DAGTYARSKIY

Dagtyarskiy garlic is a mid-early spring variety characterized by its non-shooting growth type. The plant features light green leaves with a slight waxy coating, reaching approximately 37 cm in length and 1.7 cm in width. The bulb has a round-flat shape, weighs about 38 grams, and consists of 16-18 cloves with a complex structure. Dry skins are reddish-white with anthocyanin streaks, leather skins are creamy, and the flesh is white. The taste of the garlic is semi-sharp, making it versatile for various culinary applications.

The Dagtyarskiy variety has been included in the State Register of the Russian Federation for growing in personal subsidiary holdings and is suitable for all regions of the country. The yield is approximately 0.3 kg per square meter. One of the key advantages of this variety is its high storability—garlic retains its market qualities and freshness for 10 months, significantly surpassing winter varieties. Consequently, gardeners do not require special efforts for storing the harvest, as the bulbs remain unharmed until the next season.

Spring garlic Dagtyarskiy is also noted for its resistance to fungal diseases and ease of care. The absence of shooting simplifies agrotechnology, as there is no need to remove shoots, which reduces labor costs during cultivation. This variety is ideal for those who value reliability, long-term storage, and high-quality taste in garlic, as well as for cultivation in various climatic conditions.