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[ How to Order ]
[ Sampler Assortments ]
[ Pickle & Preserve Garlic ]
[ Artichoke Garlics ]
[ Asiatic Garlics ]
[ Creole Garlics ]
[ Porcelain Garlics ]
[ Purple Stripe Garlics ]
[ Rocambole Garlics ]
[ Silverskin Garlics ]
[ Turban Garlics ]
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[ Spring 2001 ]
[ Spring 2007 ]
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[ Italian Purple ] [ Killarney Red ] [ Korean Red ] [ Paw Paw ] [ Russian Red ] [ Slovenian ] [ Spanish Roja ] [ Ukraine ] |
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Order Now We are now accepting orders for gourmet garlic to be shipped in September 2011. - [ Shallots in the Summer - order now for mid-late summer shipping ] - [ Garlic Braids - order now for Fall 2011 shipping ] - [ Garlics sorted by variety - order now for Fall 2011 shipping ] - [ Garlics sorted by mild, medium and strong - order now for Fall 2011 shipping ] |
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We now include an online garlic gardeners market where you buy direct |
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Rocambole garlics tend to have thinner bulb wrappers than other ophios and lots of purple striping and splotches. Some of them are not as white as other ophios and seem to have a brownish cast to them, in fact, some of them almost look as though they need a bath. What they lack in beauty, they make up for in taste. Other rocamboles have sharp, vivid colors that alert the consumer to their strong, rich and deep flavor. Many people (including Ron Engeland-author of "Growing Great Garlic") consider them their favorite garlics. In the spring they send up a scape (stalk) that forms a complete double loop. (They're the only garlics that do a double loop.) They have usually seven to nine cloves arranged in circular fashion about a central scape and have few or no smaller internal cloves. Alas, they do not grow well in warmer climates such as ours. They require a colder winter and a cooler spring than we have here in central Texas. We have tried for years to "southernize" these garlics, but to no avail; they simply die in the ground before getting very big, so we don't yet recommend trying to grow them in warm winter areas. Warm winter denizens can and should buy them to eat because they're great. We don't even try to grow rocamboles commercially anymore because there are several excellent growers of these wonderful garlics located all across the northern tier of states and we buy from the best organic and sustainable growers we can find. There's no point in our trying to grow these things good enough to sell when there are so many whose climate does so much better. I envy them and I buy from them. To equalize matters somewhat, Creoles don't do well up North and growers up there envy the Creoles we can grow...it all works out. We select the best Rocamboles we can find from Northern growers and sell them to gardeners in cold winter areas and epicures everywhere in the USA. Their primary drawback, other than being fussy about growing conditions, is that they are among the shortest storing garlics of all, storing 5-6 months from harvest and seldom storing beyond New Years Day. Even though they have a short shelf life, they are excellent for slicing and dehydrating and will store for years once dehydrated and kept dry and the slices can be ground into an excellent garlic powder that is so good, you won't ever want to buy grocery store garlic powder again. Another way to preserve them is to pickle them as they make fabulous pickled garlic that gets better every year for about five years. For more information about preserving garlic: Click here to go to our Preserving Garlic webpage They more than make up for any of their shortcomings with their flavor. Did I mention flavor? Their flavor must be experienced to be believed - its depth is remarkable. They have a deep earthy muskiness about them that few other garlics have and they are fiery when eaten raw. |
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 Know where your food comes from - Buy Direct from our Growers below and Save. Rocamboles grow better in cold winter gardens. Harvests early-mid summer - stores through fall into winter.Amish Rocambole may be an heirloom garlic, who knows? (a garden plant whose lineage can be traced for a 100 years or more) It was grown in Wisconsin and comes to us from Gale Waege and Keene Organics. It is a generally a vigorous grower with large foliage that is dark green and results in a pretty good sized bulb. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. From a growers perspective, it grows well in cold winter areas, but does poorly in warm winter areas, and usually grows healthy fairly uniform sized bulbs. It has thin bulb wrappers that have a lot of purple and brown in them. I have a hard time deciding which hot garlic should be ranked where, but Amish Rocambole is certainly up there and I will just have to continue eating as many different ones as I can in an effort to improve. When I die, don't bother to bury me, just plant in the fall and water me, I'll probably sprout and grow. Amish Rocambole usually has anywhere from 8 or 9 easy to peel cloves that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is - through the fall and into winter. Great taste is their claim to fame, not long storage. For those up North who want to grow their own garlic it only takes a year or two to grow all you can eat. It harvests in early summer along with most of the other Rocamboles. Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their particularly rich flavor.
After ordering, use your back arrow key to return to this point,
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A rich, musky Rocambole hardneck Garlic from Keene Organics Harvests early in summer - stores into mid-winter. - Order now for shipment in fall 2011. -
A delicious Rocambole that stores longer than most Rockies.
Bavarian is an early harvesting, richly flavored fairly pungent garlic that grows well in cold winter areas.
In addition to being early harvesting, it is very easy peeling and stores long enough to be planted in the fall but not much longer.
Grows consistently large bulbs with large cloves
Bavarian ranks 7-9 on the garlickiness scale and 7-8 on the pungency side. Good strong Rocky.
It has a very rich, musky, earthy flavor with a healthy bite, if what I taste tested last year was its normal taste.
After ordering, use your back arrow key to return to this point,
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Caretaker Caretaker is a big, robust, strong, full flavored, hardy, hardneck garlic. If you grow Porcelains or other later harvesting, longer storing garlics, you should also be growing this early harvesting hardneck and saving the longer storing ones for later. Grows well in most areas of the USA. Taste test - Wow! I bit a chunk out of a clove of Caretaker and sat back to see what life would be like for the next minute and at first it was very light and crisp and rather shallot-like similar to Ukraine in taste but no apparent hotness until it came on with astonising suddeness and all I could do was to sit there with my mouth agape as if in a trance until the hotness passed about 30 seconds later leaving me with a warm rich shallot-like aftertaste that took a few minutes to dissipate. Usually harvests in early summer and stores into mid winter at room temp. -- Order now for shipment in fall 2011. Get in line early as there will likely be shortages this year. -- After ordering, use your back arrow key to return to this point, otherwise the secure shopping cart will return you to Gourmet Garlic Gardens' home page.
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Carpathian (Polish)
- May be available in 2011 - Carpathian came from the mountains of the same name in Southeast Poland and is sometimes called Polish Carpathian. It is a generally good sized though not a particularly large garlic. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. From a growers perspective, it grows well in cold winter areas and usually grows healthy surprisingly uniform sized bulbs. It has thin bulb wrappers that have a lot of purple and brown in them along with some reddish-orange veins.
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A rich, musky Rocambole hardneck Garlic Harvests early in summer - stores into mid-winter. - Order now for shipment in fall 2011. - Rocamboles grow better in cold winter gardens. Harvests early-mid summer - stores into mid-winter. After ordering, use your back arrow key to return to this point. Know where your food comes from. - Buy direct from our growers and save. - German Red came to this country along with German immigrants a long time ago and I doubt if anyone knows where in Germany it originated. It is a generally a vigorous grower with large foliage that is dark green and results in a pretty good sized bulb. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. It seems to have an especially rich taste. From a growers perspective, it grows well in cold winter areas and usually grows healthy fairly uniform sized bulbs. It has thin bulb wrappers that have a lot of purple and brown in them. German Red usually has anywhere from 8 or 9 easy to peel cloves that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is. For those up north who want to grow their own garlic it only takes a year or two to grow all you can eat. It harvests in mid-season along with most of the other Rocamboles. Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their particularly rich flavor.
After ordering, use your back arrow key to return to this point,
After ordering, use your back arrow key to return to this point,
After ordering, use your back arrow key to return to this point,
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Italian Easy Peel
- We will probably have Italian Easy Peel in 2011. - Italian Easy Peel is rare because of its incredible ease of peeling, thus its name. It is an Italian rocambole that was brought to the USA from Italy around a hundred years ago and has been grown all over Northern states ever since.
It is thought to have come from northern Italy since it is a rocambole that probably won't grow well in southern Italy. Most other Italian garlics are artichokes and a few silverskins. When is the last time you remember an Italian rocambole?
Italian Easy Peel is generally good sized and can be a rather large garlic. Being a Rocambole garlic,
its flavor is rich and strong, but unlike most Rocamboles its taste is milder rather than hot and spicy. A very enriching taste experience but not one to burn your tongue.
For those who love garlickiness without the burn, it's for you.
From a grower's perspective, it grows well in cold winter areas and usually grows healthy uniform sized bulbs.
It has thick bulb wrappers for a rocambole and they have a lot of purple and brown layered across a white background - very attractive.
Italian Easy Peel usually has anywhere from 8 or 9 easy to peel cloves
that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily
so it is not a very good storer, but no Rocambole is.
For those up north who want to grow their own garlic, it seems to grow well in wet conditions.
It only takes a year or two to grow all you can eat. It harvests in early summer along with most of the other Rocamboles and stores through fall into mid-winter so it's not a long storing garlic.
Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their rich flavor and good growing characteristics.
I recommend growing Rocamboles along with Porcelain garlics because they are a great pair. Rocamboles harvest a month or so before Porcelains so you have garlic early in the season. Porcelains harvest later but store much longer so you still have good garlic long after the Rocamboles are only a memory.
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Italian Purple
Rocamboles grow better in cold winter gardens.
Harvests in early summer - stores through fall into winter. Italian Purple is rare because it is an Italian rocambole that was brought to the USA from Italy around a hundred years ago and has been grown all over Northern states ever since.
It is thought to have come from northern Italy since it is a rocambole that probably won't grow well in southern Italy. Most other Italian garlics are artichokes and a few silverskins. When is the last time you remember an Italian rocambole?
Italian Purple is a generally good sized and can be a rather large garlic. Being a Rocambole garlic,
its flavor is rich and strong, but not overly hot and spicy and sticks around for a while. A very enriching taste experience but not one to burn your tongue (at least not until the garlic is a little too mature).
From a grower's perspective, it grows well in cold winter areas and usually grows healthy surprisingly uniform sized bulbs.
It has thick bulb wrappers for a rocambole and they have a lot of purple and brown layered across a white background - very attractive. Italian Purple usually has anywhere from 8 or 9 easy to peel cloves
that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily
so it is not a very good storer, but no Rocambole is. For those up north who want to grow their own garlic, it is said to grow well in wet conditions.
It only takes a year or two to grow all you can eat. It harvests in mid-season along with most of the other Rocamboles.
Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their rich flavor and good growing characteristics.
Only one grower per order - a completely separate order is needed for each grower.
- Buy direct from Eric Hickey in New York and save.
After ordering, use your back arrow key to return to this point,
Rocamboles grow better in cold winter gardens.
- Order now for delivery in fall 2011. - Killarney Red's source of origin is unknown and is thought to have come from German Red or Spanish Roja, but is said to grow better than both these days.
It is a generally good sized and can be a rather large garlic. Being a Rocambole garlic,
its flavor is very strong, hot and spicy and sticks around for a long time.
From a growers perspective, it grows well in cold winter areas and usually grows healthy surprisingly uniform sized bulbs.
It has thin bulb wrappers that have a lot of purple and brown in them. Killarney Red usually has anywhere from 8 or 9 easy to peel cloves
that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily
so it is not a very good storer, but no Rocambole is. For those up north who want to grow their own garlic, it is said to grow better in wet conditions than most other Rocamboles.
It only takes a year or two to grow all you can eat. It harvests in mid-season but a little later than most of the other Rocamboles.
Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their rich flavor and good growing characteristics.
After ordering, use your back arrow key to return to this point,
- Buy direct from Maplewood Gardens in Wisconsin and save.
Only one grower per order - a completely separate order is needed for each grower.
- Buy direct from A One of a Kind Farm in Oregon and save.
Only one grower per order - a completely separate order is needed for each grower.
A rich, musky but mellow Rocambole hardneck Garlic.
- Order now direct from our growers below and save. -
-- Order all you want of as many kinds as you want from any grower for fall 2011 delivery. --
-- Then be sure to check out below or at any checkout station before buying from any other grower. --
Order Italian Purple now for shipment in fall 2011.
Get in line early as there will likely be shortages this year. -
- Sorry, Sold out for 2011.
otherwise the secure shopping cart will return you to our home page.
Know where your food comes from - Buy Direct from our Growers below and Save.
- Easy to grow Rocambole for northerly growers. -
otherwise the secure shopping cart will return you to our home page.
Sorry, Killarney Red not available in 2011.
Get in line early as there will likely be shortages this year.
- Sorry, Not anailable in 2011. -
-- Order all you want of as many kinds as you want from any grower for fall 2011 delivery. --
-- Then be sure to check out below or at any checkout station before buying from any other grower. --
Order Killarney Red now for shipment in fall 2011.
Get in line early as there will likely be shortages this year.
- Sorry, sold out for 2011.
-- Order all you want of as many kinds as you want from any grower for fall 2011 delivery. --
-- Then be sure to check out below or at any checkout station before buying from any other grower. --
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Korean Red AKA Korean Red Hot
- May be available in 2011. - Korean Red is a generally a vigorous grower with large foliage that is dark green and results in a pretty good sized bulb. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. From a growers perspective, it grows well in cold winter areas, but does poorly in warm winter areas, and usually grows healthy fairly uniform sized bulbs. It has thin bulb wrappers that have a lot of purple and brown in them. I have a hard time deciding which hot garlic should be ranked where, but Korean Red Hot is certainly up there and I will just have to continue eating as many different ones as I can in an effort to improve. When I die, don't bother to bury me, just plant in the fall and water me, I'll probably sprout and grow. Korean Red Hot usually has anywhere from 8 or 9 easy to peel cloves that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is - through the fall and into winter. Great taste is their claim to fame, not long storage. For those up North who want to grow their own garlic it only takes a year or two to grow all you can eat. It harvests in early summer along with most of the other Rocamboles. Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their particularly rich flavor.
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The rich, mellow Rocambole hardneck Garlic of the Midwest. Rocamboles grow better in cold winter gardens. Harvests in early summer - stores through fall into winter.Paw Paw is rare because it is a full flavored mellow Rocambole with little or no hotness to the taste - excellent for Pesto.
Paw Paw is a generally good sized and can be a rather large garlic.
Its flavor is rich and mellow like shallots but almost buttery and not hot or spicy and a warm pleasant aftertaste sticks around for a while.
A very enriching taste experience and not one to burn your tongue.
From a grower's perspective, it grows well in cold winter areas and usually grows healthy surprisingly uniform sized bulbs.
It has thick bulb wrappers for a rocambole and they have a lot of purple and brown layered across a white background - very attractive.
Paw Paw usually has anywhere from 8 or 9 easy to peel cloves
that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily
so it is not a very good storer, but no Rocambole is. For those up north who want to grow their own garlic, it is said to grow well in wet conditions.
It only takes a year or two to grow all you can eat. It harvests in early mid-season (Julyish) along with most of the other Rocamboles.
Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their rich flavor and good growing characteristics.
It's always best to grow some longer storing Porcelain or Silverskin garlics as well as Rocamboles so you can have garlic all year round.
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Russian Red is a Rocambole garlic with a rich, musky, garlicky flavor and is very hot when eaten raw. Rocambole garlics have brownish-purplish bulb wrappers and easy to peel brownish clove covers and so does Killarney Red. Rocamboles are valued for being early harvesting full flavored garlics that you can enjoy while waiting for the longer storing ones to mature and harvest. Russian Red's cloves are all of similar large size with no small cloves.
Usually harvests in late June/early July and stores into mid-winter at room temp.
Know for sure where your food comes from - buy direct from our growers below and save. -- Order now for shipment in fall 2011. Get in line early as there will likely be shortages this year. --
After ordering, use your back arrow key to return to this point,
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A rich, musky Rocambole hardneck Garlic Harvests early in summer - stores into mid-fall. - Order now for shipment in fall 2011. -
Finally! A delicious Rocambole that is not hot.
Slovenian is an early harvesting, richly flavored lightly pungent garlic that grows well in cold winter areas.
In addition to being early harvesting, it is very easy peeling and stores long enough to be planted in the fall but not much longer.
Grows consistently large bulbs with large cloves
Slovenian ranks 7-9 on the garlickiness scale and 1-2 on the pungency side.
It has a very rich, musky, earthy flavor with only a little bite, if what I taste tested last year was its normal taste.
After ordering, use your back arrow key to return to this point,
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Know where your food comes from - Buy Direct from our Growers below and Save. Rocamboles grow better in cold winter gardens. Harvests early-mid summer - stores through fall into winter. - Order now for 2011. - Spanish Roja, an heirloom garlic, (a garden plant whose lineage can be traced for a 100 years or more) came to the Portland, Oregon area over a hundred years ago and was originally known as Greek or Greek Blue garlic. It is a generally a vigorous grower with large foliage that is dark green and results in a pretty good sized bulb. Being a Rocambole garlic, its flavor is very strong, hot and spicy and sticks around for a long time. It seems to have an especially rich taste. From a growers perspective, it grows well in cold winter areas, but does poorly in warm winter areas, and usually grows healthy fairly uniform sized bulbs. It has thin bulb wrappers that have a lot of purple and brown in them. Spanish Roja has been Ron England's favorite garlic and he has said that when well grown, its flavor is that of true garlic. That sounds lika a pretty strong endorsement and he probably has a more discriminating palate than I, because there are so many whose distinctive taste attracts me, I have a hard time deciding which should be ranked where, but Spanish Roja is certainly up there and I will just have to continue eating as many different ones as I can in an effort to improve. When I die, don't bother to bury me, just plant in the fall and water me, I'll probably sprout and grow. Spanish Roja usually has anywhere from 8 or 9 easy to peel cloves that are of good size, with no smaller inner cloves. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is. Great taste is their claim to fame, not long storage. For those up North who want to grow their own garlic it only takes a year or two to grow all you can eat. It harvests in mid-season along with most of the other Rocamboles. Bulbs are usually over 2 1/2 inches in diameter and are of good size are grown primarily for their particularly rich flavor.
After ordering, use your back arrow key to return to this point,
After ordering, use your back arrow key to return to this point,
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Ukraine (cold winter hardneck Rocambole garlic) Ukraine can grow into a big, robust, hardy, hardneck garlic. If you grow Porcelains or other later harvesting, longer storing garlics, you should also be growing this early harvesting hardneck and saving the longer storing ones for later. Grows well in most areas of the USA. Taste test - I bit a good size plug out of the top a medium large clove, about one third of the clove and sat back to see what life had to offer for the next minute. Ukraine was crisp and crunchy with a light taste very much reminescent of shallots with a little sharpness of four to five on a scale of ten and there was a warm rich aftertaste that lingered for a few minutes. Actually, it was a delightful raw snack devoid of heavy garlickiness. This garlic will be excellent for salads and pesto among other raw uses where you might want a light but snappy garlic. Usually harvests in early summer and stores into mid winter at room temp. -- Order now for shipment in fall 2011. Get in line early as there will likely be shortages this year. -- After ordering, use your back arrow key to return to this point, otherwise the secure shopping cart will return you to Gourmet Garlic Gardens' home page.
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This Farmers market is like your local farmers market.
If you buy from a grower and later cancel that order for any reason, the credit card processing gateway still charges Gourmet Garlic Gardens the full processing
fee plus an additional fee of the same amount for processing the cancellation and also it places an additional clerical burden on us
so, regretably, we must charge a 15% cancellation fee when processing the cancellation because that's about what it costs us.
My advice is to look around among the various growers and decide what to buy from whom and then place your orders and stick with the growers you have chosen.
Each grower/vendor is responsible for their own garlic and prompt shipping to the buyer. Gourmet Garlic Gardens is not responsible for any garlic sent directly from any grower/vendor to any buyer and serves only as a virtual meeting place and credit/debit card processor for the convenience of both grower and buyer. Gourmet Garlic Gardens' total liability from all causes is limited to refunding the monies the buyer has charged against their card using Gourmet Garlic Gardens as a payment processor for any specific transaction with any particular grower/vendor. Prices and availability of garlic subject to change without notice. |
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How Our Garlics are Grown
All the garlic for sale in our online farmers market was grown without the use of petrochemical pesticides,
herbicides, or fertilizers; only natural and non-toxic fertilizers and pest control methods are used.
Some of our growers are Certified Organic and some are Certified Naturally Grown, which we regard as equal to
Certified Organic in every meaningful way but without all the bureaucratic entanglements.
All our farmers market growers grow organically and some are Certified Organic but not all want to be certified
Organic because of the paperwork and reporting requirements and are among the best available sources of sustainable/
organic Garlic and they become Certified Naturally Grown, where the regulation comes from their fellow members rather
than a federal bureacracy.
We do not allow growers who use synthetic petroleum-based fertilizers, pesticides, fungicides or herbicides to
participate in our farmers market.
All garlic in our farmers market is grown in the USA, no imports allowed. |
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[ Our Home Page ]
[ Online Catalog ]
[ Garlic Overview ]
[ 40 Varieties ]
[ Growing Garlic ]
[ Cooking with Garlic ]
[ Chemistry of Garlic ]
[ Garlic Pills, Etc. ]
[ Health Benefits ]
[ Links ]
[ FAQs ]
[ About Us ]
[ How to Order ]
[ Sampler Assortments ]
[ Pickle & Preserve Garlic ]
[ Artichoke Garlics ]
[ Asiatic Garlics ]
[ Creole Garlics ]
[ Porcelain Garlics ]
[ Purple Stripe Garlics ]
[ Rocambole Garlics ]
[ Silverskin Garlics ]
[ Turban Garlics ]
[ Our Farmers Market ]
[ Growing Garlic in the South, CA & Texas ]
[ Tour our Garlic Garden ]
[ Paint Rock Pictographs ]
[ Newsletter ]
[ Garlic is Life Symposia ]
[ Good Growers Wanted ]
[ Spring 2001 ]
[ Spring 2007 ]
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Our site is always under construction. - This page last updated December 28, 2011.
If you would like to communicate with us, please send email to:
bob@web-access.net
Our website been visited over two million times by people looking for good garlic
and up to date garlic information since August of 1997.
Thanks one and all.
