Spanish Roja Organic Hardneck Garlic

1/2 pound (usually 3-4 heads) - Arlington, WA

For people who love garlic that tastes emphatically like garlic, Spanish Roja has long been a favorite. This classic organic hardneck garlic is prized for its robust, traditional garlic flavor, large cloves, and skins that peel away easily.

Spanish Roja has particularly deep roots in the Pacific Northwest. It is considered a Northwest heirloom variety, reportedly brought to the region before 1900. Ours is organically grown on a small farm in Snohomish County, Washington, near Arlington—making this an especially fitting garlic to offer from a local Northwest harvest.

Spanish Roja is a versatile kitchen garlic with enough character to shine in simple preparations. Use it raw when you want pronounced garlic flavor, or reach for it in sauces, dressings, marinades, sautés, soups, roasts, and other everyday cooking.

Limited harvest: This is a seasonal, limited-supply crop. The garlic is harvested once a year, and when the farm’s Spanish Roja is sold out, we’ll have to wait for the next harvest.

About This Garlic

Variety: Spanish Roja
Type: Rocambole hardneck garlic
Heritage: Northwest heirloom, reportedly grown in the region since before 1900
Grown: Near Arlington in Snohomish County, Washington
Growing method: Organically grown
Order Size: 1/2 pound, usually about 3–4 heads
Flavor: Robust, classic, full garlic flavor

How to Store Hardneck Garlic

Store Spanish Roja in a cool, dry, well-ventilated place away from direct sunlight and moisture. Do not refrigerate properly cured hardneck garlic. Air circulation helps keep the bulbs dry, so avoid sealed plastic containers or other storage that can hold in moisture.

Garlic naturally dries as it ages. Although we pack each order at approximately 1/2 pound, the weight will gradually decrease as moisture leaves the bulbs. The cloves will become somewhat drier as well.

Hardneck garlic can store well for months under good conditions, and some of our harvest often lasts into the holiday season. The longer garlic is stored, however, the greater the chance that an individual clove may deteriorate or develop mold. Using it earlier in the season gives you the plumpest cloves and best overall quality.