The best varieties of spring garlic

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 features, 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 maturing, 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, storage periods are 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!

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. Bulbs are dense, flat-rounded, off-white scales. 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.

Varieties of spring garlic with a description

The types of garlic are classified according to planting dates. Exist winter and spring garlic.

The optimum storage temperature for garlic is 1-3 ° C.

Garlic varieties are also divided by the size of the bulbs: small - less than 20 g, medium - 20-30 g, large - more than 30 g. By the number of cloves, garlic is divided into small-toothed (up to 10 pieces), medium-cloves (10-15 pieces) and multi-tooth (more than 15 pieces).

Garlic varieties can be arrowed or non-arrowed. The shooters form a flowering stem, at the top of which there are air bulbs - bulbs. In non-shooting varieties, an arrow is not formed.

According to the ripening period, garlic is divided into early-ripening, mid-early, mid-ripening, mid-late and late-ripening varieties.

In terms of taste, garlic is spicy and semi-sharp.

It is recommended to plant spring garlic as early as possible. Root regrowth occurs at a soil temperature of -1 ° C, and active growth occurs at + 5-10 ° C. Spring varieties do not like freezing; for the growth of leaves, the optimal air temperature is considered to be + 10-15 ° C, for the bulbs to ripen, a temperature of + 20-25 ° C and higher is required. Harvesting maturity of spring garlic occurs when the lower leaves and tips of the upper leaves turn yellow.

Spring garlic differs from winter garlic in terms of planting - the end of April. The type of garlic in question is generally non-shooting and keeps well.

Early varieties of spring garlic

Antonik

An early variety of garlic, a large bulb, weighs 85-90 g. The number of cloves in it ranges from 7 to 10 pieces. The variety is resistant to fusarium. It is appreciated for its high yield.

Petrovsky

Medium early variety, head mass is 75-80 g. The denticles are covered with purple scales, their number is 7-8. Garlic for universal use, has high winter hardiness.

Sochi 56

Early ripe, non-shooting garlic. Only single plants shoot during autumn planting, if winter and early spring are warm. The period from the appearance of leaves to the beginning of harvest is 80-90 days. As a winter crop, it is not recommended for cultivation, since it freezes in cold winters, and in warm winters it is affected by diseases. The number of cloves in an onion is up to 25-30 pieces. Scales are dense white. Leathery scales are pink-purple or light pink with brown tints. Up to 0.9 kg can be harvested from 1 m2. Bulb weight - up to 50 g. The taste is pleasant, semi-sharp. The shape of the bulb is round or flat-round. The teeth are simple. Shelf life up to 2 years. Used fresh, suitable for canning.

Mid-season varieties of spring garlic

Aleisky

Mid-season variety. The period from the regrowth of leaves to the beginning of harvest is 109–125 days. The color of the leaves is green, there is a waxy bloom of medium intensity, the average length of the leaves is 33 cm, on one plant there are 9-11 leaves. The shape of the bulbs is round-flat, running upwards. Weight is 17 g. The color of dry and juicy scales is white. The bulbs are dense, the number of cloves is 15-18, the weight of a clove is on average 2-5 g. The taste is spicy. Up to 0.8 kg can be harvested from 1 m2. The variety is characterized by medium resistance to major diseases, good keeping quality (up to May). Used fresh, suitable for canning.

Yelenovsky

Mid-season variety. The shape of the bulb is round or round-flat, with a run up, the weight is 30-40 g, the number of cloves is 25, the weight of the cloves is 1.5 g each. The color of dry scales is white, the color of the cloves is creamy pink. The taste is semi-sharp.The variety is used fresh, for canning and salting. The variety is characterized by relative resistance to major diseases, good keeping quality. For spring planting, it can be stored for up to 2 years, for autumn planting - up to 1 year. Used fresh, suitable for canning.

Sagittarius

Mid-season shooter grade. The period from the appearance of leaves to the onset of ripeness takes 95-110 days. Reproduction occurs with teeth and air bulbs. The shape of the bulbs is rounded, running upwards. The outer scales are white with purple veins. The number of cloves in the onion is 6-9 pieces. Bulb weight is 25-30 g. The teeth are simple. The taste is spicy. The variety is subject to long-term storage. Used fresh, suitable for canning.

Late varieties of spring garlic

Gulliver

Medium late shooter grade. The leaves are dark green in color, there is a waxy bloom of strong intensity, the length of the leaves is 55 cm. The bulb is dense, rounded-flat, weight is 90-120 g. Dry scales have a dirty gray tint. The pulp is dense, white. The taste is spicy. From 1 m2 you can get 0.9 kg. The variety is characterized by excellent keeping quality (up to 8 months), relative resistance to major diseases. Used fresh, suitable for canning.

Orlovsky

Medium late variety with a dense, very large bulb (weight up to 100 g). The denticles are also large, their number ranges from 8 or more. The taste of garlic is very spicy. Differs in long-term storage.

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The best varieties of garlic

A novice gardener can be confused by a huge variety of varieties of garlic, which, according to agricultural techniques, are collected in two large groups - spring for spring planting and winter cropsplanted in late autumn.

All types of garlic differ in:

1. ripening time
   • early ripe,
   • medium,
   • late ripening;
2. arrow development:
   • arrows,
   • non-shooting;
3. disease resistance;
4. yield.

Planting spring and winter garlic, as well as planting garlic with bulbs, is described in detail in the article "Planting garlic".

Now let's look at the best, time-tested varieties that give good yields in different regions of Russia.

Winter varieties of garlic

Such garlic is considered more productive and early ripening - the period from the moment of spring germination to the collection of bulbs is 85–120 days. The head of winter garlic is large, with large, wide, few cloves, the yield is 7–19 kg / 10 m².

Bashkir 85

An early ripening shooter variety forms a marketable head of a flat-round shape in 85–88 days from the moment of germination. Dry scales are pink-purple, the head weighing up to 65 g is filled with 4–6 cloves with a sharp taste, juicy pulp.

Weakly affected by bacterial rot, moderately resistant to peronosporosis. Productivity - 8 kg / 10 m². An unpretentious frost-resistant variety is recommended for cold regions, including the Ural and West Siberian.

Podmoskovny

Medium ripening, forms a strong arrow, a massive crop is harvested 95-110 days after germination. The large head weighs up to 60 g, consists of 5–7 wide teeth, whitish-gray scales with light purple shading. Crispy flesh, creamy, spicy taste.

Favorably distinguished by high productivity - yield up to 1.9 kg / m² and insignificant waste during storage - no more than 10%.

Jubilee Gribovsky

Garlic grade Jubilee Gribovsky

A versatile variety that ripens in medium terms, forming a high, powerful arrow. The period from germination to collection of bulbs is 85–120 days. The finest matte waxy coating is clearly visible on dark leaves. The garlic is rounded, slightly elongated to the neck, weighing up to 45 g. Lilac scales with a characteristic dark shading. Dense juicy pulp, sharp in taste, spicy.

Jubilee Gribovsky is high-yielding - up to 1.25 kg / m², well stored, resistant to cold and fungal diseases.

Dobrynya

Late variety, bulbs ripen in 125-130 days from the moment of mass germination, form an arrow. The head weighs up to 60 g, round in shape with a characteristic slope to the neck. The scales are light gray with purple veins. The pulp is dense, semi-sharp taste.

This variety is characterized by excellent yield - 2.3–2.6 kg / m², waste during storage - up to 20%.

Spring Garlic Varieties

Spring Garlic Varieties

From germination to harvesting of spring garlic, 80–150 days pass. This group is characterized by smaller bulbs than winter garlic, with numerous elongated small and medium-sized cloves. The harvest is well stored in the basement until mid-spring, and sometimes more than a year.

Sochi 56

An early variety that does not form arrows, was loved by gardeners for the harmonious taste of cloves, the pulp of which contains a high percentage of sugars. Bulbs weighing about 50 g are harvested 85–90 days after germination; each head contains up to 30 oblong cloves. Garlic of this variety is famous for its excellent keeping quality - up to two years and stable yield - 0.9–1.0 kg / m².

Victorio

Ripens in medium terms, does not shoot, the plant externally differs in a light waxy bloom on long narrow leaves. Heads with creamy white scales, weighing about 40 g, the number of cloves is up to 15 pieces. The pulp is juicy, with a semi-sharp taste. The yield is about 1 kg, the harvest is stored until spring with almost no losses.

Abrek

Mid-season garlic, does not form an arrow, onion with white scales, rounded, small - weighing about 30 g with aligned cloves with an average of up to 15 pieces. Differs in a sharp taste of aromatic dense white pulp. The yield is good - 0.7–0.9 kg / m².

Resistant varieties for northern regions

Garlic is harvested in all regions, including Siberia. For success, it is important to choose a suitable variety and not plant plants on heavy soils with stagnant water, especially before winter.

The best cold-resistant varieties:

• Bashkir 85 (winter, early maturing);
• SIR-10 (winter, early maturing - 85–87 days);
• Caesar (winter, mid-season - 105-115 days);
• Novgorodsky (spring, medium late - 120–130 days);
• Aleisky (spring, mid-season - 110-122 days).
• Novosibirsk... A stable spring variety with an average ripening period - 75–85 days pass from germination to the readiness of the bulbs for harvest. Does not form an arrowhead, universal, suitable for canning. The scales are pink, the heads are round, small - weighing up to 25 g, the teeth are large - 4-10 pieces. The pulp is creamy, the taste is harmonious, semi-sharp.
  Differs in increased winter hardiness, stable yield of about 1.2 kg / m². An important advantage is that the plant is slightly affected by fusarium.

Large-fruited varieties of garlic

Garlic variety Gulliver

The sizes of garlic bulbs differ significantly in different varieties - their weight can be from 20 to 200 g. Of course, a more attractive presentation and advantages in consumption for large heads with poured one-dimensional cloves.

Here are the recognized large-fruited varieties:

• Titanium (winter, medium late, bulb up to 200 g),
• Alekseevsky (winter, mid-season, onion up to 180 g),
• Sofievsky (winter, mid-season, weight 90-120 g),
• Gulliver... Spring garlic of medium late ripening (95–98 days), forming an arrow. Gulliver gained particular popularity thanks to large white heads weighing 100-120 g, filled with 3-5 large teeth with a spicy taste.
  The purpose is universal - garlic is well stored (up to 7 months) and is consumed fresh, and is also suitable for preservation for the winter. The preservation of the crop is up to 8 months, the average yield is about 1.0–1.6 kg / m².

• Lyubasha... A productive winter variety ripens in the middle - 87–100 days after the emergence of seedlings, forms an arrow. A bulb weighing 90–120 g, round, slightly flattened, with white scales mottled with light purple-blue stripes. There are not many cloves - 4–7 pieces, they have a sharp taste, with a strong aroma.Plants are resistant to fusarium wilt, consistently productive, with good keeping quality.

  

  Garlic grade Lyubasha

  Experienced vegetable growers plant different varieties, constantly renewing the planting material, which prevents degeneration and loss of important properties - bulb size, yield, resistance to cold and disease.

Video: how to choose a variety of garlic

Planting both spring and winter types of garlic will allow you to get a guaranteed harvest in the most difficult seasons. The location and topography of the site, soil properties, climatic conditions - all these factors affect the development and fruiting of garlic. By testing different varieties - from traditional to modern, you can find one or more ideal species for your site.