Garlic Yellow is a unique green vegetable grown from the nutrients stored within garlic bulbs, cultivated in complete darkness to soften its texture. It requires no fertilization and is highly nutritious, making it a popular choice among health-conscious consumers. Below are the detailed cultivation techniques:
First, preparing the growing bed. For indoor cultivation, construct a frame with a width of 1.2 to 1.5 meters, length of 2.5 to 3 meters, and height of 1.7 meters, arranged in four layers. The first layer should be covered with 6 cm of sand or loam directly on the ground. The remaining three layers can be made of reeds or branches, and the entire structure should be covered with plastic film or waterproof felt to prevent water leakage. The bed should be surrounded by bricks or boards, and finally, a 6 cm layer of fine sand or loam is placed on top.
For plastic greenhouse cultivation, build a semi-subterranean shed that is 4 to 6 meters wide, 1.5 meters high, and 20 to 30 meters long. Dig the bottom of the bed 30 cm deep and create mounds around it for insulation. Cover the bed with about 6 cm of fine sand or loam to maintain warmth. Place a 20 cm layer of straw on top to block light, and optionally cover with plastic film to protect against rain.
Next, choose the right garlic variety. Fast seedling purple skin garlic, Zigong garlic, and four-clove garlic are ideal choices. These varieties produce robust, uniform, and disease-resistant Garlic Yellow with high yields.
Before planting, process the garlic bulbs. They have a natural dormancy period, so remove the outer skin, base plate, and some of the cloves to enhance moisture absorption and gas exchange. Soak the bulbs in fresh water for 24 hours before planting to speed up germination.
When sowing, arrange the garlic tightly in the beds without any gaps. If the cloves are small, they can be split and planted directly. Use approximately 15–20 kg of garlic per square meter. Ensure the tops are even, press them down with a wooden board, and cover with 3–4 cm of fine soil. Water thoroughly, then cover the bed with plastic film to retain heat and moisture. Once sprouts appear, remove the film.
Temperature control is crucial. In indoor settings, use a heater if temperatures drop. Before planting, maintain daytime temperatures at 25°C and nighttime at 18–20°C to encourage early growth. After sprouting, keep daytime temperatures between 18–20°C and nighttime between 14–18°C. Four to five days before harvest, lower the temperature to around 12°C.
Moisture management is also important. In indoor setups, mist the beds every 3–4 days. In greenhouses, watering is generally unnecessary unless the temperature becomes too high, in which case the bed can be dried once or twice. Use warm groundwater instead of cold river water. Every seven days, spray a solution of 0.1% potassium dihydrogen phosphate or 0.2–0.3% urea. Stop watering 3–4 days before harvesting.
Harvesting should occur when conditions are optimal. After 15–20 days of planting, Garlic Yellow will reach 30–40 cm in height and be ready for the first harvest. Each kilogram of garlic can yield 0.6–0.8 kg of Garlic Yellow. A second harvest can be done after another 15–20 days, but the yield decreases to 60–70% of the first. A third harvest is possible but with lower quality. On average, 1.2–1.5 kg of Garlic Yellow can be harvested per kilogram of garlic. After two harvests, the plants can be replanted separately for continued production.
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