A Transylvanian Garlic with Bite
It’s only right that a garlic variety hailing from the ancient lands of Wallachia would be hardy, hot, and considerably more pungent than its more mellow cousins.
This Porcelain-type garlic is a hardneck varierty, meaning its central stem is stiff and not suitable for braiding like its softneck relatives. It also means the scapes, the curvy flowery stalks, are edible and can contribute their own gentler garlic flavor to dishes.
Growing throughout the Carpathians, also known as the Transylvanian Alps, this intensely spicy bulb offers from 4 to 6 large cloves inside its red-streaked skin. It is ideal for cultivating in cold climates and stores very well for 7-9 months. Due to its high allicin content, Romanian Red garlic is highly sought for medicinal properties as much as it is for its robust flavor.
