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.
Flavor Profile
Full, rich, and complex with the classic robust garlic taste that rocambole types are prized for.
Visual Characteristics
Bulbs with tan to reddish wrappers holding seven to nine easy-peeling cloves and a coiling scape.
Growing Tips
Needs a cold winter to bulb well, so best in northern climates; use within a few months as it stores less long.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.