German Red Garlic

German Red garlic is known for its strong and robust flavor, making it a favorite among garlic enthusiasts and chefs alike. It typically has large, well-formed cloves that are easy to peel, and the bulbs often have a rich red or purple hue.

Rocambole garlics, including German Red, are well-suited for colder climates and might struggle in areas with mild winters. They are known for their curly garlic scapes (flower stems) that emerge in late spring and can be harvested for a delicious, mild garlic flavor.

Large size, 2" plus heads

Features:

• Grown using organic principles: Free from synthetic interventions, this garlic benefits from the holistic approach of organic principles, which enriches the soil, invigorates plant growth and preserves a balanced ecosystem.
• Rocambole Garlics: German Red belongs to the Rocambole group, which is known for its rich, deep flavors. Rocamboles are some of the most ancient and cherished garlic varieties among connoisseurs. Their historical popularity can be attributed to their strong garlic flavor, which stands out in culinary dishes.
• Bulb Details: Anticipate approximately 6-8 bulbs per pound, translating to 30-40 cloves. This quantity suffices to plant around 15-20 linear feet with a 6” spacing.
• Inspected & Clean: Rest easy knowing each bulb undergoes meticulous inspection, ensuring they're free from mites and other diseases.

Growing Instructions:

1. Planting Time: Best results are achieved when cloves are planted in fall, about 4-6 weeks before the onset of frost. Many growers swear by Columbus Day.
2. Spacing: Space cloves 4-6 inches apart and 3-4 rows per bed 6-8" between rows.
3. Depth: Each clove should be positioned with its pointed end skywards, buried roughly 2 inches deep.
4. Care: Regular watering is paramount, more so during dry stretches. Mulching proves advantageous for moisture retention and inhibiting weeds.
5. Harvest: By mid-summer, when most of the lower leaves adopt a brownish hue, it's harvest time. Extract with care by digging and subsequently allow the garlic to cure in a location offering both dryness and ventilation.