Garlic Bulb - Russian Red (Hard Neck)

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CA$12.00
12 40 CA$12.00 - CA$40.00
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Approximately 2-8 Cloves Per Bulb

Allium sativum ophioscorodon

Lot#GC30032

Red Russian garlic is an old heirloom favorite. It is a hard neck garlic type that has a distinctive, slightly purple wrapper. Red Russian produces big bulbs with an average of 2-8 cloves per bulb. Red Russian garlic has the ability to withstand soggy winter soils better than any of the other garlic types.

 Planting Instructions
  • Red Russian garlic is usually planted between September and October for a harvest the following July.   Separate the cloves and set each clove, pointed end up, 10-15cm (4-6″) apart and with the tip of the clove 2-5cm (1-2″) deep.  Try not to nick or skin the cloves. The largest cloves will make the largest bulbs.
  • Soil Conditions:  Well-worked, rich, loose and well-drained soil. Ideal pH: 5.5-6.8
  • Planting Depth:   Sow cloves 2-5mm (1-2”) deep.
  • Germination:  Over winter
  • Height at Maturity:  Plant reach is 48-61cm (18-24”) tall.   Spread of 10-25cm (4-10”) wide.
  • Days to Maturity:    Plant in September to October for a July harvest.
  • Watering:  Water as required.
  • Sun/Shade:  Full Sun    
Additional Information
​Russian Red Garlic usually matures early to mid-summer. The Hardneck varieties of garlic will produce a scape and it will curl around at the top.  Garlic scapes are edible and tasty. They are often used as a pesto or sauteed.  To remove scapes, simply cut the curled portion off just above the top leaf at a 45 degree angle with a pair of scissors.  By doing so, it is thought to keep more energy in the bulb.  Harvest garlic when the second and third leaves have turned yellow.  Russian Red Garlic will require removal with a garden fork.  Try to avoid damaging bulbs by loosening the soil around the bulb with the garden fork and gently tug them free from the soil.  Let air dry for a couple of hours and remove any excess soil around the root ball.  Cut stems and leaves, leaving a 7-10cm (3-4”) stem above the bulb, and store in a single layer in a warm, dry area with good air flow for 10-14 days.  Do not store garlic in the refrigerator as it may induce sprouting.