Yugoslavian Garlic traces its origins back to the Balkans, a region that was once part of the former Yugoslavia. This area has a long history of garlic cultivation, where it has been an essential part of both the diet and traditional medicine for centuries. The development of Yugoslavian Garlic, a hardneck variety, was influenced by the harsh winters and challenging growing conditions of the region. This led to the breeding of a garlic strain that is particularly hardy, capable of withstanding cold climates while developing a strong, robust flavour.
Following the breakup of Yugoslavia in the early 1990s, the garlic retained its name, preserving its connection to the area where it was first cultivated. The name “Yugoslavian Garlic” continues to reflect its cultural and agricultural roots in the Balkans.
This garlic variety is especially well-adapted to cooler climates, making it a popular choice in regions with severe winters. It is typically planted in the autumn, allowing it to establish a strong root system before the onset of winter. As spring arrives, Yugoslavian Garlic grows vigorously, and it is usually harvested in late summer when the leaves begin to turn yellow.
Known for its large cloves—usually four to six per bulb—Yugoslavian Garlic has a strong, spicy flavour with a hint of heat, making it ideal for dishes that require a pronounced garlic presence. In the kitchen, it is prized for its bold taste, whether used in marinades, roasted, or incorporated into sauces. The combination of its resilience and intense flavour makes Yugoslavian Garlic a favourite among gardeners and chefs who value a garlic that can withstand cold climates while delivering a powerful culinary impact.
These bulbils are sourced directly from Garden Faerie Botanicals, located in the heart of British Columbia, Canada. The collection includes heirloom and heritage varieties, all organically grown without chemicals.
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