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Bogatyr garlic are small, averaging 5 centimeters in diameter. Its bulb wrappers are thick and parchment-like with white skin showcasing purple and violet stripes. As you peel away the outer wrappers, the purple striping intensifies, becoming almost a solid mix of purple hues surrounding the cloves. A single bulb will house five to six plump cloves. The peeled cloves are creamy white and dense. Bogatyr garlic is known for its fiery, raw heat that diminishes quickly to a mild and pleasant flavor.
Bogatyr garlic are available year-round, with peak season in the summer.
Bogatyr garlic, botanically classified as Allium sativum, is a part of the subspecies ophioscorodon, or the hardneck garlic variety. Bogatyr garlic is a marbled purple stripe garlic that is distinguished by bold colors and elongated clove tips. It has fewer cloves per bulb than the standard garlic and is considered to be one of the hottest varieties.
Bogatyr garlic is an excellent source of vitamin B6, vitamin C, and manganese. Bogatyr garlic is also known for its high allicin content which has anti-bacterial and anti-fungal properties.
Bogatyr garlic is intensely hot when raw and is used by coarsely chopping, mincing, and pureeing and this will release oils providing an even sharper flavor than slicing or leaving whole. Bogatyr garlic can also be used in cooked applications such as roasting and sautéing. Roasting is the most popular method as it enhances the complex flavor profile. It can also be combined in soups to add a richness and pickled to create a pleasing tangy, bite. Pair Bogatyr garlic with rich ingredients such as cream, olive oil, starchy pasta, grilled steak, roasted meats, and seafood. It can also be used in hummus and pesto and paired with acidic fruits and vegetables. Bogatyr garlic will keep up to ten months when stored in a cool, dry place. Refrain from storing in the refrigerator as it will induce sprouting.
Garlic has been used for centuries as a natural remedy in alternative medicine. In Russia, garlic earned the nickname "Russian penicillin" in World War II because it was used as a substitute for antibiotics for the soldiers when the country ran out during the war
Bogatyr garlic is native to Moscow, Russia and was not released commercially worldwide until 1989. With the collapse of the Soviet Union, Bogatyr garlic was made available to be shared and collected and made its way to the commercial marketplace via the Gatersleben Seed Bank in Germany. Bogatyr garlic is cultivated today throughout Europe and regions of North America.
Recipes that include Bogatyr Garlic. One is easiest, three is harder.
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