Carpathian

Carpathian hails from the Carpathian Mountains of southwest Poland, and it lives up to its dramatic name. This Rocambole variety is known for producing large, richly colored bulbs with the classic easy-to-peel cloves Rocamboles are loved for.

In taste tests, Carpathian consistently impresses. Cook’s Illustrated ranked it their favorite out of eight garlic cultivars, and it’s easy to see why—strong, rich, and sweet, all in one balanced, flavorful bite. It has the boldness garlic lovers crave, with a smooth, lingering finish that makes it versatile in both raw and cooked dishes.

Whether you're roasting it whole, blending it into sauces, or using it fresh, Carpathian delivers dependable flavor with personality.