1 lb Music Hardneck Garlic for eating/planting-Culinary grade

1 lb (13 bulbs) of the classic heirloom of 'Music' hardneck garlic, brought to North America from Italy by Al Music in the 1980s. It's known for its large, easy-to-peel cloves. It has a rich, robust flavor—strong when raw but mellow and slightly sweet when roasted. With proper curing, it stores well for 6–9 months, making it a reliable kitchen staple. I like to call it the 'peanut butter and jelly' of the hardnecks because it consistently gives good sized bulbs and the flavor profile is middle of the road. Not too intense, but not weak sauce either. 

How I use it in the kitchen: Not for eating raw because 'woah' is it hot on the bare tongue! but it keeps it's taste really well after cooking with it in a pan or skillet. 

Pro tip: If you want a more stronger garlic flavor in your dish, add it to the dish while it's cooking towards the end of the cooking time! 

WANT TO PLANT IT? 

You sure can! A lot of garlic sold in stores is sprayed with a sprout inhibitor, this has not been sprayed by anything at all so it will sprout for you no problem. Culinary grade won't lead to giant bulbs next season, but it most certainly will if you keep propagating the same cloves over and over again. Plus, you will still get the delicious scapes in June. Garlic that is grown within the same region will consistently get better and bigger each year as the plant grows accustomed to the climate. The choice is yours! Personally, I like to eat and plant because the scapes alone are worth it. 

PLANTING INSTRUCTIONS

Plant 4" deep, 6-8" apart in full sun in mid October. Keep soil moist, mulch in winter when you see it sprouting around November. Harvest when about half the plant has browned from the bottom, up. Don't yank the garlic out, but pry it out carefully from the ground up and not by the neck of the plant. 

SCAPE HARVEST

Around mid June you will see this super weird dorky looking thing pop up like a rocket straight up to the sky with a flower bulb at the top. When you see the scape do a full curl, cut it off with a pair of pruners at the base. Eat it raw, sauté it like asparagus, or turn into a garlic pesto (This is the way...). Like asparagus, the bottom part of the stalk might be a bit to hard or stalky to eat, my rule of thumb is 'if you can bend it 90 degrees easily, it's pesto worthy'

Happy Growing!