Rocambole Garlic, Russian Red

Rocambole Garlic, Russian Red

The Doukhobors, a communal
pacif istic religious sect of
Russian origin, introducd this
garlic cultivar to Canada in the
late 1800s while f leeing Russia
to escape persecution. The
earliest evidence of Russian Red
in North America is associated
with British Columbia and
is still widely grown in the
Okanagan Valley.
Russian Red is a hearty
Rocambole with a pungent,
musky, garlicky f lavour and is in
fact very hot when eaten raw –
but with a sweet full after taste.
A truly versatile garlic that can
hold its own amid other strong
f lavours. Cloves are typically
brown, but sometimes exhibit
a pronounced reddish purple
colouration.

The Rocambole Family
In the views of many, Rocamboles are the finest tasting garlic of all.
They have a rich, deep, complex flavour palate. Rocamboles are sweet
as opposed to aggressively sulfurous, and they are devoid of vegetative
overtones. While they certainly have garlic’s heat when eaten raw, they
are relatively moderate in that regard, and the heat is balanced by a fine
depth of character.
Rocamboles are among the top choices when the character of the garlic
will be a prominent feature in the cuisine. These garlics are well known for
their wonderful, robust, well-rounded, true-garlic flavour. They have loose
skins which make them exceptionally easy to peel, however this also gives
them a short storage live – so eat your Rocamboles sooner rather than
later. Cloves are plump and numerous with tan to brown colouring with
some purple and red tones. They are not the prettiest garlic (some of
them look like they need to be washed) but where they lack in looks, they
more than make up in depth of flavour.