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Species: Allium sativum var. ophioscorodon

Days to Maturity: Usually late July harvest

Grown by: Greenside Farm

It is a rocambole type hardneck garlic with bluish leaves and a thick meaty scape. It typically is the last garlic to mature, but it is worth the wait. Has an excellent hot to earthy flavor and have rather large heads and cloves for a rocambole. Typically has 5-6 cloves per head. This variety comes from Italy and is perfect for sauces and roasting.
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    Harvest Details

    Harvest scapes (or the flower stalk) of garlic when it loops around. You can follow the stalk to the base of the plant and pull. Different varieties will be ready to harvest at different times. I know to harvest garlic when 1/3 of the plant’s leaves are dead – so if the garlic has 9 leaves if the bottom three have turned brown. Then to cure, wipe off all large dirt chunks and hang upside down or on a screen with fans blowing on it for 2-3 weeks. Then, clean heads by clipping roots and taking off outer layer. You don’t want to take too many layers of leaves off, to more you leave on the longer it can store. Store in a cool, dark environment. If stored properly, hardneck garlic will store up to June of the following year.

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