Garlic -hardneck - purple stripe - Duganski
Origin and History
This variety comes from Uzbekistan or Kazakhstan, regardless of the exact country, it seems certain that this variety comes from central Asia, the area that is reported to be the first place garlic was cultivated. Our seed stock was acquired from Great Lakes family farm near the Grand Bend, Lake Huron, Ontario.
Description : Full sun, Mid-season, purple stripe type, long storing, Pungent and really tall garlic
Allium sativum ssp ophioscorodon ‘Duganski’
Light Requirement: Full Sun
Growing Zone: 3-7
Harvest: Mid Summer
Plant Spacing: 10-15 cm or 4-6"
Plant Depth: 5-8 cm or 2-3"
Plant Height: 45-60 cm or 18-24"
This is a beautiful garlic with an amazing flavour, and comes in large bulb sizes. The cloves of this garlic are violet-tinged and with a purple outer wrapper. The flavour of this garlic can be described as being fiery, but will mellow out with a pleasant aftertaste.
Duganski is a hardneck garlic variety, produces large bulbs, strong pungent flavor, and with cloves that are purple. This variety is a robust cultivar, grows taller than most varieties, has wider leaves, larger scapes and matures mid-season.
Plant the garlic bulb before the ground freezes. Pick a well-drained, rich, organic garden bed to plant into. Plant the pointed end of the clove up, 5-8 cm (2-3″) deep and 10-15 cm (4-6″) apart. Lightly cover with soil and water thoroughly. Cover with a layer of mulch such as leaves or straw to provide insulation from fluctuating temperatures in winter and spring. Remove the mulch in early Spring or keep it for weed control.
When the garlic breaks through the soil the following Spring it is recommended to add an all purpose fertilizer.
In late Spring snip the scapes from the head of the garlic plant to channel the energy to the bulb formation. Scapes are a delicious early season garlic treat.
The Garlic is ready to harvest when the leaves of the plant are 3/4 yellow and start to die back. Lift the soil around the garlic bulb before trying to remove the garlic from the soil. Pull the garlic from the soil and place the garlic in non-direct sunlight with good airflow to allow the garlic to dry for 7-10 days.
After the garlic has cured you can trim the small roots on the bottom of the garlic and remove one layer of skin. Store in a dark cool area.