Product Details

Early-maturing garlic is produced in Henan. The garlic cloves are large in size. They are mostly used in factories to process garlic and grilled garlic cloves. They are mostly packed in violet mesh bags, each package is greater than or equal to 20kg.

Early-maturing garlic is divided according to the size of the garlic clove: According to the size of the garlic clove in the bulb, garlic can be divided into two types: large and small. There are 4 to 8 garlic cloves in large cloves. Each garlic clove is relatively uniform in size. The garlic cloves are large and the outer skin is easy to peel off. The garlic sprouts are thick and long, with strong spicy flavor and high yield. They mainly harvest garlic sprouts and garlic heads. Small clove garlic, also known as dog tooth garlic, has 10 to 20 garlic cloves. The garlic cloves are uneven in size, slender, and the outer skin is not easy to scrape off, and the pungent taste is lighter. It is suitable for garlic seedling cultivation.

Early maturing garlic is classified according to the presence or absence of garlic sprouts: According to the presence or absence of garlic sprouts, garlic can be divided into two types: non-stalk garlic and sprout garlic. Garlic sprouts refer to garlic that can bolt normally. It has wide adaptability and large planting area. It is cultivated all over the country. Stalkless garlic is early-maturing and good quality, but because it does not produce garlic stalks, the output value is low.

Early-maturing garlic is classified according to the color of the outer skin of the bulb: Classification according to the color of the outer skin of the garlic bulb is a classification method often used in China for local varieties of garlic. According to this method, garlic is divided into purple garlic and white garlic according to the color of the bulb skin. The outer skin of the garlic heads and cloves of purple garlic is purple or purple-red, and the total foreskin of the outer bulb of most varieties is lighter, and some have purple-red stripes. The garlic cloves are small and large, belonging to a large clove species, and the garlic stalks are hypertrophy. The leaves are wider and the garlic juice is thick. Strong spicy flavor, better quality, suitable for raw food, cooked food and pickled sugar garlic. High Yield. It is mostly used for garlic and garlic stalk cultivation. Distributed in North China, Northwest, Northeast and other places. The cold tolerance is weak, the growth period is short, sowing in spring, the maturity period is late. The total foreskin and the foreskin of the bulbs of white garlic bulbs are white or off-white. There are large and small varieties of white garlic. Most varieties have weak bolting power and low yield of garlic sprouts, but some varieties have high yield of flower stems. The leaves are narrow and the garlic cloves are thinner, with as many as 8-12 cloves. The pungent taste is light, and it is best for pickling sweet and sour garlic. It is mostly used for garlic seedling cultivation. Most white-skinned garlic is stronger in winter and harder than purple-skinned garlic, so it is sown in autumn.

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