Killarney Red
- A rich, hot, strong Rocambole Garlic
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- Rocamboles grow better in cold winter gardens.
- Harvests early-mid summer - stores through fall into winter.
- Easy to grow Rocambole for northerly growers.
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.