One of the mysteries of the English language finally explained.
A Eurasian plant that is closely related to garlic and is sometimes used as a flavouring.
- ‘The texture is rich, thick and meaty, with a hearty flavor especially compatible with tomatoes, rocambole, basil, savory and zucchini.’
- ‘There are many varieties, in two major groups: the so-called soft necks, often found in the grocery store, and hard necks, also known as rocambole.’
- ‘A varied subgroup of purple stripe, this type also has characteristics of both rocambole and porcelain types and is possibly the garlic from which rocambole evolved.’
- ‘A. scorodoprasum is the species usually called rocambole; but that common name is of erratic application.’
- ‘Some strains, known as hardneck varieties or rocamboles, produce a dramatic-looking flower stem as part of normal growth.’
Late 17th century: from French, from German Rockenbolle.
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