Heirloom variety, believed to have originated in Spain but its history is mostly unknown however, most agree it was introduced to the US sometime during the 1800s.   Contains an element of sweetness within its rich spicy flavour and cloves are fiery hot when eaten raw but become more savoury when cooked.
 
Variety: Rocambole
 
Flavour: Perfectly spicy that mellows overtime or when cooked
 
Clove count: 8-10 mostly large easy to peel cloves per bulb (white to white with purple stripes)
 
Harvest: Early-mid season
 
Storage: 4-5 months
 
Bulbils per umbel: 40-60
 
Growing Fact: Loves rich soil and harvests early
 
Culinary Tip: Shelf life is one of the shortess so use them up before the others