Spanish Roja is the best known and best loved hardneck garlic in America today. The large, flat bottomed, purple streaked bulbs often reach three inches in diameter and typically have eight to twelve large tan cloves. It peels easily and stores up to 4-6 months. The outer bulb wrappers are thin and flake off easily so it is not a very good storer, but no Rocambole is. This variety produces several very large cloves with each bulb. This heirloom garlic, came to the Portland, Oregon area over a hundred years ago. It is 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 has the deep, rich, complex flavor of gourmet garlic at its very finest. It has been described as the most piquant garlic in the world. From a growers perspective, it grows well in cold winter areas, but does poorly in warm winter areas.
All garlic is grown in raised beds using hand tools and manual labor. No chemical fertilizers or pesticides are used. Soil fertility is maintained by promoting soil life and organic matter.