Italian Red - Rocambole (hardneck) - Locally grown without the use of chemical fertilizer or chemical pesticides. Rocamboles are concidered to be the best tasting of all garlic varieties. Italian Red has thin skin covering the cloves, making it easy to peel. The flavor is rich and complex and lends itself to being used either raw or cooked. The Italian Red is seldom harsh tasting and carmelizes well because of its high sugar content.

Where winters are milder (like our area) garlic is planted from October through January.

Garlic will make the largest bulbs in fertile soil with lots of organic matter, so amend your soil as necessary.

Break the bulbs into individual cloves and plant 4-6" apart in rows that are 12" apart. Aprox 1" deep, root side down.

Fertilize in spring with a little chicken manure and a slow release organic fertilizer like cottonseed meal or Cal Organic 7-5-7.

Harvest is based on the type of garlic. Once the tops start to die down usually June-July.