Spanish: ajo rosa tempranoEnglish translation: early pink garlic 
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| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | | Spanish term or phrase: | ajo rosa temprano | | English translation: | early pink garlic | | Entered by: | Rachel Fell |
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Spanish to English translations [PRO]
Science - Botany / Garlic | | Spanish term or phrase: ajo rosa temprano | I am translating a garlic producer's web page and am having trouble translating varieties/cultivars
Rosa temprano: envoltura de dientes rosácea, se consumen tiernos, precoz.
Is this rocambole or a type of rocambole? |
| | | early pink garlic | Explanation:
I think I'd just put this - it's Allium sativum (garlic) and there are lots of different types, some with names (as you can see in the catalogue link below), but this seems like a general term
http://www.simpsonsseeds.co.uk/prods.asp?mode=cats
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Note added at 1 hr (2006-12-08 11:52:59 GMT)
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ariedades botánicas
Dos grupos varietales fundamentales, que incluyen distintos cultivares, los blancos son rústicos, tardíos, se conservan mejor para su consumo en seco y su productividad es mejor. Los rosados se consumen más precozmente.
- Ajos blancos (ajo blanco común, ajo canario, fino de Chinchón, etc.)
- Ajos rosados (ajo morado de Las Pedroñeras, rosa temprano, rojo de Provenza, etc.)
Ecología del cultivo
http://www.agroprofesional.com/informe.php?id=1302&comu=&zti...
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Note added at 1 hr (2006-12-08 11:56:06 GMT)
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and not a type of rocambole |
| Selected response from:
 Rachel Fell
United Kingdom
| Note from asker to answererYes. You're right. I was making a meal of this translation. Thanks very much.
4 KudoZ points were awarded for this answer |
|
12 mins confidence:   |
| rosy garlic
Explanation:
Allium roseum L.
BOSNIAN : Divlji luk, Pasji luk.
CROATIAN : Lukovać.
ENGLISH : Rosy garlic.
FRENCH : Ail rose, Ail rosé .
GERMAN : Rosenlauch, Rosiger Knoblauch.
ITALIAN : Aglio roseo.
POLISH : Czosnek różowy.
RUSSIAN : Лук розовый Luk rosovyi.
SERBIAN : Divlji luk.
SLOVENIAN : Rožnati luk.
SPANISH : Ajo rosado.
Photograph of flower close-up on Wikipedia.
Photographs at "SOPHY"
Growing Garlic
by Erica Renaud and Scott Vlaun
Cleaned garlic.The ancient Romans Juvenal, the poet, and Pliny, the naturalist and writer, mockingly report that in Egypt, garlic and onion were esteemed as gods. In fact, the Egyptians took their oaths upon them. Clay models of garlic bulbs found in Egypt date to 3000 B.C., and actual bulbs, dating to 1500 B.C., were found in the tomb of Tutankhamen. Garlic has since been revered by countless cultures for its medicinal and culinary powers. The Latin name for garlic means "cultivated onion," while the common name is derived from the Anglo-Saxon garleac, or "spear-leek."
Garlic plants are easy to grow and reach in excess of 3 feet tall when flowering. The leaves are flat, grasslike, and very pointed. Hardneck garlic forms many small white flowers in a round cluster in early summer. Miniature bulbs, called bulbils, may form in the flower head. The underground bulbs contain four to twenty cloves encompassed in a paperlike covering—one layer for each leaf on the plant.
All domesticated garlic fall into two distinct sub-species.
1. Hardneck (Allium sativum var. ophioscorodon): Hardneck varieties are further classified into Purple Stripe, Porcelain, and Rocambole types. They send up a central stalk, called a scape, which, if left to mature, is topped with a flowering seed cap. They typically have large, easy-peeling cloves, and a rich, aromatic flavor that is not too spicy. They often develop more colorful bulbs and offer a wider range of flavors than softneck varieties. They are preferred for northern climates and can generally be stored for three to six months.
2. Softneck (Allium sativum var. sativum): Also called braiding garlic, softneck garlics are divided into Silverskin, Artichoke, and Turban types. They usually do not produce a flower spike, are easier to grow, more productive, and more adaptable to a wider range of climates than the hardneck type. They generally have a spicier flavor and mature faster. Typically, these garlics are grown in southern California and near the Gulf of Mexico where winters are moderate. They can be stored for up to a year or more under proper conditions, with the Silverskin types being the best keepers.
There are hundreds of garlic varieties. Seeds of Change offers fifteen of the finest from around the world.
Seeds of Change
Hardneck Varieties
Chesnok Red Purple Stripe
A colorful strain with rich aroma and lingering, medium-hot flavor. A great baking garlic.
NEW! Georgian Crystal Porcelain
Enormous, pure-white, densely wrapped bulbs. Rich flavor and large, red, easy-to-peel cloves make this a great roasting garlic.
German White Porcelain
Paper-white bulbs with tightly wrapped skins. Moderately spicy flavor.
Music Pink Rocambole
Large cloves and rich flavor. Ideal for roasting.
NEW! Persian Star Purple Stripe
A good hardneck for warmer climates. Moderately spicy, it retains its flavor when cooked. Averages three to four bulbs per half pound with eight to ten cloves per bulb.
Purple Italian Easy Peel Rocambole
Extremely vigorous. A favorite of cooks. Spicy, yet pleasant, sweet flavor.
NEW! Romanian Red Porcelain
An heirloom strain that immigrated from Romania via British Columbia. An excellent keeper for a hardneck type.
Spanish Roja Garlic Rocambole
Larger and flatter than typical Spanish Roja varieties. Lots of rich garlic flavor.
Seeds of Change
Softneck Varieties
Chilean Silver Silverskin
A luminous, pure-white garlic. Balanced but spicy. Great keeper.
Inchelium Red Artichoke
Vigorous strain with a mild, lingering flavor that sharpens in storage.
Kettle River Giant Garlic Artichoke
Productive in all climates. Rich flavor with a medium-hot aftertaste.
Mother of Pearl Garlic Silverskin
Distinct strain is highly potent and spicy. Exceptionally long-storing variety.
NEW! Shantung Purple Turban
A distinctive Chinese with a sweet, earthy flavor. Tolerates moderate heat. Early maturing.
Tipatilla Garlic Silverskin
Pink cloves have a high oil content and a well-balanced, medium-hot flavor. Great keeper.
NEW! Transylvanian Artichoke
Purchased in a vegetable market in Transylvania in 1994. Mild yet flavorful.
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Note added at 13 minutos (2006-12-08 11:04:41 GMT)
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| Sara Brown
Argentina
Meets criteria
Works in field
Native speaker of:  English, Spanish
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| Notes to answerer
Asker: Thanks for your help
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13 mins confidence: |
58 mins confidence: |
| early pink garlic
Explanation:
I think I'd just put this - it's Allium sativum (garlic) and there are lots of different types, some with names (as you can see in the catalogue link below), but this seems like a general term
http://www.simpsonsseeds.co.uk/prods.asp?mode=cats
--------------------------------------------------
Note added at 1 hr (2006-12-08 11:52:59 GMT)
--------------------------------------------------
ariedades botánicas
Dos grupos varietales fundamentales, que incluyen distintos cultivares, los blancos son rústicos, tardíos, se conservan mejor para su consumo en seco y su productividad es mejor. Los rosados se consumen más precozmente.
- Ajos blancos (ajo blanco común, ajo canario, fino de Chinchón, etc.)
- Ajos rosados (ajo morado de Las Pedroñeras, rosa temprano, rojo de Provenza, etc.)
Ecología del cultivo
http://www.agroprofesional.com/informe.php?id=1302&comu=&zti...
--------------------------------------------------
Note added at 1 hr (2006-12-08 11:56:06 GMT)
--------------------------------------------------
and not a type of rocambole
| Rachel Fell
United Kingdom
Meets criteria
Specializes in field
Native speaker of:  English
PRO pts in category: 44
|
| Note from asker to answerer| Yes. You're right. I was making a meal of this translation. Thanks very much. |
| | Login to enter a peer comment (or grade) |
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The translation workplace 
