Rocambole Garlic, hardneck type, produces 5-13 medium-large cloves with tan, brown or reddish skins, slightly loose and relatively easy-peeling. Maybe because the clove skins are looser, a slightly shorter shelf life than Porcelains. Generally, stores well through February, and if cured well, can store months longer. Scapes form tight coils. Some claim this class has the finest, richest flavor.
Z3-8. OEFFA-certified organic.
The bulb size, the skin color, the flavor, and the size and number of cloves are partly determined by genetics, and partly by soil and weather.