Allium sativum 'Spanish Roja'
vegetableSpanish Roja is the gold-standard rocambole hardneck garlic, grown in North America since at least the late 1800s. The bulbs carry a light purple tint on white wrappers with reddish-brown clove wrappers, hold 8 to 12 cloves per head, and deliver true rich spicy garlic flavor with a touch of sweetness. The hardneck class also produces edible scapes in early summer.
Sun
full sun
Water
Every 5 days
Harvest
~240 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
6 in in row, 12 in between rows
Planting Depth
2 in deep, point up
Soil pH
6.0-7.0
Soil Type
Loose, rich
Hardiness Zones
Zones 3 – 8
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Side-dress in early spring when shoots emerge through mulch
Fertilizer
Balanced 10-10-10 or fish emulsion at 1 cup per 10 ft of row
Plant individual cloves in mid-autumn (3 to 6 weeks before the ground freezes) so cloves can vernalize over winter to form proper bulbs. Set cloves 2 inches deep, point up, 6 inches apart in rows 12 inches apart. Mulch heavily with straw after planting. Cut off the curling flower stalk (scape) in early summer to direct energy into the bulb; the scapes are excellent in stir-fries and pesto. Harvest when the lower 4 to 6 leaves yellow, typically in July.
Direct sow
Oct 15
Projected first harvest
Jun 12
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Rotate alliums out of the bed for 3 years; use floating row cover at planting
Plant only certified disease-free cloves; never replant in a bed where white rot has appeared
Cover the bed with floating row cover from planting through mid-spring; remove and destroy infested foliage
Encourage minute pirate bugs and lacewings; spray with insecticidal soap if populations build
Spanish Roja is ready when the lower 4 to 6 leaves turn brown, typically late June through July depending on region. Loosen the soil with a digging fork and lift the bulbs gently (do not pull). Brush off loose soil and cure in a shaded airy spot for 3 to 4 weeks until the necks are dry and the wrappers paper-like. Tie in bundles and hang, or store in mesh bags at 50 to 60F (as a rocambole hardneck its stiff neck does not braid); Spanish Roja typically keeps 4 to 6 months.
About 149 calories per 100 g raw with 2.1 g fiber, 31 mg vitamin C, 401 mg potassium, and high levels of manganese, selenium, and the sulfur compound allicin (formed when cloves are crushed). Allicin has been studied for cardiovascular and antimicrobial effects.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.