In order to prevent garlic from freezing to death in cold winter, varieties with big head, few petals, weak bolting, long dormancy period and garlic weight above 50g should be selected for garlic production, while varieties with early bolting and long bolting should be selected for garlic production, and the sowing period should be from late September to early October of each year 10, so that garlic can be planted before wintering.

Second, sowing

Garlic grows and swells in the soil, so it is necessary to choose a fertile sandy soil plot with loose soil, dry and flat terrain, convenient irrigation and drainage, and rich organic matter for cultivation.

Garlic is a suspended fibrous root, and its roots are mainly distributed in the soil layer of 5-25 cm. The root system of garlic has a weak ability to absorb fertilizer. Before sowing, it requires deep ploughing and fine soil preparation, deep ploughing the soil for 30-40 cm, leveling the soil with a border width of 3m, and spreading base fertilizer before sowing.

Generally, 3~4m high-quality organic fertilizer is fully decomposed. /667㎡+ urea 450kg/667㎡+ phosphate fertilizer 450kg/667㎡+ potash fertilizer 525kg/667㎡, remember to avoid excessive use of chemical fertilizer in the process of fertilization, so as not to inhibit garlic growth and affect yield, and organic fertilizer must be fully decomposed to avoid burning garlic roots and causing garlic maggots and other pests.

In large-scale cultivation, the suitable sowing depth is generally 3~4cm, the density is row spacing 16~ 18cm, the plant spacing is about 8~ 12cm, and 40,000 plants are planted in 667㎡. There are two sowing methods of garlic: transplanting and ditching.

Third, field management

1, seedling stage: apply compound fertilizer 15~20kg every 667m2 to supplement the deficiency of base fertilizer.

2. Flowering stem elongation period: topdressing compound fertilizer 15~20kg per 667m2 to ensure sufficient nutrients and promote its vigorous growth.

3. Bulbous expansion period: After the garlic bolt is harvested, the garlic special compound fertilizer 10~5kg should be applied every 667㎡ before the garlic bolt is harvested, so as to ensure rich nutrients and promote garlic expansion.

4、? After garlic is sown, keep the soil full of water and no water, and ensure the emergence of seedlings in order.

5、? At seedling stage, irrigate 1~2 times according to soil quality to promote root development, cultivate strong seedlings and enhance cold resistance of seedlings.

6、? During the flower bud and scale bud differentiation period, timely watering the green water.

7、? During the elongation period of garlic shoots, the management of fertilizer and water should be strengthened, and the shoots should be watered continuously to ensure that the noodles are not dry. Water should be used to promote the shoots and promote the growth of leaves, and watering should be stopped 2 ~ 3 days before the shoots are harvested to increase the toughness, so as to facilitate the harvesting, storage and transportation of the shoots.

8、? During the swelling period of garlic, water the garlic stalks after harvest, keep the stalks dry, avoid insolation and prevent garlic from burning, and stop watering until 5 days before harvest to accelerate the transfer of assimilated substances from leaves to garlic.

use

Garlic bulbs (garlic and garlic heads) are indispensable seasonings in human daily life, and can be eaten raw or heated. Garlic has the function of removing fishy smell and enhancing flavor when cooking fish, meat, poultry and vegetables, especially in cold salad, which can not only enhance flavor, but also sterilize. Young garlic shoots and seedlings are often used as vegetables in Chinese food and eaten after cooking.

Garlic contains allicin. "Compendium of Materia Medica" records that garlic can treat sores caused by fecal toxicity, intestinal prolapse and infantile convulsion. Modern medicine believes that garlic can improve immunity and improve the transformation ability of human immune system such as T cells and macrophages.

Slicing or mashing fresh garlic and eating it raw are helpful for heart health. Medically, it is used to drive out parasites in the intestine. In addition, some studies believe that organic sulfur compounds in garlic can effectively inhibit colorectal cancer cells.

General large white garlic will become black garlic (Japanese: 黒にんににく) when it is heated at about 60℃ and high humidity for more than one month. Put the white garlic skin (wiped clean with cloth) into the rice cooker, set the "heat preservation" state 12 days, take it out and air-dry it for 5 days to make black garlic.

After a long period of fermentation, the protein contained in black garlic is decomposed into amino acids and carbohydrates into monosaccharides. Allicin, which was easy to cause hiccups and odor, is also transformed into sulfide without pungent odor during the fermentation process, and the taste becomes better and easier to eat.