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Garlic seeds
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Red Garlic Seeds
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A garlic variety native to the lands of Sulmona, with unique characteristics. Red garlic boasts an almost white to pinkish outer skin, enclosing cloves of a fully red colour arranged in a circular pattern. Compared to traditional garlic, this type matures about 20 days later.
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More info
- Red garlic seeds
- The red garlic plant
- How to sow red garlic
- How to grow red garlic
- Tips for growing red garlic
- Diseases and pests of red garlic
- Properties of red garlic
- Nutritional values of red garlic (per 100 g)
Red garlic seeds
As mentioned, red garlic originates from the lands of Sulmona, in Abruzzo, where it has been grown for centuries in the Peligna Valley: it has been included among the region's Traditional Agri-Food Products (P.A.T.). Its distinctive feature is precisely that almost white or pinkish outer skin enclosing cloves of an intense wine-red colour, arranged in an elegant crown around the bulb. Compared to traditional white garlic, this variety typically matures about 15-20 days earlier, a detail that makes it particularly appealing for those who want an earlier harvest.
The red garlic plant
Botanically it is the same species as white garlic, Allium sativum, belonging to the Liliaceae family (Amaryllidaceae in more recent classifications). It is a perennial herbaceous plant, though grown as an annual, which can reach 70-80 centimeters in height with a smooth, green, cylindrical stem covered in linear, pointed leaves. A unique botanical trait of this ecotype is the regular emergence, every year, of a flower stalk at the center of the plant during May: it is the only Italian biotype that produces it so consistently.
The bulb is enclosed by 8-10 whitish scales and contains on average 9-12 cloves with a characteristic wine-red colour, with an overall diameter that can comfortably exceed 55-70 millimeters, well above common quality standards.
How to sow red garlic
Sowing traditionally takes place between November and December in the milder areas of southern Italy (with an 8-9 month growing cycle), while in northern regions it is preferable to delay it to February-March, with a shorter cycle of about 5 months. The cloves should be planted with the tip facing upward, at a depth of 4-5 centimeters, keeping a spacing of about 15 centimeters within the row and 25-35 centimeters between rows.
How to grow red garlic
Red garlic prefers loose, well-worked soil in a sunny position: it tolerates cold very well and withstands even hard frosts without particular issues. Watering should be kept to a minimum, as the plant handles drought well, and it is important to stop watering entirely about 15 days before harvest, once the bulb is fully formed.
In May the flower stalk appears and should be removed by hand as soon as it shows up: this step is essential to redirect all the plant's energy toward bulb development underground, rather than toward flowering. Harvest takes place between late June and early July, when the foliage starts to turn yellow.
Tips for growing red garlic
Unlike white garlic, red garlic has lower resistance to humidity and is less suited to long-term storage: it is therefore advisable to favour relatively fresh consumption, perhaps setting aside only part of the harvest for the traditional braids. It grows well alongside lettuce, a traditional pairing that supports mutual growth.
Diseases and pests of red garlic
The main threats to red garlic are nematodes of the Ditylenchus genus, responsible for viral diseases that can seriously affect the crop if the soil is not given enough rest: a crop rotation of at least 4-5 years on the same plot is therefore recommended. Avoid rotating with other Liliaceae, legumes and alfalfa, which favour the buildup of these pests in the soil.
Properties of red garlic
Sulmona red garlic stands out for its high content of sulfur-based essential oils, particularly diallyl sulfide and diallyl disulfide, responsible for its noticeably spicier aroma and flavour compared to the white variety. Like all garlic, it boasts antioxidant properties beneficial to the immune system, but its more intense taste makes it particularly prized by food enthusiasts and even used fresh in cooking, with a flavour vaguely reminiscent of tender young asparagus.
Nutritional values of red garlic (per 100 g)
- Calories: 149 kcal
- Protein: 6.4 g
- Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2.1 g
- Vitamin C: 31 mg
- Potassium: 401 mg