Chesnok Red

Garlic

180d to harvest

Chesnok Red brings a bold, lingering aroma with a rich, savory depth that feels almost velvety on the palate. Expect medium-to-large cloves wrapped in striking reddish-purple skins, with a firm, creamy interior that roasts beautifully and lends itself to robust sauces and pickling brines. A hardneck favorite for gardeners who want dependable performance and a standout harvest with unmistakable character.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jan 30th
Harvest Begins	Jul 29th
Harvest Ends	Oct 28th

Crop Details

Trait	Value
Days to Maturity	180
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Recommended Companions

German Giant Chamomile

White Beet Beet

Kyoto Red Carrot

Sessantina Grossa Cabbage

Emiko Napa Cabbage Cabbage

Red Cored Chantenay Carrot

Frequently Asked Questions

What’s the most common disease problem for Allium sativum (Chesnok Red garlic), and how do I manage it?

Garlic commonly suffers from white rot (Sclerotium cepivorum), which causes yellowing, stunting, and white fungal growth at the base; once present, it can persist in soil. Prevent it by planting in well-drained beds, avoiding replanting garlic/alliums in the same spot for several years, and using only clean, firm seed cloves from healthy stock. If you see plants collapsing with basal white growth, remove and discard them (don’t compost) and treat surrounding soil as contaminated to reduce spread.

How can I tell when Chesnok Red garlic is ready to harvest?

Harvest when about 2–3 leaves remain green and the rest have browned and dried, usually around 180 days from planting. Loosen one bulb carefully to check: cloves should be plump and the outer skins should be papery and intact. If cloves are still soft or the skins rub off easily, leave the bulbs in the ground a bit longer.