Description of the Sail garlic variety, cultivation and care
Garlic improves the taste of many dishes, it is used for preservation, it is added to salads. Trace elements that are present in the cloves of the onion kill bacteria, lower cholesterol levels, and have a beneficial effect on the heart.
The yield of a culture depends not only on compliance with agrotechnical rules, but also on its variety. Large bulbs are obtained by planting Parus winter garlic. Different climatic conditions are suitable for it, they do not complain about the yield in any region of Russia. The culture is grown in Kazakhstan, Stavropol Territory, Ukraine.
Description of the variety
Garlic Parus is great for small summer cottages, successfully grown by farmers in the fields... It ripens on average 105 days after the growing season, sometimes even earlier. The bulbs are different:
- dense teeth;
- spicy taste;
- rounded flat shape;
The brown or off-white outer scales have purple veins. Long leaves, of which there are up to 10 in each plant, shoot flower arrows up to 1.25 m in height. One bulb contains up to 10 cloves, they adhere very tightly to each other. Juicy green leaves, covered with a waxy bloom, are up to 2 cm wide and up to 56 cm long.
An important characteristic of the variety is good frost resistance. Garlic has a long shelf life. Rarely exposed to:
- peronosporosis;
- bacterial rot;
- stem nematode.
The plant is affected by the onion fly. You have to fight the pest all summer.
On a plot of 1 sq. meter harvested on average 960 g of garlic... In the southern irrigated regions, the yield doubles. The bulb weighs from 30 to 47 grams. The description of the variety attracted many summer residents, many of them began to plant this particular garlic.
Landing rules
Agrotechnology for growing Sails is slightly different from that used for other varieties of garlic. The place for the garden is well dug up, after which it is fertilized. Chicken droppings are best for feeding. It is necessary to grow a culture where cabbage, zucchini or cucumbers used to grow.
The teeth are planted every 10 cm, a garlic bed is placed every 25. Keeping this distance is the key to a good harvest.
To prevent the bulbs from spoiling, not rotting in the ground, sand or wood ash must be poured into the holes. Before planting, the teeth are sorted out, the patients are thrown away, and healthy ones are dipped for 30 minutes in a solution of potassium permanganate or copper sulfate, and sent into the ground to a depth of 5 cm.
If Sail is planted in October, it is advisable to mulch the beds with hay, straw, dry leaves or grass to help protect the bulbs from severe frost. Some summer residents cover the beds with agrofibre. As soon as the snow begins to melt, all this is removed, otherwise the garlic will begin to rot.
Culture care
In order for the mass of one bulb to exceed 40 g, and to harvest 16-18 kg from 10 acres, one should not forget about top dressing. Fertilizer is applied in 2 stages - in early spring after the snow melts. The second time the beds are watered with mullein or chicken droppings. This work is done when the tubers are tied.
Parus garlic bulbs will be larger if the tops of the leaves are pinched. The main thing is not to waste time, seedlings should not rise above 20 cm.
The stems are deformed, the arrows wilt if onion moth caterpillars appear on the plant. The land after the garlic must be plowed deeply, the plot for the garden must be well blown by the wind. To combat the pest, the plants are sprayed with insecticides - "Fastak", "Karate Zeon", covered with a mesh cloth at night.
The soil near the culture must necessarily be loosened more than once a season. The earth is weeded out and moistened. Some summer residents alternate garlic beds with strawberries and vegetables. Then the plants get sick less, develop faster, and are less likely to suffer from pests.
If you look at the reviews about Parus, we can conclude that many gardeners prefer to grow this particular variety of garlic, which has a high yield, a specific aftertaste and pungency.
Bulbs are well stored in nets and wooden boxes. To increase keeping quality, they are packaged by kilogram and placed in a thin layer in a dry, cold room.
