The Sarmat garlic variety belongs to the mid-early maturity group, with a growth period from spring regrowth to maturity ranging from 95 to 110 days. The bulbs are large, weighing about 65-74 grams, with a round-flat shape and consisting of 4-11 cloves with a simple structure. The dry scales have a lilac-white color with anthocyanin streaks, while the membranous scales are light pink. The flesh is white, dense, with a semi-sharp or sharp taste. The dry matter content reaches 42%, vitamin C is 9.5 mg%, and the sum of sugars is 11.27%.
Sarmat garlic is distinguished by high winter hardiness and frost resistance, while 98% of plants regrow in the spring. The leaves are green with a medium-intensity waxy coating, about 50 cm long and 2 cm wide. The variety is bulblet-bearing, which is characteristic of this species. The yield ranges from 10 to 12 tons per hectare or about 1.9 kg per square meter, while the marketability of the bulbs reaches 94-96%. The bulbs are well preserved for 6 months, allowing storage until March-April.
The variety is of universal purpose, recommended for fresh consumption, processing, and use in the pharmaceutical industry. Thanks to its qualities and resistance, Sarmat is a reliable choice for growing in various climatic conditions.
