Many farmers pick their own garlic from harvested garlic each year, and the long and long-lasting degradation of garlic, which is weak, watery and disease-prone, makes it difficult to increase production even if they keep chasing for fat. The continuous use of ripe old garlic petals for seeding, which is a non-sexual reproduction of accumulated strains, a decline in the activity of the garlic lumbers and the retention of fields by worms from generation to generation, is at the heart of the reduction in garlic production. For more than 30 years, the old farmers of the deep-earned garlic field have shared the old-fashioned techniques, and without the need to purchase good seeds, the degradation of varieties can be addressed in five steps, with a steady increase in yields of 20 to 30 per cent。
Garlic is subject to the selection process 20 days before the pick-up of the garlic and medium-term increase in garlic, marking of a strong green, disease-free eye, strong and well-balanced plant, with a range of 15 to 20 per cent of the whole field, and the removal of the sick, long and weak. Until maturity, pick alone a week ahead of the merchandise garlic, dig lightly at harvest, keep the whole leaf and garlic, stop the carving of the garlic and keep it in isolation to avoid cross-contaminated bacteria。
Garlic is not allowed to be tanned after extraction, for three to five days in the cold of the ventilation, when the skin and the leaf dry up, and when it is cut off from excess garlic, with 3 to 5 cm short handles, without stripping the whole garlic, and with the skin to protect the garlic from the fungus. Storage is preferred by braiding and can be stored in a dry light shelter in an air-traffic net bag; large areas of cultivation can be stored using shallow pits in the yard, which are checked every half month to remove cartilage and rusty garlic。
Before planting in the autumn and winter, garlic is divided twice, leaving behind the dry, insecticidal, and injured garlic, with a tight average garlic. The speed and integrity of seedlings increases significantly when seedlings are immersed with grasswood ash or water for six to eight hours, when bacterial seedlings are completed at low cost. In contrast to traditional garlic, garlic is growing rapidly and is growing in size, and the incidence of disease in the field has decreased dramatically, and the garlic is growing and selling better。
The selection of garlic for basic field management is more secure. The bottom fertilizer is applied with the fatty of grown farmers and the ash of grass, with a reasonable distance of control; the water is watered with seedlings, expansions and winters, with no water at high temperatures, in the dark, and in closed times; the garlic is collected in time and the nutrients are concentrated in increased garlic。
The most vulnerable areas are the five areas of error: the whole process of using fully aged garlic, the sick and sick stock, the hot sun, the tan, the tide, and the whole field. The details of the fields determine the harvest, abandon the habit of keeping the garlic in order, grow the garlic on its own with a small amount of seed, and cooperate with scientific field care。
You may wish to look at the degradation of your garlic, a collection of practical retention techniques suggested for replication, with fewer turns on the planting road。
