Garlic variety German is a winter-mid-ripening variety characterized by resistance to bolting and a stable yield of about 0.9 kg per square meter. The bulbs have an oval-flat shape, with an average weight of 42 to 54 grams, each containing 6-7 complex cloves weighing from 2 to 5 grams. The outer scales are colored white with a lilac tint, while the inner ones are closed and conical. Green leaves reach a length of up to 60 cm and a width of about 2.1 cm, while the stem height varies from 50 to 70 cm. A moderate intensity of waxy coating on the leaves indicates a good condition of the plant.
This garlic variety has a sharp taste and creamy flesh, making it an excellent choice for culinary use. It is distinguished by high commercial qualities and good frost resistance, but for planting, it is recommended to choose a warm and sunny place. The vegetative period from the mass growth of cloves to the laying of leaves is 87-98 days, and the harvest is usually harvested in June. Planting is possible with cloves, air seeds, or single-clove bulbs, with an optimal planting scheme of 2 x 10 cm and a depth of 4-6 cm.
Care for the plant includes timely watering and weeding, which contributes to the formation of a quality harvest. The content of dry matter in garlic reaches 41%, and there are also significant amounts of sulfur-nitrogen-containing substances, amino acids, proteins, and ascorbic acid. Thanks to these characteristics, the German variety is reliable and in demand among gardeners and chefs, providing a stable and quality harvest.
