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Edn Farms keeps its promises: you'll never wonder where the garlic you love comes from. Every bulb is hand planted and grown right here on our farm in Wisconsin. We'll never sell garlic that has to be chemically treated to make the journey across the ocean on a freighter.
We have seed size garlic for growing at home and we love helping new growers get started.
Edn Farm's Garlic has becom famous for boosting immunity and growing the healthiest garlic on the planet.
Following these simple steps will help you experience growing the best and most beneficial garlic imaginable, impressing your loved ones with flavor and having fun while growing it!
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Now that your garlic is harvested, lay them out on screens OR bundle them in groups of 10 or so, and tie them up to hang in a well ventilated shaded area to cure for 4 to 6 weeks. Once cured, cut stalks to 1.5 inches above the bulb and trim roots to a 1/4 inch and they're ready to eat or store. Done!
P.S. Remember to keep your varieties separated and identified, we can't say this enough!
There are trials underway across the globe in search of the best way to store garlic fresh. EDN Farms is a participating member of these novel techniques and look forward to reporting the results of the trials. Some of the trials have concluded and we have indeed changed our recommendations of storing your fresh garlic. Buy your garlic from EDN Farms for your entire year if you can; it always sells out! Store your garlic short term (2-4 months) un-bunched in a ventilated container or a mesh bag in a cool, dry, and well-ventilated place in ambient temperatures of 68-86 degrees with a low relative humidity (<75%). However, due to moisture loss cloves will eventually shrivel. As you get time, set aside what you intend to use within a few months or so and store them as mentioned before. You can also store your garlic in an open paper bag placed in your refrigerator crisper drawer, *** if refrigerator is set at 39 degrees or lower. Using some kind of an accurate temperature/hygrometer sensor, adjust you crisper vent so humidity remains around the 75% range.*** Then prepare the rest of your year’s worth of garlic for freezing. Doing this ensures that you will have enough to last the rest of the year. For longer term storage, lower the temperature (-1 to 4ºC or 30-39ºF, although some studies recommend storage at even colder temperatures, down to -4ºC) with low relative humidity (60- 70%) and good airflow will ensure months of high quality garlic. Higher humidity can encourage both mold growth and root growth, lower humidity will result in the bulbs drying out. Stored bulbs will continue to transpire, so adequate ventilation is needed throughout the storage period to avoid storage losses. Garlic cloves break dormancy most rapidly between 4-10ºC (40-50ºF), so to prevent premature sprouting, avoid prolonged storage at this temperature. Once removed, the cloves will want to soon start sprouting thinking its spring. We have been hearing more and more about keeping garlic frozen at precisely 29ºF and being able to plant afterwards. We will be attempting this technique ourselves before passing it along.
ALSO SEE OUR FREEZING GARLIC SECTION
Growing garlic is an absolute joy (although we may be biased). Nothing tastes better than something you took care of and pulled out of the ground yourself. Romanian Red, Georgian Crystal and German Extra Hardy are the favorites that we like to recommend for new or casual growers.
Don't let us box you in, though. Any varietal that we sell would grow if you planted it. If you're looking for a more challenging grow browse our entire inventory for something to put in your garden. Just pinky promise you won't put us out of business when your crop takes off.
Red Garlic is called such because of the pinkish/red or purplish/red pigmentations of its clove skins. Whether Romanian Red, Russian Red, Spanish Red, Chesnok Red, etc., its color doesn’t correlate to a specific flavor profile. What we can tell you about the “Reds” is that they ALL are wonderful all-around performers be it Raw, Sauteed, Baked, or Roasted. “Reds” are “Must Haves” in the professional culinary world and serious home chef’s arsenal.
The simple truth is almost all garlic is heirloom and here is why. Garlic can mutate into a slightly different varietal than its parent and sometimes does. Unlike other crops, there is very little genetic variation between the varieties we enjoy today, and their ancestors of hundreds of years ago. Garlic reproduces asexually, which means it's “relatively” (pun intended) easy for scientists to trace the lineage of your favorite varietal.
Zesty garlic is always going to be a favorite for many people, but believe it or not, there are some people who prefer not to exhale fire through their nostrils when enjoying a garlic dish. These varieties are known for being flavorful, yet reserved when it comes to bite. If you're looking for a garlic varietal that will add a robust flavor to red sauce without the dragon's breath that follows, we recommend Georgian Crystal, Persian Star, Chesnok Red, and Music.
Our Zestiest Garlics! Everybody loves garlic, but it's the true heat chasers that are looking for the hottest, fieriest, most eye watering bulbs in the land. Add some zip to a red sauce, or any dish. Buckle up - each of these varieties come with a one-way ticket to flavor-town. Metechi, Georgian Fire, Romanian Red, and Estonian Red getting as it matures. Keep in mind garlic become milder the longer they are cooked.
What's the difference in Edn Farms' Organic and 100% Natural Grown?
There is none. None! All of our garlic is grown together in their fields and a bulb that was ordered as "Organic Certified" was grown right next to one that was ordered as "100% Naturally Grown." Because of the unnecessary expenses that go with the garlic sold as organic, we charge a dollar per pound extra. Now-a-days, organic certifying agencies are like big credit card banks; they want a percentage of gross sales and that gets passed on to the end user.
Edn Farms' standards are much higher than USDA Organic Standards.
There is no need for herbicides or pesticides because we carefully rotate crops, we do not plant in monocultures, and we cultivate mechanically or by hand. We farm the old way, literally! USDA Organic Standards however, allow over 20 pesticides and even more herbicides that are far more deadly toxic than synthetics.
Purple Garlic is known for its vivid purple stirpe or marbling present on its papery skin. Most purple garlic varieties are classified as "hardneck" garlic and contain fewer but larger cloves over their softneck counterparts. Purple garlic can be more challenging and has a bit shorter shelf life. But don't be mistaken, purple garlic is rich in flavor and retains its eloquent taste longer than other varietals. These attitude-filled varieties produce cloves regarded as "juicier" with a milder bite than white garlic when fresh.
The 3 Healthiest Garlic varieties are known here in the USA as Romanian Red, Georgian Crystal, and Siberian. In the French Mediterranean region, the 3 varieties are known as "Les Trois Cousins," translation "The Three Cousins." The French Mediterranean region is well known to have a very long human life expectancy. It is also a region being well known as where "the best" is considered "standard." It is now being realized that their "standard" Mediterranean diet is being proven to possibly be "the best." A part of that diet includes the best and most health beneficial garlics aka "Les Trois Cousins." The 3 garlics share their inherited highest allicin content and health benefits. However, the 3 garlics have their own look and behave quite differently.
In Russia, these “Tri Kuzena” also “The Three Cousins,” are lovingly nicknamed “Russian Penicillin” and were used both before and after Alexander Fleming’s “mould juice” discovery. Speaking of his Penicillin discovery, Fleming was quoted, “When I woke up just after dawn on September 28, 1928, I certainly didn’t plan to revolutionize all medicine by discovering the world’s first antibiotic, or bacteria killer. But I suppose that was exactly what I did.” Fleming’s work made great contributions to the medical world, however, he overlooked garlic’s work as an antibiotic or bacteria killer long before his discovery.
SIDE NOTE: Ironically, a medicinal use of garlic could have prevented Fleming’s sudden death in 1955 caused by coronary thrombosis
We all know about dehydrating or making garlic powder for long-term storage, but what about freezing? The answer is ABSOLUTELY YES! Garlic is easy to freeze and it also doesn’t take up too much space in the freezer. As a result, you can always stock up on fresh garlic and freeze it so that you can cook with it all year round. Additionally, garlic can be frozen in all its forms, which gives you the freedom to play and experiment.
You might be surprised by how many ways garlic can be frozen. You can freeze whole garlic bulbs (unpeeled), individual cloves (unpeeled or peeled), chopped or minced garlic, even make a Garlic Sorbet! One of the most important things to ensure is to choose fresh and high-quality garlic cloves prior to freezing them. If you freeze garlic cloves that have started to spoil or are about to, you will not stop the rotting process and they will not be useful for anything. Once you have assembled your garlic cloves, you can either peel them or leave them with the peel on.
Garlic can be frozen in freezer bags or any container that can be safely stored in the freezer.
Frozen garlic is as good as fresh garlic, though it’s softer. Its flavor will still be just as strong as when it was fresh. Even though its overall quality is different once frozen, homemade frozen garlic mixtures are so much better when compared to jars of peeled or chopped garlic cloves that are available in the typical grocery market.
Use your frozen garlic mixture as you would fresh garlic. There is no need to thaw it beforehand; it’s actually better if you don’t. It is very easy to chop frozen garlic and even easier to grate, so you can simply add it into the dish you’re making.
Yes, you can freeze whole, unpeeled garlic bulbs. Freezing the whole bulb is great for those who are looking to use a lot of garlic in their future recipes and dishes. Freezing garlic will make the fresh garlic lose its original firm texture. Once the garlic freezes, the peels come off easily but think ahead to your typical meal prep. If you're usually short on time, it might be worth the effort to peel cloves before freezing.
For a whole bulb of garlic, make sure to check if they are good enough to be frozen (fresh garlic will feel firm and does not have wet spots, mold, or have green shoots).
We know that peeled garlic cloves and whole garlic bulbs can be frozen, but can finely chopped garlic or minced garlic be frozen? The answer to that is another big YES! In fact, we have more customers report the technique below is their favorite way to freeze their garlic because of how easy it is to use later.
You can chop already peeled cloves and place them into snack-size bags which will result in a frozen thin layer. That can easily be broken off when needed.
Here is a more thorough step-by-step guide on how to freeze chopped/minced garlic:
Answer: Absolutely YES! It is just fine to freeze roasted garlic and then thaw or warm for later enjoyment. We keep frozen roasted garlic on hand for convenience when preparing recipes like our famous Roasted Romanian Red Creamy Alfredo Sauce. But there's a big rule that should not be forgotten: Do Not roast once frozen garlic. Plump garlic cloves contain water and when water freezes it expands. The expansion disrupts the clove's cellular structure and does not benefit the roasting process.
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