Russian Red garlic is a popular heirloom hardneck variety known for its robust, medium-hot flavor and striking purple bulb wrappers. The name ‘Russian Red’ can be somewhat ambiguous, as it refers to a variety of strains that belong to different garlic subtypes (mainly marbled purple stripe and rocambole) that were adapted in different locales through generations of cultivation. These plants thrive in northern states and are celebrated for their ability to produce large bulbs with 6-8 easy-to-peel cloves.
Introduction to Russian Red garlic
Russian Red garlic is an heirloom hardneck variety that offers an exceptional blend of flavor, hardiness, and market appeal. There are many various strains referred to as Russian Red, including purple stripe, marbled purple stripe, and rocambole. Many garlic growers develop their own ‘Russian Red’ house cultivar as the plants adapt to their local growing region.
‘Russian Red’ thrives in Northern states and adapts well to various soil conditions, even withstanding soggy winter soils better than other varieties. The bulbs can grow up to a jumbo size, displaying a pleasing purple hue in their wrappers. Each bulb typically contains 6 to 8 medium to large cloves. Sometimes bulbs feature double cloves. The clove wrappers generally have brown and purple tones.
In terms of flavor, Russian Red sets the standard for garlic lovers. Consumed raw, it presents an intense, medium-hot profile that endures, much like the heat of a hot pepper. When cooked, the garlic mellows, leaving a rich, complex flavor with a subtly sweet aftertaste.
Whether you’re roasting, sautéing, or using it raw in dishes, Russian Red delivers on both taste and aroma. This versatile garlic variety stores well, usually lasting 6 to 7 months, making it a suitable choice for those who like to stock up on their garlic supply.
Origins of Red Russian garlic
The term “Russian Red” garlic can be somewhat ambiguous, as it refers to a variety of strains that belong to different garlic subtypes, mainly Rocambole and Marbled Purple Stripes. While specific historical records on the origins of Russian Red garlic may be sparse, the name obviously suggests a Russian or Eastern European lineage.
The varying strains likely arose from cultivation in different regions under different conditions, which led to the development of distinctive features, tastes, and storage capacities. Different strains may also have been selectively bred for particular qualities such as hardiness, flavor, or size, giving rise to the diversity within the “Russian Red” name.
The reason for different strains belonging to different subtypes might be attributed to the garlic’s adaptable nature, naturally occurring mutations, and growers’ preferences. Garlic is a plant that can adapt to different soil types and climatic conditions, which allows for a broad range of characteristics within a single named variety.
Over time, as these strains are grown in various regions, they may take on unique features that make them better suited to local growing conditions, effectively becoming regional “subtypes” of the original Russian Red. These variations can be particularly pronounced in garlic, which has been cultivated for thousands of years and has had the opportunity to diversify considerably.
So, whether you encounter a Russian Red Rocambole or a Russian Red Marbled Purple Stripe, you’re seeing the result of generations of cultivation and adaptation, possibly influenced by a range of regional factors including climate, soil, and grower preference. This is part of what makes the world of garlic so diverse and fascinating, as each strain brings its own unique set of characteristics to the table.
Flavor profile of Russian Red garlic
Russian Red garlic offers an intense, enduring medium-hot flavor when consumed raw, akin to the lasting heat of a hot pepper. This robust profile mellows significantly when cooked, transforming into a rich, complex taste with a subtle, sweet aftertaste. Widely considered a standard-setter for garlic flavor, Russian Red is highly versatile, ideal for roasting, sautéing, or using raw in a variety of dishes. Its uniquely complex and enduring flavor makes it a favorite among garlic aficionados.
How to grow Russian Red garlic
Here’s a guide for growing your own Russian Red garlic at home:
- Choose a site: Pick a sunny location with well-drained soil. Avoid areas where water tends to collect.
- Soil preparation: Test the soil pH; garlic prefers a pH of 6.5 to 7. Amend the soil with compost for nutrients and improved drainage.
- Purchase bulbs: Buy healthy Russian Red garlic bulbs from a reputable source. Split these into individual cloves before planting.
- Timing: Best to plant in fall, roughly 4-6 weeks before the first hard frost.
- Planting: Dig furrows about 3 inches deep and 18 inches apart. Place cloves, pointy-end up, in the furrows 6-8 inches apart. Cover with soil.
- Watering: Water the soil thoroughly after planting, and keep it moderately moist throughout the growing season. Be cautious of over-watering as garlic does not like soggy soil.
- Mulching: Add a layer of mulch, like straw, to help regulate soil temperature and moisture.
- Fertilizing: Use a balanced fertilizer in spring when the leaves start growing. Some gardeners prefer to fertilize again when scapes begin to form.
- Scape removal: Once the garlic scapes (flower stalks) start to curl, cut them off to encourage larger bulb growth.
- Monitoring: Keep an eye out for pests or diseases. Russian Red is hardy but still susceptible to some ailments like bulb rot if the soil is too wet.
- Harvesting: Harvest when 50-65% of the leaves have browned, usually in mid-late summer. Dig out the bulbs carefully (loosen the soil around them to free the roots first).
- Curing: Allow the bulbs to cure in a dry, ventilated area for 2-3 weeks before storing or using.
- Storage: Store in a cool, dark place. Russian Red garlic usually stores well for 6-7 months.
Following these steps should help you successfully grow Russian Red garlic in your home garden.
