Hardneck Garlic
Transylvanian Garlic is a softneck, artichoke-type garlic that thrives in full sun and produces remarkably large bulbs regardless of clove size, a trait that sets it apart from many other varieties. This high-yielding cultivar reaches 14-16 inches tall and matures around mid-summer, making it ideal for gardeners seeking abundant harvests from compact plants. Whether you're growing in garden beds, raised plots, or containers, this non-GMO garlic delivers consistent, impressive results and demonstrates strong resistance to several common garlic challenges.
Full Sun
Moderate
3-9
16in H x ?in W
Perennial
Moderate
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What makes Transylvanian Garlic so beloved is its almost predictable generosity: even a small clove will produce a full-sized bulb, removing much of the guesswork from garlic growing. The variety belongs to the softneck artichoke group, known for their braiding ability and storage longevity. Its compact 14-16 inch height fits easily into crowded gardens, while its resistance to downy mildew, fusarium basal rot, nematodes, and white rot means fewer fungal headaches throughout the season. The combination of reliable bulb size, disease resilience, and adaptability to different growing conditions explains why this Transylvanian heirloom has earned such passionate growers.
As a culinary garlic, Transylvanian Garlic is clove-based cooking and fresh use. The softneck artichoke type is particularly valued for braiding and long-term storage, making it excellent for creating traditional garlic braids that hang in kitchens through winter. It's equally suited to roasting whole, mincing raw into dishes, or pressing into vinegars and oils.
Plant individual garlic cloves in fall, approximately 2 weeks before the first hard freeze in your region, or in very early spring if your climate permits. Press each clove pointed-end-up into soil at a depth of about 2 inches, spacing them 6 inches apart in rows 24 inches apart. Cloves will overwinter in the soil, developing roots before spring growth begins.
Harvest Transylvanian Garlic in mid-summer when the lower leaves begin to brown and dry while the upper foliage still shows some green. Gently loosen soil around each bulb with a garden fork and pull upward to extract the entire plant. Allow harvested garlic to cure in a warm, well-ventilated space (ideally 70-80°F) for 2-3 weeks, which hardens the papery skin and extends storage life. Once the outer layers feel papery-dry and the stem has fully dried, trim roots to ¼ inch and store in a cool, well-ventilated location.
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