The article discusses the best varieties of spring garlic. But before choosing a suitable variety, it is important to study its characteristics and agronomic features. If the climate is right, the harvest will be good.
Varieties for the northern regions
In the northern regions, where cold temperatures prevail throughout the year, species with a shorter-than-average ripening period are suitable for growing spring garlic.
Permyak
This type of spring garlic was specially created by breeders for growing in territories in the northern climatic zone. Belongs to a mid-season variety. The leafy part of the dull green color grows to a width of 2.6 cm. The length of the top of the garlic is 30-35 cm. The shape of the head is oval, slightly elongated upward.
On top of the bulb is covered with light white scales. Its weight reaches 37 g. The pulp is light, the color of the inner skin covering the clove is pink. The head consists of 14-17 teeth. The taste is semi-acute, the plant contains an increased amount of essential oils. Harvesting from 1 sq. m - 280-320 g. Stored up to 10 months.
Porechye
The variety is mid-season. Characterized by fairly high leaves up to 49 cm with a span of up to 1.7 cm. Head weight up to 25 g, consists of 15-20 teeth. The outside is covered with light scales, the garlic filling is light and semi-sharp in taste. Garlic is harvested from 1 sq. m to 900 g. Shelf life more than six months.
Nugget
It grows up to 48-50 cm, leaves up to 1.6 cm across. The shape of the bulb is pear-shaped, weight up to 67 kg, the number of teeth is 19-23 pcs. The bulb is covered with light scales, and the scales covering the teeth are creamy. The inner filling is light and peninsular in taste. Harvesting garlic up to 500 g per 1 sq. m, shelf life up to 10 months.
Uralets
Mid-season. The leaves are pale green in color. They grow up to 38 cm, their transverse span is only 1.1 cm. The shape of the bulb is slightly flattened, oval. When weighing reaches up to 36 g, consists mainly of 19-21 lobules. The scales covering the head are light with frequent longitudinal strokes, purple in color.
The inner surface of the teeth has flakes of peach color. The structure of garlic is dense, light in color, has a semi-sharp flavor. The collection of ripe bulbs is up to 300 g per 1 sq. m. Shelf life up to 10 months.
Shunut
The head of garlic is spherical, slightly flattened. When weighed, garlic reaches 48 g. Consists of 13-16 slices. Dry scales are light with purple touches of bluish tint, and the inner scales of the lobules are light.
The structure of garlic is medium density and light shade, it tastes peninsular. The collection of ripe bulbs is 400 g per 1 sq. Shelf life up to 10 months.
Varieties for southern areas
For areas with a predominance of a warm climate, all types of this plant grow well. But most of the harvest is brought by species with an early ripening period and medium-late varieties, which allow them to reach the maximum sizes under these conditions.
Victorio
Mid-season variety with good yields. The green part of the plant is not large, it grows up to 26 cm. The head of the garlic is spherical and slightly flattened. The scales are light with a pale brown tint. On sample, the garlic is medium-hot.
When weighed, the plant is 38-40 g and consists of 13-15 lobules. The structure of the garlic is light. Harvest from 1 sq. m up to 1000 g. Stored up to 8 months. It resists pathogenic fungi.
Gulliver
A medium-late variety, characterized by the collection of a large amount of garlic, in comparison with other species.
Garlic is declared as a universal, shooter by the breeder. However, it is considered spring in Russia due to the fact that the yield of this variety of garlic in spring planting is practically the same as in winter.
The upper part of the plant is a rich green color, covered with a thick layer of wax. The aerial part reaches a little over half a meter in height, characterized by a wide cross section of greenery up to 5 cm.
The head of the garlic is spherical, slightly flattened. When weighed, the plant reaches from 95 to 120 g and more. The color of the upper scales is light gray. Slices are quite large and few to 12 pieces. For taste, the garlic is rich and quite spicy. It resists pathogens.
Ripens in 3 months. The collection of ripe garlic is an average amount - from 1 sq. m can be collected up to 1000 g. Stored no more than 8 months. Gulliver is high in vitamin C.
Sochi 56
Early ripening early variety. It grows in large numbers from one area. The shape of the head of garlic is oval and even circle. Outside, it has light scales with purple blotches. Garlic cloves are covered with dark creamy scales. When weighing, it reaches 45-55 g, it consists of 15-29 slices.
The taste of garlic is semi-sharp. Not susceptible to pathogens and fungi, persist for quite a long time up to one and a half years. Ripens after landing after three months. The collection of ready-made garlic is from 1 square. m to 900 g.
Universal varieties of spring garlic
Includes plant species producing a constant and numerous collection. The internal structure of garlic is quite strong, the shape is spherical and oval. As a rule, the scales covering the head of the garlic have a light shade, and the lobular scales are creamy pink. This plant is well resistant to all sorts of lesions and fungi.
Moscow
Mid-season variety. It looks spherical and slightly flattened. Consists of numerous segments closely spaced to each other. The lobules are small in size and located in a circle, along the edges they are slightly enlarged. When weighed, it reaches 14 g. When tasting, it has a slightly sharp shade. The harvest of ripened garlic is constant and amounts to 1 square. m to 300 g. Garlic has a good immunity to rot and resists viral diseases.
Abrek
Belongs to a mid-season variety. The upper green part is covered with thin wax. It extends to half a meter, the cross section of the leaves is up to 2 cm. It has a spherical and slightly flattened shape.
When weighing reaches up to 30 g. The head consists of 15 lobules. Superficial scales of a light shade. The internal structure is dense. Garlic has a rich spiciness. The plant is susceptible to Fusarium disease. Productivity of a plant from 1 sq. m up to 100 g. Stored for more than six months.
Ershovsky
Mid-season variety. The upper green part of the plant reaches half a meter. The cross section of the leaves has a size of up to 1.5 cm. On greens there is a medium-thick layer of wax. When weighing reaches more than 35 g.
Slices are crowded and are in the amount of 16-25 pcs. The pulp of garlic is light in color. The top is covered with pale scales. When tasting garlic medium sharp. The collection of a ripe plant is from 1 sq. m up to 700 g. Shelf life is more than six months.
Aleisky
Mid-season variety. The upper green part of the plant is up to 30-35 cm, the longitudinal size of the leaves is up to 1.5 cm. When weighed, the weight is 17-35 g. The head is spherical, slightly flattened. The surface scales are light.
Contains 13 to 19 slices of 2 g each. They adjoin each other crowded. The internal structure is dense, sharp when tasting. The fee is from 1 sq. m to 800 g. It is exposed to an average degree of infection with rot and other diseases. Stored for more than six months.
Yelenovsky
Mid-season variety. The upper green part is covered with a moderate layer of wax and reaches a height of up to 1/3 meter. The cross-section of the leaves is up to 1.3 cm. The bulb is sphere-like and slightly flattened. When weighed it reaches 45 g. The surface scales are light, and the inner ones, covering the lobules, are light cream.
The head consists of 13-16 lobules. The inner structure of the lobule is dense with a pale peach tint. When tasting, it shows a spicy and semi-acute taste. The plant is characterized by constant high yield and long-term storage of up to two years. Elenovsky variety resists the main painful lesions and is characterized by large collections of up to 1000 g per 1 sq. Km. m
Gafurian
Mid-early variety. The light green part of the plant reaches a height of up to 1/3 meter, and the cross-section of the leaves is 2 cm. Leaves with a bluish-whitish tint. The head is spherical, slightly flattened. Weight up to 38-42 g. Surface flakes light. They have a pink tint. The inner scales are pinkish, with light veins at the base and pink towards the bottom.
The head of garlic is 16-18 cloves. The internal structure of the lobule is complex and rather dense. The mass of lobules is 2-4 g. When tasting, it gives a sharpness. Ripening occurs up to three months. The collection of a ripe plant is 1 sq. m to 850 g. It is quite resistant to major diseases, but has insufficient resistance to downy mildew.
Degtyarsky
Green leaves have a light shade, covered with a barely noticeable wax. The ground part grows a little more than 1/3 meter, and in the longitudinal section the leaf is up to 1.7 cm. When weighed, the head reaches a size of up to 38 g. The shape is oval pear-shaped. The head of garlic includes 17-18 cloves. Above it is covered with richly pink scales with purple touches.
The lobules are covered with creamy scales. The structure of the lobule is light in color. When tasting, the peninsula is garlic. The collection of ripe garlic is from 1 sq. Shelf life is from six months to a year. It is grown for personal needs and on an industrial scale.
Demidovsky
The upper part of the plant is green, covered with a thin film of wax. It grows almost half a meter in height, and the cross-section of the leaves is up to 2.1 cm. It has a spherical, slightly flattened shape. Weight up to 47 g. The head includes 14-16 lobules.
The surface is composed of light scales with purple strokes, and a pale beige scale is located on top of the lobules. The internal content of garlic is light in color. When tasting the peninsula. The collection of ripened bulbs is 1 sq. Km. m up to 400 g. Garlic is stored for almost a year.
Compatriot
Mid-season variety. The length of the above-ground part is almost half a meter. Weight of a head of garlic up to 29 g. Includes up to 16 cloves. The surface of the bulb is covered with light scales, and the teeth are light pink. The internal structure is bright. Garlic is harvested from 1 sq. m in an amount up to 300 g. Stored without loss of useful properties for up to a year.
French varieties
Garlic from France has become widespread in our country. It takes root well in our climatic conditions and is appreciated for its aromatic and bright taste.
Additionally, we recommend reading the article on planting spring garlic in spring.
Kledor
A scientific approach was used to breed this type of garlic. As a result, a high-grade variety was obtained, which was widely used in the culinary of many countries.
Ripening period is average. Does not tolerate cold very well, sometimes does not have time to ripen in a temperate climate, more suitable for growing in a temperate Russian climate.
The head of Kledor garlic is large, its diameter is 6 cm. It includes 20 or more cloves. The upper scales covering the head of the garlic are light gray in color, while the lobular scales are creamy. Lobules of large size. The structure of its internal component is dense, pinkish in color. When tasting, it has a pleasant, soft, sharp taste. The harvested garlic is stored for up to a year. It has good immunity to viruses and pathogenic fungi.
Printanor
French variety of spring garlic. The bulb is large (up to 85 cm in diameter). Weight from 80 to 130 g. The bulb contains large slices (12-18 pcs.), Closely spaced to each other. Garlic has a pronounced flavor and astringent aroma. Superficial scales of a light shade, internal - with a pinkish tint. It is stored for more than a year without losing its useful properties.
Printanor garlic is called the best variety in Australia! He is hardy, unpretentious, high-yielding, large, tasty.
Flavor
This type of garlic was first grown in France. Grown in Europe for a long time in agro-industrial complexes. On the territory of our country, it grows well in the northern and middle parts.
The head of garlic is larger than average in size, up to 5 cm in girth. Weight reaches 80 g. Consists of 15-20 cloves. The surface scales on the bulb are pale cream. The internal structure is light in color, dense and saturated with moisture. Stored for almost a year.
Separation of spring garlic according to climatic zones
Spring garlic includes species that are well adapted to different climatic conditions.
The table shows the climatic zones and species that grow well in them:
Terrain and climate | Recommended varieties |
Northern region | Permyak, Victorio, Gulliver, Sochi 56. |
Southern District | Arbek, Ershovsky, Aleisky, Yelenovsky, Gafuriysky, Diagtersky, Demidovsky. |
Moderate climate (with possible variations) | Moskosvky |
We examined 20 types of spring garlic. All of them have the best qualities: dense structure, spicy and rich taste, high concentration of vitamins and nutrients in comparison with other varieties of garlic, low susceptibility to viral diseases and decay, as well as the ability to retain beneficial properties during long-term storage.