Siberian Garlic

Siberian Garlic (Allium sativum var. ophioscorodon ‘Siberian’) is a hardneck Rocambole garlic variety known for its purple bulbs and large, plump cloves. Their rich, highly aromatic, and slightly pungent flavour adds excellent intensity to recipes while becoming milder and more subtle after cooking. Its upright, blue-green foliage reaches 40 to 60 cm in height before turning yellow at maturity. Extremely hardy to Zone 2, this Russian garlic variety is particularly well adapted to Quebec’s harsh winters and provides reliable harvests with excellent storage potential.

Plant the cloves in fall with the pointed end facing upward, approximately 5 cm deep, spacing them 10 to 15 cm apart and leaving 30 cm between rows. Choose a location in full sun with loose, fertile, organically rich, and perfectly drained soil. An application of well-aged compost before planting encourages bulb development, while excessive nitrogen mainly promotes foliage growth. Water lightly after planting, then moderately during active growth without allowing the soil to become waterlogged. Gradually reduce watering before harvest and remove the flower scapes to encourage larger bulbs.

Siberian garlic is ideal for family vegetable gardens, food gardens, edible flower beds, and large, well-drained containers. It grows well alongside carrots, tomatoes, beets, lettuce, and strawberries while helping deter certain pests. Its young flower scapes are edible and delicious sautéed, grilled, or made into pesto; when left on the plant, their flowers may attract pollinators. The cloves add wonderful flavour to soups, stir-fries, stews, marinades, confit preparations, and lacto-fermented recipes. Harvest when approximately half of the foliage has faded, then cure the bulbs in a dry, shaded, and well-ventilated location.