Burgundy Garlic (Culinary)
Culinary garlic — Grown for the Kitchen.
Pre-Orders begin in early July. Burgundy garlic – hardneck Creole variety with 8-12 medium easy-to-peel cloves. Sweet rich flavor with moderate heat; beautiful deep rose-crimson cloves, excellent long storage, prefers mild winters. Regeneratively grown in Indiana.
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About this cut
Culinary garlic — Grown for the Kitchen.
- Type & Group:
- Hardneck – Creole subgroup. Hardnecks produce edible scapes for an extra harvest and strong cold tolerance.
- Cloves per Bulb:
- Typically 8-12 medium easy-to-peel cloves.
- Flavor Profile:
- Sweet and rich with moderate heat; excellent raw or cooked without bitterness. Maintains character well during cooking.
- Common Uses:
- Excels in raw for enjoyable eating, roasting for mellow depth, or any gourmet dish. Versatile across a range of recipes.
- Climate Performance:
- Prefers mild winter climates for best results; adaptable but thrives in warmer regions with heat tolerance.
- Storage & Yield:
- Stores 7-10 months.
- History / Notes:
- Creole hardneck variety with deep rose to crimson clove skins under white wrappers. Rare in North America; prized for stunning beauty and gourmet flavor.
Culinary Highlights & Recipe Ideas
Burgundy brings sweet richness to raw preparations or mellow depth when roasted. Try roasting whole bulbs to develop caramelized notes, or mincing fresh cloves into pesto and marinades for lasting flavor.