Russian Red Hardneck Rocambole Garlic - Sustainably Grown


Russian Red Hardneck Rocambole Garlic - Sustainably Grown

Allium sativum subs. ophioscorodon Said to have been brought to the Pacific Northwest by Russian immigrants in the early 1900s, and so named for its mottled burgundy skin. Forms a ring of 6–12 large plump cloves around a central stalk. Keeps well for over six months. “Delicious garlic flavor with no bitter aftertaste,” says Russian Red grower and garlic aficionado M. Coffin. 50–60 cloves per pound.

Z3-8. Eco-grown in Maine.

6235 Russian Red - Sustainably Grown
Item Discounted
A: 3 bulbs for $16.00  
B: 2 lb for $50.00  
C: 10 lb for $200.00   ($190.00)
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Additional Information

Rocambole Garlic, hardneck type

Produces 5–13 medium-large cloves with tan, brown or reddish skins, slightly loose and relatively easy-peeling. A shorter shelf life than Porcelains, maybe because the clove skins are looser, or because of a slight tendency to split cloves. Generally, stores well through February, and—if really cured well and in optimal storage—can store months longer. Some claim Rocamboles have the finest, richest flavor.

Scapes form tight coils. Forms 8–25 bulbils, the size of peas; skins can be tight, but otherwise good cooking. More variation in cloves per pound than other classes.