Chinese garlic, which appeared in Russia in the early 2000s, at one time flooded the markets of many countries, since its production in China was very cheap and the harvesting season lasted longer.
In appearance, Chinese garlic is spring, since it lacks a solid core, which in winter crops is usually located in the center of the head.
This garlic can be planted at the end of April in the same way as regular spring garlic varieties.
Overgrown Chinese garlic has a wider feather and a yellow-green color, in contrast to the narrow feather and dark green color of other types of garlic.
Chinese garlic ripens a month earlier other varieties. The heads may not be white, as in the store, but blue-violet, and not always round, but more often oval. After harvesting, Chinese garlic can be stored well until spring.
Summer residents, who decided to plant Chinese garlic, note with surprise that the garlic that they left to winter in the ground sprouts together in spring, the stems quickly get fat, and the feather becomes wide and much larger than that of ordinary winter garlic.
Chinese garlic sprouts much faster, consistently outstripping the growth of regular spring garlic. Already at the end of July, it forms large heads, the stems begin to turn yellow.
The only drawback of Chinese garlic is that its dormancy period is much shorter than that of other spring varieties, which are stored for about a year.
This variety of garlic can be called universal... It gives a good harvest both as a spring and as a winter garlic, which cannot be said about the usual spring garlic, which, when planted in the fall in the next season, gives small heads.