Allium sativum subs. ophioscorodonNamed 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 5–12 large plump cloves around a central stalk. Keeps well for more than 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. Maine Grown. Certified Organic.
6234 Russian Red - Organic
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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.