BLUEMONT—From savory sauces to roasted meats, garlic is a cornerstone ingredient in kitchens, and Virginia farmers are supplying locally grown bulbs to meet demand.
April marks National Garlic Month—celebrating the versatility, flavor and nutrition of a vegetable that spans cultures and cuisines. According to the U.S. Census of Agriculture, 9,231 farms grow garlic across 34,445 acres and in 2024, it accounted for over $213 million in cash receipts.
In Loudoun County, Snickers Run Garlic Farm is one of the 195 farms that grow garlic in Virginia. Each year, owners Peter and Kathy Durand harvest thousands of pounds of Music, German Extra Hardy, Chesnok Red and Elephant varieties.
In addition to selling fresh bulbs at farmers markets and online, they offer value-added items like garlic powder, black garlic, scapes and pickled garlic products.
“Each variety has its own characteristics—some are more robust and spicier, while others are milder and slightly sweet,” Peter said. “Chesnok Red is very popular with customers, especially for roasting, because it develops a slightly sweeter, more complex flavor when cooked.”
The Durands grow hardneck varieties, which thrive in colder climates like Northern Virginia. Hardneck garlic has a distinct stem and large cloves and is prized by chefs and home cooks for its “complex, robust flavor.” Softneck garlic prefers warmer climates, and its small, tightly packed cloves and soft stalks are ideal for braiding and long-term storage.
Garlic typically is planted in the fall and undergoes a natural chilling process during winter that’s essential for bulb development. In early spring, green garlic is harvested, followed by scapes and mature bulbs in late June.
After harvest, bulbs are cured for several weeks, a “critical step” that develops flavor and ensures proper storage.
“Virginia is a great place to grow garlic, and it’s exciting to see more interest in locally grown specialty crops like this,” Peter said.
In Culpeper County, Don Haight, Jr. grows several garlic varieties on his 6-acre farm. Alongside garlic bulbs and scapes, he specializes in black garlic—a variety that undergoes a slow aging process in a controlled environment.
“The aging process takes several months,” said Haight, owner of Farmer D’s Black Garlic, noting that the cloves turn into a soft, tender texture ideal for recipes or spreading onto crackers.
“It’s sweet and savory, like a date or a fig,” he described.
Haight ventured into black garlic for its health benefits. While garlic is rich in antioxidants, vitamins and helps boost immune systems, black garlic has become popular for its higher concentration of antioxidants and can help regulate blood sugar and lower cholesterol.
To learn more about growing garlic, watch Real Virginia’s From the Ground Up, and check out recipes featuring garlic on Heart of the Home.
Find farmers who grow garlic near you by visiting Virginia Grown.
Media: Contact Durand at 540-554-1020 or Haight at 540-905-0405.
