Garlic should be stored at room temperature in a dry location like the kitchen counter or cupboard for up to 1 month.

Root Cellar: Like onions and winter squash, garlic should be kept in a cool, dry location such as an attic, garage, or unheated room.  If kept dry at 45-50 degrees, garlic should keep until March. In storage, garlic will begin to sprout. There are myths that claim the green part is toxic or bitter. In fact, the green sprout is the product of energy stored in the cloves being transferred to the new plant and is completely harmless.

Garlic Scapes should be stored in a plastic bag or tupperware container until you are ready to use them.


It is the sulphur-containing compounds of garlic that lend the herb its spicy aroma and are responsible for many of its healing properties. These compounds lower cholesterol by stimulating the release of bile by the gall bladder and by decreasing the production of cholesterol in the liver. In addition, garlic compounds gently lower blood pressure by slowing the production of hormones related to blood pressure.

Garlic also aids digestion, relieves earache, acts as an expectorant and as an antiseptic. It also increases the flow of urine thereby killing thread worms and roundworms in your body. Besides, its ability to expel mucous by liquefying it, can help you control your cold, cough and other respiratory tract infections. This amazing herb has also demonstrated the ability to protect against a variety of environmental toxins.

Varieties we grow:


German Brown

Italian Purple

Salt Spring Select

French Rocambole

Slovakian Mountain


Eureka Helen


Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture. 

Garlic was not only bestowed with sacred qualities and placed in the tomb of Pharaohs, but it was given to the slaves that built the Pyramids to enhance their endurance and strength. This strength-enhancing quality was also honoured by the ancient Greeks and Romans, civilizations whose athletes ate garlic before sporting events and whose soldiers consumed it before going off to war.

Garlic was introduced into various regions throughout the globe by migrating cultural tribes and explorers. By the 6th century BC, garlic was known in both China and India, the latter country using it for therapeutic purposes.

Throughout the millennia, garlic has been a beloved plant in many cultures for both its culinary and medicinal properties. Over the last few years, it has gained unprecedented popularity since researchers have been scientifically validating its numerous health benefits.


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***Chopping or crushing stimulates the enzymatic process that converts the phytonutrient alliin into allicin, a compound to which many of garlic's health benefits are attributed. In order to allow for maximal allicin production, wait at least 5 minutes before eating or cooking the garlic. Also observe this 5-minute "time out" period before adding any high acidic ingredient to the garlic (for example, lemon juice).

Too much heat for too long will reduce the activity of the health-promoting sulphur compounds that have formed by letting it sit for 5-10 minutes; it will also make garlic bitter. Therefore expose garlic to heat for as little time as possible (5-15 minutes - add chopped garlic towards the end of the cooking time to retain maximum flavour and nutrition).