Garlic cultivation techniques

1. Soil preparation: Choose a fertile soil with good sunshine and thick soil layers. Deeply turn over the soil and then fertilize. Fertilize the groove 35 cm wide, 30 cm deep and 50 cm spacing. Mushi quality farmhouse fertilizer 4 square, available NPK fertilizer 80 kg. Apply the fertilizer to the ditch, mix it with soil, and fill it.

Second, sowing: giant garlic growth cycle longer than ordinary garlic, need to plant early harvest. In the middle of the fertilization ditch, a 6 cm deep seeding ditch was opened. After sowing, the seeds were sowed. Each garlic was planted with a piece of garlic and the spacing was 30 cm. After the sowing, the cover soil was covered with the ditch.

Third, the separation of seedlings: giant garlic due to larger garlic, there are a small amount of garlic is merged by the two garlic cloves together; some garlic contains two or more bud embryos, so there will be a single plant after sowing Or more than one phenomenon. Can be used in the middle of the merged strains with a knife to cut straight down, leave 1 strain, dig out the excess strain, and transplant it separately. Seedling transplanting can be carried out 30 days after sowing.

IV. Management: Water is poured every 5 days before emergence to keep the soil moist and conducive to emergence. After the seedlings are scooped up, they will be properly watered afterwards. After entering the winter, northern cold regions should be covered with straw, corn stalks and other cold. It is best to add a layer of sheep, cattle, horse dung, and then cover the grass below. This will prevent cold and increase soil fertility. After the spring, combine fertilizer with water in a timely manner and clear the field weeds. Shallow after watering, can increase the temperature and accelerate garlic growth.

V. Harvest: Giant garlic should not be harvested prematurely so as not to affect the yield and quality, so it is appropriate to harvest it when the leaves turn yellow. After the harvest, it shall be dried in time and stored in a ventilated and dry place so that it can be kept or eaten.

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