The most common types of garlic

Due to its specific aroma and burning peculiar 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 of the world. In addition, this plant is considered to be 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 species that 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 distinguished by a very high yield, sufficient keeping quality and resistance to low temperatures.

No less common are such types of garlic as Petrovsky and Polet, which have dense medium-sized onions covered with a grayish-purple husk with barely noticeable oblong stripes. These varieties are also quite fruitful and practically do not require any special care. The varieties Gulliver, Ukrainian Snow White and Gafurian can be called real giants: the onions of these types of garlic have a large number of cloves, ranging from 18 to 20, and a fairly impressive weight, which often exceeds the mark of 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.

Watch the video: Does garlic go bad? (November 2021).