Russian Red Hardneck Rocambole Garlic OGAllium 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 5-8 large plump cloves around a central stalk. Keeps well for over six months. “Delicious garlic flavor with no bitter aftertaste,” says RR grower and garlic aficionado M. Coffin. 50-60 cloves per pound.
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. Maine Grown. MOFGA-certified organic.