Spanish Roja is a popular Rocambol Hardneck. It’s flavor is superb, full-bodied, rich and sweet. The garlic heat index is: moderate-to-hot heat. The cloves are easy to peel making it a favorite for chefs and cooks. Bulbs are 2" - 3" and larger and average 8-10 cloves. The wrappers that cover the bulb can be cream on the outside and deep purple closer to the cloves. The local restaurants in our area demand this variety because they find the flavor to be “true garlic”.
Spanish Roja apparently originated in Spain. Spanish Roja would eventually travel to the New World and find its way to the Northwestern region of the United States just before 1900. It is also called Greek garlic by home gardeners.
From a grower's perspective, the leaves of the Spanish Roja are broader as compared to a Porcelain. The overall height of the plant is shorter as well. Plants in our region typically grows to 12-18" tall with a spread to 6-9" wide. This garlic produces a dark green plant with healthy leaves, and is a very good survivor.
Spanish Roja 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.
OTHER NAME: Greek
BOTANICAL NAME: Allium sativum
LIFE CYCLE: Annual
GARLIC TYPE: Hardneck
GARLIC HARDNECK TYPE: Rocambol
DAYS TO MATURITY: 250 days
Quantities are limited; order early for best availability.
PLEASE READ: We do not ship garlic to Idaho, Canada, Guam, or the Virgin Islands.