Spanish Roja

Spanish Roja is a legendary Rocambole hardneck garlic variety celebrated for its fiery, complex flavor and deep culinary heritage. Often called “Greek Blue” or “Greek garlic” in early U.S. gardens, this heirloom cultivar was introduced to the Pacific Northwest over a century ago and has since become a staple among garlic connoisseurs and small-scale growers.

Bulbs are medium to large, typically 2.5 to 3 inches in diameter, with 8 to 10 large, easy-to-peel cloves arranged around a central stalk. The outer wrappers are thin and flaky, streaked with purple and brown, while the cloves themselves are wrapped in dark red to reddish-brown skins that crackle when dry. This delicate structure contributes to its shorter shelf life — usually 4 to 6 months — but also signals its superior flavor.

Raw, Spanish Roja delivers a hot, spicy punch with a musky undertone and a hint of sweetness that lingers. Cooked, it transforms into a savory, rich depth that enhances everything from roasted meats to garlic-forward sauces. It was ranked among the top three varieties in national garlic tastings by garlic expert Chester Aaron, earning its place as a gourmet favorite.

In the garden, Spanish Roja thrives in USDA Zones 4–7, especially in cold winter climates. It produces curly green scapes in late spring, which should be harvested to promote bulb growth. While it struggles in warm regions, it excels in northern soils and matures in early to mid-summer. Its vigorous foliage and uniform bulbs make it a reliable performer for home gardeners and specialty farms.

Whether you're stocking for chefs, seed garlic buyers, or heirloom collectors, Spanish Roja offers unmatched flavor, historical charm, and cold-climate resilience — a true classic in any garlic lineup.