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Garlic Family Groups

Rocambole
Hardneck
Allium Sativum Ophioscorodon

In General

The garlic of choice for gourmet chefs the world over. Rocamboles may not be the easiest to grow, but they're worth the effort to at least try. Rich and complex in character, with aromas and aftertastes that raise eyebrows wherever they go.

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Doukhobor Russian - Rocambole

On the Tongue

Rocamboles are like a full bodied, aromatic pipe tobacco compared to a cheap, heavily adulterated cigarette.  It may even help to not be a smoker in order to appreciate the difference. Another comparison might be that of an expensive, finely crafted wine sat next to a cheap table wine that's about to turn to vinegar. You get the picture. Rocamboles are full of complexity and a gentle pungency that doesn't overwhelm the palate.

In the Field

One of the most distinctive characteristics of Rocamboles is their umbel, which typically contains only a dozen or two, fairly large, bulbils. They're so large, in fact, that you can usually get an reasonably sized full bulb, with 5 cloves or so, the very first year. Aside from the umbels, the bulbs themselves are unique in that they have anywhere from 7 to 10 cloves, which are often poorly differentiated, making it challenging to pop into individual cloves for planting. "Is this one clove, or three?" is commonly heard around the popping table. But don't let that dissuade you from growing these if you're interested in outstanding flavor and are not afraid of the little extra effort it sometimes takes to grow these gems. Be sure your soil is well drained since they don't like "wet feet." Expect a shorter, beefier looking plant overall than, say, the more slender and taller Porcelain varieties. 

Cultivars We Typically Carry

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Alex's Ukrainian

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Striking purple streaks in the cloves and a distinctive flavor. We were told this was a Purple Stripe when we acquired it, but we believe it's actually a Rocambole.

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Doukhobor Russian

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The real deal, straight from a Doukhobor colony in Glade, BC. A fine example of Rocambole brought from the old country at the turn of the century.

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French Rocambole

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Can you say "beurre"? Yes, a buttery tasting garlic. We sacrificed one clove before putting our new French Rocambole into the earth and, wow. Three people independently verified detecting a buttery flavor to this cultivar.

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German Red

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A "middle of the road" Rocambole with an apple-like snap and aromatic character. Cloves practically peel themselves and bulbs are typically large. On our farm, German Red bulbils produce a full bulb with 5 to 6 cloves in their very first year.

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Puslinch

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A creamy, aromatic garlic with a strong start and long finish. Comes from the Puslinch Lake area of Ontario.

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Spanish Roja

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The prototypical Rocambole: rich, sweet, complex, full-bodied. Ranks among the top two or three cultivars in just about any taste competition.

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Spicy Korean Red

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Kim Chee and all things hot and flavorful from the peninsula come to mind. This is a winner.

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Ukrainian

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A fine specimen of Rocambole. Delicious old world flavor and reliable in the field.

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