Vietnamese Purple Stripe-certified organic

Vietnamese is a hardneck purple stripe garlic that is full of pizazz and slightly sweet flavor that is the trademark of the purple stripe family. What sets Vietnamese apart is a slightly milder and brighter flavor when raw which lends itself beautifully to making raw inspired garlic dishes such as aoili, pesto, ceviche, and Lebanese garlic sauce. In comparison to Chesnok Red which is earthier in flavor, Vietnamese delivers an instant brightness and clean flavor. 

Also known as Deerfield Purple, Vietnamese is an heirloom with origins from northern Vietnam and seems to have come to the US in 1994 via Deerfield MA. Vietnamese garlic while smaller in bulb size than other purple stripes, is prized for it's flavor and consistent and reliable productivity. We have grown it for years and always surprised at how well it multiplies. It grows great here in Vermont especially in years where the Winters are milder. Scapes later than Porcelains, producing thinner and tender scapes. Tight and tall wrappers make this a good storer, up to 6 months in proper conditions. 8-9 cloves typically in a bulb.

Seed is graded primarily for health, size, and clove uniformity.  Culinary garlic is graded as eating garlic, sized around 1.5" and smaller in diameter.  All garlic can be planted and/or eaten.

Seed Garlic has been tested negative for Garlic Bloat Nematode, White Rot, and other diseases from the University of Maine. Certified Organic by Vermont Organic Farmers (VOF).