While we’re disappointed to share this news, our Spanish Roja hardneck garlic has been retired for the time being. Due to the extremely cold temperatures at our 5400-foot elevation south of Bozeman, Montana, it seems the Spanish Roja variety may not thrive in our climate. We’re committed to growing garlic that flourishes in our local conditions, and we’re exploring other varieties that are better suited to our farm. We appreciate your understanding and look forward to sharing updates on our future garlic offerings.
 
Spanish Roja is a popular Rocambol Hardneck. It’s flavor is superb, full-bodied, rich and sweet.  The garlic heat index is: moderate-to-hot heat.  The cloves typically large and are easy to peel making it a favorite for chefs and cooks.  Bulbs are 2" - 3+" and larger and average 8-10 cloves.   The wrappers that cover the bulb can be cream-colored on the outside and deep purple-magenta colored closer to the cloves.  The local restaurants in our area demand this variety because of its easy-to-peel cloves and outstanding rich garlic flavor.
 
Bulbs are small to medium sized. 
 
Spanish Roja apparently originated in Spain.  Spanish Roja would eventually travel to the New World and find its way to the Northwestern region of the United States just before 1900.   It is also called Greek garlic by home gardeners.  
 
During the growing season, the Spanish Roja plants are shorter and have broader leaves as compared to other garlic plants such as Porcelains.   Plants in our region typically grows to 12-18" tall.   This garlic produces a dark green plant with healthy leaves, and is a very good survivor.  Spanish Roja garlic often produces garlic scapes later than Porcelains.
 
8 Bulbs of Spanish Roja have an approximate weight of 1.2 lbs.  8 Bulbs of Spanish Roja will yield approximately 50 individual cloves.
 
GroEat Garlic is shipped beginning in September, depending on the season and the variety. Quantities are limited; order early for best availability. Sorry, not available to Idaho or Canada.