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ROCAMBOLES

A true hardneck variety. Most rocamboles consist of 8 or 10 large cloves which peel very easily. They are prized the world over for their strong "true garlic" flavor. World wide there are hundreds of named varieties of this sub-species.

SPANISH ROJA:
Having been grown for more than 100 years in the Pacific Northwest, this garlic has become a local heirloom. Bulbs contain 8 to 12 large easy peeling cloves. Clove flavor is strong and full-bodied. Many consider it to be the epitome in garlic taste.

KILLARNEY RED:
This garlic comes from Idaho via Filaree Farms in Northeast Washington. Original source is unknown. Large easy peeling cloves with a bold medium-hot flavor of excellent quality. A "must eat" for the garlic lover.

YUGOSLAVIAN: SOLD OUT
Heads contain 8 to 14 nice cloves that are frisky hot at first, but remains bearable. It has a wonderful bouquet that "speaks garlic". Our source is from Filaree Farms, and originates from Dacha Barinka in British Columbia.

CARPATHIAN:
Classic flavor- spicy, strong, and hot. This garlic has it all. Originating in the Carpathian Mountains in Poland.

BAILEY ROC:
These beautiful large bulbs with 8 to 11 easy peeling cloves came from Germany. It has a strong and complex flavor which we consider to be 3/4 hot! A smooth, sweet, mellow flavor when baked.

PURPLE ITALIAN EASY PEEL:
As the name suggests, these cloves practically peel themselves. Large bulbs and cloves with a clean zesty taste. A great baking garlic. This cultivar has been grown for many years here in the Pacific Northwest.

ANSELMO ROSE:
We came across this unknown rocambole 9 years ago and named it after our own farm. With a strong, full-bodied medium-hot flavor, this garlic has all the desirable traits of the finest rocamboles.

ROGGERO ROC:
This rocambole is notoriously hot when eaten raw. However, it tastes wonderfully sweet and mild when baked. Acquired from Filaree Farm, we know nothing of this garlic's ancestry. If you like 'em hot, try this one.

CZECHLAND RACE: SOLD OUT
7 to 11 fat cloves per head. When eaten raw they have a crisp bite that holds on for awhile. Cooked or baked, the flavor is pleasantly bold. We have assumed that this garlic came from Czechoslovakia.

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