German White

German White is a classic Porcelain hardneck garlic variety known for its large, ivory-white bulbs, bold flavor, and reliable performance in cold climates. Each bulb typically contains 4 to 6 oversized cloves wrapped in thick, satiny skins that peel easily — a favorite among chefs and growers alike. The cloves themselves are juicy and pungent, delivering a hot, lingering heat that mellows into a rich, savory depth when roasted or sautéed.

This variety thrives in USDA Zones 3–6 and is especially well-suited to Northeast growing conditions. It’s cold-hardy, disease-resistant, and produces tall, sturdy plants with vibrant green leaves and curly garlic scapes in late spring. The scapes are edible and flavorful, offering a mild garlic taste that’s perfect for stir-fries, pestos, and pickling. Removing scapes mid-season helps redirect energy into bulb development, resulting in larger, more uniform heads.

German White is a low-maintenance cultivar that performs well in loamy, well-drained soil with full sun exposure. It’s typically planted in the fall and harvested in mid to late summer. With proper curing, bulbs can store for up to 6–8 months, making it a dependable option for both fresh-market sales and pantry stocking.

Originally cultivated in northern Germany, this variety gained popularity in the U.S. through organic seed networks and is now a staple at farmers markets and CSA boxes. Its robust flavor stands up well in hearty dishes like soups, stews, and roasted meats, while its easy-peeling cloves make prep a breeze.

Whether you’re recommending it to first-time growers or seasoned garlic enthusiasts, German White offers a winning combination of flavor, resilience, and shelf life — a true workhorse in any garlic lineup.