GARLIC GROWING TECHNOLOGY - SUITABLE FOR INDUSTRIAL SCALES
Garlic is a valuable food and healing crop. It not only gives an incomparable taste to our national dishes, but also saves you from colds, strengthens the immune system and improves digestion. At the same time, today, due to a sharp decrease in the volume of garlic cultivation in the Ukrainian market, a shortage of high-grade planting stock has formed, and small quantities of food garlic cannot satisfy the growing need for it. As a result, imported garlic from China, Korea, Latin America firmly established itself on the shelves of our stores, and often in the markets ...
Do not give up
Gardeners are testing new varieties, practicing their agricultural technology and sharing their experience with pleasure.
GARLIC: WE GROW AND SAVE
Usually garlic cloves are planted in October in such a way that they have time to take root, but not sprouted. For the western and northern regions this is the first half of October, for the central and southern regions - the second. Particular attention should be paid to the leveling of the soil and the slope of the site. Long stagnation of water even in small deepenings of the soil causes plants to rot.
The best precursor for garlic is wheat, siderat is white mustard. A month before planting, mustard crops are planted in the soil. To protect the plants from nematodes and other pests, four weeks before planting the garlic cloves, we soak in a hot solution (temperature 40 ° C) the fungicide foundationazole 50% z. n. for two hours. To prepare the 3% suspension of foundationazole, we take 0,3 kg of substance in 10 l of water. After this procedure, the teeth are thoroughly dried.
WE ARE PREPARING A PLANT FOR PLANTING GARLIC.
We scatter a handful of nitroammophoski on the bed (on 1 m2). We plant the teeth at a distance of 12-15 cm from each other to a depth of 10-12 cm, row spacing - 45 cm. To prevent garlic from freezing in the winter, planting in late autumn is mulched with EM-post, humus, tyrsa, mowed garden grass . For this purpose, straw, fresh manure, leaves or the remains of vegetable crops cannot be used. To control the attack of weeds will help treating plants with a soil herbicide.
In the spring, when we first enter the garden, we feed the plants with ammonium nitrate and nitroammophos (20-30 g per 1 mg) and carry out rake harrowing across the rows. So that the leaves do not turn yellow, in April we feed the plants with a solution of nitroammophos (1 tbsp. In 10 l of water). To increase the yield and accelerate the ripening of bulbs, in late May - early June, carefully cut arrows arrows secateurs. In no case do not tear them out so as not to break off the stems and not harm the plants. From pests and diseases, we treat plants with a tank mixture of actophyte and phytosporin with the addition of Mars-EL and trace elements.
We remove the garlic in June-July as they mature, laying in rows directly on the garden bed. We cut off completely dried heads (at 2 cm for shoot varieties and 5 cm for non-shooters) or weave them into braids with calamus stems.
For the winter we leave only well-ripened and dried garlic, otherwise it quickly deteriorates and becomes unsuitable for consumption.
We store garlic in dry cool rooms (balcony, attic) at a temperature of 0-3 ° C, separately from cabbage and root crops. We use ventilated small boxes. Sometimes garlic heads are rolled in flour or sprinkled with ash. An effective method of storing garlic is waxing. The heads are placed for several minutes in paraffin melted in a water bath, then paraffin is allowed to drain to form a thin film.
Planting garlic in the garden performs a watchdog function, deterring pests from other plants and protecting them from a number of diseases. So, the cloves of garlic planted in the rows of strawberries prevent gray rot of berries, and garlic, planted around blackcurrant, protects it from the kidney tick. Garlic planted where the bear’s mink was found forces it to leave the site.
BEST GRAR VARIETIES
According to the content of essential oils, varieties of garlic are divided into table and technical. Table garlic (0,3-0,4 mg of essential oil per 100 g of raw mass of cloves) is consumed fresh or as a seasoning (Leader, Prometheus, Lyubasha, Brod Oarsky coarse-toothed). Technical varieties containing 0,5-0,9 mg oil per 100 g of fresh cloves are used in canning, meat industry, medicine, veterinary medicine. These include imported varieties from China, Argentina and other countries. Varieties of shoot forms of garlic contain more essential oil than non-shoot.
Among promising new products, it is worth highlighting the KR-105 - an ultra-early winter non-shooting variety. Ripening at the end of May, this garlic is ideal for early beam products on the market. The head is large, weighing up to 50 g, consists of 6-8 teeth, the taste is good. Shoots have increased frost resistance.
The leader is mid-season winter non-shooting litter. The growing season is 100-105 days. The head is round, weighing up to 35 g, consists of 8-10 teeth. The taste is medium sharp. Garlic has a universal purpose. Well-dried, healthy bulbs can be stored until March.
Another product is Spas. Mid-season winter variety, a classic among varieties of universal purpose. The head is round-oval, weighing 70-80 g, consists of 6 large teeth. Well-dried onions can be stored until mid-April. The variety quickly adapts to new conditions, is resistant to diseases and pests, is able to tolerate frosts. The variety is listed in the Register of plant varieties of Ukraine.
The Brodovskiy coarse-tooth variety, the “grandson” of the famous Savior, gives great hope. The head is very large, weighing up to 80 g, consists of 6 teeth, the taste is soft. The variety has excellent keeping quality.
One of the best imported varieties is non-shooting late-ripening winter Mesidrome The head is large, weighing 80-100 g, consists of 12-15 teeth, the taste is soft. Garlic braided in braids can be stored until April.
High-quality planting material, competent agricultural technology, coupled with labor and patience - this is the basis of a good harvest of garlic. Grow it to your health!
Great recipe: pickled garlic
Garlic — 1kg.
For marinade: water - 1,5 cups, bay leaf - 5 pcs., Salt - 0,5 Art. spoons, sugar - 100 g, black pepper - 10 peas, cloves - 5 buds, hot pepper - 2 pods, vinegar (9%) - 2 glasses.
Put the prepared heads of garlic in an enameled bowl.
Add bay leaf, peppercorns, clove buds and hot peppers, peeled and cut into small rings. Pour boiling water over the garlic and spices and let cool. Then pour the water into another dish, bring to a boil, add salt, sugar, stir, pour vinegar.
Pour the garlic with the cooled marinade, cover with gauze and a lid, leave in a cool place for 40 min. For color, you can add a little beetroot into the marinade.
WINTER GARLIC GROWING TECHNOLOGY - VIDEO
© Posted by Tatyana VASILYEVA, Chairperson of the Cherry Amateur Amateur Gardeners Club
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