The best variety of 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 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 pungent 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 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 diseases 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.

Garlic has long been very popular, as it is widely used in cooking, and is also appreciated as a very effective remedy against various diseases. Now there are a variety of varieties of garlic that summer residents plant on their backyard plots.

What are the types of garlic

Garlic varieties are simply striking in their variety, but it is worth noting that it can be of winter and spring types. Winter crops are planted in autumn, and spring crops - in early spring. When ripe, winter fruits give an arrow with an inflorescence, where small bulbs then ripen. Winter garlic varieties are much more fertile and also have larger teeth. However, they persist much worse, and if the winter is harsh, severe frosts and very little snow, then they simply freeze out.

Each type of garlic has its own pros and cons. The varieties of this plant differ according to certain characteristics, namely:

• winter garlic has a core in the middle;
• teeth are arranged in one row around the rod;
• spring does not release arrows.

Spring garlic does not have a rod, its teeth are arranged in a spiral manner in 2-3 rows, and the closer they are to the center, the smaller they are. The winter garlic teeth are arranged in a straight line. These varieties have fewer teeth, but they are even and large.

Spring Garlic Varieties

To get a good harvest, you first need to choose the right variety for planting. It is necessary to plant spring varieties of garlic in early spring. The most popular varieties of this type are:

• Victorio;
• Gulliver;
• Yelenovsky;
• Flavor;
• Ershovsky.

The medium-ripe spring variety Victorio is characterized by a very good yield. The shape of its bulbs is flat-round, with white-yellow scales, each weighing about 40 grams. The variety is resistant to various diseases and pests. It keeps well and has a semi-sharp taste.

Garlic of the Gulliver variety belongs to the medium-late species, characterized by a high degree of fruiting. This is the only spring species producing arrows. Its fruits are quite dense, rounded, but at the same time slightly flattened. It is characterized by a high degree of resistance to diseases and pests. It has a pungent aftertaste, and one onion can weigh 90-120 grams. Keeps well throughout the winter.

The Yelenovsky garlic variety is considered one of the best for growing on an industrial scale, as it is characterized by a very good yield and keeping quality. The number of cloves is 3-7, the weight of each reaches 5-8 grams.

Spring Garlic Flavor is well known all over the world. This is an old, time-tested variety with good marketability. This variety gives a very good harvest, large bulbs that can be stored without problems until the next harvest.

It matures very well even in the harshest conditions. According to the reviews of the owners of summer cottages, garlic planted in spring gives guaranteed good results, since in a short time it manages to fully ripen and form dense and powerful heads.

Winter garlic varieties

Many are interested in what varieties of garlic are the best for planting in the fall. Many people prefer to plant winter garlic for its large fruits and good taste. Most of its fruits are produced by arrows, but there are varieties without arrows.

Planting winter garlic is preferable in late September or early October. The best varieties of winter garlic are listed below:

• Alcor;
• Lyubasha;
• Hermann;
• Dobrynya;
• Zubrenok;
• Antonik.

Variety Alkor - mid-season, arrow, the height of the arrow reaches 60-100 cm. It is recommended to plant the plant in a large area and private household plots. The root bulb has 4-5 large cloves. It has a rather pronounced pungent taste. The main advantage of this variety is the high yield and good quality of the fruit.

Lyubasha's garlic is especially popular. The description of the variety suggests that it is universal. It is characterized by resistance to drought and cold. The plant is light-loving enough, capable of growing up to 100-150 centimeters in height. It must be planted exclusively in open areas, without shading.The shape of the heads is somewhat flattened, they reach a weight of 120 grams.

The Lyubasha garlic variety is famous for its very good taste and high nutritional value. Fruits are covered with dry scales of pink or whitish color. There are 5-9 large teeth on the head, each reaching 15-20 grams.

The semi-sharp variety Dobrynya is distinguished by good keeping quality, high yield, medium frost resistance, large head size, resistance to various diseases and pests. Dobrynya is a late-ripening variety that produces arrows, one of the few cultivated throughout Russia. Its application is universal. They are often used in the preservation of vegetables and mushrooms. Also used as a seasoning and as an independent pickling product.

The largest-fruited varieties of garlic

Recently, vegetables have begun to appear, striking in their large size. Garlic is also no exception. There are quite popular large varieties of garlic, in particular such as:

• Gulliver;
• Titanium;
• Moskal;
• Alekseevsky.

Titan garlic is considered a very good mid-late garlic. The period of its growing season is quite long and is 100-115 days. Bushes are low, powerful. The heads reach 150-180 grams in size, and often contain 6 cloves. The rounded flat bulb is covered with lilac-purple scales, the flesh is white and juicy, with a sharp taste. Garlic keeps well after harvest.

Moskal garlic also belongs to large varieties. It is high-yielding, slightly tangy in taste. The Alekseevsky variety is characterized by a very good yield and resistance to diseases and pests. Differs in good preservation due to the high strength of the scales. The heads have 4-5 teeth and reach a weight of 150-180 grams. The taste of the pulp is sweet-spicy, and the aroma is quite delicate, pronounced garlic.

The best shooting varieties

To find the best look, you need to study the description of the varieties of garlic, this will allow you to get a good harvest. The best shooting varieties include:

• Sofievsky;
• Komsomolets;
• Saved;
• Moscow region;
• Bashkir-85.

Sofievsky belongs to mid-season varieties, resistant to diseases, characterized by very good yield and quality. The bulbs are large, rounded flat in shape, weighing 80-120 grams and are distinguished by a light purple shade of scales and a pungent taste.

Komsomolets belongs to mid-season varieties with large, dense heads. The main advantages of this variety are high yield, good commercial qualities, versatility of application. In addition, it is resistant to various diseases and bacteria.

Bashkir-85 is one of the most popular early-maturing varieties. Its bulbs weigh about 60 grams and can be eaten fresh, and is also good for canning and cooking.

How to choose non-shooting varieties

Non-shooting garlic varieties can be both winter and spring varieties, as they develop equally well in any conditions. It reproduces only by teeth, regardless of the disembarkation period. The main advantage of this type is that there is no need to break out arrows. The most popular varieties include:

• Novosibirsk;
• Broadleaf-220;
• Healer.

Broadleaf-220 belongs to early maturing varieties of universal use. Its heads weighing about 40 grams each have 8-10 teeth and are characterized by a delicate semi-sharp taste. Among the main advantages of this variety, it is necessary to highlight high yield, resistance to various kinds of diseases.

The doctor is considered one of the most popular early maturing varieties with many cloves. This variety is distinguished by good yield, excellent frost resistance, keeping quality, transportability.

Novosibirskiy belongs to mid-season varieties, characterized by increased frost resistance.Fruits are medium-sized, pinkish in color, containing 4-10 cloves of spicy taste. They are suitable for cooking and fresh consumption.

What is the difference between spring garlic and winter garlic

Varieties of spring and winter garlic differ not only in the planting period, but also in yield and shelf life. Spring varieties are less productive, but their heads can be preserved until the next harvest with almost no loss. Winter varieties are intended primarily for fresh consumption.

It is imperative to properly prepare the planting material in order to guarantee a good result.

Garlic planting feature

Garlic prefers well-lit places, which is why it should be planted away from shrubs and trees. In shaded areas, the heads grow very small, and their taste is unsaturated. In the area where garlic is planted, there should be no stagnant water.

The soil should be loamy. In autumn, it is advisable to add compost or manure and complex mineral fertilizers.

Before planting garlic, you must first inspect the cloves, they must be completely healthy. You can take large ones left over from the previous harvest or specially grown from seeds. Initially, you need to soak them for 30 minutes in a weak solution of potassium permanganate to protect against possible diseases.

Garlic care

If there is little snow in winter, then you need to take additional care of the garlic so that it does not freeze. For this, the beds are insulated. In the spring, after the formation of the first shoots, with an insufficient amount of moisture, garlic must be watered. After that, you need to periodically water the garlic, but make sure that there is no stagnation of moisture. Watering stops about a month after harvesting.

It is recommended to feed when the bulb grows. It is imperative to carry out loosening and remove weeds. In varieties that form arrows, they need to be broken off in June, then all the nutrients will go to the bulb.

Harvesting garlic

When the top leaves of the garlic turn half yellow and the bottom ones dry out, you can harvest the garlic. Garlic harvested early is very poorly preserved. Spring garlic is harvested when the leaves are completely yellow and fall on the ground, mainly in September.

The garlic is dug up and then pulled out of the ground, holding by the tops. After harvesting, it must be dried in the garden bed, spread out in rows. After the garlic dries, it should be transferred to a warm, well ventilated area. After a week, cut off the tops and roots, and then dry for another 2-3 weeks.

Reviews of different varieties of garlic

According to reviews, many people prefer to plant Lyubasha, Gulliver, Bogatyr garlic. These varieties are characterized by good yield, disease resistance, keeping quality. It is best to purchase varietal garlic for planting in specialized stores.

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-rounded, 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.