Abstract
Garlic (Allium sativum L.) is an important edible bulbous crop with unique culinary and medicinal purposes. It is a major cash crop widely cultivated in Libokemkem and other districts of South Gondar zone of Amhara Region in Ethiopia. However, productivity of garlic in Ethiopia in general and in South Gondar Zone in particular is very low largely due to the use of unimproved local cultivars and traditional cultural practices. Five different improved cultivars of garlic were then evaluated for yield and yield components under rain-fed production practice. This acclimatization and performance evaluation at three different locations (Angot, Ginaza and Woreta) was laid in randomized complete block design with three replications. Cultivar Adiszemene local (55.44, 39.82 and 22.28 quintal per hectare (q/ha)) produced consistently high dry bulb yield at the three locations. Cultivar Chefe was found to be the lowest yielding at Angot (16.07 q/ha) and Ginaza (22.56 q/ha), whereas cultivars Kuriftu (11.92 q/ha) and Tsedey (10.06 q/ha) were the lowest yielding at Woreta indicating profound effect of environment on yield. Overall result revealed that statistically significant (P<0.05) high dry bulb yield (39.18 q/ha) was recorded in cultivar Adizemene local, followed by cultivar Holleta (31.32 q/ha). These cultivars with consistent high performance and wide adaptability would then be demonstrated and popularized for wide spread cultivation. Key words: Acclimatization, allicin, bulb, environment, medicine, spice.  
Highlights
Garlic (Allium sativum L.) is an important edible bulbous crop belonging to the family Alliaceae along with onion, shallot, leek and chives
Planting materials of released garlic cultivars, Viz., Chefe, Holleta, kuriftu and Tsedey were obtained from Debre Zeit Agricultural Research Centre while bulbs of Adiszemene local were bought from Adiszemene market
Significant differences (P
Summary
Garlic (Allium sativum L.) is an important edible bulbous crop belonging to the family Alliaceae along with onion, shallot, leek and chives. It is the second most widely cultivated Allium after onion and has been used throughout history for culinary and medicinal purposes (Pandey, 2012). Garlic has higher nutritive value than other bulbs crops (Abou El-Magd et al, 2012). Keeping in view of its medicinal value, especially Allicin of garlic which has antibacterial properties (Al-Otayk et al, 2009 and Sterling and Eagling, 1997), garlic is widely used in all households throughout the year. Processing a fresh and intact garlic bulb by crushing, grinding, or cutting induces the release of the vacuolar enzyme alliinase, which very quickly catalyzes
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