Species: A. sativum
Garlic is native to central Asia, it belongs to the Liliaceae family and its scientific name is Alilium sativum. The bulb that we eat is made up of segments, called cloves, which vary in shape and size according to their position in the bulb: the outer ones are larger and of arched shape, the inner ones are smaller and more oval. The leaves develop from the bulb; they are inserted one into the next, have no leaf stalk and grow to a length between 50 cm and 70 cm.
|Scientific name||Allium sativum|
|Recommended Seeding||In Pots|
|Number of seeds||1|
|Distance between rows||25 cm / 40 cm|
|Distance between rows||10 cm / 15 cm|
|Estimated number of plants/sqm||35.00|
|Average growing time||140 gg / 160 gg|
|Average sprouting time||10 gg / 20 gg|
|Produce per sqm||1.00 kg / 2.00 kg|
|Estimated growing sqm per person||1.0|
|Min. Temperature (C°)||-15 °c|
|Soil pH||6.00 / 7.00|
|Can be grown in pots||yes|
This is the most common type; it guarantees a good crop, an excellent flavour and keeps well for a long time.
The tunics (skins) that cover the bulb are of a particular pink colour. He flavour is less intense and this type of garlic does not keep well over long periods but is best to eat fresh.
This type of garlic has a characteristic external red/purple colour and a stronger flavour than the pink variety.