Shipping, Returns & Cancellations


We ship anywhere in the United States and some parts of Canada. Note, there are restrictions on some products.

We use USPS Priority 2-3 day shipping as our preferred method. Your garlic will not do well in a hot box in transit without air. The shorter time in a box, the better. If Priority Shipping (2-3 days) is NOT chosen for seed or live garlic, you understand that your garlic may sit in a box without air in various hot/cold conditions for up to 8 days (potentially leading to mold, damage, and various degeneration) and you are waiving any quality guarantee or refund options on this purchase. For larger orders, we can work with UPS or FedEx and will process your order once we have the correct shipping quotes. Please open your box upon receipt to ensure your garlic is stored in a cool, dry place with good air circulation.

Please also note that the shipping rates for many items we sell are weight-based. The weight of any such item can be found on its detail page. To reflect the policies of the shipping companies we use, all weights will be rounded up to the next full pound.

All orders contain a $1 shipping and handling fee on top of the actual shipping cost.


You may return most new, unopened items within 7 days of delivery for a full refund. We will pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.).

You should expect to receive your refund within 3-4 weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).

If you need to return an item, simply login to your account, view the order using the "Complete Orders" link under the My Account menu and click the Return Item(s) button. We'll notify you via e-mail of your refund once we've received and processed the returned item.


***If you would like to cancel you order, you may do so without penalty within 5 days of placing the order. For order cancellations longer than 5 days after the initial order, we will refund your money less the following fees: $5 flat re-stock fee + 10% of the order total prior to shipping charges. All orders over $250 that are cancelled after 5 days will be charged the $10 flat re-stock + 20% of the total order prior to shipping.***


You may browse the store, shop and add items to your shopping cart. Once you go to checkout it will prompt you to log-in. If you have not already registered, you will need to do so then. We have taken great measures to ensure your information is safe and we rarely contact our customer base.

You will find that once you are registered you will be able to fully utilize our store. You will be able to track the progress of your order, as well as be notified when it ships. You will be able to replicate past orders with one click, write reviews of products and much more.

We hope you are as excited about our new website as we are!


Storing Garlic

First a word of caution: NEVER allow garlic in oil to sit at room temperature. It is a hotbed for botulism. Keep it refrigerated or frozen at all times.

Fresh garlic kept in a dry, dark, cool place will keep for a long time. Some use special containers for storing garlic. A pretty garlic keeper in your kitchen is a cheerful decorating item, but garlic can also be kept in something as simple as a brown paper bag. Just never keep your garlic in your refrigerator. It will sprout and become bitter. If you don't use that much garlic and know that the bulb will be sitting there for a long time, it is better to freeze it or store it by one of the many methods described below.

There are lots of other ways to store garlic.

What some people do in order to make them last is cutting them up into thin slices and then drying them. You can get food driers at places like Walmart. The sliced garlic can be reconstituted by adding them to a pot or casserole.

You may also grind the dried slices into powder.

Pureeing is another good method to preserve garlic and always have fresh garlic at hand. Puree in a blender or food processor and freeze. Personally, I prefer the garlic not as a puree, but in small pieces. Using a food processor, I simply pulse until the garlic pieces are the size I want, making sure that I don't place too much garlic in the processor at a time in order to avoid too great variation in the size of the pieces or the garlic turning to mush.

Some then wrap the chopped garlic in small packets of plastic and freeze them. You can also add oil to the garlic mixture, 1 part garlic to 2 parts oil, and freeze it in a container or - as I prefer - in ice cube trays. That makes it easy to pop out the garlic you need.

Some microwave unpeeled cloves for about 30 seconds and freeze them in plastic wrap or a freezer bag.

Some freeze whole heads and tear off cloves as needed, but personally I find that this alters the flavor too much.

I prefer storing peeled garlic cloves in oil and keeping them in the freezer, as freezing raw, unprotected garlic greatly changes its flavor and texture.

If you prefer to keep your garlic in the refrigerator, submerge the garlic cloves in wine instead of oil. Dr. George York, University of California at Davis has provided this method for acidifying garlic in order to make it safe: Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours. Drain off the vinegar. It may be reused as garlic-flavored vinegar. Cover the garlic cloves with oil. Refrigerate the garlic/oil and use within 3 months.

You may also mix pureed or minced garlic with butter (about 5-6 cloves per stick of butter), shape the mixture into a log rolled in wax paper and freeze, tightly wrapped in plastic. You can then cut off pieces as needed to enhance a steak, drop it into a soup or sauce, or use for sautéing. Just make sure that you use it before the butter goes rancid.


Garlic FAQs

It is traditional to assemble a list of frequently asked questions (FAQs) for the benefit of the Internet denizens. We already have several sections that address many key questions about garlic (Test Your GQ) (Your Garlic IQ), How to Grow Garlic ). We know there are many other questions which are waiting to be asked. But it will be the visitors to this site who will help us develop the Garlic FAQ.

Contributions made via e-mail to will form the basis of the Garlic FAQs. It should take us several months to assemble the first version. Don't be shy. Contribute. Questions and/or answers are greatly appreciated, so check this space frequently.

Q: What happens when garlic turns green or blue during pickling or cooking?
A:According to Food Network at (published in the Rocky Mountain news 2/20/2002), looked into the reason pickled garlic sometimes turns blue. Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and it totally edible without bodily harm.

On the same subject, our friend, Bob Anderson, explains that garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

Garlic exposed to direct sunlight can also turn green and acquire a bitter taste.

Q: Can you plant garlic in the spring?
A: Yes. While fall planting is preferred in northern portions of the country (garlic is a bulb, like a tulip), you can get good results with spring planting. This is especially true in the more southerly parts of the U.S. where February and March planting is common. Plant the cloves as soon as the soil can be worked and the threat of very hard freezes has ended. As always, use some mulch and water frequently.
Q: What is Spring Baby Garlic or Green Garlic?
A: Few realize that the young garlic plant is not only edible, but it produces a truly special springtime treat for chefs. The individual cloves from smaller bulbs can be planted in either fall or early spring. When plants reach 12-16 inches in height, harvest them like green onions or scallions. They can be used raw, braised, in stir fries, and are a fabulous garnish raw or braised. Rarely available in stores, you can easily grow your own in a small corner of your garden. See 
Spring Baby Garlic .
Q: What is the Garlic Seed Foundation?
A: This is a must join organization for the serious garlic gardener. A non-profit group operated by and for garlic growers, it publishes a very useful quarterly newsletter (The Garlic Press, what else?) which is available for a very modest $10 per year subscription. Send your check to The Garlic Seed Foundation, Rose Valley Farm, Rose, NY 14542. The person in charge is David Stern, himself a grower and tireless promoter of the superb herb.
Q: What is "society" garlic? (question contributed by Lee Schein)
A: It isn't a garlic, though the leaves somewhat resemble the sativum family. This decorative perennial plant is technically called "tulbaghia violacea" and is often used as a ground cover. It can grow to a height of 2 feet and has some small flowers. It does not produce any edible parts. The origin of the common name is unknown.
Q: How can you remove garlic odor from your breath?
A: Perhaps the best way of handling the "breath scare" is to be sure everyone is eating garlic and then no one will care. But short of that, try chewing on a sprig or two of fresh parsley. It takes a lot of edge off garlic breath, and it is good for you, too. Great source of iron.
Q: Does cooking destroy garlic's medicinal value?
A: Not according to nutritionist Dr. John Milner of The Pennsylvania State University. BUT it can! The way to avoid this is apparently to let the peeled garlic sit for about 10 minutes before cooking. The exposure to oxygen apparently triggers a chemical reaction that produces anticarcinogens that heat cannot destroy.