This vigorous, easy-to-grow heirloom variety arrived in the US over 100 years ago. It is famous for its classic rich, complex ‘true garlic’ flavor and is one of the most popular with restaurants/chefs. The large, purple streaked bulbs often reach three inches in diameter and typically have seven to twelve large tan cloves. Spanish Roja peels easily and keeps for up to 4-6 months when properly stored (the outer bulb wrappers are thin and flake off easily so be careful to keep them intact to prolong storage). Like all hard-neck garlic, Spanish Roja will produce curly ‘scapes’ (flowering stems), which can be snipped off and used for another culinary treat in late spring. This variety grows well in cold winter areas, and is cold-hardy to Zone 3.