Various Chinese Garlic Varieties
There are numerous varieties of garlic, and we can categorize them into the following groups using various division criteria.
1. It can be separated into large clove garlic and tiny clove garlic based on size.
2. It can be classified into white garlic and purple garlic based on the appearance of color. White garlic is thought to be of the highest quality when its skin is naturally white, brilliant, and free of contaminants. However, purple-skinned garlic is often referred to as having “purple-red skin”; high-quality garlic has vivid skin.
3. Garlic can be categorized into one-headed and multi-headed varieties depending on how many cloves are present. As opposed to one-headed garlic, which is a single, independent clove, common garlic has several cloves.
Garlic is grown in China using soil
A well-known hub for planting garlic in China is Shandong Jinxiang. https://garlics.com/ offers organic garlic bulbs for sale as a reputable China garlic exporter. We only use fresh garlic that is 100 percent Chinese, and we control the garlic wholesale price from the start to the finish of the value chain to ensure garlic safety. Garlic cultivation is ideally suited to the tide soil type and medium loam texture of the local soil. The soil in Jinxiang, China, has the following primary characteristics:
1. It is loose, manageable, and ideal for the cultivation of root crops.
2. After years of fertilization and development, soil fertility is great. The soil in the 0–20 cm farmed layer of the farmland in Jinxiang County has a pH value of 7.0–8.0, making it a weakly alkaline soil, according to the laboratory examination.
3. A wide variety of trace elements, including calcium, magnesium, sodium, manganese, iron, zinc, and copper, are present in significant concentrations in the soil of Jinxiang, China. As a result, the natural growth and development of garlic can be successfully encouraged by nutrient-rich soil, increasing its production.
Jinxiang, China is located at latitude 35°N and longitude 116°E. The weather is perfect for the growth of garlic.
The ideal temperature range for garlic is between 12 and 16 °C. We decide to plant in early October. Garlic is sensitive to temperature changes whether it is sown early or late. The yield of garlic will be impacted by shortening the growing season.
Garlic planting procedure.
The specialized process for the emergence of garlic seedlings in autumn seeding lasts for around 7–10 days, or 7 days when the conditions are ideal.
1. Breeding garlic seedlings
Choose strong, white, sturdy, hard garlic cloves when planting them. We prepare the ground for planting by removing the garlic disc and the outer skin. Garlic should be planted between 3 and 4 cm apart and at a depth of 3 to 4 cm. We must maintain soil moisture. Garlic usually germinates in one week or less.
In order for the leaves to essentially grow in the same direction after germination, the back of each garlic clove should face the same direction after planting.
The garlic cloves can also be kept at a temperature of about 4°C in the freezer or refrigerator if you need to sprout them. After they have sprouted, simply remove them and plant them.
Follow up with one thinly rotted organic fertilizer, primarily nitrogen fertilizer, when the seedlings are about 5 cm high.
2. Control of the garlic fields
During the time when the stems and leaves are growing, garlic is typically watered when the soil surface has become slightly dry. This is the only approach to stop waterlogging-related garlic rot. When harvesting garlic shoots and heads, watering should be increased appropriately to keep the soil moist from the beginning of the shoots until harvest. For each leaf harvest, you should typically apply one application of well-rotted organic fertilizer. When the stems and leaves become wilted and unfit for food, we can remove them. Continue with usual maintenance and apply 1 rotten organic fertilizer every 1 to 2 weeks if you want to harvest garlic shoots and heads. Pay attention to fertilizer increases for phosphorus and potassium.
3. Garlic harvesting
The leaves of the garlic plant can be harvested when it is about 20 cm tall; typically, the smaller plants are left to develop, while the larger ones are pulled off. On a sunny day, you can also use a knife to cut the plant down, leaving 3 to 5 cm of it on the ground. After drying the cut, you can take care of the plant normally. When the pseudostems and the majority of the plant’s leaves have dried naturally, it is time to harvest the garlic. Dry the garlic for preservation in a cool, well-ventilated area.
4. Natural garlic
One of the types of organic vegetables is organic garlic. The key distinction between organic and regular garlic is that the former is more nutrient-rich. Furthermore, organic garlic is grown in a pollution-free environment. This means that all steps in the production process must fully adhere to the technical requirements for producing organic food without using pesticides, chemicals, or other chemicals. Additionally, the usage of genetically modified ones is prohibited. Additionally, it must go through the entire quality control and approval procedure by a separate organization that certifies organic foods.
Is Chinese garlic safe?
The world’s garlic is looking at China, and China’s garlic is looking at Jinxiang! The position of Chinese garlic in the world is evident. Chinese exports account for 70% of the global market for garlic. The world’s cleanest and most reliable garlic is Chinese garlic. Each head of Chinese garlic is manually picked, graded, and cleaned. Chinese garlic is subject to stricter government regulation and inspection than any other country’s garlic in the globe. Chinese customs first scrutinize each shipment of exporting Chinese garlic. The exporter is not given the inspection report until the pesticide residue and pest tests are successful. Every year, the garlic-growing region in Jinxiang is visited by the field inspection teams from many countries’ ministries of commerce. Additionally, a number of reputable third-party certification organizations from the West have granted quality certificates to businesses who deal with garlic in China.
Pests are nearly nonexistent in garlic. Herbicides are also unnecessary in China since weeds are always pulled out by hand. Because of China’s long-standing agricultural traditions, tiny family-owned plots, and plentiful labor, machinery and chemical products are used far less frequently in the production of garlic.