Where is the producing area of garlic moss?

Garlic moss is a flower stem extracted from bolting garlic. Garlic originated in West Asia and Central Asia. Since Zhang Qian sent missions to the Western regions in the Han Dynasty and brought garlic back to the country to settle down, it has a history of more than 2000 years. It is an indispensable condiment in human daily life. It is customary to refer to garlic as "garlic". Let's take a look at where garlic is produced.

Where is the producing area of garlic moss?

Garlic moss is widely distributed in China, and it is planted all over the country. Sheyang County, Jiangsu Province is the main producing area of garlic bolts and garlic heads, which is named as "the hometown of garlic bolts in China". In addition, Shandong Laiwu, Jinxiang, Jiangsu Pizhou, Henan Qi County, Zhongmou are the main producing areas of garlic bolts and garlic, and Daming County of Hebei Province is also the main producing area of garlic. Shanghe garlic stalk is of good quality and is known as "the first garlic in the world" because it has the characteristics of fragrance, spiciness, depression and stickiness, and its allicin content is obviously higher than that in other producing areas.

Growth habits of garlic

Garlic likes to be cold and cool, and the suitable temperature is ~ 5 ~ 26 ℃. The cold tolerance of seedling is the strongest at 4 ~ 5 leaf stage, and it is the most suitable for overwintering Miaoling. The garlic that completed the spring flower began to differentiate the flower bud and scale bud under the condition of more than 13 hours of long sunshine and higher temperature, and was only suitable for stem and leaf growth in the cold environment of short-day sunshine. Like wet and afraid of drought, the soil requirements are not strict, but rich in organic matter, loose air permeability, strong water retention and drainage performance of fertile loam is more suitable.

Selection method of garlic moss

1, look at the appearance: mainly to see if there is any trauma, whether there is a very wilting appearance. The root and top of fresh garlic moss are neat, uniform and round.

2. Look at the color: the garlic moss is cyan and dark green, while the dark green one is a little tender. If the tip is full and green, it is relatively fresh.

3. Try the old and tender: pinch off a small section of the root of the garlic moss. If it is easy to cut off, it shows that it is very fresh. But don't pinch too much to avoid waste.

4. Look at the thickness: the garlic moss that is too thin tastes not strong, the garlic moss that is too thick is difficult to cook and cannot bite, and the garlic moss of medium thickness tastes best.