Winter garlic "KOREAN RED"

Allium sativum var sativum ssp asiatic

Winter garlic “Korean Red” - High quality and rich flavor

Winter garlic "Korean Red" is one of the most popular garlic varieties, known for its intense aroma and high nutritional value. This garlic is excellent for both culinary use and as a garden crop. “Korean Red” garlic is a great product for people who appreciate organic and natural food products. Its strong flavor and especially rich aroma make it an ideal choice for dishes where extra taste is needed.

This variety is also suitable for growing in winter conditions, as it is resistant to cold and snow. It is the perfect choice for those who want to grow healthy garlic in their garden. Korean Red garlic is rich in antioxidants, vitamins, and minerals that help improve health and strengthen the immune system.

History

Korean Red is one of the oldest and most traditional hardneck garlic varieties in Korea. Its origin can be traced to the Korean peninsula, where garlic has been cultivated for more than a thousand years, especially in mountainous regions with cold winters and hot summers. In these conditions, the variety developed its characteristic features — excellent frost resistance, strong flavor, and vibrant purple color.

The name “Red” is associated with the purple–red shades of the skin, which have historically been considered a sign of quality and health in Korean cuisine and medicine. This variety has often been used in kimchi, medicinal decoctions, and tonics, which is why it also gained cultural significance in Korea.

  1. In the second half of the century, as interest in Asian cuisine and exotic varieties increased, Korean Red reached the USA and Canada, where it became popular among organic farms and hobby growers. In Europe, it only started to appear in the early 21st century, mainly in specialized breeders’ and rare variety collection gardens.

Nowadays, Korean Red is recognized as one of the spiciest and most aromatic Asian hardneck lines with excellent suitability for cold climates.

Main features:

  • Intense flavor and aroma profile

  • Excellent resistance to cold and winter conditions

  • Rich in vitamins and minerals

  • Ideally suited for both cooking and garden cultivation

  • Description

    • Botanical name: Allium sativum

    • Seeds: Medium-sized garlic cloves with red skin

    • Growing season: Winter garlic – sowing time in autumn (from September to November)

    • Harvesting: In spring or early summer (June–July)

    • Size and appearance: Large, thick garlic heads with 6–10 cloves

    • Flavor: Stronger, sharper than many other varieties, with a slightly sweeter aftertaste

    • Disease resistance: High resistance to gray rot and other garlic diseases

    • Origin: Korea

    • Usage: Suitable for both culinary use (stewing, pickling) and as a natural antibiotic to help boost immunity

    • Growing conditions: Ensure well-drained soil rich in organic matter. Garlic requires sunlight and a cold period (below -5°C to -10°C).