Spanish Roja Garlic

Allium sativum

$10.00

1/4 lb
Certified Organic
Rocambole - Sometimes called "Greek" or "Greek Blue", this hardneck heirloom variety was brought to the Portland, Oregon area before the 1900’s. This easy-to-peel variety is our favorite garlic for raw eating due to it's rich "true" garlic flavor. It's excellent roasted too and we'd probably eat this one all year if we could, but it only stores 4-6 months. Requires a cold winter for good results. Light purple streaks on an average 6-8 easy-to-peel cloves. A favorite, even among those who love all Rocamboles. The most recent addition to the very select group of only three garlic varieties chosen by Slow Food USA’s Ark of Taste Program. 

Due to shipping restrictions, garlic can only be shipped to the following states:

CT, DE, IL, IN, IA, KY, ME, MD, MA, MI, MN, MO, NH, NJ, NY, NC, OH, PN, RI, SC, TN, VT, VA, WV, WI, and Washington DC

Garlic is planted in the fall, after the first light frost but before the ground freezes, usually in October or November for us. Overwintering (vernalization) is essential for bulb development. 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 light layer of mulch (straw, oak leaves) helps suppress weeds, retain moisture, and fertilizes the soil. Do not remove the mulch in the spring. Garlic is a heavy feeder, so plant in fertile, well-drained soil rich in organic matter and nutrients. Cut or remove the weeds a few times in the spring and summer, as garlic does not compete well against other plants. Ensure that the garlic is receiving around 1" of water per week.