Spanish Roja Garlic
Estimated Inventory, lb : 0
Grower
Spanish Roja garlic bulbs are a moderately-sized varietal, averaging 5 to 7 centimeters in diameter, and have a bulbous and curved, oblate appearance with a hard, woody central stalk. The bulbs are covered in thin, flaky layers of protective sheaths, and each bulb varies in coloring from solid white to white with purple stripes. As these outer layers are peeled away, a ring of 6 to 8 large, swollen cloves surrounds the central stalk. Each clove is encased in a dark red, red-purple, to red-brown covering that is dry, brittle, and easy to peel. When raw, the garlic cloves have a firm, crisp, and chewy consistency with a fiery, pungent taste. One distinct characteristic of Spanish Roja garlic is an element of sweetness that shines through the garlic’s rich and spicy flavor. Once Spanish Roja garlic is cooked, it softens slightly, creating a complex, savory, and deep garlic flavor with a lingering aftertaste.
Spanish Roja garlic is available in the summer.
Spanish Roja garlic, botanically classified as Allium sativum var. ophioscorodon, is an heirloom variety belonging to the Amaryllidaceae family. The sweet, pungent garlic is an early to midseason variety that produces bulbs that develop tall flowering stalks and leaves reaching up to 1.2 meters in height. Spanish Roja garlic is a type of hardneck garlic, meaning it has a central flowering stalk known as a scape and is a part of the rocambole garlic group, a category of hardneck garlic with distinct flavors found worldwide. Rocambole garlic is renowned for its taste but lacks commercial production due to its short shelf life. The name Spanish Roja translates to Spanish Red garlic, and the variety is sometimes known as Greek or Greek Blue garlic. Spanish Roja garlic is a specialty variety not commercially cultivated. The variety is localized to the gardens of garlic enthusiasts, but in the United States, the cultivar has become sought after for its superior flavor. Spanish Roja was among the top three grieties selected in a series of 50 garlic tastings held across the United States by famed garlic grower and author Chester Aaron. The author has written several books about garlic, acquiring the nickname “the guru of garlic,” and was a garlic farmer for over 40 years, having anywhere from 60 to 93 varieties of garlic growing in his garden.
Spanish Roja garlic is a source of vitamin C to strengthen the immune system while reducing inflammation, manganese to build strong bones and connective tissues, and fiber to regulate the digestive tract. Garlic also provides B vitamins, potassium, zinc, calcium, magnesium, and iron, and is known for its allicin content, a compound that contains anti-bacterial, anti-fungal, and anti-inflammatory properties.
Spanish Roja garlic has a rich, spicy flavor with sweet undertones, suited for raw and cooked preparations. The bulbs are easy to peel and can be minced into sauces, dips, and spreads, finely chopped and mixed into salad dressings, or crushed and combineith butter for brushing over vegetables, meat, and bread. Spanish Roja garlic can also be cooked, simmered into pasta sauces, cooked into soups and stews, or tossed into stir-fries. Try roasting or sautéing Spanish Roja garlic to develop a rich flavor. Roasted garlic can be smashed and served with potatoes, mushrooms, and other vegetables or slathered on seafood. Spanish Roja garlic can also be used in any recipe calling for garlic. Spanish Roja garlic pairs well with fresh herbs such as rosemary, basil, parsley, oregano, and dill, spices including ginger, turmeric, allspice, coriander, and cumin, fresh cream, robust cheeses, vegetables such as parsnips, Brussels sprouts, asparagus, artichoke, and mushrooms, and meats including poultry, beef, and pork. Spanish Roja garlic has a short shelf life and will only keep 4 to 6 months when stored unpeeled in a cool and dry place. The variety can also be dried or pickled for extended use.
Rocambole garlic is valued among enthusiasts for its rich, complex flavoring, but even with its increasing popularity, this garlic is only grown on a small scale. Many rocambole kinds of garlic are labor-intensive, requiring hand-harvesting, and the garlic must be cultivated in rotation with other varieties to maintain soil composition. Rocambole garlic also requires cooler growing regions and must be planted before the first frost. Spanish Roja garlic has remained a specialty home garden variety in the Pacific Northwest. In the late 19th and 20th centuries, it was common for neighbors to share their Spanish Roja garlic with friends throughout the community to help spread the variety. Over time, the garlic became a traditional variety of the Pacific Northwest, and for several weeks each year, farmers and home gardeners attend to their garlic crops, harvesting individual bulbs by hand as they mature at varying times to ensure the easily bruised bulbs are kept in pristine condition.
Spanish Roja garlic is an heirloom variety believed to have originated in Spain. While much of the garlic’s history is unknown, most garlic experts believe the variety was introduced to the United States sometime during the 1800s. Spanish Roja garlic rst planted in home gardens in Oregon and was eventually spread to Washington and other areas of the Pacific Northwest. Despite its popularity as a richly flavored variety, Spanish Roja garlic was never commercially cultivated due to the bulb’s fragile nature and short shelf life. Today, Spanish Roja garlic is produced in small quantities, mainly through select specialty farms and garlic enthusiasts, in cooler regions of the United States, Europe, and Australia.
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Description/Taste
Spanish Roja garlic bulbs are a moderately-sized varietal, averaging 5 to 7 centimeters in diameter, and have a bulbous and curved, oblate appearance with a hard, woody central stalk. The bulbs are covered in thin, flaky layers of protective sheaths, and each bulb varies in coloring from solid white to white with purple stripes. As these outer layers are peeled away, a ring of 6 to 8 large, swollen cloves surrounds the central stalk. Each clove is encased in a dark red, red-purple, to red-brown covering that is dry, brittle, and easy to peel. When raw, the garlic cloves have a firm, crisp, and chewy consistency with a fiery, pungent taste. One distinct characteristic of Spanish Roja garlic is an element of sweetness that shines through the garlic’s rich and spicy flavor. Once Spanish Roja garlic is cooked, it softens slightly, creating a complex, savory, and deep garlic flavor with a lingering aftertaste.
Seasons/Availability
Spanish Roja garlic is available in the summer.
Current Facts
Spanish Roja garlic, botanically classified as Allium sativum var. ophioscorodon, is an heirloom variety belonging to the Amaryllidaceae family. The sweet, pungent garlic is an early to midseason variety that produces bulbs that develop tall flowering stalks and leaves reaching up to 1.2 meters in height. Spanish Roja garlic is a type of hardneck garlic, meaning it has a central flowering stalk known as a scape and is a part of the rocambole garlic group, a category of hardneck garlic with distinct flavors found worldwide. Rocambole garlic is renowned for its taste but lacks commercial production due to its short shelf life. The name Spanish Roja translates to Spanish Red garlic, and the variety is sometimes known as Greek or Greek Blue garlic. Spanish Roja garlic is a specialty variety not commercially cultivated. The variety is localized to the gardens of garlic enthusiasts, but in the United States, the cultivar has become sought after for its superior flavor. Spanish Roja was among the top three grieties selected in a series of 50 garlic tastings held across the United States by famed garlic grower and author Chester Aaron. The author has written several books about garlic, acquiring the nickname “the guru of garlic,” and was a garlic farmer for over 40 years, having anywhere from 60 to 93 varieties of garlic growing in his garden.
Nutritional Value
Spanish Roja garlic is a source of vitamin C to strengthen the immune system while reducing inflammation, manganese to build strong bones and connective tissues, and fiber to regulate the digestive tract. Garlic also provides B vitamins, potassium, zinc, calcium, magnesium, and iron, and is known for its allicin content, a compound that contains anti-bacterial, anti-fungal, and anti-inflammatory properties.
Applications
Spanish Roja garlic has a rich, spicy flavor with sweet undertones, suited for raw and cooked preparations. The bulbs are easy to peel and can be minced into sauces, dips, and spreads, finely chopped and mixed into salad dressings, or crushed and combineith butter for brushing over vegetables, meat, and bread. Spanish Roja garlic can also be cooked, simmered into pasta sauces, cooked into soups and stews, or tossed into stir-fries. Try roasting or sautéing Spanish Roja garlic to develop a rich flavor. Roasted garlic can be smashed and served with potatoes, mushrooms, and other vegetables or slathered on seafood. Spanish Roja garlic can also be used in any recipe calling for garlic. Spanish Roja garlic pairs well with fresh herbs such as rosemary, basil, parsley, oregano, and dill, spices including ginger, turmeric, allspice, coriander, and cumin, fresh cream, robust cheeses, vegetables such as parsnips, Brussels sprouts, asparagus, artichoke, and mushrooms, and meats including poultry, beef, and pork. Spanish Roja garlic has a short shelf life and will only keep 4 to 6 months when stored unpeeled in a cool and dry place. The variety can also be dried or pickled for extended use.
Ethnic/Cultural Info
Rocambole garlic is valued among enthusiasts for its rich, complex flavoring, but even with its increasing popularity, this garlic is only grown on a small scale. Many rocambole kinds of garlic are labor-intensive, requiring hand-harvesting, and the garlic must be cultivated in rotation with other varieties to maintain soil composition. Rocambole garlic also requires cooler growing regions and must be planted before the first frost. Spanish Roja garlic has remained a specialty home garden variety in the Pacific Northwest. In the late 19th and 20th centuries, it was common for neighbors to share their Spanish Roja garlic with friends throughout the community to help spread the variety. Over time, the garlic became a traditional variety of the Pacific Northwest, and for several weeks each year, farmers and home gardeners attend to their garlic crops, harvesting individual bulbs by hand as they mature at varying times to ensure the easily bruised bulbs are kept in pristine condition.
Geography/History
Spanish Roja garlic is an heirloom variety believed to have originated in Spain. While much of the garlic’s history is unknown, most garlic experts believe the variety was introduced to the United States sometime during the 1800s. Spanish Roja garlic rst planted in home gardens in Oregon and was eventually spread to Washington and other areas of the Pacific Northwest. Despite its popularity as a richly flavored variety, Spanish Roja garlic was never commercially cultivated due to the bulb’s fragile nature and short shelf life. Today, Spanish Roja garlic is produced in small quantities, mainly through select specialty farms and garlic enthusiasts, in cooler regions of the United States, Europe, and Australia.
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