Russian Red

Russian Red is a robust and flavorful Rocambole hardneck garlic variety with deep roots in Siberian agriculture and culinary tradition. Known for its rich, musky flavor and striking appearance, this heirloom cultivar has been passed down through generations of Russian farmers and is prized for both its taste and resilience in cold climates.

Bulbs are typically medium to large, with 6 to 10 uniform cloves wrapped in thin, easy-to-peel skins. The outer wrappers are streaked with deep purple and red hues, giving the bulbs a dramatic, market-ready look. Cloves are plump and marbled, offering a visual appeal that complements their bold flavor.

When eaten raw, Russian Red delivers a hot, peppery bite that lingers — perfect for garlic lovers who enjoy intensity. Cooked, it mellows into a sweet, earthy richness that enhances everything from roasted vegetables to hearty stews. It’s especially well-suited for dishes that benefit from garlic’s full-bodied character, such as marinades, sauces, and braised meats.

In the garden, Russian Red thrives in USDA Zones 3–7, making it ideal for northern growers. It’s cold-hardy and adaptable to a range of soils, though it prefers well-drained beds with full sun. Like other Rocamboles, it produces curly green scapes in late spring, which can be harvested and used in stir-fries, pestos, or pickled. Bulbs mature in early to mid-summer and store for 6 to 8 months when properly cured.

Whether you’re stocking for chefs, seed garlic buyers, or market displays, Russian Red offers bold flavor, visual appeal, and reliable performance — a true standout in any garlic collection.