German Extra Hardy is a Porcelain hardneck garlic bred to laugh in the face of brutal winters and unpredictable springs. This variety thrives in zones 3 through 9, producing large bulbs of 2 inches or more in diameter with just 4 to 6 cloves each, making peeling almost effortless compared to smaller-cloved varieties. The pungent flavor lands in that sweet spot between assertive and approachable, and the generous, flavorful scapes are a bonus harvest unto themselves. Mature plants reach 24 to 30 inches tall and are ready to plant in fall for summer harvest, rewarding patient gardeners with reliable, long-storing bulbs.
Full Sun
Moderate
3-9
30in H x 12in W
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Moderate
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German Extra Hardy earned its name through genuine hardiness: long roots anchor bulbs against frost heaving, while the variety tolerates both brutally cold winters and warm, wet ones that break many other garlics. The large bulbs with minimal cloves mean you'll spend less time peeling and more time cooking. This is an excellent keeper with a pungent but balanced flavor that works equally well in raw preparations and long-simmered dishes.
German Extra Hardy is a cooking staple and one of the best all-purpose garlics for any kitchen. The pungent flavor works beautifully in soups, stews, roasted vegetable dishes, and any preparation where you want garlic to sing without overwhelming other ingredients. The scapes, which are tender and flavorful, can be harvested in spring for stir-fries, pestos, or simply roasted. This is the garlic you plant in fall and harvest in summer, then store in a cool, dry place for months of cooking.
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Garlic is planted as individual cloves in fall, about 4 to 6 weeks before the ground freezes. Push each clove pointed-end-up into prepared soil 6 inches apart and 12 inches between rows, at a depth of about 2 inches. Cloves will establish roots over fall and winter, then sprout in spring when soil warms. No hardening off is needed; plant directly into garden soil that has been amended with compost or aged manure.
Harvest in early summer when the lower leaves begin to brown and dry but the upper leaves are still green. Carefully lift bulbs with a garden fork, disturbing the soil as little as possible to avoid bruising. Cure the bulbs in a warm, dry location with good air circulation for 2 to 3 weeks until the outer papery layers are completely dry and the necks have tightened. Store in a cool, dry place with excellent airflow; German Extra Hardy's status as an excellent keeper means you can enjoy your harvest for months.
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“Also known as German White, German Extra Hardy belongs to the Porcelain group of hardneck garlics, a lineage of garlic varieties prized for their cold tolerance and storage longevity. The variety's origins trace to German garlic-growing traditions, where such cultivars were developed and refined over generations to withstand the demanding climate of northern European winters. Its preservation and propagation through seed catalogs like Hudson Valley Seed reflects the ongoing commitment to maintaining regionally adapted, cold-hardy varieties that thrive where other cultivars fail.”