The most common types of garlic

Thanks to its specific aroma and pungent, unique taste, garlic is one of the most common spices and is used in the preparation of a huge number of dishes in the cuisines of many countries around the world. In addition, this plant is considered the strongest antioxidant, therefore it is used for the prevention and treatment of a number of diseases.

Garlic, contrary to popular belief, has a considerable number of types, which differ both in appearance and size of cloves, and in taste and aroma. The most common types of garlic are Aleisky, Boguslavsky, Yubileiny and Komsomolets. These varieties are relatively small (the weight of the onion, as a rule, does not exceed 30-45 grams), are characterized by very high yields, sufficient shelf life and resistance to low temperatures.

No less common are types of garlic such as Petrovsky and Polet, which have dense, medium-sized bulbs covered with a grayish-purple husk with barely noticeable oblong stripes. These varieties are also quite productive and practically do not require any special care. The varieties Gulliver, Ukrainian Snow White and Gafuriysky can be called real giants: the bulbs of these types of garlic have a large number of cloves, ranging from 18 to 20, and a fairly impressive weight, which often exceeds one hundred grams.It is these varieties of garlic that are best suited for long-term storage, drying and canning and are most often used in cooking for the preparation of seasonings and all kinds of hot sauces.