Inside, there will be 6 to 14 cloves with easy-to-peel dark brown skin. Frequently there are double cloves,
The taste is hot and sharp at first, mellowing afterward, with an overall spiciness.
The garlic belongs to the Rocambole sub-group of hardneck garlics.
Yugoslavian Rocambole Garlic originated in Yugoslavia, possibly reaching North America via British Columbia, Canada.