The garlic in Longhui is purplish red, so it is called red garlic or purple garlic, also known as garlic, which is a traditional famous product in Longhui. It is said that it was introduced when Zhang Qian went to the Western Regions in the Han Dynasty, so it was also called Hu garlic. Cultivation has a long history, and it was planted in a large area in the late Qing Dynasty and early Republic of China, mainly distributed in Ziyang, Shanjie and Beishan areas in Longhui.
According to the statistics of 1949, the garlic planting area of Longhui is 1200 mu, with a total output of 2,400 tons. After liberation, there has been great development. 195/kloc-0 has an annual planting area of 2,730 mu and a total output of 7 100 tons. 1988 increased to 5493 mu, and the total output reached 255580 tons, 4.5 times higher than 1949, and the output increased by 65438. 1962 began to export, and the export volume of 1968 increased from 50 tons to 1 160 tons. From 65438 to 0986, 640 tons of fresh garlic moss were exported every year. After 1990s, the area and output increased greatly, making it one of the top ten garlic producing counties in China. In recent years, due to the destruction of soil structure and variety degradation, garlic production has decreased year by year.
Garlic planted in Longhui is harvested in March of the lunar calendar, which is called March garlic. It is harvested in April of the lunar calendar and is called April garlic. March garlic is slightly larger than April garlic, with stronger spicy taste and fragrance; The garlic cloves in April are beautiful and neat.
Longhui red garlic has strong cold resistance, freeze pit resistance and strong pungent smell. Garlic capsaicin is higher than other garlic, suitable for raw food and seasoning. During the period of 1986, Shenzhen held a national conference on the export of grain, oil and food. At the conference, delegates tasted Longhui red-skinned garlic and foreign white-skinned garlic: white-skinned garlic is big, but not spicy; Longhui red garlic is slightly smaller, but it tastes sweet, spicy and memorable. Participants unanimously praised: "Longhui red garlic is delicious."
Garlic with red skin has high nutritional value, and is rich in protein, fat, amino acids, carotene, vitamins, carbohydrates and other substances, and contains a variety of thioether compounds composed of allyl, propyl and methyl. Trace elements such as thiamine, nuclear yellow, nicotinic acid, allicin, 1, selenium and germanium, and essential phosphorus, calcium, iron and potassium for human body.