Introducing the Characteristics of Five High-Yield, Early-Maturing Garlic Varieties
Garlic is a common condiment used in our everyday cooking. Adding some makes a dish taste much better, and market demand for it is also relatively large. Many farmers grow garlic, so which varieties are better to choose? Next, the editor will introduce five high-yield, early-maturing garlic varieties and explain in detail the characteristics they possess.
Characteristics of Five High-Yield, Early-Maturing Garlic Varieties
1. Taicang White Garlic
An excellent variety from Taicang County, Jiangsu Province. Plant height 92 cm, green garlic weight per plant 30-45 g. Leaves are wide and thick, dark green in color. It has good bolting ability; the garlic scapes are thick and tender, with a single scape weighing about 16 g. The bulb skin is white; transverse diameter 3.8-5.5 cm (bulbs over 4 cm account for more than 80%); single bulb weight about 30 g, with 6-9 cloves per bulb arranged in 2 layers; single clove weight about 4 g; cloves are neatly shaped, with white skin; bulbs are round and neat; cloves are large and uniform, fragrant, spicy, crisp and tender, and it is renowned at home and abroad for being storage-resistant. It is known as a good dual-purpose variety for seedlings, scapes, and bulbs. It is early-maturing, storage-resistant, cold-resistant, and resistant to mosaic virus, with only mild occurrence of rust disease.
2. Jiaxiang Garlic
A local variety from Jiaxiang County, Shandong Province, with a long history of cultivation. It was once a fine tribute product for dynasties and is also a famous, high-quality local export product. Hard-stalked, plant height 80-105 cm, leaf surface with a waxy powder layer. Garlic scapes are slender and long, weighing 8-10 g, green in color, crisp and tender in texture. The outer skin of the bulb is dark purple, spherical, longitudinal diameter 3-3.5 cm, transverse diameter 3.5-4.0 cm, weight 20-40 g. Garlic cloves are mostly 4-6 per bulb, single clove weight 4.2-4.5 g, skin purplish-red, bright in color, flesh fine and tender, firm, with a strong fragrant and spicy taste and high viscosity when mashed; quality is excellent. It is cold-resistant, heat-tolerant, and storage-resistant, with a shelf life of 8-9 months at room temperature.
3. Cangshan Garlic
A local variety from Cangshan County, Shandong Province. Hard-stalked, plant height 70-90 cm. Bulb skin is white; longitudinal diameter 3.5-4.0 cm, transverse diameter 3.5-6.0 cm; 4-6 garlic cloves, large and neat, with a strong spicy taste. Garlic scapes are 78-90 cm long, single scape weight 15-25 g, excellent in quality, and storage-resistant. It includes 3 main cultivated types: Puke, Caosuan, and Gaojiaozi. Puke has strong adaptability and is relatively widely planted; Caosuan tends to mature earlier.
4. Yuyao White Garlic
A local variety from Yuyao and Cixi, Ningbo City, Zhejiang Province. It has a cultivation history of more than 200 years. Medium-maturing, cold-resistant, with strong plant growth vigor, large bulbs and white color, high quality and high yield. Plant height 70-90 cm, leaf surface with a waxy layer, garlic scapes 50-70 cm long, transverse diameter about 0.7 cm. The outer skin of the garlic bulb is white, flat-spherical, transverse diameter about 4.6 cm, single bulb weight 35-40 g, 7-9 cloves per bulb, clove skin white, spicy in taste with a rich fragrance, and top-quality.
5. Caijiapo Garlic
A local variety from Caijiapo, Qishan County, Shaanxi Province. Hard-stalked, plant height 70-85 cm. Leaf surface has much waxy powder and is dark green. Bulb skin is purple; longitudinal diameter 3-4 cm, transverse diameter 4-6 cm, weight about 60 g, with 7-8 garlic cloves and some compound cloves. It bolts early; scape length 42-52 cm, transverse diameter 0.8 cm, single scape weight 18-20 g. Strong spicy taste, excellent quality. Strong cold resistance and storage resistance. Growth period 250-260 days.
Alright, that is all for today's sharing. Basically every rural household grows garlic, and some even grow more to sell for money. Above, the editor introduced five high-yield, early-maturing garlic varieties. Which one do you think is better?
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