Spanish Roja Garlic (Hardneck) is a gourmet garlic famous for flavor! It has light purple streaks on 7 to 13 easy-to-peel cloves. Spanish Roja is suited to colder climates and may not yield well where winters are too mild. This garlic is very popular with market gardeners and restaurants. Brought to the Northwest before 1900, it is often called "Greek Blue" by Northwest gardeners. Garlic survives bitterly cold winters underground and then grows rapidly when the weather warms in spring; bulbs in summer. Garlic needs fertile soil with lots of organic matter. The soil needs to remain uncompacted through the long growing season. Harvesting them at the right time is very important. Dug too soon, the skins won’t have formed around each clove. Crops are harvested in mid-July and sometimes are hung in sheds to dry before reaching their prime in late-July/early-August.
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$9
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