ROCAMBOLE GARLIC SEEDS FRESH CROP 40 SEEDS

ROCAMBOLE -  HARDNECK GARLIC

Plant NOW (loves the cold) and it will produce up to 2"+ diameter cloves IN SECOND YEAR...photo of some picked 7/2015 shown for reference and to show size.  It is hot garlic.

Reference:

Rocambole garlics tend to have thinnerbulb wrappers than other hardnecks and lots of purple striping and splotches.They are not as white as other hardnecks and have a brownish cast tothem, in fact, some of them almost look as though they need a bath. Whatthey lack in beauty, they make up for in taste. Other rocamboles have sharp, vivid colors that alert the consumer to their strong, rich and deep flavor. Many people consider them their favorite garlics because of their very rich taste.

In the spring they send up a scape (stalk) that forms a complete doubleloop. (Theyre the only garlics that do a double loop.) They have usually seven to nine cloves arranged in circular fashionabout a central scape and have few or no smaller internal cloves.

They do not grow well in warmer climates.They require a colder winter and a cooler spring than we have in most states south of Ohio.Warm winter denizens can and should buy them to eat because theyre great.

Their primary drawback, other than being fussy about growing conditions, is that they are among the shorteststoring garlics of all, storing 5-6 months from harvest and seldom storing beyond New Years Day. Even though they have a short shelf life, they are excellent for slicing and dehydrating and will store for years once dehydrated and kept dry and the slices can be ground into an excellent garlic powder that is so good, you wont ever want to buy grocery store garlic powder again. Another way to preserve them is to pickle them as they make fabulous pickled garlic that gets better every year for about five years. 

They more than make up for any of their shortcomings with their flavor.

Did I mention flavor?Their flavor must be experienced to be believed - its depth is remarkable. They have a deep earthy muskiness about them that few other garlics have and most are fiery when eaten raw though there are a few mild ones.