Where is the garlic producing area in Hebei? Introduction to the distribution of main producing areas

Garlic is an ingredient we often use when cooking, and it has many effects and benefits. It is widely grown in China's Shandong, Hebei, Henan, Sichuan, Yunnan provinces and Xinjiang and other places. So, where is the garlic producing area in Hebei?

1. Where is the garlic producing area in Hebei?

Hebei garlic is mainly produced in Yongnian County, Handan City.

2. Characteristics of Yongnian garlic in Hebei

The characteristics of Yongnian garlic are large bulbs, thin skin, plump cloves, fine flesh, and delicious taste, spicy with a hint of sweetness; the mashed garlic has plenty of juice and is thick and not dry. It has always been regarded by people as a superior condiment and is excellent whether eaten raw or cooked. It can be seen on the tables of various banquets and ordinary family meals. In the food service industry of urban and rural areas in southern Hebei, garlic bulbs are a must-have item. In northern Hebei there is a saying that “eating noodles without garlic is the same as eating for nothing.”

Besides being eaten, Yongnian garlic also has relatively high medicinal value. As the saying goes, “garlic dispels the five poisons.” Garlic can not only sterilize, but also has a unique curative effect on acute and chronic enteritis. Scientific research has found that taking garlic in moderation has a certain effect on lowering cholesterol, preventing and treating high blood pressure, enteritis, and inhibiting the occurrence of cancer cells. The allicin, organic germanium, selenium, and superoxide dismutase (SOD) that garlic is rich in are all higher than those from other producing areas. Yongnian garlic juice is sticky, pungent in taste, and richly fragrant, and the mashed garlic does not change flavor overnight; although the bulbs are small, the cloves are large and uniform. It is the traditional “four, six, eight” clove white-skinned garlic, and the salted garlic kernels and dehydrated garlic flakes (granules) processed from it are exported to many countries around the world.

3. Production environment of Yongnian garlic

Yongnian garlic is mainly concentrated on both banks of the Fuyang River, at the junction of the Ming River and Fuyang River plains. Its soil is loam tending toward clay, with a brown granular structure, loose structure, and high soil moisture. Groundwater directly participates in the soil-forming process. During the day the temperature is high, evaporating surface moisture, and at night groundwater rises again to the surface along capillaries, commonly known as liquid-lake formation, which is extremely suitable for the growth characteristics of garlic: cold tolerance, fear of drought, and preference for moisture.

Hebei Yongnian garlic not only has high yield, but its quality is also of a superior grade. It has always been regarded as a superior condiment and is excellent whether eaten raw or cooked.