Top 30 best varieties of garlic, their photos with descriptions and help in choosing the right variety

Garlic contains many beneficial vitamins, antioxidants, essential oils and has antibacterial properties. The plant is used not only in cooking, but also in folk medicine. This is why gardeners all over the world love to grow it so much.

In this article we will look at the most popular varieties of garlic and find out which garlic is better - winter or spring. Plus, we bring to your attention a photo with a description of the varieties.

What types of garlic are there?

The culture is divided into two broad groups: spring garlic and winter garlic. Each of them has its own advantages and disadvantages. Before planting a plant, you must carefully study the planting rules for a particular variety. Spring crops are planted at the end or mid-April, winter crops are planted mainly in the fall.

What is the difference between spring garlic and winter garlic?

The differences are as follows:

1. The taste of winter varieties is brighter, so this garlic is more suitable for cooking. This vegetable has a spicy taste and rich aroma.
2. Winter varieties boast large sizes - the cloves are large and smooth.
3. Spring garlic takes much longer to ripen than winter garlic.
4. The winter vegetable has a higher yield - fresh cloves can be used in the summer.
5. Spring varieties are stored longer - taste and external qualities remain unchanged throughout the year. While winter stored only 3-4 months.
6. Spring varieties tolerate diseases and parasites better.

Important! It is impossible to say unequivocally which variety is better - spring and winter. It all depends on the care and region of residence.

The best varieties of winter garlic

If you decide to plant winter crops on your plot garlic, then the following varieties are best suited for this:

1. Alekseevsky giant - one of the favorites in the garlic market. It was released in 1998 and has since won the hearts of many gardeners. It is characterized by large cloves, resistance to bad weather, and a rich harvest. Stores perfectly indoors. The bulb weighs approximately 170 g and consists of 4-5 cloves. It has a sweet-spicy taste.
2. Lyubasha - the result of the work of Ukrainian agronomists and farmers. Tolerates drought and fungal diseases very well. The ripening period is about 90 days. The plant reaches a height of 1.5 m. One head “lives” from 4 to 7 cloves. Garlic has a piquant taste - this is why Lyubasha is appreciated by chefs. The variety is excellent for both fresh consumption and canning.
3. Dobrynya - white pale bulbs with purple veins. The main advantage of the species is its high resistance to frost and bad weather, so it is excellent for growing in the central zone of our country. The disadvantages include a short shelf life; after 4 months the culture will begin to lose its taste and vitamins.
4. Gribovsky The anniversary one appeared back in 1976. On average it grows within 80-110 days. Excellent resistance to bacterial diseases and fungal infections. Plant the plant about 30 days before the onset of cold weather. The bulb has a pleasant purple-white hue. Stores well indoors.
5. Ukrainian white. The variety is silvery-white in color, with good density, and has a rich taste.Loves sunny, spacious places and moderate soil moisture. The smell is not strong, but the taste is pungent. The harvest is small, but high quality.
6. Kharkov purple - one of the most “stable” varieties, always gives a good harvest. Garlic arrows are also used as food, for example, for making salads or garlic sauce. The culture is unpretentious in care, tolerates frost well, and is slightly susceptible to parasites and diseases.
7. Alcor. For a good harvest, you should follow simple rules: water the crop on time, loosen the soil and weed the beds. Also, do not forget about feeding. It is best to water once a week; weeds must be removed constantly. It is important to remove arrows in time.

Also popular are:

1. Sail. The winter variety gets along well in the climatic conditions of our country. Suitable for both small summer cottages and spacious farm fields. Disadvantage of the variety: The sail is easily susceptible to onion flies. It is necessary to combat the pest all summer. Chicken manure is best suited for feeding. Good predecessors for planting are cabbage, potatoes, and cucumbers.
2. Dutch Messidor. Up to 14 cloves “coexist” in one head. Like other winter varieties, Messidor does not make any special demands on the soil. The average weight of the head ranges from 100 to 170 g. The taste of the fruit is juicy, but bitter.
3. Sofievsky garlic appeared more than 20 years ago. Widely used in Russia, Moldova, Ukraine. Planted in open ground, it gives an excellent harvest even without the use of special fertilizers. It is resistant to drought and grows well even in prolonged heat. Thanks to these properties, Sofievsky is grown both in warm regions and in the middle zone of the country.The taste of garlic is medium-hot, the heads can be stored for one year.
4. Komsomolets. This variety of garlic needs timely feeding - the number of ripe root vegetables depends on this. For this purpose, fertilizers of organic origin are used. Full maturation of Komsomolets occurs 110 days after planting. It is best to dig up garlic on a sunny day. The fruit should not be allowed to overripe, as it will not be preserved well, and its taste will also suffer.
5. Doctor. The average ripening period is 105 days. The variety produces an excellent harvest even in unfavorable climatic conditions. Be sure to water the garlic once a week; if it rains, reduce the amount of water. Garlic is for pickling, cooking, excellent for both fresh consumption and after heat treatment. The Healer's bulbs are enriched with useful elements: sugar, vitamin C, inulin.
6. Gribovsky. The weight of one head is from 30 to 60 g, it contains from 5 to 12 bulbs. The surface of the cloves is yellow and has purple veins. The crop is planted a month before the onset of cold weather. As a rule, this is the end of September or the beginning of October. Planting earlier will result in lower yields. For planting, it is better to choose medium or large cloves. The plant is light-loving, so plant Gribovsky in open and bright areas. Garlic also does not like heavy soils; choose sandy or clay soil.
7. Dubkovsky. Belongs to mid-season varieties, ripens within 100 days. Dubkovsky garlic is healthy, contains vitamin C and essential oils, and is characterized by a high content of fructose and glucose. On average, about 10-12 segments are formed in one bulb.It belongs to the universal varieties and is actively used by housewives in winter preparations.
8. Hermann — this culture can be stored for up to 8 months. The variety is large, the leaf reaches 60 cm in length. The vegetable acquires either a white or purple color. Herman is frost-resistant and tolerates weather variability well. It is easy to grow and does not require special care. The only thing is that after watering you must weed the beds. The fruits have juicy pulp and a pungent taste. After harvesting, it is best to store the harvest in a cool and dark place - this way it will retain its taste and external qualities longer.
9. Petrovsky. The heads of this variety are flat and of the same size. The soil for planting is selected one and a half months before sowing. Dolomite or superphosphate is used as fertilizer. After emergence, it is necessary to clear the area of ​​weeds. Petrovsky garlic is effective in treating colds. For example, you can prepare an infusion.
10. Bogatyr. The largest bulbs are selected for planting. Plant the crop in late autumn; The garlic needs to take root. It is best to do this 30-40 days before the first frost. If you plant the plant later, there is a high probability that the garlic will rot in the ground before it has time to take root. It is important to regularly water Bogatyr, fertilize and loosen the soil. Also remember to remove weeds as needed. Gardeners note that this variety can be stored for up to six months.
11. Hermidor - a popular variety from Holland. Like all winter varieties, it is characterized by high yield and resistance to weather changes. Mass shoots emerge already in early March. Caring for Germidor is traditional - it consists of regular watering, timely fertilizing, and removing weeds.Remember that watering is stopped 3 weeks before digging. Harvesting occurs in late spring - early summer.

The best winter garlic for cooking

Since garlic is an indispensable ingredient in the preparation of many dishes, we invite you to get acquainted with the varieties that cooking is used most often than others.

1. Podmoskovny. The advantages of the variety include good resistance to fungal diseases. In addition, aromatic garlic is well suited for consumption fresh or after heat treatment. It goes well with fish, meat, and other vegetables. The bulbs store well for six months.
2. Jagged. The timing of sowing depends on weather conditions and climatic features of the region. Most often, planting occurs from October to the end of November. One head of this garlic contains about 5 cloves. Despite the fact that the variety is winter, choose a dry and sunny place for planting. The leaves of the plant have a rich deep color, the bulbs are large. The pulp has a dense structure and is tasty.
3. Antonnik - a universal crop for both garden plots and farm fields. Antonnik's taste is semi-sharp and piquant. The ripening period is 80-90 days. The first watering occurs in early April. In July, the first harvest is already being harvested - do not delay this, as the vegetable over-exposed in the ground will disintegrate into cloves.
4. Permyak. An excellent option for growing in the middle zone of the country, which is characterized by harsh weather conditions. Permyak has a pungent taste and contains a lot of essential oils. Garlic can be stored for about 10 months. Due to its bright taste, the vegetable is used to prepare spicy seasonings and sauces.
5. Belorussian This variety of garlic is known for its medicinal properties.The vegetable is widely used in folk medicine, mainly as an antimicrobial agent. It is unpretentious in care, the main thing is to follow the watering regime.

Spring varieties

Consider the popular spring varieties of garlic:

1. Gulliver. The variety can be planted in early spring. Ripens 3 months after planting. One onion contains about 12 cloves. Gardeners harvest about 1 kg of crop from one square meter.
2. Elenovsky - one of the “newcomers” in the garlic market. It is planted in early spring. Loves mineral and organic fertilizers. Excellent predecessors are cabbage, potatoes, cucumbers.
3. Abrek - mid-season spring variety. It has a dense structure, white color and pungent taste. The crop produces a high yield and is stored for a long time.
4. Victorio It is a semi-circular bulb, yellow-white in color. The variety is resistant to pests and fungal diseases.
5. Flavor. This species came to us from France. Characterized by high commodity indicators. Gives a consistently good harvest even in harsh weather conditions.
6. Sochi. Able to retain its nutritional value for two years. The bulbs are dense, about 25 cloves are formed in one head. The taste is pleasant, the vegetable contains sucrose.
7. Kledor. It does not tolerate frost well, so it is best to plant it at the end of April. Ripening period is from 95 to 105 days. Requires watering and fertilizing.

Tips for choosing

To choose a productive variety, follow several recommendations:

1. Study information about the characteristics of the variety and its cultivation in your region. For example, ask your gardener friends or read feature articles.
2. Choose a variety based on the climatic characteristics of your region. Some varieties do not tolerate cold well, some do not tolerate drought.
3. Think about what result you want to get - large garlic bulbs or, conversely, compact cloves.
4. Pay attention to such a factor as long-term storage ability. Some varieties are stored for only 2 months.
5. Don't forget about the taste of the vegetable. Perhaps you want a hot, spicy vegetable, or vice versa - you are expecting an interesting sweetish taste.

Conclusion

Garlic is an indispensable product in the kitchen. Even in the weather conditions of our country, growing a good harvest is not difficult. The main thing is to regularly water the plant and fertilize it. Both spring and winter varieties contain a lot of vitamins and useful elements.

Of course, you can always buy garlic in the store. But it definitely cannot be compared with a vegetable grown in your own garden.