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
Growing Instructions:
How To Grow Garlic:
Step 1: Choose the Right Garlic
Variety: There are two main types: hardneck and softneck. Hardneck garlic produces scapes (curly flower stalks) and has larger cloves, while softneck garlic stores longer and is often found in grocery stores. Choose varieties that grow well in your climate.
Cloves: Select large, healthy cloves from a fresh garlic bulb. Avoid any with blemishes or soft spots.
Step 2: Timing is Everything
Fall Planting (Ideal): Plant garlic cloves in the fall, about 6-8 weeks before the first hard frost. This allows them to develop strong roots before winter.
Spring Planting: If you miss the fall window, you can plant in early spring, but fall planting generally yields bigger bulbs.
Step 3: Prepare the Soil
Location: Choose a sunny spot with well-drained soil. Garlic doesn't like to sit in water.
Soil Quality: Amend the soil with compost or well-rotted manure to improve drainage and fertility. Garlic prefers a slightly acidic to neutral soil pH (6.0-7.0).
Step 4: Plant the Cloves
Separate: Gently separate the cloves from the bulb.
Planting Depth: Plant cloves 2-4 inches deep, pointy end up.
Spacing: Space cloves apart per their respective varieties, this will be in the instructions.
Step 5: Mulch and Water
Mulch: After planting, apply a 4-6 inch layer of mulch (straw, leaves, or shredded bark) to help retain moisture, suppress weeds, and protect the cloves from freezing temperatures.
Water: Water the garlic regularly, especially during dry periods. Avoid overwatering, which can lead to rot.
Step 6: Ongoing Care
Weed Control: Keep the garlic bed weed-free to reduce competition for nutrients and water.
Fertilize: Side-dress with a nitrogen-rich fertilizer in spring if needed.
Scapes: If you're growing hardneck garlic, remove the scapes (flower stalks) in early summer. This redirects energy to bulb development.
Step 7: Harvesting
Timing: Garlic is usually ready to harvest in mid to late summer, when the lower leaves begin to brown.
Digging: Carefully loosen the soil around the bulbs with a garden fork and lift them out.
Curing: Bundle the garlic plants or spread them out in a well-ventilated, shady area to cure for 2-3 weeks. This allows the bulbs to dry and the flavor to develop.
Step 8: Storage
Clean: Once cured, brush off any excess dirt and trim the roots and tops.
Store: Store garlic in a cool, dry, and well-ventilated place. Braiding softneck garlic is a traditional storage method.
Extra Tips:
Crop Rotation: Avoid planting garlic in the same spot year after year to prevent disease buildup.
Save the Best: Save some of your largest, healthiest bulbs to plant for next year's crop.
Enjoy: Use your homegrown garlic in all your favorite recipes!
