SPANISH ROJA (Hardneck, Rocambole)
Spanish Roja is a popular Rocambol Hardneck type, because it has a flavor to be "true garlic". It’s flavor is considered to be 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. Heads average 8-10 cloves.
It is often called Greek garlic by home gardeners. Apparently this variety was introduced into the Northwest region of the United States before 1900.
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. Nonetheless, 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.