Herbs & Vegetables
Click here for information about Tomatoes!!
Tagawa Gardens carries seeds for selected vegetables all year round! Vegetable seedlings are available from approx. early March through early July each year. Choose from traditionally grown to sustainability grown our Tagawa Production Dept.) or Certified Organically Grown (by Desert Canyon Farms in Canon City, CO).
Heirloom tomatoes and other vegetables are one of our specialties. We also specialize in having some of the best traditional varieties that will be successful in our climate, all produced by local growers. Burpee® vegetable plants are also available in your favorite Burpee® varieties!
Want to know how to plant tomatoes? See our "How to Plant Tomatoes" video on You Tube!
Having a concern about your tomatoes? Check out our "Problems with Tomatoes" video on You Tube!
During the planting season, we carry a great selection of tomatoes--conventionally grown, organically grown, heirloom and hertiage!
Click/Tap here for a list of tomato varieties* we will have for the 2013 spring growing season!
*please note that this list is for reference only and is not a live inventory, please call 303-690-4722 ext 136 or email Annuals@TagawaGardens.com to check on availability of a specific variety.
Helrloom and Heritage Tomatoes
These "old-fashioned" vegetable varieties have been passed down from generation to generation--they truly are "Your Grandmother's Vegetables!" They are "open-pollenated" which is the botanical way to say that seeds collected from these plants will have the exact same traits planting after planting. Most heirlooms date back at least 50 years!
...is a favorite here at Tagawa Gardens. Our 2013 GaGa for Garlic Event is Saturday, October 5, 2013!
Click here for our Garlic Recipes Handout from past Garlic Festivals!
How to plant garlic:
Garlic needs full sun, at least 6 hours a day. Well-drained soil is crucial, as garlic do not like "wet feet." Add soil amendment such as compost and till into the area you wish to plant.
Split bulb into cloves, plant each clove individually, about 2-3 inches deep and 4-6 inches apart. Water well. Mulch the area to conserve moisture, keep temperatures even and prevent frost heave. There might be some leaf growth in the fall, but generally most of the fall growth will be root growth. A few waterings in the winter on a warm, sunny day will be helpful!
In the spring, tops will grow--hardneck varieties produce scapes, the center stalk of the garlic--and these can be harvested and used for cooking. Water well throughout spring and summer, until leaves start turning brown in June and July. Stop watering then and when tops are dried and fall over, it is time to harvest, usually about August. Remove the bullbs carefully from the ground and dry out of direct sun two to six weeks. Softnecks can be stored for approx one year, and Hardnecks four to six months. Garlic can be cleaned and trimmed to store, but do not separate cloves from the bulb until ready to use.
Softneck vs. Hardneck
Most garlic you see at the grocery stores is California Early, an Artichoke Softneck garlic. It is mild and stores well. The neck of a Softneck (stalk that grows up from the garlic bulb) is soft, especially the Silver Skin type. Softnecks have several layers of cloves in one bulb. Garlic harvested for food sales has the neck trimmed and removed but if you grow your own garlic, you can leave the neck and braid the bulbs together.
Hardneck varieties are closer to wild garlic and have a wide varieties of flavors available. The neck on this type of garlic is hard, hence the name, and this type of garlic does not store as well as soft neck, so must be used with a few months of harvest. This type peels easily and grows well in cold climates. If you like to cook with garlic scapes (the young, tender tops of garlic) and want to grow your own, grow Hardneck varieties, as all types of Hard Necks grow scapes.
In time for our GaGa for Garlic Event on October 5, 2013, we expect to have the following varieties of garlic available for purchase. These varieties below are all Certified Organically Grown unless otherwise indicated::
BOGATYR – Purple Stripe Hardneck
If you like hot garlic, you’ll love this one! Bogatyr is one of the spiciest varieties around. Ideally suited to colder climates, and stores 7-8 months. Averages 5-7 huge cloves per bulb.
CALIFORNIA EARLY - Artichoke Softneck
Large and sometimes slightly flat-round bulbs. Mostly 4 clove layers with 10 to 21 cloves, but 13 or 14 are common. Better adapted to heat. Very vigorous and productive. Mild flavor, slightly sweet, controlled friendly taste.
SOLD OUT as of Oct. 4, 2013 CALIFORNIA LATE – Artichoke Softneck
Like California Early, this is a great garlic for beginners. Quite heat tolerant, with a stronger flavor than California Early. This garlic is one of the best keepers, storing for as long as 8 months! Also an excellent braider. Approximately 12-16 pink-skinned cloves per bulb.
CHET’S ITALIAN - Artichoke Softneck
A good raw garlic for folks that want garlic flavor without being overpowered. However, an extremely cold winter will make this garlic hotter and stronger. There are 10 to 20 cloves in 4 clove layers per bulb.
EARLY RED ITALIAN – Artichoke Softneck
This mild variety originates in southern Italy and produces large heads of sumptuous garlic. A delicious choice for sauces, pestos, or raw. Matures early season. Stores 6-7 months. 10-15 cloves per bulb.
GERMAN RED - Hardneck (not Certified Organically Grown)
Large bright purple bulb contains 8 to 12 easy-to-peel round light brown cloves with some purple at the base. Flavor is strong, hot, and spicy. Keeps moderately well when properly cured and stored.
INCHELIUM RED - Artichoke Softneck
Large bulbed, vigorous strain. Our best seller, and a national taste-test winner in the softneck division. Mild, but lingering flavor with a tingle. Larry Geno discovered this garlic on the Colville Indian reservation. Four to five clove layers with 8-20 cloves. Bulbs over 3 inches.
ITALIAN LATE - Artichoke Softneck
Italian Late has more purple in the bulb wrappers than one usually sees in an artichoke and the semi-thick wrappers peel easily away revealing large cloves with elongated tips & a hint of purple.
KILLARNEY RED - Rocambole Hardneck
This is an outstanding Rocambole from Idaho. Best producing Rocambole variety with a full-bodied flavor and large bulbs with loose skins that peel away easily. This variety is also tolerant of wet growing conditions. 8-9 cloves per bulb.
MUSIC - Porcelain Hardneck
A very cold hardy, slightly spicy, incredibly flavorful garlic. One of the most popular types. Easy to grow great classic garlic flavor! Produces 4-6 large and easy to peel cloves per bulb with shiny-white sheaths and pink tinged clove skins.
SOLD OUT as of Oct 4, 2013 NOOTKA ROSE - Softneck
This Northwest heirloom garlic from the San Juan Island in Washington state has medium to large bulb, 15-24 cloves per bulb which are streaked red on mahogany.
PURPLE GLAZER – Purple Stripe Hardneck
Originally hailing from the Republic of Georgia, this spicy variety requires cold winters to thrive. This is one of the best baking garlics around. You can look forward to eating this Purple Glazer for up to 5 months. Rich burgundy stripes on smooth white skin. 10-14 cloves per head.
SOLD OUT as of Oct 4, 2013 PURPLE ITALIAN – Rocambole Hardneck
A popular, classic Italian hardneck garlic. Deep russet purple-skinned bulbs have a pungent, yet sweet flavor perfect for Mediterranean cuisine. Averages 8-10 large, easy to peel cloves per bulb.
ROMANIAN RED - Porcelain Hardneck
Brought to British Columbia from Romania. Hot and pungent flavor with a healthy, long lasting bite. Very good storage life. Averages 4-6 cloves per bulb.
SOLD OUT as of Oct. 4, 2013 RUSSIAN RED – Rocambole Hardneck
Strong garlic flavor with a warm sweet aftertaste. This variety has the ability to withstand soggy winter soils better than others. Averages about 6-8 cloves per bulb.
S&H SILVER – Silverskin Softneck
Large cloved bulb with 15-20 cloves per bulb. Clove colors are off-white to tan with pinkish tips. A mild sweet taste that builds with heat and lingers. Originally from S&H Organic Acres. Silverskins have a long storage life.
SICILIAN SILVER – Silverskin Softneck
Sicilian Silver are great baked with a full and complex flavor. When eaten raw the flavor starts out mild and then explodes. Great yield and long storage life. A good variety for braiding. Averages 15 cloves per bulb.
SILVER WHITE - Silverskin Softneck
This variety was originally from Harmony Farm Supply in California. This large bulbed garlic has proven productive in cold winter and hot summer climates. Most productive of all the Silverskins. 15-20 cloves per bulb.
Tagawa Garden Center has an excellent selection of culinary herbs available for you all year long!
Herbs are used everyday to enhance or complement the flavor of food and beverages, for their flavor or healing properties. They include plants used as flavorings, medicines, and fragrances as well as those that can be put to household or commercial use.
A stroll through any herb garden is sure to reveal the deep and enduring connection between plants and people throughout the ages. Who can resist the temptation of fresh basil, rosemary or even the relaxing scent of lavender?
Want to learn about growing herbs? Check out our 'How to Grow Herbs" video!
Want our recipe for Basil Pesto as seen on Channel 2/31?
Garlic is such an important part of our herb selection that we have an Annual Event each year, Garlic Festival! Click here for information about the varieties of garlic we generally carry at our garlic event each fall. Please note that fall is the best time to plant garlic. Spring planting of garlic will result in heads of garlic that do not form cloves, only one small, solid head.
Indoor Herb Garden
Tagawa always keeps a good supply of culinary herbs on hand for indoor and outdoor gardening. Herbs can easily be grown indoors for year round enjoyment. You can start with fresh new plants or dig up the herbs from your garden. Mint, Chives and Tarragon can handle a light frost, but herbs like Basil and Cilantro are tender and will not handle a freeze.
Choose herbs that you are familiar with and that you use often. The most common herbs grown indoors are BASIL, Savory, Thyme, Chives, Parsley, Mint, Chervil, Tarragon and Chamomile. Your herbs will need a sunny location and well drained soil. We like to mix 50-50 Cactus mix and potting soil. This soil blend will allow for the sharp drainage that herbs prefer.
You can easily MAINTAIN your herbs with light feedings, yearly repotting and watering only as needed.