Garlic chive (yellow garlic sprouts) cultivation techniques and management methods explained in detail
Select some large, plump garlic cloves with undamaged outer skins, peel off the outer skin and soak them in warm water for one day, then take them out and arrange them neatly on the cultivation bed, sprinkle a layer of fine soil or fine sand over them and let them sprout slowly. After they sprout, block out light with a curtain, keep the daytime temperature at 25-28 degrees and the nighttime temperature at 18-20 degrees, water every two or three days, and with good ventilation the garlic chives will grow. When they reach 25cm, they can be harvested.
Specific techniques for growing garlic chives:
1. Seed selection
The output value of garlic chives is still relatively high. When selecting seed, large-clove garlic varieties should be chosen, and among these the purple-skinned large six-clove garlic is the best; the cloves are large, sprout quickly after planting, and have good quality and relatively high yield. Before sowing, first remove cloves that are frost-damaged, rotten, or weak, and select large cloves that are free of disease damage.
2. Growing site
Garlic chives are mainly grown in the low-temperature season, so the growing site can use a greenhouse for cultivation, or an empty room or cellar can also be used for growing. When using an empty room or cellar for growing, light a fire inside to raise the temperature and ensure good ventilation. A bed can be built inside it; the cultivation bed should be 60cm high, and its length and width depend on the scale of planting. The bed surface must be level, spread with sand or a layer of sandy loam, and raked smooth, and then sowing can begin.
3. Sowing
Soak the previously selected garlic bulbs in clean water for more than ten hours so they absorb enough water, then break the bulbs apart, remove the heel of the stem plate, and arrange them neatly on the cultivation bed. Fill any gaps with garlic cloves, trying not to leave large gaps. After arranging them, press them flat with a tool, sprinkle fine soil or fine sand again, then irrigate the cultivation bed with water. Note that water should be poured slowly from the side, not poured directly from above; the amount of water should just cover the garlic bulbs. After irrigating, spread another layer of fine sandy soil, and sowing is complete.
4. Cultivation management
After sowing, strictly control the temperature of the growing room, keeping it between 18-22 degrees; before long they will sprout and emerge from the soil. After the young shoots emerge, cover them with a curtain in time to block light, so that the garlic leaves soften and the quality of the garlic chives is ensured. Covering with a curtain to block light must be done in time; if the shading is too late or not strict, it will affect the quality of the garlic chives. Keep the daytime temperature at 25-28 degrees and the nighttime temperature at 18-20 degrees, and also irrigate in time to ensure sufficient moisture; generally irrigate once every 2-3 days, and strengthen ventilation to avoid the accumulation of large amounts of toxic gases, which can cause the garlic chives to die.
5. Harvest in time
When the garlic sprouts grow to 25cm, they can be harvested. Generally it takes only one month from sowing to harvest. Harvesting should be quick, but it should not be cut too deep; just cut off the parts above the ground. Cutting too deep can easily damage the garlic cloves. After harvesting, do not irrigate immediately, to avoid the wounds becoming infected with disease. Irrigate 3 days after harvesting to promote the growth of the second crop; after about 20 days it can be harvested again.
The above is the relevant introduction to garlic chive cultivation techniques, and I hope it is helpful to everyone.