Garlic Has Those Abroad

Garlic has those abroad
Garlic in Belarus:
Belarus, garlic is robust, medium sized, rich, long aftertaste, is excellent barbecue garlic, but not as easy to store as other purple garlic. Now the Henan local garlic, and its very similar.
Purple glaze garlic:
Georgia's hometown, also known as mcadidzhvari 1. Under this appropriate growth conditions, the inner epidermis shows a bright and solid blue, with a slight layer of silver. Soft taste, it is a good raw food. Purple-glazed garlic will appear sweet after the barbecue.
Chainock Red Garlic:
Leeds, named after its village, is another fine garlic in Georgia. Rich flavor, easy to peel, after cooking can well maintain its shape and taste, is an excellent cooking garlic. After the barbecue, smooth and juicy, sweet taste. Is a late harvest type of garlic, garlic cloves size is uniform, loved by growers.
Samarkand garlic:
This garlic is even though a John. Svenson found in a market in Uzbekistan, Samarkand garlic has a rich flavor, but not as spicy as many purple varieties. The skin of garlic is thick and white, cut the skin off, it will appear purple, is one of the most beautiful garlic in purple lines.
After the garlic foreskin is all peeled off, you will see the unique bright-shaped spots on the garlic clove skin, like an octagonal star, hence the name.

Smooth purple garlic:
Both smooth and marble purple garlic are classified under purple garlic and are now considered a different variety.
Compared with authentic purple garlic, smooth and marble purple garlic have fewer but more fat cloves. Growers are not common because the smooth purple garlic lining is soft, requiring careful management and timely harvest.
Their shiny foreskin look like metal and presenting a gold or silver halo under different growth conditions.

HongLiZan:
This species was collected in the city of central Russia, southwest of Moscow. Good taste, no hot feeling, and no aftertaste. Growing vigorously in a severe cold climate.

Marble purple grain garlic:
Like Creole garlic, marbled purple garlic garlic is one of the best growing garlic varieties in hot climates, but unlike Creole garlic, they also grow well in cold regions.

They grow more robust than smooth purple garlic, and are therefore increasingly valued by commercial growers. Marble purple garlic has brown markings on the outer skin and cloves, each with 5 to 9 cloves, with an average storage period of 6 months.

Bogentry garlic:
Moscow of origin, garlic shape is great, through Gatsray originally to the United States. This variety is deeply loved by garlic lovers, hot in the mouth, followed by a pleasant and slender aftertaste. Bogentry garlic is the most durable variety of marble purple garlic, with a storage period of up to 10 months.

Joe Basky Garlic:
Collected from the Siberian Botanical Garden in Khabarovsk in the Russian Far East city on the border with China. This variety of raw food, cooked food mellow and soft. Garlic cloves are very large and play a great role in dishes that require a lot of garlic.

Kitab garlic:
This garlic is a John. Swenson and his USDA team found it in a dry river bed in the mountains of Uzbekistan. Because the garlic was buried so deep that no one could pull it out, the team only got some sprouts, and planted the garlic. The taste of Kitabu is strong and simple, not as complex as other purple garlic.

Krasnodar Red:
The marble purple garlic variety originated from Krasnodar in Russia near the Black Sea by Carl, a soil scientist at the University of Minnesota. Rosen Bosch brought it to the United States. It used to be hard to find, but now it is increasingly easy to see on the Garlic Festival and on the Internet. Raw food tastes strong, but not too spicy, and can well maintain the original flavor after cooking.

Metch garlic:
The foreskin is red, the garlic clove is large and plump, and the raw food is very hot. Although coming from Georgia and growing vigorously in cold areas, it is also one of the most reliable hard-necked garlic in warm winter areas. This variety is late-season garlic, with a long storage period.

Puskham garlic

Originally included in the 1989 Garlic Collection Project by John. Svenson was collected from the Pskham Valley of Uzbekistan. Rich and spicy taste, with a long aftertaste. Each garlic head has two to four large garlic cloves.

Siberian garlic:
This hardy variety, from the cold grasslands of the Kamchatka Peninsula in Siberia, is acquired by fishermen and small farmers. The garlic skin is pink (red in iron-rich soil), has a strong smell and is high in allicin.

Asian garlic:
Asian garlic and flat garlic were previously classified as artichoke garlic until USDA Gale. Dr. Volcker and Joshim of the Gatre Ben Crop Research Institute. After Dr. Keller conducted the D [] NA study, he proved that both are soft and hard neck garlic, which is different from each other and different from other species. Asian garlic garlic cloves solid and plump, garlic skin smooth and thick. Garlic is generally pure white, but the garlic cloves may present a gorgeous purple or reddish brown. Asian garlic ripens very quickly, before artichoke garlic. Leaves should be harvested as soon as they turn yellow. If you wait until half of the leaves turn yellow before harvesting, you will find the garlic skin, has cracked. Unlike other hard-necked garlic, Asian garlic doesn't need to cut off the stem to ensure garlic. 8 to 12 cloves per garlic head, with an average storage period of 5 months.

The Asian Storm (also called the Seoul Sisters)
This Korean garlic raw food hot, cooked food sweet. Long storage period, can grow well in cold or warm and humid winter, Asian storm garlic, sweet taste after barbecue.

Korean red:
Pink home brown, garlic taste is sweet and mellow, not spicy, is the best choice for those who like rich flavor, and worry about the fire. Korean red is early season garlic, its rich flavor, is undoubtedly an excellent seasoning for Korean kimchi and stir-fry.

Shilla garlic:
From Korea, with beautiful purple markings, deep and rich taste, and finally have a moderate spicy. Early season garlic is one of the first garlic that should be planted in autumn.

Pyongyang garlic:
From near the North Korean capital, the garlic cloves are light brown with long purple stripes, with a light and soft taste and slightly spicy raw food. Storage period is longer than most other Asian garlic.

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