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Type: Creole, hardneck
Harvest window: Mid season
Storage potential: Long term
Also named Aglio Rosso di Sulmona, this variety hails from the mountainous Abruzzo region of southern Italy. When cooked its flavor is mellow, sweet, rich, and complex, without sharpness. When browned and added to a soup the caramelization and nuttiness enhances a mirepoix like no other. Its delicateness is essential in any Bruschetta or Spaghetti Aglio, Olio e Peperoncino.
Heads typically have one layer of cloves, the bulb wrappers are mostly white while the clove wrappers have a deep iridescent burgundy striping. Clove wrappers cling tightly, accounting for long storage potential. Plants are slower to sprout, with leaves narrower than most varieties. The leaves are waxy and hold off against garlic rust well.
With mid season maturity, keep watered longer than turbans, asiatics, and artichoke types. Bulbs relatively take more time to develop as leaves turn brown, we usually wait until 6 green leaves remain to stop watering, and until 4-5 green leaves remain to harvest.
Type: Creole, hardneck
Harvest window: Mid season
Storage potential: Long term
Also named Aglio Rosso di Sulmona, this variety hails from the mountainous Abruzzo region of southern Italy. When cooked its flavor is mellow, sweet, rich, and complex, without sharpness. When browned and added to a soup the caramelization and nuttiness enhances a mirepoix like no other. Its delicateness is essential in any Bruschetta or Spaghetti Aglio, Olio e Peperoncino.
Heads typically have one layer of cloves, the bulb wrappers are mostly white while the clove wrappers have a deep iridescent burgundy striping. Clove wrappers cling tightly, accounting for long storage potential. Plants are slower to sprout, with leaves narrower than most varieties. The leaves are waxy and hold off against garlic rust well.
With mid season maturity, keep watered longer than turbans, asiatics, and artichoke types. Bulbs relatively take more time to develop as leaves turn brown, we usually wait until 6 green leaves remain to stop watering, and until 4-5 green leaves remain to harvest.