Early Italian Garlic  (softneck)  (type artichoke)  (naturally grown)

This garlic works well to add a mild but sweet flavor to soups, salads, or most entrees. Delicious roasted or baked. Big creamy cloves. Can be stored 9 - 12 months after harvest.

Nootka Rose Garlic  (softneck)  (silverskin)  (naturally grown)

Medium to strong bold flavor. Great baked, roasted or blended with any dish. A popular heirloom from the San Juan Islands off the Washington coast.

Silverwhite Garlic  (softneck)  (silverskin)  (naturally grown)

A super softneck garlic with a milder flavor. Great baked, roasted and nicely blends well with a variety of dishes. It develops a stronger bite with storage.

California White Garlic  (softneck)  (artichoke) ( naturally grown)

Rich full bodied flavor. Store-bought garlic just can't compare. Creamy white cloves bursting with spicy-hot flavor. When it is naturally grown at Huber gardens, it's good stuff.

Kettle River Garlic  (softneck)  (type artichoke)  (naturally grown)

Medium flavored garlic that is compared to Inchelium Red. This garlic adds great flavoring when mixed with butter, dressings, sauces, dips and salts.

Elephant Garlic  (botanically classified as allium ampeloprasum)

Elephant garlic is not a garlic. It is a type of leek. The cloves are milder and sweeter than true garlic. Elephant garlic is known to have the flavor of onions and leeks with soft notes of garlic. Can be sliced and deep fried to make garlic chips. This is our first year to grow Elephant Garlic.