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1. A variety of garlic (Allium sativum var. ophioscorodon) having a twisted scape, or a related plant (A. scorodoprasum) having a garliclike bulb.
2. The bulb of either of these plants, used as a seasoning.

[French, from German Rockenbolle : Rocken, distaff (from Middle High German rocke, from Old High German rocko, from Vulgar Latin *rotica, from Latin rotāre, to turn; see rotate) + Bolle, bulb (from Middle High German bolle, from Old High German bolla, ball; see bhel- in Indo-European roots).]


(Plants) a variety of sand leek whose garlic-like bulb is used for seasoning
[C17: from French, from German Rockenbolle, literally: distaff bulb (with reference to its shape)]


(ˈrɒk əmˌboʊl)

a European plant, Allium scorodoprasum, of the amaryllis family, used like garlic.
[1690–1700; < French < German Rockenbolle literally, distaff bulb (from its shape)]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.rocambole - European leek cultivated and used like leeks
alliaceous plant - bulbous plants having a characteristic pungent onion odor
References in periodicals archive ?
When kept at 50 to 60 degrees Fahrenheit, rocamboles store about four months, other hardneck garlic varieties usually last six months, and softneck and elephant garlic store for eight months or more.
Big-flavor rocamboles such as 'Chesnok Red' and 'Spanish Roja' excel in cold winter climates.
Rocamboles produce large cloves, which are easily peeled, making them preferred by chefs and food processors.
Rocamboles possess a deep earthy, full-bodied complex taste and are the most widely known and richly flavored of all garlics.
They include the Asiatics ('Korean Red'), the rocamboles ('German Red' and 'Spanish Roja'), and purple-striped garlic ('Chesnok Red').
Easy to peel and great for baking, purple stripes store longer than rocamboles.
Rocamboles mature mid to late season and have the shortest storage life of all the stiffnecks, two to four months.
When garlics stand even longer, these differences grow more subtle, but Rocamboles may develop more of a bite.
Beginners can start with softneck artichoke garlic, experiment with elephant garlic, and work their way up to hardneck rocamboles, the largecloved gourmet garlic also known as Italian Silverskin.