Garlic which variety is better

Garlic is an essential hot spice in cooking. It has a pungent taste and rich aroma and health benefits. Growing garlic is a simple process, therefore, it is on every site. You can find a description of the most popular varieties and varieties in this review.

Varietal variety of garlic

However, not everyone knows that there are more than 70 varieties of garlic! This means that you can choose according to your taste, focusing on the conditions of a particular site with its soil, climate characteristics, location. Moreover growing experience suggests that you should not limit your choice to one or two varieties. It is worth trying a few, and only after leaving the ones you like.

More than 70 varieties of spring and winter garlic are known

Such a variety makes sense, since some ripen earlier and they can be added to dishes already at the beginning - in the middle of summer, used for canning. Others ripen later, but are better stored.

Most popular varieties

Since the varietal variety is great, this article describes popular, popular varieties.

Spring

Spring garlic differs from winter garlic in different planting periods (spring garlic is planted in spring, and winter garlic - in late autumn), yield - spring garlic is less productive, unlike winter garlic.

To visually recognize spring garlic, you need to pay attention to the following signs:

• spring garlic without central bararound which the denticles are located;
• themselves spiral teeth - the closer to the center, the smaller they are;
• teeth can differ from each other by size and shape;
• spring garlicno arrows.

Popular varieties of spring garlic:

Victorio

Spring Garlic Victorio

Mid-season, high-yielding species. No arrows, resistant to pests and fungal diseases... The bulbs are flat-round in shape, the color of the scales is yellow-white.

Yelenovsky

Spring garlic grade Yelenovsky

Mid-season, fruitful, round heads. Outside, the color of the scales is whitish, and inside, on the teeth themselves, it is pinkish... Demonstrates resistance to all plant diseases.

Gulliver

Spring garlic variety Gulliver

Considered mid-late. The harvest is good, it produces arrows. The bulb is round, slightly flat. The color of the scales is light, white. Little susceptible to diseases and pests.

Sochi 56

Spring garlic grade Sochi 56

Mid-season, gives a stable and high-quality harvest. The shape of the head is slightly flat, rounded. The color of the scales can be white or purple, and on the teeth themselves - pink with a purple tint. Resistant to disease.

Ershovsky

Spring garlic grade Ershovsky

Belongs to mid-season, the bulbs are round, slightly flat. It does not produce arrows, the harvest is excellent. Resistant to disease.

Winter crops

For winter garlic, the following signs are characteristic, by which it can be visually recognized:

• rod in the center of the headaround which the denticles are located;
• the teeth are arranged in a circle, in one row;
• teeth the same;
• harvest gives higher;
• in winter crops -arrows grow on which tiny onions are then formed.

The best-selling varieties of winter garlic are:

Lyubasha

Winter garlic grade Lyubasha

Withstands severe frosts and dry summers. It is considered quite high - the stem is up to 120 cm. The bulb is round, slightly flat. The color of the scales is light with streaks of violet tones, resistant to diseases. Keeps perfectly. It has a bright spicy taste and is suitable for canning.

Dobrynya

Winter garlic variety Dobrynya

A productive variety, but less frost-resistant than Lyubasha. The heads are large, not too sharp, so it is good to eat it fresh. Ripening period - late. Dobrynya is well stored and is not susceptible to disease.

Sofievsky

Winter garlic Sofievsky grade

It perfectly tolerates severe frosts, but in summer it is picky about heat and light. Not too high - about 70 cm. Large onion - 100 g with large cloves. The color of the scales is pale purple. Nematode resistant, moderately pungent taste.

Alcor

Winter garlic grade Alkor

High-yielding, excellent storage. The color of the bulb is pinkish, and the cloves themselves are closer to gray. Damaged by yellow dwarfism.

Dubkovsky

Winter garlic variety Dubkovsky

High yielding, good storage performance. The stem is of medium height, the bulb is not large, rarely weighs more than 50 grams. It is stored excellently, the taste is spicy.

In winter crops, it is imperative to cut off the arrows at the base, otherwise the head will be shallow. Do not break the arrows so as not to damage the bulb.

Shooters

Garlic that produces arrows is sharper in taste, more productive than varieties without arrows, it is better stored. Among the shooters, the most noticeable are:

Gribovsky jubilee

Shooting garlic variety Gribovsky jubilee

Medium-sized winter variety. The color of the scales is reddish-purple. Disease resistance - at a high level, stored well.

Gribovsky 60

Shooting garlic grade Gribovsky 60

Harvest early ripening, resistant to freezing and drought. The bulb is medium in size and keeps well. Not damaged by bacteria and viruses.

Scythian

Shooting garlic grade Skif

Frost-resistant variety, resistant to diseases of this plant. The color of the scales is gray with streaks of purple, and the teeth themselves are creamy.

Large-toothed Kiseleva

Shooting garlic grade Skif

Early ripening, the head is more than average, about 80 g, the taste is pleasant, spicy. It is not susceptible to disease, shelf life is long.

Hermann

Garlic variety Herman

The bulb is round, conical, the color of the scales is whitish-lilac, and the cloves are cream. Stored up to 8 months, resistant to fungal and bacterial infections.

Non-arrow

Of the non-shooting, the following are popular:

Aleisky

Aleisky garlic variety

Mid-season, round bulb, flat, stored until spring.

Moskovsky

Garlic variety Moscow

Mid-season, well kept, not too sharp the color of the scales is light, the teeth are white.

Abrek

Garlic variety Abrek

Similar to Moscow, but the head is slightly larger.

Odessa 13

Garlic variety Odessa 13

It happens spring and winter, the color of the scales is white, sometimes with stripes of purple tones, stored wonderfully.

Gafurian

Garlic variety Gafurian

Medium-sized onion up to 40 grams, round, flat. Resistant to rot, but sometimes it is prone to powdery mildew.

The best large varieties

Of the varieties with a large head, the following are known:

Alekseevsky (giant)

Garlic Alekseevsky (giant)

The bulb reaches 250 gr. Wherein resistant to disease and stored for a long time.

Komsomolets

Garlic Komsomolets

Shooting, winter, mid-season, flat-round onion, the taste is pungent.

Petrovsky

Petrovsky garlic

Looks like Komsomolets, resistant to disease.

Degtyarsky

Degtyarsky garlic

Spring, without arrows, the taste is moderately spicy.

Orlovsky

Garlic Orlovsky

Spring, does not release arrows, onion over 100 gr.

Conclusion

These are not all varieties of garlic that are worthy of attention. AND do not be afraid to try new selection - there are many good varieties among them!

If you do not know what varieties of garlic to plant, then you should pay attention to zoned, large, high-yielding, as well as Dutch selection, which can be planted before winter. In addition, there are popular, winter-hardy, stored for a long time and do not deteriorate. What to choose for you, decide for yourself, but first, read more about the characteristics and description ...

What are the varieties of garlic

Garlic is not subject to a clear classification, so it is divided in different ways.

By arrows: Shooting and non-shooting garlic - some of the shooting varieties form air bulbs at the tips, thanks to which reproduction is possible. The bulbs collected in time are a healthy seed fund and help to significantly save teeth for planting, and the arrows are used for food. These are varieties of garlic Gulliver, Sofievsky, Dobrynya. Non-firing garlic - variety Aleisky, Lekar, Yelenovsky - also differ in the structure of the bulb, the prongs are layered on top of each other in a spiral in 2-3 layers. Such varieties save you from the hassle of cutting the tops, but you have to sacrifice such coveted cloves for planting.

By the content of essential oils: table varieties of garlic (spicy, usually - arrowed) and technical (medium spicy).

By landing time: winter and spring varieties of garlic. For cultivation on a personal plot, non-shooting high-yielding varieties of garlic are used - they are easier to grow, no costs for removing feathers are required. If garlic is planted before winter, they use both shooting species and not, but for spring crops, it is better to take non-shooting species. This is due to the fact that winter garlic is more productive, but less mature, spring garlic - on the contrary.

Types of winter garlic

Winter garlic is planted in the fall and manages to take root before the cold weather, in the spring the plant immediately enters the growing season and yields a harvest from mid-summer. The best varieties of garlic for planting before winter are Lyubasha, Spas, Nadezhny, Violet Kharkiv, Ukrainian White. Certain speaking names of garlic varieties suggest for which regions they are bred, some we will talk about in more detail.

Recognized as one of the best varieties of winter garlic Alekseevsky giant - the record holder in yield, perfectly preserved until the next harvest, the bulb reaches 180 grams, has 4-5 teeth in one row, and the variety is also resistant to diseases. Possesses a pleasant aroma, spicy-sweet taste, white husk.

garlic variety Alekseevsky - in the photo

An excellent variety of large winter garlic -

Lyubasha , a large onion weighs 100-120 grams, sometimes more, the husk is white with a pink tint, the feathers are high and wide. The teeth are arranged in one row up to 9 pieces of white-cream color, high-yielding variety.

garlic variety Lyubasha - in the photo

Cassablanca - a new variety of garlic, white, up to 200 g, the head contains 8-12 cream-colored teeth with a pink tint. The species is disease-resistant, with excellent keeping quality. They are planted in the ground from September to November, and the harvest is harvested in July.

Gulliver - a variety bred in Russia not so long ago, this garlic is resistant to diseases, has excellent keeping quality. Matures in 90-100 days, high-yielding, pungent variety. There are 3-5 teeth in the head reaching a mass of 250 gr. The foliage is used for food. One of the varieties of the giant's garlic.

Non-shooting Podmoskovny garlic has a sharp taste, a head up to 60 grams contains 5-7 large cloves.Mid-season species with good yield indicators. The variety is intended for growing outdoors in the Moscow region.

garlic variety Podmoskovny - in the photo

A variety of garlic was developed for the Urals and Siberia

Nazus enduring frosty winters. An onion weighing up to 60 grams contains about 6 slices. The taste is semi-sharp, the species is suitable especially for growing in garden plots.

Alcor - stable, mid-season garlic variety, with a vegetation period of about 90 days; Losevsky garlic - spicy, large onions; Dobrynya - good for preservation and pickles; sharp Gribovsky - for growing feathers and disease resistant; frost-resistant, large, spicy - Komsomolets garlic.

Spring Garlic Varieties

Spring garlic is especially picky about climate change, therefore, it is better to choose the types common in this climatic zone. Usually, you can navigate by the name of the variety - Moscow, Cheboksary, Ukrainian, Kharkov, Leningradsky. For example, Sochi 56 is grown not only in Sochi, but also in the Kuban, throughout the Krasnodar Territory, as well as in the North Caucasus.

But, it is not always possible to determine the landing area by name. The Aleisky variety is good for western Siberia; harvesting of spring garlic will begin in just 125 days. Gafurian garlic is good for planting in the Sverdlovsk region and the Volgo-Vyatka region. The popular varieties of spring garlic are Aleisky, Sochi 56, Yelenovsky, Abrek, Victorio, Flower.

Titanium is a type of garlic with the largest cloves up to 25 grams. One head can weigh up to 200 grams and have from 4 to 6 teeth, has a slightly pungent taste. Garlic Permyak is perfect for growing in summer cottages, has a particularly pungent taste. The head is small with 15-17 teeth. The storage of garlic is about 10 months.

Garlic Kledor is bred in France and belongs to the elite varieties, well adapted in Central Russia, Belarus and Ukraine, the variety is grown in the Leningrad region. Produces a bountiful harvest. The light bulb contains up to 20 large prongs in pink scales. Has a mild pungent taste, perfect for preservation and eating. Stored until the next harvest.

Dutch garlic and other popular varieties

Distinctive features of the Dutch varieties of garlic can be called a rich harvest, excellent keeping quality, frost resistance and resistance to various diseases. They have a wonderful presentation, are unpretentious in care, early maturing.

The Germidor variety produces small heads up to 60 mm in diameter. The teeth are covered with purple scales, in one bulb you can count from 8 to 15 pieces. The stem is relatively low - up to 75 cm. Garlic Messidor is the owner of a large snow-white bulb with 8-12 teeth.

Elephant garlic is a type of leek with a distinct garlic flavor. It got its name from a giant bulb divided into 4-6 prongs. Contrary to public opinion, Elephant Garlic and Rocambol are different vegetables. Rocambol is a shooting garlic.

The garlic Yellow giant, Tien Shansky, Tonus, early Thermidrom, very large Krakow, super-early with delicious foliage Chinese, high-yielding Sofievsky is deservedly popular.

Garlic has found application in pharmaceuticals; various drugs are made from it that help in the treatment of ailments. In turn, science is helping to find new species with the best performance. Perhaps very soon there will be varieties of garlic that can survive any weather conditions, show consistently high yields and resist diseases.

Do you know how to distinguish spring garlic from winter garlic and which varieties of spring garlic are considered the best? If not, be sure to read this article.

Today we will tell you what are the features of spring garlic and which varieties are ideal for your site.

What is the difference between spring garlic and winter garlic

Varieties of spring and winter garlic differ not only in terms of planting (spring is planted in spring, and winter - in autumn). Very important indicators for them are yield, as well as shelf life. Spring varieties are usually less productive, but their bulbs are able to survive until the next harvest with little or no loss. While winter varieties of garlic are mainly intended for fresh consumption and canning. And spring garlic (unlike winter garlic) perfectly tolerates spring cold snaps. But such varieties will not be able to survive the winter frosts.

Visually distinguish between winter and spring garlic by the following features:

• winter garlic has a central shaft around which chives are attached. If you separate all the cloves of garlic, then only such a "stick" will remain in the center. Spring garlic does not have such a central core.
• cloves of spring garlic are arranged in a spiral in 2-3 rows (the closer to the center, the smaller the cloves), and cloves of winter varieties are placed neatly around the rod in 1 row.
• winter garlic has fewer cloves and is smoother in shape and size. But spring garlic has more cloves, and they can differ significantly from each other.
• spring garlic cloves are smaller in size, and in winter varieties they are larger, and the yield is higher.
• spring varieties of garlic are non-shooting (except for the "Gulliver" variety), but winter varieties are shooting. They "throw out" arrows with air bulbs, which serve for reproduction.

To prepare the planting material, separate and exfoliate the garlic cloves. After 4-5 days, sort them by size. Remove all dry, rotten and diseased specimens immediately, and select healthy large and medium-sized cloves for planting. Store the garlic at a temperature of 16-20 ° C, and transfer it to a cool place with a temperature of 2-5 ° C 25-30 days before planting.

The best varieties of spring garlic

To get a good harvest, it is important to choose the right variety of spring garlic. We will tell you about the 5 most popular and well-proven varieties.

Victorio

Mid-season, non-shooting, high-yielding variety. The bulbs are flat-round, with yellow-white dry scales. Disease resistant.

Use	Taste	Number of teeth	Bulb weight (g)	Keeping quality
	peninsular	13-15		excellent

Gulliver

Medium late shooted high-yielding variety. The bulbs are dense, flat-round, the scales are off-white. Disease resistant.

Use	Taste	Number of teeth	Bulb weight (g)	Keeping quality
	spicy	4-5	90-120	excellent

Yelenovsky

Mid-season non-shooting variety. Differs in stable productivity and high quality products. The bulbs are firm, round and flat-round. The outer scales are white, the inner ones are creamy pink. Resistant to major diseases of garlic.

Use	Taste	Number of teeth	Bulb weight (g)	Keeping quality
	peninsular	15-18	17-23	good

Ershovsky

Mid-season, non-shooting, high-yielding variety. The bulbs are flat-round, with white dry scales. Disease resistant.

Use	Taste	Number of teeth	Bulb weight (g)	Keeping quality
	peninsular	16-25		good

Sochinsky 56

Mid-season, non-shooting, high-yielding variety. The bulbs are rounded and flat-round, with white or violet common dry scales, and pink-brown or pink-purple cloves. Resistant to major diseases of garlic.

Use	Taste	Number of teeth	Bulb weight (g)	Keeping quality
	peninsular	15-30	about 50	excellent

These varieties of spring garlic will allow every summer resident to get an excellent harvest. Choose the one you like the most and welcome spring fully armed.

Garlic - a culture that is present in the granaries of almost every housewife, has been known since ancient times. This is evidenced by the dried plant heads found in the tomb of the Egyptian pharaoh Tutankhamun, the characteristic smell and taste of which, formed by organic sulfides (thioethers), is difficult to confuse with anything. Pythagoras called this culture “the king of spices”.

Garlic as an integral part of world cuisine

It is difficult to imagine modern cuisine without the presence of garlic, the historical homeland of which is Western and South Asia. For food, cloves pre-peeled from the hard skin are used, which, in the amount of several pieces (usually from 4 to 11), form an onion; arrows and leaves of young plants are also usable. With its antibacterial, immunostimulating, antiseptic effect, garlic is widely used in medicine; it normalizes blood pressure, lowers blood cholesterol, has a beneficial effect on the work of the cardiovascular system, and is an excellent prophylactic against strokes.

Growing garlic in a personal plot

The process of growing garlic often does not give the gardener any particular trouble. Most of the seed is produced on its own, by dividing the bulbs into cloves. It is recommended to use garlic obtained in the current year as a planting material. Any gardener is always interested in obtaining high yields, so he tries to plant proven, popular varieties, the main features of which are the shape of the bulb, the presence of an arrow, the number of cloves, the color of the scales of cloves and bulbs.

There are two types of garlic: winter and spring.

Characteristics of spring garlic

Spring garlic is planted in early spring, as soon as the soil is ready. The use of cloves cooled before planting for a month leads to the production of large bulbs. The placement of cloves, the average weight of which is usually 2 grams (from a bulb weighing at least 15-20 grams), in a row is carried out at a distance of 5-6 cm, the width of the row spacing is 15-20 cm.

Unlike winter varieties, spring garlic is more in need of watering, because the latter gets a sufficient amount of moisture when the snow melts. It is recommended to water the crop every 7-10 days, depending on weather conditions. Garlic care includes regular weeding, weed management and top dressing at the end of June; it is at this time that the branching of the bulbs begins.

Spring garlic is harvested with mass lodging of dried leaves (more than 75% of the total). The storage of spring garlic is carried out at a low temperature, which leads to a minimum consumption of nutrients for respiration, preservation of the tightness of the cloves and protection from diseases. For long-term storage, lay well-dried, dense bulbs.

Spring Garlic Varieties

Spring varieties in their advantage do not shoot. The most popular among gardeners are:

• Degtyarsky. Optimal for growing in large areas, popular in household subsidiary plots. Mid-season, characterized by light green leaves, the average length of which is about 37-40 cm. The bulb has a rounded flat shape and, under favorable growing conditions, can reach 38 grams, having 18 teeth. Scales are reddish-white in color with some strokes. This spring garlic does not form an arrow, it is resistant to drought and frost. The pulp is characterized by a semi-sharp taste, white color, dense texture. The average yield from 10 square meters is 3 kilograms. The keeping quality of the product is good; subject to humidity not exceeding 80% and temperatures of 10-20 degrees, it can be stored for about 10 months.
• Gulliver is a large variety of garlic that can be planted in winter and spring: the amount of harvested garlic is practically the same. Ripening period - middle late, vegetation period 87-98 days. Garlic of the Gulliver variety is quite large: the leaf width is more than 4 centimeters with a length of 55 centimeters. The average weight of the heads of garlic is from 90 to 120 grams; subject to all cultivation techniques, the weight of individual specimens can reach 250 grams or more. The scales of the bulb are dirty gray; the number of cloves, characterized by dense white pulp, is 3-5 pieces. Harvesting takes place in July. Can be planted as a winter crop.Has high storage rates.

• Yelenovsky. A relatively new variety, considered the most promising for industrial cultivation. Elenovsky garlic can be used for winter planting.

It does not shoot, mid-season, is characterized by a dense round-flat bulb. The growing season is 110-115 days (from the appearance of the first shoots to harvest).

Winter garlic: cultivation features

Winter garlic varieties are planted in winter and are characterized by frost resistance and good adaptation to weather conditions. Most of them are shooting. Winter garlic is planted in late September - early October. Garlic planted early will begin to sprout, late planted garlic will freeze. For planting, you should use sunny open places, without the close presence of groundwater. A plant planted in partial shade will not produce the expected pungent flavor and large fruit size. The soil for planting is recommended sandy loam or loamy, not heavy, well fertilized; therefore, before planting, when preparing the beds, it is recommended to add rotted manure or high-quality compost. It is worth knowing that good predecessors for this culture are legumes, cabbage, cucumbers, pumpkin seeds. After potatoes, tomatoes and onions, you should not hope for a high yield. Also, do not plant garlic in its original place earlier than 3 years later, in order to save it from pests and diseases.

The best varieties of winter garlic: Lyubasha

A fairly new variety that has collected all the best qualities inherent in this culture. This is a high frost resistance, excellent drought resistance, keeping quality with retention of quality for about 10 months. The oily content and the content of specific esters clearly distinguish the garlic variety Lyubasha, which is characterized by shooting, from a number of similar varieties. With a stem height of 1-1.2 meters, the mass of the bulb (round-flat in shape and white, with light purple stripes, color) averages 80-120 grams (there were specimens up to 370 grams); a clove, which are collected in a unit from 4 to 7 pieces, weighs 15-20 grams. The color of dense leaves, which are located semi-vertically, is dark green, leaf length up to 45 centimeters with an average width of 2 centimeters. Characterized by a medium degree of waxy coating. Garlic of the Lyubasha variety is famous for its excellent taste, good nutritional value, therefore it confidently wins a worthy niche in the consumer market.

Popular varieties of winter garlic

• Komsomolets. Arrowhead, mid-ripening, with a growing season of 120 days (from the moment of emergence to the moment of lodging of leaves). The Komsomolets garlic variety is characterized by high frost resistance and a pungent taste. The bulb is large enough, round-flat in shape.
• Dubkovsky. A bright representative of the winter garlic variety: a mid-season variety, characterized by bright green leaves, a weak waxy bloom and a round-flat shape of a bulb with 10-12 cloves. The growing season is 98-114 days. The cloves have dense flesh and a pungent taste.
• Novosibirsk. Non-firing mid-season variety with a growing season of 75-81 years. It has dark green leaves, pale pink color of scales, round-flat bulb with 4-10 teeth. From 1 sq. meters on average, you can collect 1 kilogram. The variety is characterized by good frost resistance.
• Gribovsky jubilee. A medium late shooter variety characterized by high winter hardiness, average keeping quality, practically immune to diseases and pests. In the onion, there are 8-11 cloves of a very spicy taste. The color of the scales is purple with slight dark purple veins. Bulb weight from 20 to 45 grams, yield - 1.2 kg / sq. m.
• Messidor. The variety, bred in Holland, is characterized by a high yield (about 400-500 kg / are), good disease resistance and early ripening.The stem reaches a height of 50-70 centimeters, the bulb is large, consists of 9-14 lobules, each weighing 6-8 grams. Garlic of the Messidor variety is ideal for long-term storage and market sales.

Features of planting culture

The beds for winter garlic varieties should be prepared in advance, a couple of weeks before planting, around August. The parsing should be done just before planting. Planting depth is approximately 4-5 cm from the crown of the tooth along the surface of the earth. The optimal distance between the rows is about 35 cm, between the cloves in a row - 10 cm. If the winter comes out with little snow, then winter garlic will need to be insulated.

When the first shoots appear, it is required to loosen the upper soil layer, thus providing oxygen access to the garlic. Watering is recommended throughout May and the first half of summer. The irrigation rate depends on the air temperature.

Garlic dressing

It is recommended to combine top dressing with watering. In 10 liters of water, it is required to dilute 1 tablespoon of urea and add the solution by sprinkling from a watering can, spending 2-3 liters of the drug per 1 square meter.

The second feeding is done after a couple of weeks: in 10 liters you need to dissolve 2 tbsp. tablespoons of nitroammophos, using 3-4 liters per 1 square meter. The third, last feeding is carried out during the formation of the bulb (second decade of June). It is necessary to dilute 2 tablespoons of crushed superphosphate in 10 liters, the consumption per 1 square meter is 3-4 liters.

For arrowhead varieties, the arrows need to be removed in June, which will cause nutrients to enter the bulb. Garlic is harvested in sunny dry weather with massive yellowing of the lower leaves. For a full growing season, 3.5 months are enough. Early harvesting of the crop can negatively affect its storage. The harvested garlic must be dried, cleaned of dirt, after a week, cut the tops and roots and dry for another three weeks.