Romanian Red Grain Naturally Grown - Garlic Seed and Culinary Garlic

• Eastern European Heritage: Tracing its lineage back to Romania, this landrace heirloom was brought to North America where it quickly gained legendary status among northern growers.
• Porcelain Family Distinction: As a true Porcelain hardneck, Romanian Red produces thick, sturdy scape stems and fewer—but significantly larger—cloves per head compared to purple stripe or softneck varieties.
• Medicinal & Culinary Reputation: Celebrated for testing among the highest in allicin content (the compound responsible for garlic's therapeutic properties and sulfurous bite), making it a powerhouse for both the kitchen and natural wellness.

Romanian Red delivers an unforgettable culinary experience that transforms depending on how it is prepared.

• Raw Flavor: Intensely pungent, fiery, and crisp. A favorite for garlic lovers who demand a sharp, long-lasting bite in salsas, dressings, and pestos.
• Cooked & Roasted Flavor: When roasted or sautéed, the aggressive heat mellows into a rich, complex, sweet, and nutty flavor with a smooth, buttery texture.
• Bulb & Clove Structure: Bulbs feature tight, brilliant white outer wrappers that conceal 4 to 6 massive, plump cloves wrapped in reddish-brown to copper skins. The large size makes shelling effortlessly fast.

Romanian Red is a fall-planted winter crop that thrives in cold climates and heavy soils.

1. Bed Preparation: Garlic prefers well-drained, loose soil rich in organic matter. Work in compost prior to fall planting.
2. Sowing (Fall): Break bulbs into individual cloves just prior to planting, keeping the paper wraps intact. Plant pointed-side up, 2 inches deep and 6 inches apart in rows spaced 12 inches apart.
3. Mulching: Apply a 3–4 inch layer of clean straw mulch over the bed to insulate roots through harsh winter freezes and suppress early spring weeds.
4. Scape Removal: In late spring, plants will send up curling flower stalks (scapes). Snap scapes off at their base when they loop to redirect all plant energy into expanding the underground bulb.
5. Harvesting & Curing: Harvest in mid-summer when the bottom 3–4 leaves have turned brown while the top leaves remain green. Hang whole plants in a cool, dry, shaded area with good airflow for 3–4 weeks to cure before trimming roots and stems.