Seed Garlic - Spanish Rojo - Organically Grown

Rojo is our favourite garlic to grow. It matures very early, and is
harvested before the end of November, giving us fresh garlic well before
it is available elsewhere. Among the many theories for managing garlic
rust in New Zealand, our experience is that Rojo simply matures early
enough, before the main window when Allium rust tends to affect crops.
The result is consistently well-sized bulbs and dependable yields.

Rojo, traditionally known as Ajo Rojo, is a richly flavoured red-skinned hardneck garlic selected for depth, warmth, and reliable performance. The outer wrappers carry soft purple-red striping, protecting a neat ring of large, easy-to-peel cloves. Raw, it has a clean assertive heat, roasted, it softens into sweetness with a full, nutty finish.

Hardneck types like Rojo produce edible scapes in late spring, a bonus harvest before bulbs swell  and typically form fewer but larger cloves than softneck strains. Red-skinned garlic has long been associated with fuller flavour in Mediterranean growing regions, where early-maturing types were prized for their reliability.

Spacing: 10 - 15cm

Rojo garlic traces its heritage to European hardneck lines selected for cool winters and distinct flavour.

Growing Conditions

Plant cloves in late April - June into free-draining, fertile soil enriched with organic matter. Prefers full sun and consistent moisture through winter and spring, then drier conditions as bulbs mature in early to mid summer. Frost hardy and benefits from winter chill for proper bulb formation.

Uses

Ideal for roasting whole, slicing raw into dressings, fermenting, or using anywhere garlic flavour needs to shine. Scapes are excellent lightly sautéed or blended into pesto.