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Siberian garlic is small to medium in size, averaging five centimeters in diameter, and is round with a bulbous end that tapers to a hard, central stalk. There are numerous layers of thin, white, papery skin that can be solid or striped with pink or purple, and the skin becomes a deeper purple with each layer that is stripped away. There are 5-8 plump, medium-sized cloves and each clove is encased in a hard, red-brown skin. When peeled open, the clove is smooth and creamy white. Siberian garlic is pungent and hot, but not overwhelming, with a slightly musky aroma. When cooked, it becomes delicate, mild, and creamy with a sweet aftertaste.
Seasons/Availability
Siberian garlic is available year-round, with peak season in the mid-summer.
Current Facts
Siberian garlic, botanically classified as Allium sativum, is an heirloom hardneck variety that is a member of the Amaryllidaceae family. Siberian garlic also belongs to the marble purple stripe category, which is known for its robust, well-rounded flavor and creamy consistency. Siberian garlic is favored for its long-term storage capabilities as it can keep for 6-7 months, and can complement a wide variety of flavors without overpowering the dish.
Nutritional Value
Siberian garlic contains vitamin B6, vitamin C, and manganese. It also contains a very high amount of allicin, which is an antimicrobial compound that helps support the body’s cholesterol levels and immune system.
Applications
Siberian garlic is best suited for both raw and cooked applications such as baking, frying, roasting, and sautéing. It can be consumed raw, chopped into small pieces and cooked, or roasted in bulbs to bring out the creamy, sweet flavor. Siberian garlic is less pungent than other garlic and can add just enough flavor without overwhelming other ingredients. It can be used as a spread on toast and added to stews, soups, dips, mashed potatoes, beans, sauces, and marinades. It can also be mixed into pasta dishes, curries, or stir-fries. Siberian garlic pairs well with spinach, potatoes, meats such as poultry, beef, pork, turkey, and fish, tomatoes, bell pepper, broccoli, asparagus, Brussel sprouts, and grains such as quinoa, barley, and farro. It will keep up to seven months when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
In Russia, Siberian garlic has remained a staple in local cooking, and up until the 18th century, Siberian villagers could pay their taxes in garlic. Today, garlic remains an important part of the Siberian cuisine, featured in dishes like wild garlic salads or bear paws. Siberian garlic is popularly smoked with ferns and herbs to flavor meat and is served with cowberries, cranberries, and potatoes. It is also mixed in the filling for pelmeni, which is a dumpling with pork, beef, or game, onions, and milk and is typically served with bone broth and liver.
Geography/History
Garlic is believed to be native to Asia, and while the exact origins of Siberian garlic are unknown, it is theorized that it came from Siberia’s Kamchatka Peninsula. Siberian garlic is said to have been brought to America in the 19th century when Alaskan fishermen traded with farmers in Siberia. Today Siberian garlic can be found a farmer’s markets and specialty grocers in North America, Europe, and Asia.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Strong and smoky, definitely a market favorite!...Siberian garlic: This garlic variety is known for its pungent, hot flavor complemented by a slightly musky aroma. Each bulb typically contains 5-8 medium-sized cloves encased in a red-brown skin, while the outer layers of papery skin range from white to vibrant purple. When cooked, its flavor transforms into a mild, creamy sweetness, offering versatility for raw or cooked dishes.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Strong and smoky, this is hands down their bestselling garlic variety!!...Siberian garlic is versatile for cooking. It has a milder taste compared to other types and complements dishes without dominating with its flavor. This garlic variety pairs beautifully with meats like poultry, beef, pork, fish, and grains such as quinoa or farro. With proper storage in a cool, dry, dark place, Siberian garlic can last up to seven months, maintaining its quality during this time.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Strong, smoky flavor - prized for its high allicin!!...Siberian garlic impresses with its high allicin content, offering potent antimicrobial properties that support cholesterol levels and boost the immune system. Classified as Allium sativum, it is an heirloom hardneck variety marked by its marble purple stripe appearance and prized for its robust, well-rounded flavor. Known for versatility, it pairs well with many dishes and boasts an impressive storage life, staying fresh for 6-7 months.
Sequim Garlic
Sequim WA
(360) 775-4664
Strong and smoky and prized for its high allicin content!!...Siberian garlic: Siberian garlic is theorized to have originated from the Kamchatka Peninsula in Siberia. It was introduced to North America in the 19th century through trade between Alaskan fishermen and Siberian farmers. Today, this garlic variety is available at farmers' markets and specialty grocers across North America, Europe, and Asia, showcasing its global appeal and culinary versatility.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Strong and smoky, prized for its high allicin content :)..Siberian garlic has a rich cultural history in Russia, where it was so valuable that villagers used it to pay taxes until the 18th century. Even today, it plays a key role in Siberian cuisine, adding flavor to dishes like wild garlic salads, smoked meats, and pelmeni dumplings. Smoked with ferns and herbs, it pairs beautifully with ingredients like cowberries, cranberries, and potatoes, showcasing its versatility and robust flavor.
Central Markets & Fisheries Organization S.A. / Farmers Market
Tzon Kennenti, Agios Ioannis Rentis [email protected]
Siberian garlic is a unique variety with a bulbous shape, tapering to a central stalk. Its skin layers transition from white to purple as they're peeled away. Inside, the 5-8 cloves are wrapped in red-brown skin, with a creamy white interior. The flavor is pungent and musky when raw but transforms into a mild, creamy sweetness when cooked, making it versatile for various culinary uses.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Siberian Garlic spotted at Ballard Farmer's Market. Strongest, most medicinal, with a lovely smoked flavor!...Siberian Garlic: This variety is perfect for both raw and cooked recipes. Its mild flavor makes it a versatile addition to stews, soups, mashed potatoes, or marinades. Roast the bulbs for a sweet, creamy taste, or use it as a spread on toast. Siberian garlic pairs well with spinach, broccoli, meats, and grains like quinoa. Properly stored in a cool, dry place, it can last up to seven months, making it a practical ingredient to keep on hand.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Siberian Garlic spotted at University District Farmers Market. The highest level of allicin - Grown using veganic permaculture!!..Siberian garlic is an heirloom hardneck variety known for its robust flavor and creamy texture. It belongs to the marble purple stripe category and is appreciated for its ability to be stored for 6-7 months while maintaining its quality. Rich in vitamins B6 and C, and manganese, it also boasts a high allicin content, which supports cholesterol, immune health, and has antimicrobial properties, making it a versatile and beneficial addition to your pantry.
Jarvis Growers Garlic
(360) 775-4664 [email protected]
Siberian Garlic spotted at University District Farmers Market. Strong and smoky, prized for its high allicin content!!..Siberian Garlic originated from Siberia’s Kamchatka Peninsula, with its introduction to America likely dating back to the 19th century through trade between Alaskan fishermen and Siberian farmers. It’s now available at farmers markets and specialty grocers across North America, Europe, and Asia. Known for its strong, smoky flavor, it has remained a sought-after variety thanks to its unique taste and high allicin content.
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