Garlic Petrovsky

Petrovsky garlic was bred at the All-Russian Research Institute of Vegetable Crop Breeding and Seed Production and is characterized by stable medium ripeness with a maturation period of 79 to 115 days. Plants reach a height of 50–75 cm, have wide dark green leaves with a waxy coating. Bulbs are flat-round in shape, of medium density, weighing from 17 to 60 g, with 6–8 elongated cloves of simple structure. The flesh is light brown with a coffee tint at the base, dry scales are dirty gray with dark purple veins. The garlic has a sharp taste, making it versatile in cooking.

The Petrovsky variety is distinguished by high yield — from 0.6 to 1.0 kg per square meter, as well as good resistance to diseases and pests, which ensures stable product quality. Garlic stores well and withstands transportation, making it convenient for commercial cultivation. It is suitable for growing in various climatic conditions, including regions of Ukraine, Moldova, Russia, and Belarus.

Growing the Petrovsky variety is possible in open ground using cloves, air seeds, or single-cloved bulbs. The recommended planting scheme is 2 x 10 cm at a depth of 4–6 cm. Care for plants includes timely watering and weeding. The dry matter content in bulbs reaches 41%, and there are significant amounts of sulfur-containing substances, amino acids, proteins, and ascorbic acid, which increase the nutritional value and beneficial properties of the garlic.