Killarney Red

Killarney Red is a robust Rocambole garlic variety celebrated for its hot, spicy flavor, striking appearance, and adaptability to cold, wet climates — making it a top performer for Northeast growers. Though its exact origins are unclear, it’s believed to be a descendant of German Red or Spanish Roja, and many growers now consider it superior to both in terms of flavor and garden performance.

Each bulb typically contains 8 to 10 large, easy-to-peel cloves arranged around a central stalk. The cloves are wrapped in thin, papery skins with rich mahogany and purple hues, giving the bulbs a distinctive, eye-catching look. While Rocamboles are not known for long storage, Killarney Red holds up reasonably well for 2 to 4 months when cured properly — enough to enjoy through fall and early winter.

In the kitchen, Killarney Red delivers a bold, full-bodied garlic experience. Raw, it packs a punch with lingering heat and a slightly nutty undertone. Cooked, it mellows into a rich, earthy flavor that enhances everything from roasted meats to garlic-forward sauces. Chefs love it for its depth and complexity, and its loose skins make prep fast and fuss-free.

In the garden, this variety thrives in USDA Zones 4–7, especially in cool or wet conditions where other Rocamboles may struggle. It matures in early to mid-summer and produces curly green scapes in late spring — a bonus crop that’s perfect for stir-fries, pestos, or pickling. Bulbs often reach 2.5 inches or more in diameter, with uniform sizing and healthy growth even in challenging soils.

Whether you're stocking for culinary enthusiasts, seed garlic buyers, or growers seeking a reliable Rocambole, Killarney Red offers bold flavor, visual appeal, and cold-climate resilience — a standout addition to any garlic lineup.