German Red Garlic

German Red Garlic (Allium sativum var. ophioscorodon ‘German Red’) is a hardneck rocambole garlic variety valued for its medium to large bulbs wrapped in reddish-purple skins. Each bulb generally contains eight to ten plump cloves that are easy to peel and prized for their robust, spicy, and slightly sweet flavour. This German Red hardneck garlic develops upright, blue-green foliage reaching 50 to 70 cm in height before turning yellow at maturity. Extremely hardy to Zone 2, German Red garlic performs reliably in Quebec’s cold climate and produces generous harvests of flavourful bulbs.

For successful German Red garlic planting, set the cloves in fall with the pointed end facing upward, approximately 5 cm deep. Space them 10 to 15 cm apart and leave 30 cm between rows. Grow fall garlic German Red in full sun and loose, fertile, organically rich, perfectly drained soil. An application of well-aged compost before planting supports the development of German Red garlic bulbs, while excessive nitrogen mainly encourages foliage growth. Water lightly after planting, then moderately during active growth without allowing the soil to become waterlogged. Gradually reduce watering before harvest and remove the flower scapes to encourage larger bulbs.

German Red rocambole garlic is ideal for family vegetable gardens, food gardens, edible flower beds, and large, well-drained containers. It grows well alongside carrots, tomatoes, beets, lettuce, and strawberries while helping deter certain pests. Its young flower scapes are also edible and delicious sautéed, grilled, or added to pesto. The distinctive German Red garlic flavour enhances stews, marinades, dressings, grilled dishes, and roasted vegetables. Harvest German Red garlic when approximately half of the foliage has turned yellow, then cure the bulbs for several weeks in a dry, shaded, and well-ventilated location.