Est. on a small working farm
— Small farm · hand-harvested · three varieties
Garlic, grown
gorgeously
& slowly.
Three hardneck varieties from a small working farm. Every bulb pulled by hand, cured in the rafters of an old barn, and shipped straight to your kitchen — the way good food is supposed to travel.
Issue Nº 09 · Harvest 2026
Pulled this morning, before the dew lifted.
03
grown each season
1.2k
hand this harvest
09
clove to cured bulb
00
or shortcuts. Ever.
- Hardneck variety Nº 01
- German Red
- Spicy & bold Nº 02
- German White
- Smooth & sweet Nº 03
- Music
- Hardneck variety Nº 01
- German Red
- Spicy & bold Nº 02
- German White
- Smooth & sweet Nº 03
- Music
— The harvest
Three bulbs,
three stories.
Each variety has earned its place on our farm. We grow only what we love to cook with — and what thrives in our soil, year after year.
Variety nº 01
From $14
Music Garlic
Our signature bulb. Fat cloves, mellow heat, and a sweet finish that makes roasted garlic taste like dessert.
Hardneck
4–6 cloves
Mild heat
Variety nº 02
From $16
German Red
The one with the swagger. Deep, spicy, and unmistakable — a raw bite that softens into something soulful when it cooks.
Hardneck
8–12 cloves
Bold heat
Variety nº 03
From $14
German White
Elegant and quietly confident. Smooth, sweet, and versatile — the garlic we reach for when we want the food to do the talking.
Hardneck
4–5 cloves
Sweet
— Our quiet manifesto —
We believe in dirt under the fingernails, patience in the rafters, and garlic that tastes like somewhere.
Hand-planted
Never sprayed
Cured four weeks
Small-batch
Farm-direct
— Our story
Grown slow.
Cured slower.
Gorgeous Garlic started as a single row in a backyard garden — a hobby that got out of hand in the best possible way. Today, it’s a small working farm devoted to three hardneck varieties and the belief that great food starts long before it hits the cutting board.
We plant each clove by hand in October, harvest in July, and cure in the rafters of a barn that’s older than the farm itself. No tricks, no shortcuts, no mystery bulbs from halfway across the world. Just good soil, good weather, and a lot of patience.
— The farmer
est. 2018
— From field to kitchen
Three bulbs,
three stories.
Nine months from planted clove to cured bulb. Here’s every step, the way we’ve done it since the first season.
Step 01
October
Planting by hand
Every clove goes in the ground by hand, pointed end up, into beds we prep through the summer. No seeders, no shortcuts.
Step 02
May
Scapes & patience
In spring the scapes twist up. We snip them so the plant sends energy back into the bulb, and sell what we cut at the market.
Step 03
July
Harvest morning
We pull when the lower leaves brown but the upper ones stay green. Done by hand, mostly before the sun gets high.
Step 04
August
Cure & ship
Four weeks in the barn rafters with air circulating. Then we sort, grade, and pack — straight from the curing room to your door.
Kind words
I've been cooking with supermarket garlic my whole life and didn't know what I was missing. The Music variety ruined me — in the best way.
- Home cook
- Verified customer
- Portland OR
— Kind words —
Twice a year.
That's the deal.
Nothing else, ever. Cross our heart, dirt on our hands.