There will be 8 to 9 uniformly-sized, easy-to-peel cloves that have a somewhat hot, full, lingering taste.
The garlic does well in areas where winters are cold.
It belongs to the Rocambole sub-group of hardneck garlics.
Doesn’t store long owing to its thin, flaky skin.
Italian Purple Rocambole Garlic was brought to America from Italy, possibly northern Italy, around 1920.