Availability: out of season
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It’s true. There’s an heirloom variety of softneck garlic named after our very own MaryJane Butters (softneck means it does not produce a scape, making it ideal for weaving into garlic braids). It’s a rare variety that she slowly brought back into disease-free production over the course of 20 years. From 60 different varieties that she conducted field trials on, this one was in a standout league of its own—truly remarkable. It stores well into spring without sprouting, peels super easy, and each individual bulb is large and amazing to work with when cooking, plus it’s packed with flavor. It was originally found in the outback of Germany by Rich Hannan, the director of the Western Region U.S. Department of Agriculture Germ Plasma Bank, located right next door to us in Pullman, Washington. There truly is no finer softneck garlic than “Butters.”

This is a Project F.A.R.M. (First-class American Rural Made) product.

Plant garlic in early fall, allowing it to set roots before winter. Break bulbs apart into individual cloves, planting the root end down. Plant each clove in one to two inches of well-drained, fertile soil. Around May or June, the garlic should begin to produce a bulb; at this stage, don’t over water, to avoid molding. When two of the leaves have turned brown you will know it is time to harvest the crop, handling each bulb carefully as if it were a fresh egg, avoiding direct sunlight (cover freshly dug bulbs with a tarp as you work). Hang indoors out of direct sunlight in bundles of five until cured, about three weeks. Store at room temperature in a dark, dry, cool place like a basement.

We cannot ship any plants or fresh produce outside of the continental United States.