The best varieties of spring, winter, large garlic for the south, central Russia, Moscow region, Urals and Siberia: description with photos

Varieties for the northern regions

In northern regions, where cold temperatures prevail throughout the year, species whose ripening period is shorter than the average are suitable for growing spring garlic.

Permyak

This type of spring garlic was specially created by breeders to grow in areas in the northern climate zone. Belongs to a mid-season variety. The leaf part is of a dull green color, grows up to 2.6 cm wide. The length of the top of the garlic is 30-35 cm. The shape of the head is oval, slightly elongated upward.

The 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-sharp, the plant contains an increased amount of essential oils. Harvesting from 1 sq. m – 280-320 g. Stored for up to 10 months.

Porechye

The variety is mid-season. It is characterized by rather tall leaves up to 49 cm with a spread of up to 1.7 cm. The weight of the head is up to 25 g, consists of 15-20 cloves. The outside is covered with light scales, the garlic filling is light and semi-sharp in taste. Collect garlic from 1 sq. m up to 900 g. Shelf life more than six months.

Nugget

Grows up to 48-50 cm, leaves up to 1.6 cm in diameter. The shape of the bulb is pear-shaped, weight up to 67 kg, number of teeth 19-23 pcs. The bulb is covered with light scales, and the scales covering the teeth are cream-colored. The inner filling is light and semi-sharp in taste. Harvesting up to 500 g of garlic 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 spread is only 1.1 cm. The bulb has a slightly flattened, oval shape. When weighed, it reaches up to 36 g, consisting mainly of 19-21 segments. The scales covering the head are light with frequent longitudinal strokes and purple in color.

The inner surface of the cloves has peach-colored scales. The structure of garlic is dense, light in color, and has a semi-sharp flavor. The harvest of ripe bulbs is up to 300 g per 1 square meter. m. Shelf life up to 10 months.

Shunut

The head of garlic is spherical, slightly flattened. When weighed, the garlic reaches 48 g. It consists of 13-16 cloves. Dry scales are light with purple streaks of a bluish tint, and the inner scales of the lobules are light.

The structure of garlic is medium density and light in color, the taste is semi-sharp. The harvest of ripe bulbs is 400 g per 1 sq. m. Shelf life up to 10 months.

Planting spring garlic in open ground

What time to plant

To propagate spring garlic, only its cloves are used; they are planted in open ground at the beginning of spring, immediately after the soil on the site has warmed up to 5–7 degrees. The formation and growth of the root system and foliage is observed at a temperature of 4–10 degrees. If garlic is planted later than necessary, this will have a negative impact on the yield. The fact is that when the air and soil warm up to higher temperatures, because of this the bushes stop developing and the bulbs stop forming. If you care for garlic correctly and provide it with suitable conditions for growth, then growing it will be quite simple.

Site preparation

Cultivated, nutritious, neutral loamy or sandy loam soil is suitable for cultivating such a plant. The site should be sunny and have reliable protection from the cold north wind. Low-lying areas, where the snow cover does not melt for a long time and there is stagnation of water, are least suitable for growing garlic.

They begin to prepare the area for planting such a crop in the autumn. To do this, the soil is dug up to the depth of a spade bayonet, and 3 tbsp is added to it. wood ash, 5 liters of compost or humus and 10–15 grams of complex mineral fertilizer per 1 square meter of land. In the spring, before planting, the surface of the bed must be leveled with a rake.

The best predecessors

Garlic grows best in areas where cabbage, cucumbers, squash, zucchini and other pumpkin crops, grains and legumes, as well as herbs were previously grown. The worst places for growing garlic are areas where potatoes or carrots were previously cultivated. And those areas where onions or garlic grew can be used for growing this crop no earlier than after 3 or 4 years.

Since garlic can repel slugs, borers, weevils and other harmful insects, it is recommended to place a bed with it next to roses, gladioli, tulips, strawberries, potatoes, black currants, onions, tomatoes, cucumbers and gooseberries. Remember that if spring garlic is planted near peas, cabbage or beans, it will inhibit these crops.

Which GARLIC to choose for planting for the winter? Spring garlic, winter garlic, overview of varieties.

Landing rules

Immediately before planting, you need to separate the cloves from the bulb. At the same time, it is recommended to plant only medium (3–6 grams) and large (more than 6 grams) slices; they cannot be peeled. Planting material should not be taken from bulbs on which only 2 or 3 cloves are formed, since this is degenerating garlic and is not suitable for propagation. Inspect all the lobules, they should be elastic and not injured.

When there are 30 to 40 days left before planting, whole garlic heads should be buried in the snow or placed on the refrigerator shelf intended for vegetables. Before planting, the prepared cloves are placed for half a day in a disinfectant solution of potassium manganese (1%) or copper sulfate (1%). Instead, the teeth can be placed in a very warm place (40 to 42 degrees) for 8–10 hours. Also, to disinfect planting material, you can use ash lye, to prepare which you need to combine a liter of water with 200 g of ash, the mixture is boiled for half an hour. When the lye has cooled, the teeth are immersed in it for a couple of hours.

To ensure that the first sprouts appear as soon as possible, it is recommended to first germinate the garlic cloves indoors. Teeth covered with scales should be wrapped in a damp cloth and placed in a plastic bag for two or three days.

Garlic must be planted in pre-moistened soil. The surface of the bed needs to be leveled, and then grooves with a depth of 30 to 40 mm are made on it, while the width between them should be from 25 to 30 centimeters. Then the teeth are distributed into them, and the distance between the middle lobes should be at least 8 centimeters, and between the large ones - about 10–12 centimeters. You should not press the slices into the ground, because this has a bad effect on the growth and development of the root system.

Varieties for the southern regions

For areas with a predominant warm climate, all types of this plant grow well. But the greatest yield is produced by species with early ripening and mid-late varieties, which allow them to reach the maximum size in these conditions.

Victorio

Mid-season variety, produces good yields. The green part of the plant is small and grows up to 26 cm. The head of garlic is spherical and slightly flattened. The scales are light with a pale brown tint. To taste, the garlic is medium hot.

When weighed, the plant weighs 38-40 g and consists of 13-15 segments. The structure of garlic is light. Harvest from 1 sq. m up to 1000 g. Can be stored for up to 8 months. It resists pathogenic fungi well.

Gulliver

A mid-late variety, it is characterized by harvesting a large amount of garlic compared to other types.

Garlic is declared by the breeder as a universal, shooter. However, in Russia it is considered spring due to the fact that the yield of this variety of garlic during spring planting is almost the same as during winter planting.

The upper part of the plant is rich green in color, covered with a thick layer of wax. The above-ground part reaches just over half a meter in height and is characterized by a wide cross-section of greenery up to 5 cm.

The head of garlic is spherical, slightly flattened. When weighed, the plant reaches from 95 to 120 g or more. The color of the upper scales is light gray. The slices are quite large and not numerous, up to 12 pieces. Upon tasting, the garlic is rich and quite spicy. It resists pathogens well.

Ripens in 3 months. The harvest of ripe garlic is an average amount - from 1 square. m can be collected up to 1000 g. Stored for no more than 8 months. Gulliver is characterized by a high content of vitamin C.

Sochinsky 56

Early ripening variety. Grows in large numbers from one area. The shape of the head of garlic is oval and even circle. On the outside it has light scales with purple splashes. Garlic cloves are covered with dark cream scales. When weighed, it reaches 45-55 g, it consists of 15-29 slices.

The taste of garlic is semi-sharp. Not susceptible to pathogenic microbes and fungi, they last for quite a long time, up to one and a half years. Ripens after planting in three months. The harvest of ready-made garlic is from 1 sq. m up to 900 g.

What is the difference between spring garlic and winter garlic?

The varieties of spring and winter garlic differ not only in the timing of planting (spring is planted in the spring, and winter in the fall). Very important indicators for them are yield and shelf life. Spring varieties, as a rule, are less productive, but their bulbs can survive until the next harvest with virtually no loss. While winter varieties of garlic are mainly intended for fresh consumption and canning. And spring garlic (unlike winter garlic) tolerates spring cold snaps well. But such varieties will not be able to survive winter frosts.

You can visually distinguish winter and spring garlic by the following characteristics:

• Winter garlic has a central stalk around which the cloves are attached. If you separate all the cloves of garlic, then only this “stick” will remain in the center. Spring garlic does not have such a central core.
• The cloves of spring garlic are arranged in a spiral in 2-3 rows (the closer to the center, the smaller the cloves), and the cloves of winter varieties are placed neatly around the stem in 1 row.
• Winter garlic has fewer cloves and they are more even in shape and size. But spring garlic has more cloves, and they can differ significantly from each other.
• The cloves of spring garlic are smaller in size, but 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 bolting. They “throw out” arrows with aerial bulbs that serve for propagation.

To prepare the planting material, separate and peel the garlic cloves. After 4-5 days, sort them by size. Remove all overdried, rotten and diseased specimens immediately, and for planting choose healthy cloves of large and medium sizes. Store garlic at a temperature of 16-20ºС, and 25-30 days before planting, transfer to a cool place with a temperature of 2-5ºС.

Universal varieties of spring garlic

Includes plant species that produce a constant and numerous harvest. The internal structure of garlic is quite strong, the shape is spherical and oval. As a rule, the scales covering the head of garlic are light in color, and the lobular scales are creamy pink. This plant resists various types of lesions and fungi well.

Moscow

Mid-season variety. It appears spherical and slightly flattened. Consists of numerous lobules tightly located to each other. The lobules are small in size and arranged in a circle; at the edges they are slightly enlarged. When weighed, it reaches 14 g. When tasting, it has a slightly pungent tint. The harvest of ripe garlic is constant and amounts to 1 sq. m up to 300 g. Garlic has good immunity to rot and resists viral diseases.

Abrek

Belongs to a mid-season variety. The upper green part is covered with a thin wax. It stretches up to half a meter, the cross-section of the leaves is up to 2 cm. It has a spherical and slightly flattened shape.

When weighed, it reaches up to 30 g. The head consists of 15 segments. The surface scales are light in color. The internal structure is dense. Garlic has a rich pungency. The plant is susceptible to Fusarium disease. Plant yield per 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. The greenery has a medium-thick layer of wax. When weighed, it reaches more than 35 g.

The lobules are arranged crowdedly and number 16-25 pieces. The pulp of garlic is light in color. The top is covered with pale scales. When tasting, the garlic is medium hot. The harvest of a ripe plant is from 1 square. m up to 700 g. Shelf life more than six months.

Aleysky

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 from 13 to 19 slices of 2 g each. They are adjacent to each other in a crowded manner. The internal structure is dense and pungent when tasting. The fee is from 1 sq. m up to 800 g. Moderately susceptible to infection with rot and other diseases. Can be stored for more than six months.

Elenovsky

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 spherical and slightly flattened. When weighed, it reaches 45 g. The surface scales are light, and the internal ones, covering the lobules, are light cream.

The head consists of 13-16 lobules. The internal structure of the slice is dense with a pale peach tint. When tasting it shows a spicy and semi-sharp aftertaste. The plant is characterized by constant high harvest and long-term storage of up to two years. The Elenovsky variety resists major painful lesions and is characterized by large harvests of up to 1000 g per 1 sq. m.

Gafuriysky

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. The leaves have a bluish-whitish tint. The head is spherical, slightly flattened. Weight up to 38-42 g. Surface scales are light. They have a pink tint. The inner scales are pinkish in color, with light veins at the base and pink towards the bottom.

A head of garlic consists of 16-18 cloves. The internal structure of the lobule is complex and quite dense. The weight of the slice is 2-4 g. When tasting, it gives off a pungency. Ripening occurs up to three months. The harvest of a ripe plant is per 1 sq. m up to 850 g. Sufficiently resists major diseases, but has insufficient resistance to downy mildew.

Degtyarsky

The green leaves are light in color and covered with barely noticeable waxes. The ground part reaches a height of just over 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 and pear-shaped. A head of garlic includes 17-18 cloves. The top is covered with rich pink scales with purple streaks.

The lobules are covered with creamy scales. The structure of the lobe is light in color. When tasting, the garlic is semi-sharp. The harvest of ripe garlic is from 1 sq. m to 300 g. Shelf life from six months to a year. It is grown for personal use 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 lobes.

The surface is made up of light scales with purple streaks, and on top of the lobules there is a pale beige scale. The internal content of garlic is light in color. Semi-sharp when tasting. The collection of ripe bulbs is from 1 sq. m up to 400 g. Garlic can be stored for almost a year.

Countryman

Mid-season variety. The length of the above-ground part is almost half a meter. The weight of a head of garlic is 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 light. Semi-sharp when tasting. Garlic is collected from 1 sq. m in quantities of up to 300 g. It can be stored without loss of beneficial properties for up to a year.

Spring garlic - description

The round, somewhat flattened garlic bulb has a complex structure - in the axils of the scales, from two to fifty children covered with hard, leathery scales are formed, which are commonly called cloves or cloves. The bulbous cloves are oblong, triangular in cross-section, thickened towards the middle, with a convex outer surface. The color of the covering scales of the bulb can be white, yellowish, pinkish or dark purple.

The leaves of garlic are narrow, lanceolate, elongated, grooved, keel-shaped on the underside, pointed towards the ends, drooping or erect, reaching 1 cm in width and from 30 cm to 1 m in length. The next leaf grows from the axil of the previous one - this is how a strong leaf is formed false garlic stalk.

Growing garlic in open ground - planting and care

The flower arrow can reach a height of 60 to 150 cm; at the end it twists into a spiral and ends with an umbrella-shaped inflorescence, covered with a film before flowering. The spherical inflorescence of garlic consists of white or lilac sterile flowers, bulbs and a dense covering.

• Tips for growing tomatoes in a greenhouse in the fall - questions and answers from a professional

The fruit is a capsule, but garlic does not form seeds - what are usually called seeds are actually aerial bulbs, so the propagation of garlic by these bulbs is not seed, but vegetative. Garlic seeds can be found only in ornamental species, as well as in perennial garlic, which is popular in Central Asia and does not form bulbs.

French varieties

Garlic, originally from France, has become widespread throughout our country. It takes root well in our climatic conditions and is valued for its aromatic and bright taste properties.

Additionally, we recommend reading the article about spring planting spring garlic.

Kledor

A scientific approach was used to develop this type of garlic. The result is a high-quality variety that is widely used in the cuisine of many countries.

The ripening period is average. It does not tolerate cold very well, sometimes it does not have time to ripen in a temperate climate, it is more suitable for growing in the warm temperate Russian climate.

The head of Kledor garlic is large, its diameter measures 6 cm. It includes 20 or more cloves. The upper scales covering the head of garlic are light gray in color, and the lobular scales are cream. Large slices. The structure of its internal component is dense, pinkish in color. When tasting, it has a pleasant, mildly spicy aftertaste. Harvested garlic can be stored for up to a year. 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 pieces), tightly located to each other. Garlic has a pronounced taste and tart aroma. The surface scales are light in color, the internal scales have a pinkish tint. It can be stored for more than a year without losing its beneficial properties.

Printanor garlic is called the best variety in Australia! It is hardy, unpretentious, high-yielding, large, and tasty.

Flavor

This variety of garlic was first grown in France. It has been grown in Europe for a long time in agro-industrial complexes. In 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. Semi-sharp when tasting. Keeps for almost a year.

Large-fruited winter varieties of garlic

Garlic can be either bolted or non-shooting . Arrowling varieties have an arrow shoot in the center of the head. Their cloves are larger, usually there are from 6 to 14 of them in one bulb, they are located around the arrow. Non-shooting varieties do not have such an arrow; small denticles are arranged in a spiral.

Non-shooters

Let's highlight the top 5 best non-shooting varieties:

1. Odessky 13 . The variety is early ripening. The heads have a flat-round shape, the average weight of one is from 15 to 28 g. Odessky 13 can be planted either in the winter, that is, a month before the start of frost, or in the spring - in mid-spring. Garlic scales are white with purple veins. As a rule, there are no more than 10 cloves in one head. Odessky 13 has a sharp spicy taste and good keeping quality: it can be stored without losing its taste and appearance.
2. Moscow . Mid-season spring variety. Great for the Moscow region. Ripens within 99-105 days, reproduces only by teeth. The heads are dense, the weight of one is about 14 g. The teeth are pointed, white, there can be about 15 of them in one head. The Moscow variety has a mildly spicy, delicate taste, which is why they love to add it to dishes.
3. Saki . Belongs to early ripening varieties. The weight of one head is about 18 g. It stores well and is resistant to transportation. The winter hardiness of the variety is low, but it tolerates the lack of moisture well. The disadvantages include frequent damage by fusarium rot - this is a fungus that causes death and rotting of the roots. Saki garlic has a pungent taste, so the variety is perfect for pickling and canning.
4. Broadleaf 220 . Suitable only for fertile soil and warm climate. The weight of one head is from 80 to 100 g, the color is white with purple veins. Resistant to major diseases, but easily susceptible to onion fly. The taste is semi-sharp.
5. Gafurian . The snow-white heads weigh above average - about 40 g. The variety is resistant to rot, but is sometimes damaged by powdery mildew - this is a fungal disease in the form of a white coating. The variety has an attractive appearance (see photo), so it is often grown for sale. Gafurian garlic is also widely used in the preparation of spices and sauces: adjika, ketchup.

Shooters

The top 5 best shooting varieties include:

1. Gribovsky anniversary . This variety appeared back in 1976. Belongs to medium-sized winter crops. It is best to plant it in the fall. The plant is heat-loving and gives a good harvest in open areas. It is highly resistant to viruses and fungal diseases, as well as temperature changes, and is well stored. The color of the scales is reddish, with a purple tint.
2. Large-toothed Kiseleva . A winter crop, it is best to plant the variety in late September-early October. Does not require special care. Early ripening with large heads. The taste is spicy but pleasant. The bulbs are white, round and regular in shape. One contains about 5 cloves.
3. Herman . Garlic with a complex clove structure. The head is cone-shaped, cream-colored. One onion contains 6-8 cloves. Maintenance includes timely watering, loosening the soil and removing weeds. Can be stored for up to 8 months without loss of taste and vitamins. Resistant to bacterial infections.
4. Skif . Suitable for cultivation in any region of the country, it was bred back in 1993. The cloves are moderately sharp, so garlic is widely used in the preparation of salads, soups, and side dishes. Skif should be planted in open, bright spaces. The harvest is good both in the southern regions of the country and in the regions of central Russia.
5. Gribovsky 60 . The cloves have a purple tint; one head contains an average of 8-9 pieces. The shooting variety easily adapts to any weather conditions. Has an average shelf life. Undamaged by common bacteria and viruses.

It will be interesting:

How to recognize spring and winter garlic

Saving the harvest from the cold

How to plant garlic

Separation of spring garlic by 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:

We looked at 20 types of spring garlic. All of them have the best qualities: dense structure, spicy and rich taste, high concentration of vitamins and nutrients compared to other varieties of garlic, low susceptibility to viral diseases and rotting, and the ability to retain beneficial properties during long-term storage.

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Agricultural cultivation technology: step-by-step instructions

How to grow a good harvest of large garlic? To do this, you must adhere to the growing rules.

Landing

Spring varieties reproduce only by teeth . You need to take teeth:

• whole;
• large ones weighing 3-6 grams or more;
• elastic.

When planting, they do not need to be peeled. When growing in open ground, it is not recommended to take cloves for planting from a head that contains 2-3 of them; such garlic is considered degenerate. Experienced gardeners advise disinfecting planting material in a solution of potassium permanganate or copper sulfate 12 hours before planting.

Before planting, the ground must be leveled, loosened, and furrows 3-4 cm deep made. The cloves are planted with their bottoms down; there is no need to press them in . The distance between large specimens should be 10-12 cm, medium ones - 8 cm. The garlic is sprinkled with earth on top and lightly compacted.

Water and be sure to mulch. To do this, you can take straw or sawdust. Many people use a layer of peat, humus or rotted compost. The thickness of the mulch layer is 2-3 cm.

Experienced gardeners sometimes try to plant spring garlic with bulblets collected from winter varieties , selecting for this the highest quality ones. These are produced by the largest plants. When the caps on the bulbs crack, they are removed completely from the garden bed and hung to dry. After 3-4 weeks, when the leaves dry, the heads with bulbs are carefully removed from the stem. Store at room temperature.

1-1.5 months before planting, they are sorted out, wrapped in paper, put in a bag and put in the refrigerator. This process is called vernalization. If this is not done, then small immature bulbs will grow from them.

Tip : It is not recommended to plant garlic next to onions, because these crops are affected by the same diseases.

We recommend watching a video about planting spring garlic:

Care

When growing this garlic in open ground, it must be provided with the necessary care . The soil must be constantly loosened and weeds removed so that water and nutrients can reach the roots faster. It is necessary to water abundantly when growing greenery, namely in the first phase of development. In the second half, the soil needs moderate watering, otherwise the garlic will rot or get sick. The next day after watering or rain, the bed must be loosened.

The application of organic and mineral fertilizers helps accumulate the nutrients needed by garlic. After the shoots appear, nitrogen fertilizers are used, and when the feather grows to 6-10 cm, you can fertilize:

• mullein diluted in water 1:10;
• urea – 1 tbsp. l. for 10 liters of water;
• diluted bird droppings 1:12;
• ammonium nitrate 15 g per 10 liters of water.

During the summer, garlic should be fed 2-4 times with phosphorus-potassium fertilizers . Mulching garlic in early spring helps create excellent conditions for its growth and development. The main thing is that the mulch is light.

Harvesting and storage

Garlic is considered ripe if its lower leaves begin to droop to the ground and dry out, and the upper leaves turn yellow. They remove it when the weather is dry and sunny outside. It is best to dig with a small pitchfork.

Garlic should be dried for 10-15 days in a special place under a canopy. Avoid exposing it to sun and rain. There is no need to immediately cut off the leaves and roots. Do this after drying. After the garlic has dried, it is sorted out, separating the rotten ones .

The harvest must be divided into small, medium and large garlic. They are stored in:

• 
  wooden boxes;

• mesh bags;
• cardboard boxes;
• plastic pallets.

The yield of garlic depends on the selected variety, which is most suitable for climatic conditions , as well as on:

1. compliance with the main agricultural growing conditions;
2. carrying out measures to prepare for planting;
3. quality of the land and fertilizers used.

It is noted that the yield depends on the size of the garlic cloves planted; if the variety was chosen correctly and all planting and care conditions were met, then on average the yield per 1 hectare reaches 5-15 tons, per 1 hectare - 50-150 kg.

We recommend watching a video about harvesting and storing spring garlic:

Preparation of planting material

The future harvest depends on the preparatory work, so we take a responsible approach to the selection of planting material. Features of preparing garlic for planting:

• Only the largest bulbs are selected, without visible damage and with numerous cloves. Bulbs with a small number of cloves are not suitable for propagation.
• Separate the heads into cloves. Each clove of garlic is inspected. Damaged ones are discarded, and good ones are used for planting.
• To prevent diseases, garlic is disinfected in a slightly pink solution of potassium permanganate. Dip the cloves into the solution for half an hour, then rinse them in water and transfer them to a cloth. Lightly dry. The disinfection procedure is carried out 12 hours before disembarkation.

Selecting a location

The amount of harvest depends on soil fertility and weather conditions. When choosing a place on the site, they are guided by the preferences of garlic. Culture loves:

• Sunlight is essential for garlic to develop large, fleshy heads. In the shade, the bulbs grow small, but the greens grow large.
• Stable positive temperature has a beneficial effect on plant growth. Choose a place protected from strong cold winds. Avoid low-lying areas where excess moisture accumulates and snow takes a long time to melt in the spring.
• It is advisable to grow spring garlic on loamy soil. This soil is more fertile for plants. High soil looseness ensures the presence of large grains of sand and small particles of silt. Air easily penetrates through the voids to the roots.