Creole Garlic, Rojo De Castro

Creole Garlic, Rojo De Castro

Rojo de Castro is also known
as Cuban Purple. In most years
it is the darkest of the Creole
garlics, bearing a distinctly
purple colour that can be
almost black at times.
Rojo de Castro is a f ine garlic
with sweet, rich character and
minimum heat. It’s has a full
and earthy f lavour with very
little pungency (hotness when
raw) which makes it an excellent
garlic for raw eating. Excellent
in pestos, salsas and caesar
salads.
A ver y small garlic, but don’t
let size fool you. It’s unique
f lavour ads a new dimension to
classic recipes.

The Creole Family
Creoles are very beautiful, and among the scarcest of all garlics due to
their very specific growing requirements. Creole garlics originated in
Spain and made their way to the new world by way of Spanish explorers
and settlers.
The clove skins are vividly and deeply coloured, in a range of shades of
red and purple, making Creoles arguably among the most distinctive and
overtly identifiable cultivars. They are utterly unlike any other garlics in
appearance, clove configuration and colour.
Creoles are sweet tasting garlics, though some cultivars can be quite hot.
They have a fine character and store exceptionally well, some nearly as
long as Silverskins. They are perhaps the easiest, most pleasant garlic to
eat raw owing to a taste that is full but delectably warm rather than hot.
They retain their flavour well when cooked.
Creole garlics offer a fine taste and lengthy storage properties. Even in
ideal growing conditions, the bulbs are only moderate in size, but their
quality and flavour more than compensates.