Garlic 'Rojo de Castro' (2 Heads)

Allium sativum

SILVER MEDAL WINNER - A late season Spanish hardneck variety with faintly-striped, burgundy blushed cloves of strong flavour. Thrives in dry heat and dislikes humidity. Stores up to 12 months. Rated 9/10. 2 Heads per pack

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Garlic 'Rojo de Castro' (2 Heads)

Introduced to Australia from Spain via America, this mid-late season Creole has been awarded a silver medal at the Royal Melbourne Fine Food Awards for flavour. Great for storing for later use as it lasts for up to 12 months, the hot, rich, nutty flavour is excellent both cooked and raw. Can be slow to sprout. 2 Heads per pack

How to grow

Group: Creole Description: Smaller bulbs with strong (usually white) skins, which can be hard to remove. Scapes grow as drooping, upside down U-shapes, with long slender umbels and small bulbils (usually more than 30). Medium sized plants with blue-green upright leaves. Mid to late season plant and harvest. Cloves: Bulbs have 8–12 vibrant purple, red or bronze cloves, in one or two layers, with tight skins. Climate: Grow bests in hot drier regions in southern NSW, VIC, SA, southern WA and northern TAS. Flavour: Raw flavours range from simple and very hot to strong, rich, complex and long-lasting with more or less heat. Some of these cultivars are the hottest of all garlics. Lovely roasted Storage: 12+ months Planting: Mar - May Harvest: Nov - Jan

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