5.0cm Pure White Garlic

Northerners are bold and straightforward. When they eat dumplings, they put a plate of vinegar and a mouthful of garlic, they will feel very comfortable. Southerners are more polite. They like to dip their dumplings into a dish. Of course, the most popular dish for dipping dumplings is red oil and garlic sauce. So garlic is our essential food. Not only do we Chinese like to eat garlic, but many foreign foods also need garlic as seasoning.

Garlic is oblate or cone-shaped, with grayish white or light brown membranous scales on the outside, scaly leaves peeled off, and 6-10 garlic petals on the inside. It is round the flower stem, with disc-shaped stem base and many fibrous roots. Each garlic clove is covered with a thin film. When the film is peeled off, you will see white, thick and juicy scales. It has a strong spicy smell of garlic. It has pungent smell, can be used as food, seasoning or medicine. The underground bulb is divided into petals. Garlic was introduced into China from the western regions during the Qin and Han Dynasties. It was cultivated and bred artificially. It has anti-cancer effect and is popular among the public.

Garlic can be divided into purple garlic, red garlic and white garlic according to the color of garlic. White garlic has a white skin, a small number of big petals (or a small number of clip petals), thin peel and white skin, sticky, spicy and fragrant, rich in nutrition, tall plants, strong growth potential, wide adaptability and cold tolerance; the production of garlic and garlic bolt is high.

Garlic likes cold and cool climate conditions. The suitable temperature for the growth of stems and leaves on the ground is 12-16 ℃. The seedling overwintering age is 4-6 leaf stage. It takes about 40-45 days from sowing to 4-6 leaf stage. The growth stops under the daily average temperature of 7 ℃. The seedlings have strong cold tolerance and can tolerate low temperature from – 7 ℃ to – 10 ℃. Under the condition of 0-4 ℃, the vernalization stage can pass through 30-40 days. The suitable sowing time of garlic in open field is from late September to early October (about cold dew before autumnal equinox). Early sowing, easy to be frozen, late sowing due to the impact of high temperature in the later stage, shortened production period, low yield, poor quality.

The garlic bolt should be pulled in time, and it is easy to break the bolt early and the yield is low. The later the bolt is pulled out, the bolt will be aged, the fiber will be increased, the quality will be affected, and the product output will be reduced. Stop watering 3-5 days before bolting to reduce the turgor pressure in the plant, which is good for bolting. Plucking should be done at noon or afternoon in sunny and warm weather. After 18-20 days of plucking, the leaves of garlic begin to fade, the tips of leaves wither, the pseudostems become soft, and they begin to fall, which proves that garlic begins to sleep, and then it can be harvested.

After harvesting garlic, row by row in the field, so that the back of the stem and leaves cover the front row of garlic. After drying for 2-3 days, when the stems and leaves are dry, they will be tied into a bundle, and the garlic will be stacked or braided outwards, and hung in the rain proof and ventilated shed for storage or sale.

Our 5.0cm pure white garlic has the obvious advantages of big garlic petals, strong juice, pure spicy taste, crispy and delicious taste, no scattered petals, mildew resistance, rot resistance, storage resistance, etc; The nutritional value of white garlic is very high. According to the determination of scientific research department, garlic contains more than 20 kinds of nutritional elements such as protein, niacin, fat, magnesium, phosphorus, iron, potassium and so on. It is called the best natural antibiotic food and health food by experts. Its medicinal value has attracted the attention of relevant national scientific research departments. White garlic can not only be eaten raw, but also be processed into minced garlic, garlic slices, garlic powder, garlic oil, allicin and other products, which are widely used in food, beverage, daily chemical industry, cosmetics, health medicine and other fields.