(Mild) – This garlic can be eaten raw. Also very good baked and added to mashed potatoes.
(Mild) – A rich, mild garlic. Eaten raw, Khabar has some initial heat – then it mellows out nicely. Stocky plants produce big, thick garlic scapes. Good disease resistance. Attractive variety with vibrantly purple bulbs. Keeps 6 months or more if well cured. 5-7 cloves per bulb. Was originally collected in Khabarovky, Siberia by Bob Ellis, an Alaska garlic grower.
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