Korean Red

Harvests VERY early - late spring to early Summer - stores until around November-December

Korean Red garlic has a robust flavor and early harvest cycle. Ready for harvest from late spring to early summer, it stores well until late in the year, ensuring a steady supply of fresh garlic in your kitchen.

Originally hailing from Korea, Korean Red garlic thrives in a variety of climates, thriving from the Southwest to the Northeast United States. Its large bulbs house 6 to 10 cloves arranged in a circular pattern around a central scape making it a nice round bulb. The bulb wrappers are firm and vibrant, adorned with deep red hues and occasional purple streaks. Each clove is enclosed in smooth, golden tan skins that emit a subtle, inviting aroma.

Korean Red garlic offers a nuanced flavor profile. Upon first bite, it delivers a bold, earthy taste with a gentle hint of pungency that confirms its authenticity as a premium garlic variety. As the initial intensity subsides, it leaves a warm, smooth aftertaste that lingers pleasantly on the palate.