Garlic Podmoskovny: variety description and characteristics, yield with photo

Podmoskovny garlic variety is suitable for growing in the climatic conditions of the middle zone. It is planted as winter. For summer residents, this is convenient, because all planting work can be done in the fall, and in late spring you can feast on young heads.

Variety description

Moscow region garlic is classified as an arrow species, therefore it is planted a month before the expected onset of frost on the soil. In the middle of the growing season, the plant forms an arrow with an inflorescence.Subsequently, seeds ripen there, the number of which reaches 150 pieces per head.

Garlic varieties Podmoskovny propagated by several types:

• teeth;
• single teeth;
• seeds.

Characteristics promise high yields and excellent marketability of the product. This explains the increased demand for Moscow region garlic among summer residents and farmers.

The leaves of the plant reach a height of 40 cm and a width of up to 2 cm. The tops are colored dark green, a characteristic wax coating is noticeable. Up to 1.9 kg of high-quality garlic is harvested from one linear meter. Ripening occurs 112 days after the appearance of the first spring shoots.

Podmoskovny has small flat-round heads.The integumentary scales occupy 5 layers and are white with purple streaks. Up to 7 cloves weighing up to 12 grams are formed in each head. Bulbs grow on average 60 grams in weight. The pulp has a delicate creamy color, garlic strong aroma. Podmoskovny tastes very spicy, which not everyone likes.

Advantages and disadvantages

This variety of garlic has far more advantages than disadvantages. Positive qualities include:

• frost resistance;
• resistance to major diseases;
• universal use;
• good keeping quality;
• low maintenance.

Podmoskovny is eaten not only raw as a seasoning for certain dishes, but also amenable to heat treatment, conservation. At the same time, taste and aroma are preserved. Vitamin paste is prepared from arrows, and also pickled.

Among the shortcomings, it is worth noting that garlic should be consumed before the New Year, then it begins to dry out, sprout and lose commercial qualities. Also Podmoskovny is not suitable for spring planting.

Features of cultivation

Particular attention is paid to the timing of planting winter garlic Podmoskovny on the beds. If you plant early, then before the onset of frost, the plant will kick out the leaves and the chances of successfully overwintering are reduced. And if you are late with the landing, then the garlic will not have time to take root properly. Unrooted plantings die already at -10 ° C.

Successful wintering is also affected by the amount of snowfall, the period of frost on the soil, soil moisture during and after planting. It should be borne in mind that now the climatic conditions in the regions are noticeably changing, so the planting dates recommended by previous generations are significantly shifted.

Winter garlic needs mandatory fertilizing with nitrogen fertilizers. They are produced in the spring, a couple of weeks after the appearance of the first greenery. Re-fertilization is carried out after another 2 weeks. An analogue of chemical top dressing is organic matter. Both a solution of fresh manure and fermented nettle infusion will do.

Winter garlic Podmoskovny (a description of the variety is given above) needs weekly watering. If it is rainy, wet weather outside, then it is not worth watering the beds at all, and the harvest time is postponed. With excess moisture in the soil, the garlic ripens later, and the quality of the heads decreases.

Care for the Podmoskovny is the timely loosening of the soil and the regular removal of weeds. During the growing season and the formation of heads, plants are fed and fertilized.

Harvest and storage of crops

Harvesting is carried out in late June - early July. Moscow region garlic is harvested exclusively in dry weather. Otherwise, the entire crop may rot. If the weather conditions are unfavorable, then it is better to reschedule the harvest than to lose it later.

Dig up the plants in such a way that the roots are not damaged. The rest of the soil is crushed, and the garlic is tied up or laid out in a thin layer in a cool, dry place for further drying. At the same time, the roots and stems are not cut off immediately after digging from the garden. Of these, useful components still continue to flow into the head. Pruning is done only after complete drying.

Garlic Podmoskovny is perfectly stored on the bottom shelf of the refrigerator or on a closed insulated balcony. The air temperature there should not fall below 0 °C. If there are no other options, then you can save the crop at room conditions (for example, in the pantry). The heads are tied or placed in a basket and placed in a dark place. Only in this case, they will begin to dry out or germinate earlier.

Garlic Podmoskovny, which was not consumed before it lost its marketability and sprouted, can be used for planting and eating young.Naturally, it will not work to get a full-fledged and suitable for long-term storage crop, but you can enjoy the first young greens.

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