Lorz Italian

Lorz Italian is a bold, flavorful heirloom softneck garlic with deep roots in culinary tradition. Brought to the Columbia River Basin of Washington State by the Lorz family in the early 1900s, this variety traces its lineage back to Italy and has earned a place in the Slow Food USA Ark of Taste — a designation reserved for culturally significant and endangered foods.

As an Artichoke subtype, Lorz Italian produces medium to large flattened bulbs with 12–20 cloves arranged in overlapping layers. The outer wrappers are creamy white with streaks of purple and brown, while the cloves themselves are cream-colored with elongated tips. The bulbs are easy to peel and ideal for braiding, making them a favorite for both culinary and decorative use.

Flavor-wise, Lorz Italian is spicy and assertive, with a lingering heat that intensifies over time. It ranks high on the pungency scale, delivering a bold garlic punch that’s perfect for Italian cuisine — think tomato sauces, roasted meats, and garlic-forward pasta dishes. Roasting brings out a rich, mellow sweetness, while raw applications showcase its fiery character.

In the garden, Lorz Italian is easy to grow and highly productive, thriving in USDA Zones 5–9. It tolerates both cold winters and hot summers better than many softneck varieties. Plant in fall for best results, spacing cloves 4–6 inches apart and 1–2 inches deep. With proper care, one pound of seed cloves can yield up to 8–10 pounds of harvest. It matures earlier than hardneck types and stores well for 6 to 9 months when cured properly.

Whether you're stocking for chefs, market growers, or garlic enthusiasts, Lorz Italian offers a compelling mix of heritage, heat, and horticultural reliability — a true standout in any garlic collection.