Rosewood Porcelain Garlic has a large bulb with white skin and 3 to 4 large, fat cloves per bulb. Bulbs are pink-blushed and easy-to-peel. Rosewood is one of the hottest garlic varieties available. Eaten raw, Rosewood will spread garlic fire in your mouth. Cooking disarms this flavorful garlic and reveals a warm, spicy flavor.
Rosewood was introduced to North America in 1984 and came here via the Moldavian Institute for Vegetable Research in Tirasopol, Moldova, which is not far from Ukraine. The plant has lush green leaves and can grow fertile flowers and seed.
Rosewood does well in climates with cold winters, and is more tolerant to the wet spring soil and is resistant to common allium diseases. Rosewood produces 4-6 cloves per bulb. Rosewood is a garlic planted in the fall, soon after the first frost and a few weeks before the first hard frost. The seed garlic bulbs should be taken apart into separate cloves not long before planting. Hardneck garlic requires vernalization (exposure to a period of cold temperatures) before or after planting. Plant cloves two inches deep, the pointed side up. Garlic does best with a loose soil with very good drainage and a pH of 7.0 optimum. Plant in an area with full sun exposure.
BOTANICAL NAME: Allium sativum
DAYS TO MATURITY : 265 days
BREED: Heirloom, Open-pollinated
GARLIC TYPE: Hardneck
GARLIC HARDNECK TYPE: Porcelain
Quantities are limited; order early for best availability.
PLEASE READ: We do not ship garlic to Idaho, Canada, Hawaii, Guam, or the Virgin Islands.