The Podmoskovny variety of garlic is suitable for growing in the climatic conditions of the middle zone. It is planted as a winter crop. This is convenient for summer residents, because all planting work can be done in the fall, and young heads can be enjoyed in late spring.
Description of the variety
Garlic near Moscow is classified as a bolting species, which is why 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 on one head reaches 150 pieces.
Garlic variety Podmoskovny is propagated by several species:
- teeth;
- single-toothed;
- seeds.
The characteristics promise high yields and excellent commercial qualities 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 painted dark green, with a characteristic waxy coating visible. 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 heads of a flat-round shape. The integumentary scales occupy 5 layers and are painted white with purple veins. Each head produces up to 7 cloves weighing up to 12 grams. The bulbs grow on average weighing 60 grams. The pulp has a delicate cream color and a strong garlic aroma. Podmoskovny tastes very spicy, which not everyone likes.
Advantages and disadvantages
This variety of garlic has many more advantages than disadvantages. Positive qualities include:
- frost resistance;
- resistance to major diseases;
- universal use;
- good keeping quality;
- low maintenance requirements.
Podmoskovny is eaten not only in its raw form as a seasoning for certain dishes, but also can be heat treated and preserved. At the same time, taste and aroma are preserved. Vitamin paste is prepared from the arrows and also marinated.
Among the disadvantages, it is worth noting that garlic should be consumed before the New Year, then it begins to dry out, sprout and lose its commercial quality. Also, Podmoskovny is not suitable for spring planting.
Features of cultivation
Particular attention is paid to the timing of planting Podmoskovny winter garlic in the beds.If you plant early, the plant will expel its leaves before frost sets in and the chances of successfully overwintering are reduced. And if you are late with planting, the garlic will not have time to take root properly. Unrooted plantings die already at -10 °C.
Successful wintering is also influenced by the amount of snow that has fallen, the timing of frost on the soil, and soil moisture during and after planting. It is worth considering that now climatic conditions in the regions are changing noticeably, so the planting dates recommended by previous generations are shifting significantly.
Winter garlic requires mandatory fertilizing with nitrogen fertilizers. They are produced in the spring, a couple of weeks after the first greenery appears. Repeated fertilization is carried out after another 2 weeks. Organic matter is an analogue to chemical fertilizers. Both a solution of fresh manure and a fermented infusion of nettles are suitable.
Winter garlic Podmoskovny (the description of the variety is given above) needs weekly watering. If there is rainy, damp weather outside, then you should not water the beds at all, and the harvest date will be delayed. If there is excess moisture in the soil, garlic ripens later, and the quality of the heads decreases.
Caring for Podmoskovny consists of timely loosening of the soil and regular removal of weeds. During the growing season and the formation of heads, the plants are fed and fertilized.
Harvest and storage
The harvest takes place in late June - early July. Garlic near Moscow is harvested exclusively in dry weather. Otherwise, the entire crop may rot. If weather conditions are unfavorable, it is better to postpone the harvest time than to lose it later.
Plants must be dug up in such a way that the roots are not damaged.The remaining soil is shaken off, and the garlic is tied up or laid out in a thin layer in a cool, dry place for further drying. In this case, the roots and stems are not cut off immediately after digging from the garden bed. From them, useful components still continue to flow into the head. Trimming is done only after complete drying.
Podmoskovny garlic 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 preserve the harvest indoors (for example, in a pantry). The heads are tied or placed in a basket and placed in a dark place. Only in this case will they begin to dry out or germinate earlier.
Podmoskovny garlic, which was not consumed before it lost its commercial qualities and sprouts, can be used for planting and consumption by young people. Naturally, you won’t be able to get a full-fledged harvest suitable for long-term storage, but you can enjoy the first young greens.
