Among all garden crops, garlic is one of the most valuable. But not every variety is suitable for everyday cooking, or for long-term storage, or for preservation. The key parameters are sharpness, density of cloves and number of layers of husk. The thicker the shell and drier the pulp, the longer the garlic lasts. And the higher the content of essential oils, the brighter the taste and the stronger the protective properties.
Here are five proven varieties worth planting this season.
Lyubasha
Ukrainian variety with large heads of 80–120 g and 6–8 cloves. Very productive, resistant to fusarium and rot. The taste is sharp, the aroma is rich. Can be stored for up to 9 months. Ideal for soups, sauces and homemade preparations. The cloves are easy to clean and do not crumble when cutting.
Saved
Mid-season variety with purple veins on the husk. The heads are dense, weighing up to 100 g, with 5–7 large cloves. The taste is spicy but balanced. Excellent for pickling and pickling, it does not lose its shape or become cloudy in the jar. Can be stored for up to 8 months if properly dried.
Alcor
Siberian variety bred for harsh climates. The heads are medium-sized, but very dense, with 4–6 cloves. Productivity is high even in rainy summers. The taste is sharp, the aroma is persistent. Stored until May, does not germinate. Suitable for drying, powder and medicinal tinctures.
Gribovsky anniversary
A classic domestic variety with snow-white husks and a pungent taste. The heads are up to 60 g, but the yield is record high. The teeth are small, but there are many of them – up to 12 in the head. Ideal for processing: pickles, adjika, lecho. It can be stored for 6–7 months, especially if drying conditions are followed.
Dubkovsky
A late variety with large heads up to 130 g and 8–10 cloves. The husk is dense, golden brown, with a purple tint. The taste is spicy, but not hot. Great for sale and home use. Can be stored for up to 10 months.
After digging, the garlic must be thoroughly dried for 14–20 days in the shade, under a canopy or in a ventilated area. Don't wash it, just shake off the soil. Trim the stem to 3–5 cm, roots to zero. Store at a temperature of plus two to plus four degrees and humidity 60–70 percent. In the apartment, use cardboard boxes or nets, keep away from heating. Never keep near potatoes as it causes sprouting.
This garlic will become the basis of any dish – from simple borscht to a holiday appetizer.
Question and answer:
What is the difference between bolting and non-shooting garlic?
Shooting varieties, like “Lyubasha”, produce flower stalks and are planted in the fall. Non-shooting ones – in the spring, but are stored worse.
Can garlic be stored in the refrigerator?
Only in the vegetable compartment, and no longer than 2-3 months. Best in a cool, dry place.
How do you know when garlic is ready for storage?
The husk should be dry and crisp and the stem should be completely dry.
