Rocambole Garlic is a subgroup of the hardneck group of garlic.
There are about 30 members of this group.
The bulbs will be up to 2 3/4 inches (7 cm) wide, and have thinner bulb wrappers than other hardneck garlics. The bulb skin will have purple flushes on it.
Inside, there will be 6 to 12 large, fat, uniformly-sized, easy-to-peel cloves with generally blunt tips, arranged in a single, circular formation. The cloves tend to have brownish skins.
Above ground the plants will grow a stalk 3 to 4 feet (about 1 metre) tall. They don’t like warm climates such as the American south; they prefer cold winters and cool springs.
Ready to harvest mid-season.
Rocambole Garlics tend to have good flavour both raw and cooked, retaining their flavour well when cooked.
Storage Hints
Storage life 4 to 6 months. Some say really only 3 to 4 months.
Related entries
- Baba Franchuk’s Rocambole Garlic
- Dan’s Italian Rocambole Garlic
- French Red Asian Garlic
- French Red Garlic
- German Red Rocambole Garlic
- Hokkaido Zai Tai Rocambole Garlic
- Israeli Garlic
- Italian Purple Rocambole Garlic
- Kiev Rocambole Garlic
- Killarney Red Rocambole Garlic
- Korean Purple Rocambole Garlic
- Legacy Garlic
- Marino Garlic
- Montana Giant Rocambole Garlic
- Morado Gigante Garlic
- Mountain Rocambole Garlic
- Polish Rocambole Garlic
- Purple Max Rocambole Garlic
- Puslinch Rocambole Garlic
- Russian Red Rocambole Garlic
- Spanish Roja Rocambole Garlic
- Temptress Rocambole Garlic
- Yerina Garlic
- Yugoslavian Rocambole Garlic