• German Red Garlic – heirloom, non-GMO from Inherited Seeds
  • German Red Garlic, known as Lehsun in Hindi
  • German Red Garlic (Allium sativum var. ophioscorodon)
  • German Red Garlic – Poondu in Tamil, heirloom
  • Heirloom German Red Garlic for home gardens
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German Red Hardneck Garlic

German Red Hardneck Garlic

$3.25 USD
$3.25 USD
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German Red Garlic · Heirloom · Rocambole Hardneck · Naturally Grown · Non-GMO · Cold-Hardy

German Red is prized by garlic lovers for its bold, spicy, full-bodied flavor. This rocambole hardneck forms large, satiny white bulbs streaked with purple, filled with plump, easy-peel cloves. It's one of the easiest rocamboles to grow and loves cold northern winters. Said to have arrived with German immigrants in the 1800s, it remains a favorite of cooks who want garlic with real character.

Why Grow German Red Garlic?

  • Bold, spicy, full-bodied garlic flavor
  • Large purple-streaked bulbs with easy-peel cloves
  • One of the easiest rocamboles to grow
  • Thrives in cold northern winters
  • Bonus spring harvest of garlic scapes

Plant Profile

Botanical Name: Allium sativum var. ophioscorodon

Common Name: German Red Garlic

Type: Heirloom rocambole hardneck

Crop: Seed garlic for planting

Bulb Color: White with purple streaks; bulbs 2 in.+ across

Plant Habit: Upright, 2–3 ft, with looping scapes

Season: Plant in fall; harvest early summer

Sun: Full sun

Days to Harvest: 8–9 months from fall planting

Planting Depth: 1–2 in., pointed tip up

Rooting: Roots form in fall; shoots emerge in early spring

Harvest: Dig when the lower 3–4 leaves turn brown

Garden Use: Garden beds, raised beds; best in cold-winter areas

Culinary & Traditional Uses

German Red has a strong, spicy flavor raw that turns rich and sweet when roasted.

  • Poondu Rasam and garlic chutney
  • Ginger-garlic paste for curries
  • Roasted whole bulbs
  • Garlic bread, aioli and pesto
  • Tadka for dal and stir-fries
  • Scapes sautéed or pickled

How to Grow

Garlic is planted in fall and harvested the next summer.

  1. Plant in fall, 3–6 weeks before the ground freezes. In most of the US that's October to early November.
  2. Break bulbs into cloves on planting day, keeping their skins on. Plant the biggest cloves.
  3. Plant cloves pointed tip up, 1–2 in. deep and 4–6 in. apart, in rows 6–12 in. apart.
  4. Mulch with 4–6 in. of straw or shredded leaves once the ground starts to freeze.
  5. In spring, pull back heavy mulch, feed with compost and keep weeds down. Water weekly in dry spells.
  6. Snap off the curly scapes in early summer so energy goes into the bulbs, and cook them.
  7. Harvest when the lower 3–4 leaves turn brown, then cure in a dry, shaded, airy spot for 2–3 weeks.

What NOT To Do

  • Don't plant in soggy soil; cloves rot over winter
  • Don't separate cloves days ahead of planting
  • Don't harvest late; rocambole skins split
  • Don't expect long storage; use within 4–6 months

Regional & International Names

  • Hindi: Lehsun (लहसुन)
  • Tamil: Poondu (பூண்டு)
  • Telugu: Vellulli (వెల్లుల్లి)
  • Kannada: Bellulli (ಬೆಳ್ಳುಳ್ಳಿ)
  • Malayalam: Veluthulli (വെളുത്തുള്ളി)
  • Marathi: Lasun (लसूण)
  • Bengali: Rosun (রসুন)
  • Spanish: Ajo
  • German: Knoblauch

FAQ

How much garlic is in a pack?
Each pack contains 1 bulb, at least 2 in. across, ready to split into cloves for planting.

How long does it store?
About 4–6 months, typical for rocamboles. Enjoy it first and keep longer-storing types for later.

When should I plant?
In fall, 3–6 weeks before your ground freezes.

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