Kungursky garlic is a mid-season winter-hardy variety with high frost resistance, making it particularly resistant to low temperatures. The plant's leaves are green with a slight waxy coating, reaching a length of about 52 cm and a width of 3.1 cm. The bulb has an oblate-round shape, weighs between 80 and 97 grams, and consists of 5-7 large cloves. The dry skins have a lilac tint, the leathery skins are brown, and the pulp is white. The garlic has a sharp taste, which highlights its high content of essential oils.
The Kungursky variety is grown using modern technologies and special fertilizers, ensuring quality care and proper soil preparation. Thanks to this, the garlic demonstrates high yield, reaching 217 centners per hectare. Special attention is paid to growing conditions in the Perm region, where farmer Igor Dmitriev successfully cultivates this variety, confirming its adaptation to the local climate.
This garlic is distinguished not only by high productivity but also by its versatility in application. Its large cloves and sharp taste make it in demand both in cookery and in agronomy, for example, for growing strawberries. The Kungursky variety combines quality, durability, and high nutritional value, making it an excellent choice for household plots and farms.
