Harvests early summer - stores through winter into midspring.
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Ajo Rojo is almost "red", whereas Burgundy is almost purple. Everything else said about Burgundy applies to Ajo Rojo except that Ajo Rojo is usually very much more pungent than Burgundy although some years it can be milder, depending on weather. The only other difference I can tell between them is that Ajo Rojo has bulb wrappers that are a little thicker and it seems to want to sprout and go back into the ground just a little earlier than Burgundy, so it doesn't seem to store quite as long but is just as clean. That is a little surprising as I would think that with thicker bulb wrappers it would store longer. That may be an aberration as the two were grown in different gardens with different types of soils and that may have made a difference. We'll continue to experiment with it and change our description if we get different experience next year.
The size all Creole garlics grow to depends on where they grow as they require as much direct overhead sunlight as they can get. Most of them have grown in the Caribbean area the last 500 years and they get real big when grown down South but rather small when grown in the north because they cannot get the intense sunlight they need.
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