May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Graded and ready for planting.
May 11/24. Jumbo RR. Grading and preparing for planting.
May 11/24. Jumbo RR. Grading and preparing for planting.
May 11/24. Jumbo RR. Grading and preparing for planting.
May 11/24. Jumbo RR with 6 plantable cloves. Finally, after years of hard work.
May 11/24. Jumbo RR with 6 plantable cloves. Finally, after years of hard work.
May 11/24. Jumbo RR with 6 plantable cloves. Finally, after years of hard work.

Russian Red Seed Garlic

Above images are of just some of the jumbo bulbs and cloves prior to planting for May 13/24.                                                          

It’s taken us years of hard work to produce these jumbo RR bulbs, all with 6 plantable jumbo cloves. With the right winter and some help from the garlic gods we will have some of these jumbo bulbs for sale this upcoming year.  

This variety first came out of Russia to Canada over a hundred years ago and is now grown in many countries including Australia and New Zealand. Russian Red is now starting to develop this own identity here in NZ especially with its satiny white husk colour and large brown cloves. This is a hardy and good growing variety that stands up to the sometimes wet soil conditions here in NZ. Bulbs have 4 or 5 extremely large cloves with hard brown skins. 

Russian Red is cultured from  the Marble Purple Strip variety and is the only true hardneck garlic that can be successfully grown in New Zealand. 

Can be stored up to 6 to 7 months.

Plant in mid May in soil with heaps of well aged organic matter. Water, weed and wait. Remove the edible scapes when they appear. Harvest during the month of December when all but the top 4 to 5 leaves have died.