Widely Grow in Gujarat state

Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste.

Uses

Garlic is used for flavouring various dishes practically all over the world. In United States almost half of the produce is dehydrated for use in mayonnaise products, salad dressings and in several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc. Spray dried garlic products, liquid garlic preparations are other products. In India and other Asian and Middle East Countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations etc. Oil of garlic is used as a flavouring agent in soups, canned foods, sauces etc.The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine, it is used for various ailments of stomach, skin diseases. It has wider applications in indigenous medicines and is also considered ashighly nutritive.

Indian Fresh Garlic/Desi Variety

Indian Fresh Garlic Peculiarity/Advantages:-

• Indian Garlic is very spicy and aromatic compared to Chinese and other Garlic
• Indian Garlic is best for cooking, pickling, sauce and for other ingredients, etc.
• Indian Garlic is fully natural Garlic, no hybrid varieties.

Size of Bulb: 25-35mm, 35-40mm, 40mm+ (40-50mm)

Origin: India

Packing: 20/25/40kg mesh bag

Harvesting time: February-March Month

Best Buying Period: March-July

Shelf Life: 8-10 month