Winter garlic "Siberian"

Allium sativum var ophioscorodon subvar marbled purple stripe

Siberian is an ancient hardneck winter garlic variety that originated from the Siberian region and has become very popular in cold and temperate climates worldwide. It is especially suitable for Latvia, as it stands out with excellent winter hardiness and the ability to form large, heavy bulbs even in harsh weather conditions.

Siberian, or Siberian garlic, is recognized by its multi-layered, creamy white skin with a slight pinkish hue and very large cloves. The taste is mild at first, but with a distinctly spicy, warming aftertaste characteristic of Siberian garlic. This variety is ideally suited for both fresh consumption and for cooking and canning.

History

Siberian is an ancient, naturally occurring hardneck garlic variety whose roots can be traced to the cold regions of Russia and Western Siberia. Tradition has it that these garlics grew as wild or semi-wild forms in Siberian villages, where local inhabitants for centuries selected plants with better winter hardiness and resistance to extreme temperatures.

The variety gained wider international recognition in the second half of the 20th century, when it was brought from Russia to Alaska and North America by immigrants and gardening enthusiasts. There, Siberian became one of the main hardneck garlic lines, helping to launch the popularity of the Purple Stripe / Marbled Purple Stripe group in the USA.

Thanks to its excellent adaptability to cold, large cloves, and mild, slightly sweet taste, Siberian quickly spread in Europe and the Baltic States. Today, it is considered one of the most classic and resilient northern hardneck garlic varieties.

Description