Rocambole garlics produce large cloves that peel easily. They average 6 to 11 cloves in a single circle around a woody stem and are usually rounded and blunt at the tip.
Rocambole garlics tend to have thinner bulb wrappers that have a lot of purple and brown splotches. Their loose skins give rise to their major disadvantage: a shorter shelf life than most other varieties. They store only 5 to 6 months from harvest.
Spanish Roja is an heirloom garlic that was originally known as Greek garlic. Carpathian garlic came from the Carpathian Mountain region of southwest Poland.
Rocambole garlics make up for any of their shortcomings with their flavor, which must be experienced to be believed. The flavor has remarkable depth that is very rich, spicy, and wonderfully hot.
