Spanish roja garlic, botanical name Allium oleraceum var. Spanish roja , and originally known as Greek or Greek Blue garlic, is a hardneck type of garlic. Hardneck garlics precede softneck garlics. There are eight types of hardneck varieties: Porcelain, Purple Stripe, Marbled Purple Stripe, Glazed Purple Stripe, Asiatic, Turban, Creole and Rocambole. Spanish roja is a Rocambole type. Rocambole garlics grow a single row of cloves around a central hard stalk. Spanish roja garlic is considered to be one of the most relevant and revered of all hardneck garlics.

Spanish roja garlic is defined almost entirely by its flavor. Its appearance is similar to many other harndeck garlics, though its centrifical scape is narrow than most varieites. Its violet-blushed sheath of wrappers encapsulate large ivory cloves with flavor so strong, hot and robust that it sticks around for a long time. If cooked it will develop a deep, rich, complex flavor. It has been described as the most piquant garlic in the world.

Serving Ideas

As Spanish roja garlic is assertive when raw, use sparingly in any raw preparation. Chopping coarsely, mincing and pureeing will release more of its oils providing a sharper flavor than slicing or leaving it whole. Roast or saute Spanish roja garlic for a multidimensional and richer flavor experience. Pair Spanish roja garlic with rich ingredients and those that can readily absorb its flavor. Complimentary pairings include cream, olive oil, starchy pastas, grilled steak, roasted meats and seafood. Acidic fruits and vegetables are also enhanced by Spanish roja garlic's presence.

Geography/History

All of the hundreds of sub-varieties of garlic grown all over the world came from the ten groups of hardnecks that evolved in the Caucasus Mountains between the Black Sea and the Caspian Sea. As trade routes brought them across Asia and Europe, their individual characteristics were altered over time by careful and accidental selection, changing growing conditions, such as soil fertility, rainfall, temperature, altitude, length and severity of winter. Spanish roja garlic was first cultivated in Spain. Like nearly all other strains of garlic, Spanish roja would eventually immigrate to the New World and become a true heirloom variety of North America. It was first cultivated in Northwest Oregon in the late 1800's. It is only successfully cultivated in areas that experience cold winters.