How to produce garlic

Garlic is a seedling that is softened and cultivated under the shading or semi-shading cultivation conditions of garlic to soften leaves or pseudostems for consumption. It is a good early-maturing garlic variety that has strong growth potential, strong resistance, large garlic, and no frost damage and damage. Soak the selected garlic in cold water for 18~24 hours, so that the garlic can absorb the water, divide the garlic into two halves, remove the stem and the center column, and arrange the garlic in the seedbed one by one. The space can be scattered. The garlic is stuffed tightly, flattened with a wooden board, covered with a layer of fine sand, covered with garlic, and then gently sprayed with a watering can. When the bud is broken, the shading is softened with a straw mat or a black film. The sowing period is from July to November. Water immediately after planting, so that it is fully moist and does not accumulate water. Keep the slope moist after emergence. The seedbed should be kept moist, but it is not suitable for water accumulation. Spray potassium dihydrogen phosphate (0.1%) or 1% urea solution for 10~15 days. The temperature before germination is controlled at 20~22°C, the temperature is maintained at 16~20°C when the seedling height is 25~30cm, and the temperature is controlled at 15°C 1 week before harvesting. It is necessary to prevent the humidity from being too high in the late growth stage, so as to avoid causing fever between the plants and causing garlic rot. In the light management, the principle of seeing or seeing less light is adopted. When the seedling height is 30~35 cm, it can be harvested. Generally, it can be cut twice. After cutting, the wound is healed and then topdressed and watered to promote regeneration. Linyi Fertilizer Network Copyright

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