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Taiwan Garlic Cultivation Points and Precautions
Cultivation Points:
First, no soil but fine sand: Cultivating garlic yellow is different from traditional methods. Unlike the process of growing wolfberry, where fertile soil is used for initial growth and then barley is cut while keeping the roots, garlic yellow is cultivated using high-quality garlic bulbs that already contain rich nutrients. This means there’s no need for soil as a substrate. Instead, fine sand is used to support the growth, allowing the roots to grow downward and the leaves upward. This method makes it easy to utilize open spaces, such as existing factory or home facilities, to produce garlic yellow with minimal equipment.
Second, no sunlight but ventilation: Garlic yellow is grown in a shaded environment without exposure to direct sunlight, which prevents photosynthesis and results in soft, yellow leaves and white stems. This unique growing method gives garlic yellow its tender texture and delicious flavor. However, even though it doesn’t require sunlight, proper ventilation is essential. Especially during summer, when temperatures rise, indoor cultivation can lead to excessive heat and unpleasant odors. Therefore, maintaining good air circulation and controlling temperature is crucial. A cool and fresh environment promotes healthy garlic yellow growth. If the temperature drops below 15°C, growth slows down, so additional insulation may be needed to boost production.
Third, no fertilizer but watering: Since garlic yellow relies on the nutrients stored in the garlic bulb, no fertilizers are required throughout the entire growing process. This makes it a non-polluting vegetable, free from pesticides and chemicals, which makes it highly appealing to health-conscious consumers. Despite this, consistent watering is essential. Garlic has a high water content (about 91.9%), and it needs a moist environment to grow properly. Lack of moisture leads to slow growth, rough leaves, and lower quality. To maintain optimal conditions, the fine sand should remain consistently moist, but not waterlogged. Using a bottom-watering method helps prevent excess moisture and ensures a clean, cool, and humid environment that supports the growth of high-quality garlic yellow.
Precautions:
First, choose high-quality seeds: Large, full garlic bulbs produce more garlic yellow per harvest and increase yield over time. For quality, the leaves should be bright yellow, and the stems should be clean and white. Varieties with purple spots are not ideal, as they affect the appearance and marketability. Local black varieties from Taiwan are preferred, while northern garlic often shows purple streaks. In terms of taste, garlic yellow should have a spicy flavor similar to regular garlic, meeting consumer preferences.
Second, low-temperature treatment: Garlic is typically harvested in summer, when temperatures are high, and the bulbs are in a dormant state. To break dormancy and promote sprouting, garlic bulbs must undergo a cooling period during autumn. Studies show that garlic bulbs stored at 5°C, 10°C, or 15°C for one month before planting had a germination rate of 72%-96% within the first week, compared to only 60% at 20°C. After low-temperature treatment, the bulbs should be planted immediately to avoid aging.
Third, soaking the seeds: After low-temperature treatment, garlic bulbs should be soaked in clean water for 6 hours before planting. With a water content of 67.61%, soaking helps the bulbs absorb enough moisture for sprouting. The sand tray must be sufficiently moist to allow the bulbs to take in water. Once soaked, the cloves should be carefully opened without damaging the outer layers, as any injury can lead to rot. Individual cloves can be placed upright in fine sand, covered with a water-retaining cloth, and kept in a dark, well-ventilated area.
Fourth, post-management: Garlic yellow typically reaches 30-40 cm in height within 2-3 weeks after planting, making it ready for harvest. A second harvest can occur about 1-2 weeks later, but yields decrease each time. On average, 1 kg of garlic produces around 0.8 kg of garlic yellow. The first harvest is the most productive and highest quality, while the second and third harvests may suffer from damaged cuttings and reduced appearance. Freshly harvested garlic yellow should be packaged and refrigerated immediately, as exposure to light can cause deterioration in both quality and appearance.