There are over 600 cultivated sub-varieties of garlic in the world. Kettle River garlic AKA Kettle River Giant is a softneck type of garlic. There are two types of softneck garlic: silverskin and artichoke. Kettle River garlic is classified as an artichoke variety. Artichoke varieties are the varieties of garlic that get blanketed under the common name garlic. They are known as the supermarket varieties of garlic as they are prolific in production, have longer than average shelf lives and can be shipped readily with ease. Kettle River garlic

Kettle River garlic produces hefty bulbs with an average of four cloves per bulb. The bulbs grow in pairs around the garlic's central scape, their size quite robust compared to many garlic varieties. When even slightly peeled the aromatics of the garlic permeate immediate and linger. The flavor of Kettle River garlic is rich, intense with an earthy garlic tendency and a smooth subtle finish.

Serving Ideas

Kettle River garlic can be eaten in a variety of ways, raw or cooked. Raw Kettle River garlic is stronger than in cooked form. Crushing, chopping, pressing or pureeing it releases even more of its oils providing a sharper, more assertive flavor than slicing or leaving it whole. Kettle River garlic can be a supporting ingredient in numerous dishes, but it also does especially well as the central flavor in compound butters, dressings, sauces and salts. Roasting Kettle River garlic will enhance its flavor and add a caramelized sweetness. Pair Kettle River garlic with rich ingredients and those that can readily absorb its flavor. Acidic fruits and vegetables are also enhanced by garlic's presence.

Geography/History

Kettle River garlic is a rare heirloom cultivar that was rediscovered growing in the Pacific Northwest in the 20th century. Its specific points of origin are unknown, though all garlic cultivars are considered to be derived from ten specific hardneck varieties of garlic that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. Garlic has been altered over time by natural and intentional selection, ever changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter. As trade routes evolved and extended, garlic would become naturalized in often unnatural climates. Kettle River garlic thrives in a variety of climates, even tolerating cold winters, which contributes to its adaptability and longevity as a cultivar. Its primary source of cultivation is in California, where 84% of the garlic in the United States is grown.

Seasons/Availability

Kettle River garlic is available during the summer.