Dixon

Dixon is a hard-to-find variety of softneck garlic (or technically an intermediate type between soft and hard) long-stewarded in Montana by an organic farming family by the name of Batey. Considered an artichoke type, because of the presence of smaller inner cloves, this is an extremely cold-hardy garlic variety, but it still stands up to spring heat. Its provenance also makes it harvestable very early in most climates, usually a full few weeks before other garlics. Dixon keeps well — all through winter, if properly stored — and is easier to peel than most softneck garlics. These did really well for me with the mild winters in Maryland. I got these from the Experimental Farm Network.