Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Spanish Roja is a more unique variety as it’s difficult to find. It does not like wet soil so a raised bed is ideal. This variety was brought to Canada in the late 1800s to early 1900s.
As a Rocambole these garlics are a early to mid-season harvest with medium to long storage (6 - 8 months) when cured properly. These bulbs will likely have 8 - 12 cloves per bulb. They will get a double curl garlic scape before they need to be removed.
The taste for Spanish Roja is a fiery and hot when raw but mellows to a rich full-bodied complex and slightly butter flavour when cooked.
Spanish Roja is a more unique variety as it’s difficult to find. It does not like wet soil so a raised bed is ideal. This variety was brought to Canada in the late 1800s to early 1900s.
As a Rocambole these garlics are a early to mid-season harvest with medium to long storage (6 - 8 months) when cured properly. These bulbs will likely have 8 - 12 cloves per bulb. They will get a double curl garlic scape before they need to be removed.
The taste for Spanish Roja is a fiery and hot when raw but mellows to a rich full-bodied complex and slightly butter flavour when cooked.