Organic Spanish Roja Garlic

Nature & Nurture Seeds


1/4 lb
Certified Organic
Culinary (small bulbs)

This easy-to-peel variety is our favorite garlic for eating raw due to it's rich "true" garlic flavor which means that the flavor is complex yet not too spicy - think olive oil and sourdough bread! It's also great roasted - we'd 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 average 6-8 easy-to-peel, very 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. Rocambole type.

Quantity Limit: 5 lb

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

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

 Garlic is excluded from free shipping over $75 offer.

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.