Rocambole garlics will generally have more slender bulb coverings than other hardnecks and heaps of purple striping and splotches. They are not so white as other hardnecks and have an earthy cast to them, as a matter of fact, some of them nearly look like they need a shower. What they need magnificence, they compensate for in taste. Different rocamboles have sharp, striking varieties that alert the shopper to their solid, rich and profound flavor. Many individuals think of them as their #1 garlics due to their extremely rich taste.
In the spring they send up a scape (tail) that shapes a total twofold circle. (They’re the main garlics that do a twofold circle.) They have typically eight to ten cloves organized in roundabout design about a focal scape and have not many or no more modest inward cloves.
They don’t fill well in hotter environments. They require a colder winter and a cooler spring than we have in many states south of Ohio. Warm winter inhabitants can and ought to get them to eat in light of the fact that they’re perfect.
Their essential disadvantage, other than being fastidious about developing circumstances, is that they are among the briefest putting away garlics of all, putting away 5-6 months from gather and only occasionally putting away past New Years Day. Despite the fact that they have a short time span of usability, they are great for cutting and getting dried out and will store for quite a long time once dried out and kept dry and the cuts can be ground into a brilliant garlic powder that is so great, you will not at any point hope to purchase supermarket garlic powder once more.