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Taiwan Garlic Cultivation Points and Precautions
Cultivation Points:
First, no soil but fine sand: Cultivating garlic sprouts is different from traditional methods. Unlike the process of growing wolfberry, where you first cultivate in fertile soil, harvest once, then cut the barley and keep the root, cover it with a container for shade, and continue fertilizing and watering. Garlic sprout cultivation, however, starts with high-quality garlic cloves that already have rich nutrients, so there's no need for soil as a substrate.
Although garlic sprouts can be grown without soil, they still require sand for planting, as it helps fix the garlic heads in place. The roots grow downward while the leaves grow upward, allowing for ample space. This makes it possible to use open areas, minimal equipment, or existing factory or home facilities to produce garlic sprouts efficiently.
Second, no sunlight but ventilation: Garlic sprouts are grown in a shaded environment without exposure to light, which prevents photosynthesis. As a result, the leaves turn a beautiful yellow color, and the stems remain clean and white. This method produces soft, tender, and delicious garlic sprouts.
While sunlight is not required, proper ventilation is essential. Especially during summer, when temperatures rise, cultivating garlic sprouts indoors can lead to excess heat and unpleasant odors. Therefore, it's important to control temperature and ensure good air circulation to create a cool and fresh environment, which supports healthy growth. When temperatures drop below 15°C, growth slows down, so additional insulation is necessary to promote better development.
Third, no fertilizer but regular watering: Since garlic sprouts rely on the nutrients stored within the garlic bulb, there’s no need for fertilizers throughout the entire cultivation process. This makes garlic sprouts a non-polluting vegetable, free from pesticides and chemicals, which appeals to health-conscious consumers.
However, watering is crucial. Garlic has a high water content—about 91.9%—and requires consistent moisture during growth. If it lacks water, growth slows, the leaves become rough, and quality decreases. To maintain optimal conditions, the fine sand should be kept moist, and frequent watering is needed to create a cool, humid environment. Moisture management must be careful; sand trays should not collect water. Using a bottom-watering method is ideal, as it allows excess water to drain automatically.
Precautions:
First, choose high-quality seeds: Large, full garlic bulbs can produce more sprouts each time and increase yield. From a quality perspective, the leaves should be pure yellow, and the stems should be bright and white. Varieties with purple spots may affect appearance and reduce marketability. Local black varieties from Taiwan are preferable, while northern garlic often shows purple streaks.
In terms of taste, garlic sprouts should have a strong, spicy flavor similar to regular garlic, which aligns with consumer preferences.
Second, low-temperature treatment: Garlic is typically harvested in summer when temperatures are high, and the bulbs are dormant. To break dormancy, they must go through a cold period. Low-temperature treatment before sowing is critical. Studies show that garlic bulbs stored at 5°C, 10°C, or 15°C for one month before planting had germination rates of 72%-96%, compared to only 60% at 20°C. This highlights the importance of cold treatment. Once treated, garlic should be sown immediately to avoid aging.
Third, soaking the seeds: After low-temperature treatment, soak garlic bulbs in clean water for 6 hours before planting. Garlic bulbs contain about 67.61% water, so soaking helps them absorb moisture, promoting sprouting. The bulbs should be sown promptly after soaking to prevent rotting. If planted directly, the sand tray must be sufficiently moist to allow absorption.
After soaking, gently lift the outer layers of the garlic bulb and crush it carefully from the outside inward, following its natural structure. Be cautious not to remove the outer skin, as this could cause damage and lead to rot. Individual cloves can also be planted. A planting tray with holes at the bottom is covered with a moisture-retaining cloth, then filled with fine sand. Place the garlic cloves upright in the sand and put the tray in a well-ventilated, dark room.
Fourth, post-management: After sowing, garlic sprouts grow to about 30-40 cm in 2-3 weeks, ready for harvest. A second harvest can occur 1-2 weeks later, but yields decrease with each subsequent harvest. The first harvest is the highest, followed by a decline. On average, one kilogram of garlic can produce about 0.8 kilograms of sprouts.
The first harvest is the best, while the second may involve regrowing seedlings from the top, which can lead to rot or dryness at the cut points, affecting appearance and requiring trimming before sale. Freshly harvested garlic sprouts, grown in a dark environment, have soft yellow leaves and tender stems, making them highly popular among consumers. After harvesting, they should be packaged and refrigerated immediately. Exposure to light during storage, transport, or sale can degrade quality and appearance.