Garlic

General information

Garlic is one of the oldest vegetable crops that attracted the attention of a person. His homeland - South Asia, since ancient times grow a plant and on the territory of our country. Garlic is an annual bulbous plant. The bulb consists of a strongly shortened flattened stem - the bottom with 4 to 15 teeth attached to it( some have more than 30).The mass of the tooth in the bulb varies from 3 to 10 g. The staining of the scales is brown to creamy with the presence, as a rule, of a purple hue. Outside, the bulb is surrounded by several common scales, with the number associated with early ripeness and garlic. Good predecessors for garlic are early-harvested crops, under which organic fertilizers were introduced: cucumber, early cabbage, some green. To avoid pest and disease, garlic should not be placed after onions and garlic before 4-5 years. All forms of garlic can be divided into several groups: moisture-loving( hydrophilic), well growing in humid subtropics;relatively dry and heat resistant - steppe ecotype, that is, more northern, and, finally, mountain. Distinguish between the garlic and the non-collapsing garlic, as well as the spring and winter crops. The bulb of winter ripening garlic in the middle of the bottom has an arrow and one row of large teeth. The spring garlic bulb does not have arrows, and the teeth on its bottom are spirally-from the periphery to the center, with the peripheral ones being larger. The number of teeth in a bulb of spring garlic is 3-4 times greater than in a bulb of winter wheat.

Requirements

In relation to the conditions of growth, garlic is a more demanding culture than onions. For cultivation, cultivated loose, light soils with a high content of organic substances are needed. Sites allocated for garlic should be well lit, with an even relief, not subject to flooding by thawed and rainwater. Garlic does not withstand the drying of the soil and prolonged severe overmoistening, it is very sensitive to the increased acidity of the soil, more frosty and drought-resistant than the onion, however it is also more demanding of lighting and moisture. At the site of the ridges, 7-8 kg / m2 of humus or compost is applied to the garlic and mixed evenly with the soil. The height of the ridges is 15-20 cm, width up to 100 cm. For better heating the ridges and rows should be located from north to south. The marking of the ridges is made in such a way that there are at least 20 cm between rows of plants.

Composition of

Bulbs contain 6-7.9 % of crude protein, 7-25 mg% of ascorbic acid, 20-28 % polysaccharides,53-78 - Sugar, 5.16 % fats, as well as many vitamins B1, B2, D, PP, amino acids. In the ash of garlic, 17 chemical elements, salts of phosphorus, calcium, copper, iodine, sulfur and titanium are found. Of particular importance is iodine, which in 1 kg of garlic contains 0.94 mg. The sharpness of taste and the peculiarity of the smell are due to the presence in it of allicin, an essential oil, which also has a strong bactericidal effect. In this respect, the value of garlic is exceptionally high.

Cultivation of

Garlic is planted on various calendar dates, but so that before the onset of a stable winter snap is at least 45-50 days.

Grades

Gribovsky 60 is winter cropped, very early ripening. The bulb is flat-faced, weighing 60-100 g with 5-12 teeth. Gribovsky Jubilee - winter shooter, middle-aged. Bulb is dense with 8 to 11 teeth, very sharp. One of the most plastic and yielding varieties in the middle belt. Komsomolets - mid-ripening, winter, frying. Bulb 80-120 g with 7-11 teeth, acute. Resistant to bacterial decay. The Moscow is a spring, mid-ripened, non-rushing. Bulb is small, weakly pointed. Teeth are medium in size and small, white. The variety is demanding for soil fertility and thermophilic. flight is mid-ripening, winter, firing. The bulb is large, dense, weighing 35-40 g with 5-6 teeth. It has increased winter hardiness. In the central zone of Russia, selective plants are also grown - Belorussky, Otradnensky, Siberian 1, Shirokolistny 220, in the north-western and southern regions - Dungan and Uzbek.which bulbs are transferred to a cool room( 3-5 ° C) and held for 2-3 weeks. The day before the landing, they are divided into teeth, sorted into factions - large, medium and small. Planted separately from the calculation of large - up to 15 teeth per 1 m linear, medium - 20, small - 25. Depth of planting 7-9 cm. The spring garlic is also calibrated, landing immediately in moist soil by groups of their size. The landing rate is 50-70 g / m2.They should be planted 3-5 lines on a 1 m wide ridge, the distance between rows from 20-25 to 40 cm, between plants in a row of 5-6 cm, the depth from the soil surface to the top of the teeth 2-3 cm.

Care

Soilfor winter garlic is mulled with peat or humus by a layer of 1.5-2 cm. At the time when the leaves start to germinate( late April-early May), garlic is fed with ammonium nitrate( 10-15 g / m2).The second feeding is given in mid-June - nitrogen-potassium fertilizers, the third - in the phase of the seventh sheet with 20 g / m2 superphosphate and 10 g / m2 potassium chloride. After each feeding garlic is poured with clean water. Arrows in the shooting garlic, which usually appear from the middle of June, must be broken about a week after the appearance, since they reduce the yield of bulbs by almost 3 times. sprouts of spring garlic are fed with ammonium nitrate - 15-20 g / m2.During the same period, irrigation is very effective, especially with a lack of moisture, at a rate of 1.5-2 watering cans per 1 m2 in the evening. In the period from the onset of the formation of bulbs, spring garlic plants need phosphorus-potassium nutrition;top dressing is carried out at the rate of 150-200 g / m2 superphosphate and 7-10 g / m2 potassium chloride.

Harvest

Harvest winter garlic in late July - early August. Signs of maturation are mass yellowing of the leaves and cracking of the wrapper in the inflorescences. Cleaning is carried out in dry weather. Ripe plants undermine, selected from the ground and laid out in rows to dry. Leaves should not be cut off immediately, because the reserve nutrients from them continue to flow into the bulb. The arrows are cut at an altitude of 25-30 cm from the inflorescence and tied into snopicas for drying and dosage in a dry room. In bulbs after drying, the roots are cut without touching the bottom, and the arrow is 1-1.5 cm from the shoulders. The garlic intended for planting is stored at a temperature of 18-20 ° C, and for use in food - at 0-1 ° C. Spring garlic is removed with a mass drying of the lower leaves, yellowing and lodging of the upper leaves usually at the end of August - the first half of September. Late-ripening varieties are ready for harvesting in the second half - the end of September.

Using

Garlic is widely used in food to give it a taste, smell, sharpness, to decontaminate and protect food from damage, and also as a medicinal plant. Winter garlic is used for canning vegetables.