Rocambole Garlic - Allium scorodoprasum

Rocambole Garlic is a variety of garlic that has the particularity of producing aerial bulblets. A perennial and very hardy plant, rocambole garlic can stay in place in the vegetable garden for several years. Its leaves can be consumed like chives. Plant it in spring, from March to May.

Taller than common garlic, rocambole garlic is mainly recognised by its aerial bulblets that appear during the summer. It is a perennial and very hardy plant that can stay in place in the vegetable garden for several years. Its leaves are long and flat, pale green in colour. The stem has the characteristic of spiralling before becoming straight, carrying edible bulblets at its top. If these are not harvested, the stems will dry in autumn and then break and lie on the ground, allowing the bulblets to root in the soil.

In terms of cooking, its flavour is milder than that of common garlic. The bulblets can be pickled in vinegar, while the finely chopped leaves flavour omelettes and fresh cheeses wonderfully.

Harvesting: Harvest the aerial bulblets in summer, before they fall to the ground. The foliage is harvested while still green. The aerial bulblets can be harvested for cooking or to renew the plants.

Storage: The foliage of rocambole garlic should be consumed quickly. The bulblets can be stored in a cool, dry place.

Gardener's tip: Plant some rocambole garlic not in the vegetable garden, but in the garden as an ornamental plant, to add a touch of originality!