, bulbs can get quite large and contain 5-7 squat tan to brown cloves with thick skins that are relatively easy to peel. A small percentage of Marbled will produce weak stems that become pliable enough to enable braiding. Marbleds store fairly well and tend to be quite pungent. Some of these have produced true seed. A pound of Marbled seed garlic will yield 35-40 cloves. Marbleds are $8 per ¼ lb; $14 per ½ lb; $20 per lb.
Bai Pi Suan: ❧ from the far west China province of Xinjiang, homeland of the Uyghur and Xibe peoples, comes this spicy, colorful strain. The Uyghur language is Turkic, like those of other Central Asian peoples with whom they are related. As Han Chinese have moved in increasing numbers into Xinjiang, the Uyghurs have been shut out of employment opportunities, been religiously persecuted and find their language and culture eroded away. Like their Tibetan counterparts they’ve grown restive resulting in further repression. One thing both Uyghur and Xibe have in common with the Han Chinese is that garlic favors heavily in their cuisines and this fiery garlic may have been consumed by all over the last few thousand years. 2 lb. limit
Dujanskig: ❧ was acquired by John Swenson at a market in Ashgabat, the capital city of Turkmenistan. Dujanskig’s leaves are a little paler and more sprawling than other Marbleds and its raw flavor is complex, the heat building and subsiding in waves. While its yields vary a bit year to year, it is an outstanding, richly colored strain and has produced true seed. 2 lb. limit
Khabar: Acquired from the eastern Siberian city of Khabarovsk, this Marbled strain is the most consistently productive here year after year. Quite pungent, it starts hot, gets hotter, then lingers. Khabarovsk lies at the confluence of the Ussuri and Amur rivers and close to the border with China. In August 2013 the Amur River experienced record setting floods, displacing hundreds of thousands of people and inundating nearly 800,000 hectares of farmland across the Russian Far East and China. Bulk available.
Siberian: Said to have been procured by fishermen trading leafy greens for garlic with subsistence farmers on the Kamchatka Peninsula which lies east of the Siberian mainland. It is possible that Siberian and Khabar are duplicates given the geographical proximity of their origins: Kamchatka lies north of the mouth of the Amur River. Here at Garlicana, the morphology of the plants, bulbs as well as their flavors are indistinguishable: stocky with inwardly curvaceous lighter green leaves, thick scapes (superb when roasted), large, potentially enormous, colorful heads with plump purple cloves and fiery raw flavor. 10 lb. limit