These are the most widely known, hence the most widely grown of the hardneck garlics.
They have a deeper, more full-bodied flavor than softnecks. Rocamboles produce large cloves which are easily peeled, making them preferred by chefs & food processors. Their loose skins however, give rise to their major disadvantage, a shorter storage life than most other varieties. By the end of January most Rocamboles show signs of dehydration or begin to sprout. Longer storage is possible if bulbs are well grown and well cured before storage. Clove colors range from tan to brown. Doubles are common in some strains.