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Organic Persian Star Garlic (Hardneck)

$6.99 USD

***Garlic starts shipping mid-late October***

Hardneck

Purple Stripe

1 USDA Organic Bulb

Approximately 8-12 medium/large cloves per bulb

Fall Planting Days to Maturity: About 240 days

Spring Planting Days to Maturity: About 90 days

Description: Persian Star is a purple stripe hardneck variety originally from Uzbekistan that boasts full flavored garlic.  It has a rich, nutty, sweet flavor when sautéed or roasted that is similar to Chesnok Red, but a tad bit milder.  When eaten raw, the flavor is mildly spicy, and not too hot or overwhelming, making it great for eating raw, added in olive oil for a bread dip, or used in salad dressing.  Honestly, it just makes a great addition to any dish.  Persian star has sharp pointed, red tipped cloves, and red/purple marbled streaks, on off white clove wrappers.  In fact, its sharp pointed tips is what lends to its name.  It has an average storage life of around 6-8 months, and gives reliable yields. This variety is very adaptable to cold weather, and can be grown in a range of soils.  Persian Star grows well in Northern states, and most Southern states.  However, I haven't grown this variety in South Florida yet, so I cannot attest to it growing in a zone 10b at this moment. 

****Limited stock, and offered on a first come first serve basis. If we run out of a variety that you pre-ordered, then we will contact you.  If we have a substitution then we will offer it to you, if we do not, we will give you a refund.  You can choose to not accept the substitution, and receive a refund as well.****

How To Grow Your Own Garlic

Sowing:  In Southern states, in zones 8-10, plant cloves in December for a spring harvest. In the North, plant softneck varieties in early spring for a summer harvest, and hardneck varieties in the fall for a spring harvest. Break open your garlic and take out the individual cloves.  Choose the biggest cloves to plant. Planting the smaller cloves will result in small bulb. Do not remove the clove wrappers. Plant cloves pointed side up. With the blunt part facing down, in well-drained soil, that is rich in organic matter. Choose a location with  full sun and where you did not plant any alliums the previous year. Work organic matter into your soil, at least 6-8 inches deep, removing stones, then level and smooth it. Plant cloves with the pointed side up, in rows 1-2 feet apart, 1 inch deep, and 4 inches apart. Firm lightly and water gently. Spring planted garlic emerges in 14-21 days. Fall planted garlic may not emerge until spring. If the garlic emerges in the fall, and a heavy frost is expected, mulch the tender greens for protection.

Growing:  Keep weeds under control during the growing season. Weeds compete with plants for water, space, and nutrients. Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of water per week during the growing season. Companion plant garlic with tomatoes, kale, and carrots to deter pesky garden pests. Make sure to keep your soil moist but not saturated, or you may rot your growing bulbs.  Garlic is a heavy feeder, and will do best if provided with a well balanced fertilizer, or compost, when planting, and again during the spring.

Harvesting:  When the foliage begins to yellow, bend back the tops to hasten the yellowing and drying of the tops. Feel around the top of the bulb to make sure the cloves have fully formed. Harvest garlic when their green leaves have turned brown and fallen over. Be sure to dig deep, and under garlic so you don’t break the bulb when pulling them up. When you harvest your garlic, allow them to dry in the sun for a few hours.  After, spread your garlic out in a well-ventilated location, until the tops are thoroughly dry for about 3-4 weeks. Cut the tops about 1-2 inches above the bulbs, or braid the tops together if they're softneck varieties. Store loose bulbs in a dry, cool, airy place in baskets, or hang braided garlic strings. Garlic may be frozen, dehydrated, made into vinegar, or garlic powder and salt for extended preservation. Garlic can also be made into an organic pesticide!