The Skif winter garlic variety is a medium-maturing, bolting variety developed at the West-Siberian Vegetable Breeding Experimental Station. The plant is characterized by wide green leaves with a bluish-grey tint and a medium waxy coating, about 43 cm long and 2.2 cm wide. The number of leaves per plant is 6–7, and their mass reaches 31.3 g. The bulbs have an oval-flat shape, with an average weight of one bulb of about 30 g, consisting of 4–5 cloves of simple structure and dense flesh. The outer dry skins are colored white with a lilac tint and purple veins, while the fleshy skins have a creamy color. The taste of the garlic is semi-sharp, with a pronounced aroma, making it versatile for culinary use, including canning. The yield of the Skif variety is approximately 0.7–0.84 kg per square meter, indicating good productivity. The garlic has high resistance to bacterial blight and white rot, ensuring reliable cultivation and crop preservation. The dry matter content in the bulbs reaches 37.9%, which contributes to long-term storage and preservation of taste qualities. For propagation, cloves and aerial bulbs are used, which allows for effective maintenance of planting material. For successful cultivation of Skif garlic, it is recommended to plant it 1–1.5 months before the onset of stable frosts; in central Russia, this is the period from September to mid-October. The variety is suitable for cultivation in various regions and is intended for universal use, including fresh consumption and processing. The bulb caliber can vary, with an average head diameter of about 4 cm, the weight of one head ranging from 40 to 70 g, and the number of cloves can reach up to 10 depending on the size.
