Appearance: This is a large type of garlic. It has a spherical shape, flattened at the ends, and is ivory white in color.
Each bulb can contain from 3 to 6 bulbs, separated from each other. These, They have a “chestnut” shape and can weigh up to 100g.
While the leaves They are green-grey in colour.
Finally, the flower presents itself with a long stem, with a purple bud at the end.
Plot: Val di Chiana garlic prefers silty-sandy soils to compact, clayey ones, although it can also be grown in medium-textured soils. Good drainage is essential, however. in order to avoid water stagnation which could ruin the bulbs, causing them to go mouldy.
Furthermore, the soil must maintain a slightly acidic pH, therefore with a value between 6-7.
Sowing: Before sowing it is important to work the soil deeply (25-30cm) to make it softer and to allow drainage.
Once the soil is prepared, between the second half of October and the first half of November, the garlic cloves are planted in the soil. They are planted with the tips facing upwards, at a depth of about 4 to 6 cm and spaced about 25 to 30 cm apart.
Collection: The harvest takes place once the leaves begin to turn yellow, that is, between the end of June and the beginning of July.
Flavor: Val di Chiana garlic has a much less pungent flavor (and smell) than traditional garlic.
