Spanish Roja Organic Seed Garlic media thumbnails
Spanish Roja Garlic Bulbs
Spanish Roja Organic Seed Garlic-2

Spanish Roja Organic Seed Garlic

Nature & Nurture Seeds Barcode: 40560728

Allium sativum

$14.95

Select Bulb Size: Large
Select Quantity: 1/4 lb
Organic Status: Certified Organic

Spanish Garlic, particularly the Spanish Roja variety, features an outer wrapper ranging from creamy white to deep purple streaks. Its large cloves have a rich reddish-brown hue and a robust, complex flavor. Easy to peel and ideal for cooking, this garlic stores well for 4-6 months, making it a favorite among chefs and gardeners.

This is our favorite garlic for eating raw due to it's exceptional flavor - rich yet not too spicy. Think crushed garlic in olive oil with sourdough bread! It's also great roasted. We'd eat this one all year if we could, but it only stores 4-6 months. Light purple streaks on easy-to-peel, large cloves. A favorite, even among those who love all Rocamboles. Sometimes called "Greek" or "Greek Blue", this heirloom variety was brought to the Portland, Oregon area before the 1900’s. Part of a select group of garlic varieties chosen by Slow Food USA’s Ark of Taste Program. Requires a cold winter for good results. Rocambole type.

This variety has a higher price because the cloves are very big (and fewer cloves per head) so it takes several years for us to grow enough to sell. 

Type: Hardneck (Rocambole) Zones 4-9

Bulb Size: Large = 1.75-2", Medium = 1.5-1.75" Culinary/Small = 1.25-1.5"

Clove Size: Large

# of Cloves Per Bulb: 3-6 large cloves 

Garlic is Shipped September - November while supplies last!

Due to shipping restrictions, garlic cannot be shipped to the following states & regions: CA, CO, GA, ID, KS, MT, NV, OR, WA, HI, Armed Forces, non-continental states (except Alaska) & territories, Canada, & International.

Garlic is excluded from free shipping over $50 offer. Free shipping for orders over $150 if garlic is included in the order.

Garlic is planted in the fall, after the first light frost but before the ground freezes, usually in late October or November. Overwintering (exposure to cold) is essential for bulb development. Garlic is a heavy feeder, so plant in fertile, well-drained soil rich in organic matter and nutrients. Keep bulbs intact until you are ready to plant them, then break up into individual cloves leaving clove skins intact. Plant cloves about 2" deep into the soil, 6-8" apart in rows spaced 12" apart. The tapered end of the clove should point up, and the flatter end with the attachment point should point down. Covering the soil with a layer of mulch (straw, oak leaves) helps suppress weeds, retain moisture, and fertilizes the soil. Do not remove the mulch in the spring. Keep well weeded for best results as garlic does not compete well against weeds. Garlic will benefit from regular watering (at least 30 minutes 2x per week).

Hardneck garlic will produce scapes which are edible flowering stems that develop in early summer. Break off the scapes and use as a vegetable. Harvest the bulbs when the lower 4-6 leaves of the garlic plants are yellow/brown (sometime in July), loosen the soil with a digging fork and carefully lift the bulb out of the soil. Brush off the dirt, then hang garlic or lay out on raised screens in well ventilated area away from sunlight, to cure for about 10-14 days. After curing, trim roots off and cut stem to about 1" above bulb. Outer skin should be crispy dry, and cut stem should be hard. Garlic is best stored at 50-70°F and around 50% humidity.

Save the biggest bulbs for planting stock for next season. Keep bulbs cool and dark until ready to plant (but not in the fridge because this can make it sprout.) If scapes are not removed during growing, the scapes will form bulbils, which can be collected and planted like seeds. During the first growing season, planted bulbils will grow into single cloves, which can be dug up and re-planted to produce full bulbs the following year. In rare cases, scapes can produce "true" seed, which does not grow true to type.

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