Spanish Roja

Spanish Roja is a heirloom rocambole hardneck garlic brought to the Pacific Northwest in the late 1800s and celebrated for its classic, true garlic flavor. Rocambole types are considered the gold standard for taste, and Spanish Roja delivers a rich, complex, well-balanced pungency that many growers regard as the ideal garlic flavor. Bulbs typically hold seven to nine cloves with tan to reddish skins that peel very easily. It thrives in regions with genuine cold winters, which it requires to form well, and produces coiling scapes in early summer. Storage is shorter than porcelain or softneck types, so it is best used within a few months. Spanish Roja remains a favorite among garlic connoisseurs for its outstanding flavor and easy peeling.