1. Garlic, also known as garlic, garlic, Hu garlic, Hu garlic, single garlic and single garlic, is the general name of garlic plants. Semi-annual herb, Allium in Liliaceae, whose bulbs are used as medicine. Harvest in spring and summer, tie it, hang it in a ventilated place, and dry it in the shade for later use. As the agricultural proverb says, "If you plant garlic for nine months, you will grow nine heads." In June, when the leaves are dry, remove the sediment, ventilate to dry or bake until the epidermis is dry.
2. Garlic is oblate or short conical, with grayish white or light brown film scales outside. After peeling off the scales, there are 6 ~ 10 garlic cloves, which are whorled around the flower stem, and the stem base is discoid with many fibrous roots. Every garlic clove is wrapped in a film. When the film is peeled off, white, thick and juicy scales are seen. It has a strong garlic flavor and spicy taste.
3, the smell is irritating, it can be eaten or used as seasoning, and it can also be used as medicine. Underground bulbs are divided into purple-skinned species and white-skinned species according to different skin colors. Garlic was introduced into China from the Western Regions in Qin and Han Dynasties. It is artificially bred and propagated, which has anti-cancer effect and is very popular with the public.
4 green food garlic base should be far away from cities, industrial and mining areas and traffic arteries, and there are no "three wastes" emission enterprises in and around the base. The atmospheric environment of farmland is good, and the irrigation water quality and soil environmental quality should meet the environmental quality standards of green food producing areas. The soil suitable for garlic growth should be deep and fertile, with organic matter content above 1.0%, and loam soil is the best.
5. Garlic harvest season is generally in the middle and late May, around Xiaoman. When the garlic leaves turn yellow and the garlic cloves stand out, it can be harvested. When harvesting, use a special tool-garlic seeds, which will not break or hurt. Garlic should be dried in time after harvest to make it completely dry, and to prevent exposure and saccharification. The usual practice is to cover the garlic leaves, dry the garlic in the field 10h, then cut off the garlic whiskers (when cutting, they must be flat and clean, so as not to damage the garlic body), and put them in a ventilated place to continue drying. When the garlic shoots are 80% to 90% dry, cut the garlic shoots into 2cm, bag them, and put them in a ventilated place to continue drying, but not directly in the sun. After harvesting garlic, remove the residual plastic film in time.