The Asiatic Group of garlic are the third group to have evolved in Asia along with the Turban Group and Glazed Purple Stripes.  Along with Turbans, Asiatic’s have a preference for warmer climatic conditions, fewer number of cloves, size and number of bulbils and have a hotter, spicier flavour … phew … quite a kick.

Garlic Type: Hardneck, Weakly Bolting
States:  NSW, ACT, VIC, TAS, SA, WA
Culinary Type: Raw, Stir Fry, Sauteeing (perhaps slow food)
Storage: 5-7 Months (slightly longer than Turbans)
Plant: Early / Mid April
Harvest:  Early-Mid
Bulb Shape  Slightly flattened globe shape (taller than turbans)
Bulb Skin: Can produce white (Japanese) or purple vibrant skins with consistent purple stripe, however in warmer climates skins can become white.
Cloves Number:  4-8 large wedge shaped cloves with fatter, rounder base to the clove and pinched clove tips.  In a single round with very thick clove skins and strong mid-dark brown clove skins with some purpling tones and shades.
Bulbils:  4-7 Purple bulbils in the scape.
Growing:  Develops 4-6 leaves before winter dormancy.  Has medium to wide mid-green leaves that fold on upper third and develops between 10-12 leaves.
Harvest:  After Turbans by approx 2 weeks. In cooler, wetter climates where skin loss in the ground is a risk – harvest with 4.5 green leaves to ensure good bulb coverage.  If growing in hotter, dryer climates may be able to harvest when almost all leaves have dried out.

They are visually stunning and have intense, spicy hot flavours.

Spicy Korean Mountain (Asiatic)
Spicy Korean Mountain (Asiatic)
Spicy Korean Mountain (Asiatic)
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