Cultivation of pollution-free garlic yellow in winter
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Garlic is a popular "no-pollution" vegetable during the winter season. It grows by relying on the nutrients stored in the garlic bulb, producing tender and golden shoots that can be used to make a variety of delicious dishes. Garlic yellow, also known as green garlic or garlic sprouts, requires no chemical fertilizers. As long as the temperature is maintained properly and shading is applied at the right time, it can be successfully cultivated in cellars. This technique plays an important role in modern garlic farming.
First, selecting the right variety is crucial. It's best to choose fast-growing varieties such as purple-skinned garlic or white-skinned garlic, like "Bamboo Garlic" or "White Garlic." These types produce strong, uniform shoots with good cold resistance and pest resistance, leading to higher yields.
Second, constructing the growing bed is essential. Choose a suitable area, such as a vegetable plot, open space, or an empty room behind the house. Build a raised bed using bricks, about 60 cm deep, with length and width depending on the planting area and quantity. Alternatively, you can cultivate directly on the ground without building a pool.
Third, plant the garlic at the right time. Select large, uniform bulbs, remove the outer skin, and discard any rotten or damaged cloves. Soak the cloves in water for 18–24 hours before placing them in the bed, ensuring the tops are level. Cover them with 2–4 cm of sand or loamy soil, approximately 15–20 kg per square meter. Planting can start from the Cold Dew (early October) and continue until the Vernal Equinox (late March) of the following year.
Once most of the shoots emerge, cover the bed with shade cloth, especially if indoors. When the seedlings reach about 10 cm in height, spray water every 1–2 days. For direct planting, after 1–3 days, expose the buds and use straw shade to soften the leaves and promote yellow growth, ensuring high-quality garlic.
Fourth, manage the temperature carefully. Before planting, keep daytime temperatures around 25°C and nighttime temperatures between 18–20°C. After harvesting the bulbs, maintain daytime temperatures between 18–22°C and no lower than 16°C at night. When the shoots exceed 24 cm, lower the temperature to 14–18°C. A few days before harvest, reduce it to about 12°C to enhance quality.
Fifth, control watering. Water immediately after planting, then once every 3–4 days during the growing phase. In the early stages, use less water, and increase it as the plants grow. If the temperature is high or the soil drains quickly, water more frequently. Stop watering 3–4 days before harvest to encourage yellowing.
Every other week, apply a foliar spray of 0.1% potassium dihydrogen phosphate or 0.2–0.3% urea solution to boost yield and quality.
Sixth, ensure proper ventilation and light exposure. During the softening process, avoid exposing the garlic to direct sunlight. However, if the garlic appears too pale, you can open the shed on a sunny day to improve color and quality. In hot and humid conditions, ventilate to prevent rotting.
Finally, harvest at the right time. Typically, garlic can be harvested 20–25 days after planting (or 30–40 days for direct cultivation), when the shoots are 36–43 cm tall. A second harvest can occur about 20 days later (around 30 days for direct planting). After completing the yellow garlic cultivation, lift the garlic, sieve out the sandy soil, and take care of the next crop.