A classic heirloom hardneck variety known for its bold, complex flavor with a spicy kick. Spanish Roja is a chef’s favorite for roasting, sautéing, and garlic-forward dishes.
Spanish Roja
From $20.00Sale Price
Hardneck, rocambole. Medium to large purple-striped bulbs. Eight to twelve reddish purple cloves with loose skins.
Rich, full-bodied, and spicy with true "garlic" heat. Excellent for bold dishes, roasting, and sautéing.
Thrives in cool/cold climates. Produces edible scapes in early summer. Plant in late fall, about 2-3 weeks before ground freezes. Harvest late June to mid-July. Proper curing is essential due to the looser skins.
