Garlic - a culture that is present in the bins of almost every housewife, has been known since ancient times. This is evidenced by the dried plant heads found in the tomb of the Egyptian pharaoh Tutankhamun , the characteristic smell and taste of which is formed by organic sulfides (thioethers), it is difficult to confuse with anything. Pythagoras called this culture the "king of seasonings."
Garlic as an integral component of world cuisine
It is difficult to imagine modern cuisine without the presence of garlic, whose historical homeland is West and South Asia.
Cloves pre-cleaned of hard skin are used in food, which in the amount of several pieces (usually from 4 to 11) form an onion; arrows and leaves of young plants are also usable. Possessing antibacterial, immunostimulating, antiseptic action, garlic is widely used in medicine; it normalizes blood pressure, lowers blood cholesterol, has a beneficial effect on the functioning of the cardiovascular system, and is an excellent prophylactic against strokes.
Growing garlic in a small garden
The process of growing garlic often does not cause the gardener any special trouble. Basically, the seed is produced on its own, by dividing the bulbs into the cloves. As a planting material, it is recommended to use garlic obtained in the current year. Any gardener is always interested in obtaining high yields, so he tries to plant proven, best-selling varieties, the main characteristics of which are the shape of the bulb, the presence of the arrow, the number of teeth, the color of the scales of the teeth and the bulb.
There are two types of garlic: winter and spring.
Characteristics of spring garlic
Spring garlic is planted in early spring, as the soil is ready. The use of cloves, chilled until planting for a month, causes the receipt of large bulbs. The placement of the teeth, the average weight of which is usually 2 grams (from the bulb weighing at least 15-20 grams), is carried out in a row at a distance of 5-6 cm, while the row spacing is 15-20 cm.
Unlike winter varieties, spring garlic is more in need of watering, because the latter gets enough moisture when snow melts. Watering the crop is recommended every 7-10 days, depending on weather conditions. Garlic care includes regular weeding, getting rid of weeds and top dressing, carried out in late June; it is at this time that branching of the bulbs begins.
Spring garlic is harvested by mass lodging of dried leaves (more than 75% of the total). Storage of spring garlic is carried out at a low temperature, which causes a minimum consumption of nutrients for breathing, preserving the stiffness of the teeth and protecting against diseases. For long-term storage, you should bookmark well-dried, dense bulbs.
Varieties of spring garlic
Spring varieties in their majority do not shoot. The most popular among gardeners are:
- Degtyarsky. Optimum for growth on large areas, popular in household plots. Mid-season, characterized by light green leaves, the average length of which is about 37-40 cm. The bulb has a rounded flat shape and under favorable growing conditions can reach 38 grams, having 18 teeth. The scales are a reddish-white color with some strokes. This spring garlic does not form arrows; it is resistant to drought and frost. The pulp is characterized by a semi-sharp taste, white color, dense texture. The average yield from 10 square meters is 3 kilograms. Product storability is good; subject to humidity not exceeding 80% and a temperature of 10-20 degrees, it can be stored for about 10 months.
- Gulliver is a large variety of garlic that can be planted in winter and spring: the amount of harvested crop is practically the same. Ripening period is medium late, growing season is 87-98 days. Gulliver variety garlic is quite large: the leaf width is more than 4 centimeters with a length of 55 centimeters. The average weight of garlic heads is from 90 to 120 grams; subject to all agricultural cultivation techniques, the weight of individual specimens is capable of reaching 250 grams or more. The scales of the bulb are dirty gray; the number of teeth characterized by dense white flesh is 3-5 pieces. Harvesting takes place in July. It can be planted as a winter crop. It has high storage performance.
- Elenovsky. A relatively new variety, considered the most promising for industrial cultivation. Elenovsky variety garlic can be used for winter planting.
It does not shoot, mid-season, characterized by a dense bulb of rounded flat shape. The growing season is 110-115 days (from the appearance of the first seedlings to harvest).
Winter garlic: features of cultivation
Varieties of winter garlic are planted in the winter, characterized by resistance to frost and good adaptation to weather conditions. Most shoot each other. Planting winter garlic is carried out in late September - early October. Early planted garlic will begin to sprout, late planted garlic will freeze. For planting, sunny open areas should be used, without the close presence of groundwater. A plant planted in partial shade will not give the expected sharp taste and large size of the fruit. The soil for planting is recommended sandy or loamy, not heavy, well fertilized; therefore, before planting, when preparing the beds, it is recommended to introduce rotted manure or high-quality compost.
It is worth knowing that legumes, cabbage, cucumbers, pumpkin are good predecessors for this culture. After potatoes, tomatoes and onions, you should not hope for a high yield. Also, do not plant garlic in its former place earlier than after 3 years, in order to save it from pests and diseases.
Best winter garlic varieties: Lyubasha
A fairly new variety that has gathered all the best qualities inherent in this culture. This is high frost resistance, excellent drought resistance, keeping quality for about 10 months. The oiliness and the content of specific esters clearly distinguish the variety of garlic Lyubasha, which is characterized by shooting, from a number of similar varieties.
With a stem height of 1-1.2 meters, the mass of the bulb (rounded flat in shape and white, with light purple stripes, color) is on average 80-120 grams (there were specimens up to 370 grams); clove, which are collected in a unit of 4 to 7 pieces, weighs 15-20 grams. Coloring of dense leaves, which are located semi-vertically - dark green, leaf length up to 45 centimeters with an average width of 2 centimeters. The average degree of wax coating is characteristic. Garlic of the Lyubasha variety is famous for its excellent taste, good nutritional value, therefore it is confidently gaining a worthy niche in the consumer market.
Popular varieties of winter garlic
- Komsomolets. Shooting, mid-ripening, with a vegetation period of 120 days (from the moment of emergence of shoots until the lodging of the leaves). The Komsomolets garlic variety is characterized by high frost resistance, spicy taste. The bulb is quite large, rounded flat in shape.
- Dubkovsky. Bright representative of the variety of winter garlic: mid-season variety, characterized by bright green leaves, a weak waxy bloom and a round-flat bulb shape with 10-12 cloves. The growing season is 98-114 days. The teeth have a dense flesh and a sharp taste.
- Novosibirsk. Non-Shooting mid-season variety with a growing season of 75-81 years. It has dark green leaves, pale pink scales, round-flat bulb with 4-10 teeth. With 1 sq. meters on average, you can collect 1 kilogram. The variety has good frost resistance.
- Gribovsky anniversary. Medium-late shoot variety, characterized by high winter hardiness, medium keeping quality, practically immune to diseases and pests. Onion, there are 8-11 cloves of a very sharp taste. The color of the scales is violet with slight dark purple veins. Bulb weight from 20 to 45 grams, yield - 1.2 kg / sq. m
- Messidor. The variety, bred in the Netherlands, is characterized by high productivity (about 400-500 kg / hectare), good resistance to disease and early ripening. The stem reaches a height of 50-70 centimeters, the bulb is large, consists of 9-14 cloves, each weighing 6-8 grams. Messidor Garlic is ideal for long-term storage and market sales.
Features of planting crops
Beds for varieties of winter garlic should be prepared in advance, a couple of weeks before planting, around August. Parsing should be done immediately before planting. Depth of landing is approximately 4-5 cm from the crown of the clove on the surface of the earth. The optimal distance between the rows is about 35 cm, between the cloves in the row - 10 cm. If the winter is not snowy, then winter garlic will need to be warmed.
When the first seedlings appear, it is required to loosen the upper soil layer, thus providing oxygen access to garlic. Watering is recommended throughout May and the first half of summer. Irrigation rate depends on air temperature.
Garlic dressing
Feeding is recommended to combine with watering. In 10 liters of water it is required to dilute 1 tablespoon of urea and add the solution by sprinkling from a watering can, spending 2–3 liters of the drug per 1 meter square.
The second top dressing is done in a couple of weeks: in 10 liters you need to dissolve 2 tbsp. tablespoons nitroammofoski, using 1 meter square 3-4 liters. The third, last top dressing is carried out during the period of bulb formation (second decade of June). It is necessary to dilute in 10 liters 2 tablespoons of crushed superphosphate, consumption per 1 meter square - 3-4 liters.
For shoot varieties in June, shooters need to be removed, which will cause nutrients to enter the bulb. Garlic is harvested in sunny, dry weather with massive yellowing of the lower leaves. For a full growing season, 3.5 months is enough. Early harvesting may negatively affect storage. Harvested garlic must be dried, cleaned of dirt, a week later cut the tops and roots and dry for another three weeks.