Spanish Roja, an heirloom rocambole garlic that was originally called Greek Blue garlic. This garlic as said came to the Portland, Oregon area over a hundred years ago. It’s flavor is very strong, hot/spicy and sticks around for a some time.
It grows very well in cold winter areas but is know to do poorly in regions with warmer winters. Bulbs here in western New York grow over two and half inches in diameter.
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