We start taking orders for garlic on June 1st every year!

harvesting garlic
Family working together to harvest garlic

Tubbs Berry Farm purchased My Dads’ Garlic in 2018, continuing a decades long tradition of growing quality, certified disease free seed garlic in southern Idaho. We grow 8 varieties of garlic, all planted and harvested by hand. No chemical herbicides or pesticides are used.

At Tubbs Berry Farm we produce top quality garlic seed and gourmet garlic. We are licensed growers and our growing fields are State Inspected and certified disease and White Rot free by Idaho Department of Agriculture. We provide exceptional quality garlic to Idaho nurseries,  market growers, home garden enthusiasts, chefs, and anyone else looking for better garlic. A copy of our State Inspection Certificate is shipped with each order. Close attention to details, and years of experience help us produce excellent quality gourmet garlic. Get some for your family garden or your table! Excellent for planting and eating!

Varieties of garlic sold by the pound include Chesnok Red, German Red, Korean Red, Music, Spanish Roja, Asian Tempest, Inchelium Red, and Early Italian. Garlic is available as seed stock and comes with an inspection certificate. Because you plant garlic from cloves, seed garlic is good to eat as well. We recommend eating the smaller cloves and planting the larger ones if you want to try some before you harvest.

Want an email to remind you when it’s time to order garlic?

Did you know your purchase supports a local family farm and provides jobs for 14 year old kids?

Tubbs Berry Farm has a job program in which we hire a weed crew of age 14+ kids every year to help with the weeding and harvesting. This is a first job for most of these kids, our goal is to teach them the process of getting and keeping a job. Your purchase of Tubbs Berry Farm garlic allows us to provide this opportunity for our community. You can learn more under the Job Opportunities tab.

Where can I get seed garlic in Idaho?

You can get seed to grow garlic in Idaho, it just has to be certified white rot free and grown inside the quarantine area.

White rot is a serious soil born disease that affects alliums like onions and garlic. To prevent the spread, Idaho designated the snake river counties as a quarantine area. Because garlic doesn’t form true seed and is grown from garlic cloves, garlic grown outside the quarantine area cannot be planted inside the quarantine area. In order to legally grow garlic in the counties of Ada, Bingham, Blaine, Boise, Bonneville, Canyon, Cassia, Elmore, Gem, Gooding, Jefferson, Jerome, Lincoln, Madison, Minidoka, Owyhee, Payette, Power, Twin Falls, and Washington in Idaho, and Malheur County in Oregon, garlic seed must come from a certified source within the white rot free quarantine area.

Because Tubbs Berry Farm grows garlic within the quarantine area, we are able to ship garlic seed anywhere in Idaho. The demand for white rot free garlic means our garlic is also in demand across the United States by growers seeking to limit their exposure to white rot.

If you don’t want to order online here, the following local stores/nurseries carry Tubbs Berry Farm Seed Garlic starting in September. Tell them we sent you!

Twin Falls:
Webb Landscape Living Store, Garden Center
(208) 733-1485
136 Eastland Drive North
Twin Falls, ID 83301

Adams Gardens

4500 E. Greenhurst Rd.
(208) 461-6101

Webb Landscape
(208) 806-0962
162 Glendale Road

Webb Landscape
(208) 726-7213
891 Washington Ave

Idaho Falls:
Town and Country Gardens
5800 S Yellowstone Hwy
(208) 522-5247

How much garlic should I plant?

How much garlic should you plant?

If you want:
10 pounds of garlic, plant 2-3 pounds of garlic
25 pounds of garlic, plant 5-7 pounds of garlic
50 pounds of garlic, plant 10-12 pounds of garlic
100 pounds of garlic, plant 20-25 pounds of seed garlic
200 pounds of garlic, plant 40-50 pounds of seed garlic
500 pounds of garlic, plant 100-125 pounds of garlic

If you plant 10 pounds of hardneck garlic you should harvest between 40-60 pounds of garlic.*
If you plant 10 pounds of softneck garlic you should harvest between 60-100 pounds of garlic.*

* Your yield will depend on growing conditions, garlic variety, how much you weed, clove size, the greenness of your thumb, and weather. In particular, poor draining soil will stunt garlic size. It is possible to harvest less than you plant if the variety is unsuitable, weeds run rampant, or growing conditions are poor.

Large clove varieties such as Music have fewer cloves per pound than small clove varieties such as Chesnok

How to grow garlic.

In southern Idaho, seed garlic is generally planted mid October and harvested in mid July. Plant garlic cloves about 3 inches underground with the root side down, about 6-8 inches apart. Many people use hay or straw to mulch garlic through the winter. Hardneck garlic varieties produce scapes (flower like stalks) which may be cut and eaten in June. Garlic is generally hung in bundles and dried for a few weeks, then trimmed, sorted and bagged in breathable containers for storage.

Large garlic cloves generally produce large garlic bulbs so plant the largest garlic cloves you can get! Seed garlic is generally the biggest and best garlic of the harvest. Generally eat the small cloves and plant the big ones!

What garlic variety should I plant?

It depends on what you want! Here are some ideas/suggestions.

Large Bulbs: Inchelium and Italian have the largest bulbs (softnecks grow a double ring of bulbs so they are always larger than hard necks). Our largest hardneck would be Chesnok followed by Korean.

Large Cloves: Music has by far the largest cloves, averaging 3-5 per bulb. Korean and Asian have the next largest cloves.

Garlic Scapes: Any of the hardneck varieties produce scapes. The varieties we have are Chesnok, Korean, Asian Tempest, Spanish Roja, German Red, and Music.

Heat: Our hottest varieties are Asian Tempest, Spanish Roja, and Korean Red

Flavor: This is a hard one. Foodies tend to want German Red. I love how Asian Tempest gets sweet when sauteed. Music and Spanish and Korean are also popular. Chesnok is my go to for general cooking, if I’m roasting whole bulbs I like Inchelium or Italian.

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