A perennial, empty-leaved garlic, sometimes called ‘winter onion’. An early variety, garlic can be eaten fresh and frozen. Does not form an onion tuber. The leaves are dark green, steep, stiff, not prone to drying out, excellent in appearance and juicy. Suitable for spring and autumn crops. Sown several times during the season, in early spring and in the second half of summer. Drought-resistant and tolerant to low temperatures. It grows best in cultivated sandy loam, light loam soil. It is grown in greenhouses, under cover and in the open ground. When grown outdoors, the growing period can be 60-90 days.
It is recommended to sow less densely, so that the plants are larger and the leaves longer. It can grow in the same place for several years. The purple flowers are used for food decoration.