Named for its mottled burgundy skin, and said to have been brought to
the Pacific Northwest by Russian immigrants in the early 1900s. Forms a
ring of 6–12 large plump cloves around a central stalk. Aromatic with
nutty notes when cooked; semi-spicy raw.
Flourishes in the cold and also thrives in warmer, damp and coastal areas. Keeps well for more than 6 months.