Winter garlic "GERMAN EXTRA HARDY"

Allium sativum var ophioscorodon subvar porcelain

German Extra Hardy is one of the most popular hardneck garlic varieties suitable for northern climates, known for its excellent winter hardiness, large symmetrical heads, and rich, pure garlic flavor. This variety is favored by both gardeners and professional growers as it provides a stable yield even in very cold winter conditions.

The taste is sharp but not overly aggressive — with a pleasant sweet note and a strong aroma. Thanks to its high oil and juice content, German Extra Hardy is an excellent choice for fresh consumption, pickling, and thermal processing.

History

The origin of German Extra Hardy can be traced to breeding lines in Germany and the USA, where Porcelain group garlics were cultivated specifically for cold regions. The variety became popular in the second half of the 20th century in North America, where it quickly gained a reputation as one of the most resilient winter garlics.

Soon this variety spread to Canada, Scandinavia, and Eastern Europe, where growers appreciated it for its large heads, big cloves, and fantastic winter hardiness. In several countries, German Extra Hardy has become the standard comparison variety in the winter garlic group.

Description

Type: hardneck, Porcelain group variety
Vegetation period: medium (winter garlic)
Head size: very large, 55–75+ mm
Number of cloves: 4–6 very large, meaty cloves
Skin color: white, shiny, sometimes with a silvery hue
Clove color: creamy white
Taste: sharp, pure garlic, with a gentle sweet note
Aroma: strong, persistent
Winter hardiness: excellent – one of the best in northern climates
Soil requirements: prefers loose, nutrient-rich soil
Yield: high, consistent yield
Storage: very good — up to 8–10 months
Disease resistance: good tolerance to cold, moisture, root diseases