Duganski

Family: Amaryllidaceae Vegetable

Planting Schedule

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Aromatic and richly pungent, Duganski hardneck garlic forms bold, flavorful bulbs with a satisfyingly firm bite and a creamy, clove-by-clove texture when peeled.

Expect deep, savory intensity that shines in roasted preparations and robust sauces, while its classic hardneck character makes it a standout for gardeners who love dependable, harvest-ready bulbs. Grow Duganski for a harvest that feels substantial in the hand and tastes unmistakably alive—garlic with presence.

Light: Full SunMaturity: 240 DaysHabit: Upright

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Duganski Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Protected Environment Only
Zone 2b	Protected Environment Only
Zone 3a	Protected Environment Only
Zone 3b	Protected Environment Only
Zone 4a	Protected Environment Only
Zone 4b	Protected Environment Only
Zone 5a	Protected Environment Only
Zone 5b	Protected Environment Only
Zone 6a	Protected Environment Only
Zone 6b	Protected Environment Only
Zone 7a	Protected Environment Only
Zone 7b	Protected Environment Only
Zone 8a	Protected Environment Only
Zone 8b	Protected Environment Only
Zone 9a	Direct Sow	Dec 26th	Aug 23rd – Nov 26th
Zone 9b	Direct Sow	Dec 1st	Jul 29th – Dec 9th
Zone 10a	—	Oct 1st	Feb 28th – Feb 28th
Zone 10b	—	Oct 1st	Feb 28th – Feb 28th
Zone 11a	—	Oct 1st	Feb 28th – Feb 28th
Zone 11b	—	Oct 1st	Feb 28th – Feb 28th
Zone 12a	—	Oct 1st	Feb 28th – Feb 28th
Zone 12b	—	Oct 1st	Feb 28th – Feb 28th
Zone 13a	—	Oct 1st	Feb 28th – Feb 28th
Zone 13b	—	Oct 1st	Feb 28th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	240
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Duganski’s hardneck personality gives you a confident, punchy clove that stays structured at the heat level—then goes silky and spreadable when roasted. Use it where you want garlic to show up loudly: whole-head roasting, aggressive pan sauces, or raw slices tempered by fat and salt.

Best Uses

roasting whole heads until the cloves turn jammy and spreadable
quick-mashing into robust pan sauces and braises
thin slicing raw into olive oil with salt for a bracing finish

Flavor Profile

bold, sharply pungent garlic bite deep savory/sulfury intensity firm clove texture that mellows to creamy sweetness when roasted

Kitchen Pairings

olive oil lemon butter parmesan chicken mushrooms

Frequently Asked Questions

What pest or disease problem commonly affects Allium sativum (garlic), and how can I control it?

Allium sativum is prone to white rot (Sclerotium cepivorum), which causes yellowing, stunted growth, and garlic cloves that turn mushy/white at the base. Avoid planting in the same bed for several years and remove any plants that show sudden wilting to prevent spread; discard infected bulbs rather than composting. For prevention, use clean, certified disease-free seed cloves and ensure excellent drainage so bulbs aren’t kept constantly wet.

How often should I water Allium sativum during the main growing phase?

During active leaf growth, keep soil evenly moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week total from rainfall plus irrigation. Check the top 2–3 inches of soil: water when it starts to dry there, and slow down once lower leaves begin to yellow. In the final weeks before harvest, reduce watering so bulbs can cure rather than rot.

How do I know when Allium sativum is ready to harvest after 240 days?

Harvest when about 4–6 green leaves remain and the lower leaves have mostly yellowed, with wrappers on the outer bulbs fully formed. Stop using irrigation about 1–2 weeks before harvest so wrappers dry down. If you gently lift one bulb, cloves should be distinct and the skin should be tight around each clove, not loose or still forming.