A Portland Gardener’s Guide to Garlic
- Chris Musser
- Sep 22
- 2 min read
Garlic is one of the most rewarding edibles you can grow in Portland. It thrives in our climate, requires minimal (though dedicated) space and tending. Preserving it doesn’t require canning or freezing. Best of all, by growing your own, you can choose which varieties to grow. But which?
First, a Bit o' Garlic History
All cultivated garlic (Allium sativum) originated in Central Asia around modern-day Kyrgyzstan, Uzbekistan, and northwestern China. From there, humans spread it into the Middle East, Europe, and eventually the Americas.
Hardneck garlics (like Rocamboles, Porcelains, and Purple Stripes) tend to be closer to the wild ancestors. They developed in colder climates, particularly in Eastern Europe and Russia, where the flowering scapes and fewer, larger cloves were advantageous for overwintering.
Softneck garlics (like Artichokes and Silverskins) are thought to have been selected later in the Mediterranean and Western Europe. They thrive in milder climates, don’t usually produce scapes, and store longer.
Softneck Garlic
Softnecks produce many small cloves in layers of tightly wrapped papery skins. They’re the longest-storing type of garlic, often lasting 9–12 months if kept cool and dry. Their pliable stalks also make them the traditional choice for braiding. Best for: Gardeners who want garlic that lasts through winter.
Inchelium Red (Artichoke type) is a Pacific Northwest heirloom discovered in the Inchelium community on the Colville Indian Reservation in the 1980s. It has a mild, mellow flavor and is perfect in raw dishes like salad dressings or aioli.
Nootka Rose (Silverskin type): Another PNW heirloom traced back to the San Juan Island, where the Nootka people preserved it. Beautiful rose-colored skins with a stronger, more pungent bite. Excellent for sautés and stir-fries where you want the garlic flavor to shine through.
Hardneck Garlic
Hardnecks send up a stiff central stalk (the scape) and tend to have fewer, larger cloves that are easy to peel. They don’t store as long as softnecks, but they pack in complex, bold flavors and produce garlic scapes in early summer. Best for: Bold flavors and easy peeling.
German Porcelain: Big, fat cloves with earthy, musky depth. Ideal for roasting whole or tossing into soups and stews. My daily garlic.
Musik (Porcelain type): A Canadian favorite with a strong, spicy flavor. Perfect for sautéing or simmering in tomato sauce.
Russian Red (Marbled Purple Stripe): Robust, with a hint of heat. Great for pickling or dishes where garlic needs to stand up to strong flavors.
Svea (Purple Stripe): A Swedish heirloom with sweet, complex notes. Especially delicious when roasted, as its flavor mellows and caramelizes beautifully.
Thai Fire (Turban type): Fiery and early-maturing. Excellent for curries, stir-fries, kimchi, and any dish where you want a spicy punch.
💜 Browse our full selection here: East Portland Plant Buying Club – Garlic & Shallots
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