Indian Garlic

The variety of Garlic was developed by mass selection from a local collection obtained from Bihar Sharif area in Bihar. The bulbs of this variety of garlic are compact, silvery-white with creamy flesh. Agrifound White is susceptible to purple blotch and Stemphylium blight which are common in the northern parts. The yield of this variety is around 130 q/ha.

The Yamuna Safed variety of Garlic was developed by mass selection from a local collection obtained from Delhi (Azadpur) market. The bulbs of this variety are compact, with silvery-white skin and creamy flesh. The cloves are sickle-shaped and 25-30 in number. This variety is tolerant to insect pests and diseases like a purple blotch, Stemphylium blight and onion thrips.

The Yamuna Safed-2 variety of Garlic was developed by mass selection from a local collection obtained from Karnal area in Haryana. The bulbs of this variety are compact and attractive with white creamy flesh. The average yield for this variety is around 150-200 q/ha. This variety is recommended for Northern India.

The Yamuna Safed-3 variety has thrived in Northern parts and also in Central parts of India. This variety was developed by mass selection technique from a local collection obtained from Dindigul in 1990. The leaves of this plant are generally wider than other varieties. The bulbs of this variety are creamy-white and bigger sized.

This variety of Garlic was developed in 1992 by selection from an exotic collection obtained from the Hongkong market. The Agrifound Parvati variety is long day type and as such is suitable for cultivation in mid and high hills of Northern states. The bulbs are of bigger size and creamy white colour with a pinkish tinge.

The Yamuna Safed-4 variety was developed by mass selection technique from a local collection obtained from Jaunpur, Uttar Pradesh. The bulbs of this variety are compact, attractive and creamy white colour. This variety matures in about 165-175 days. The average yield of this variety is around 200-250 q/ha.

The Porcelain Garlic is classic and pearly white garlic in colour with a stiff neck. This variety holds four or five uniform cloves. The neck is primarily the remains of the bulb’s shoots, a snaky tangle known as the “scape” which can be used in cooking. The Porcelain garlic is pretty to look at and has a simple and strong taste.

The Rocambole Garlic is a variety of Garlic which is purple-streaked and has loose skin. This variety is said to be big-flavored garlic that doesn’t keep long. This garlic has a high in sulfenic acid, which gives the garlic its chili-like burning taste.