Rocamboles are the most widely known, hence most widely grown of the hardneck or ophio garlics. They have a deeper, more full-bodied flavor than softnecks. Rocamboles produce large cloves which are easily peeled, making them preferred by chefs & food processors. Their loose skins, however, give rise to their major disadvantage, a shorter storage life than most other varieties. By the end of January most Rocamboles show signs of dehydration or begin to sprout. Longer storage is possible if bulbs are well grown and well cured before storage.

Rocambole cloves are usually rounded and blunt at the tip. They vary in shape from plump round to narrow, wedge shaped when planted too early or grown in some southern climates. Most strains average 6 to 11 cloves in a single circle around the woody stem. Clove colors range from tan to nut brown. Doubled cloves are common in some strains, rare in a few. 
Subspecies ophioscorodon (hardneck)

Yugoslavian:  Copper veined and purple blotched bulbs. Deep green and vigorous plants. Matures a few days after Roja. Cloves are dark brown and doubles are common. Average cloves per bulb 9 to 14. Our stock was originally from Dacha Barinka in British Columbia. A strong garlic aroma, initially hot and spicy garlic, but not overwhelming and then mellowing to a warm pleasant, sweet aftertaste.*

German Red:  Our stock from old time gardeners of German descent in Idaho. Very vigorous, deep green, large bulbed. Cloves are a light brown with a faint of purple at the base. Double cloves are common. Often 10 to 15 cloves per bulb. Strong hot spicy flavor.*

Gigantus:   Tan cloves.  Bulbs are as large or larger than German Red.  Often has 10-15 cloves per bulb.  Double cloves are common.  Flavor is milder than German Red. One grower wrote us: "the flavor is something else!".

Brown Saxon:  Unique Rocambole with large brown cloves; harvests late. Double cloves are rare. A strong character and great storing qualities.*

Carpathian:  From Carpathian Mts. Of southwest Poland. Large, uniform bulbs. Not many doubled cloves. Bulb wrappers with thin copper veins and varying purple blotching. Plants deep green and vigorous. Matures one week after Spanish Roja. Our stock originally from Chesnok Farm in Appalachian NY. Classic garlic flavors, nice overall tang, hot and spicy, strong and garlicky.*

Killarney Red:  Outstanding Rocambole from Idaho. Original source is unknown. Most likely a mutation of German red or, possibly, Spanish Roja but now it is superior to both. Our best producing Rocambole year after year. Better adapted to wet conditions than most others. Only drawback is frequency of double cloves.*

Spanish Roja:  A Northwest heirloom brought to the Portland area before the 1900's and often called "Greek" or "Greek Blue" by Northwest gardeners. Often performs poorly in mild winter climates. When well grown its flavor describes true garlic.*                  

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(*All of these descriptions were used by permission from the Filaree Farm Web Site.  Special thanks to them and the book Growing Great Garlic by Ron Engeland)

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Last modified: August 24, 2008