Why is garlic slow to emerge? The latest analysis is here

In the process of garlic cultivation, quite a few problems arise, and slow emergence is one of the common ones. Slow emergence can seriously affect the later growth of garlic. So what causes slow emergence in garlic? Let's take a look together.

1. Sowing too deep

The sowing depth of garlic is generally 3-5 cm. Under normal circumstances, it can be appropriately deepened, but it must not be too deep. If sown too deep, under good fertilizer and water conditions, the emergence time may be a few days slower than at the normal sowing depth, but if the fertilizer and water conditions are poor, there is a very high possibility of no emergence at all. Therefore, when sowing garlic, be sure to pay attention to the sowing depth, and never sow too deep, so as not to affect emergence and later growth.

2. Soil crusting

After garlic is sown, whether you irrigate yourself or rain occurs, there is no problem if the rainfall is moderate, but once there is too much water, then after the weather clears, soil crusting is very likely to appear in the field. And if hoeing is not carried out in time after the soil crusts, at best it will affect the speed of garlic emergence, that is, slow emergence, and at worst it will lead to no emergence. Therefore, after sowing, pay attention to weather changes. Whether after rainfall or irrigation, hoe appropriately to avoid soil crusting.

After garlic is sown, it is mostly covered with plastic mulch, but some garlic does not have very strong vitality and cannot push through the plastic mulch on its own after covering. At a rough glance it seems there is no emergence, but in fact it has already emerged. At this time, manual breaking of the mulch is needed to let the garlic emerge in time. In addition, when the light is strong, if the mulch is not broken manually in time, it can also cause scorching of garlic seedlings.

  The above is an introduction to what causes slow emergence in garlic. I hope it can help you. To learn more related knowledge, please stay tuned to us.