Spanish Roja Organic Seed Garlic

Spanish Garlic, particularly the Spanish Roja variety, features an outer wrapper ranging from creamy white to deep purple streaks. Its large cloves have a rich reddish-brown hue and a robust, complex flavor. Easy to peel and ideal for cooking, this garlic stores well for 4-6 months, making it a favorite among chefs and gardeners. This is our favorite garlic for eating raw due to it's exceptional flavor - rich yet not too spicy. Think crushed garlic in olive oil with sourdough bread! It's also great roasted. We'd eat this one all year if we could, but it only stores 4-6 months. Light purple streaks on easy-to-peel, large cloves. A favorite, even among those who love all Rocamboles. Sometimes called "Greek" or "Greek Blue", this heirloom variety was brought to the Portland, Oregon area before the 1900’s. Part of a select group of garlic varieties chosen by Slow Food USA’s Ark of Taste Program. Requires a cold winter for good results. Rocambole type. This variety has a higher price becaus