Red Janice Garlic Seeds

8-9 Large Cloves per Bulb
Approx 60-65 Cloves/lb
Very Hot Raw, Sweet & Spicy Baked (with just a bit of heat)
Matures early, Short Storing Garlic

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Red Janice Garlic Seeds

Red Janice Garlic Seeds have a deep and pungent taste when raw, and when the garlic seeds are roasted or baked it becomes sweet. Red Janice’s skin is very flaky and easy to peel. The color of Red Janice’s garlic seeds is heavily striped, with dark red to purple, making them quite attractive. The Turban varieties mature weeks before the other varieties, but Red Janice Turban matures slightly later and stores better than the other turbans, they are also highly adaptable and adjust to mild southern climates. Red Janice Garlic originated from the Republic of Georgia.

This variety is a hardneck garlic which means it will grow a garlic scape which is the flower of the garlic plant.  The scape should be snapped off once the stem starts to curl to send the energy to the bulb rather than the flower.  Garlic scapes are very tasty and can be used in stir-fry or however you use garlic currently.

This tall, dark and green plant is easy to grow and is resistant to a wide variety of diseases that usually infect garlic.  It is well suited for growing in almost all states, however, its growth may be marginal in southern states with hot early summers.

  • We offer certified organic Red Janice garlic seeds that are certified by MOSA (Midwest Organic Services Association) to be organic.
  • These garlic bulbs are 1 3/4″ – 2″ and are grown specifically for seed
  • 8-9 Large Cloves per Bulb
  • Approx 60-65 Cloves/lb
  • Hardy, Large Sized, Full Flavored, HOT and Spicy Garlic
  • Long Storing, Late Winter/Early Spring in cooler temperatures


Cool Garlic Facts:

  • John Gunn recommended garlic as a diuretic, for treatment of infections, as a general tonic and for asthma, In Health Remedies garlic was recommended for lung diseases.
  • It is from an Armenian village of Hadrut Karabach near the Azerbaijan border
  • John King, American Dispensatory (1877) recommended garlic as a stomach tonic, for children’s diseases, coughs, hoarseness, catarrhs (inflammation of the mucous membranes especially sinuses), whooping-cough, and worms.
  • Garlic was known as Russian Penicillin.
  •  In the 1950’s Chinese scientists used garlic to treat influenza.
  • Garlic may change your genes, erase wrinkles, lower blood pressure, decrease fasting blood glucose, reduce cardiovascular risk, alleviate arthritis, reduce inflammation and more!
  • Garlic also helps improve nutrition, it regulates iron metabolism and increases zinc and iron absorption from foods.
  • Garlic may inhibit TB, and eliminate food poisoning microbes.
  • The Word Garlic comes from Garleac, an old Anglo-Saxon word meaning “Spear Leek” It is from the lily (Liliaceae) family and related to onions, leeks, chives, and shallots