Spanish Roja Garlic
Spanish Roja is a hardneck rocambole garlic that is prized for its rich, complex flavor and easy-to-peel cloves.This heirloom variety is a favorite among chefs and garlic enthusiasts alike. Originating in Spain, Spanish Roja has become a popular choice for growers in the Pacific Northwest and beyond.
The bulbs typically feature 6-12 large, plump cloves with a reddish-brown skin.
Its robust flavor is both spicy and full-bodied, making it ideal for roasting, sauces, and any dish where a strong garlic presence is desired. Spanish Roja also stores well, lasting up to 6 months under proper conditions.
*Garlic is sold by the clove rather than by the head, enabling us to thoroughly inspect each clove to ensure its quality and to guarantee that there are no signs of mold or undesirable cloves.
Botanical Name:
Allium sativum
Neck Type:
Hard
Planting Depth:
2"- 4"
Spacing:
6"-12" apart
Germination Temperature:
Garlic shoots exhibit resilience, withstanding air temperatures as low as 20 degrees Fahrenheit without harm. However, it's important to note that when temperatures drop below 10 degrees Fahrenheit, there is a risk of shoot dieback and suboptimal bulb development. Therefore, it's advisable to maintain a protective layer of mulch until temperatures consistently rise to more favorable levels.
Utilization:
Spanish Roja garlic is a versatile and flavorful variety with a rich, garlicky taste that's not overly pungent. To best utilize its unique qualities, consider using it raw in preparations where its flavor can shine. Finely mince or crush it and add it to salad dressings, dips, sauces, or simply spread it on crusty bread with olive oil. Spanish Roja is also excellent roasted, mellowing in flavor and becoming slightly sweet. Roast whole heads and spread the softened cloves on bread or use them to create flavorful compound butters.
This garlic variety also holds up well in cooking. Add sliced or chopped cloves to stir-fries, soups, and stews, or sauté it with vegetables to enhance their flavor. Remember that Spanish Roja has a shorter shelf life than other garlic varieties, typically lasting 4-6 months when stored properly in a cool, dry place.
To extend its use, consider pickling or drying the cloves.
Container Friendly:
Yes
Frost Tolerant:
Yes
Maturity Days:
210
