Three kinds of high quality garlic

Farmers in Zhongmou County, Henan Province have found a mutant in the cultivation of "Soviet garlic" for many years. After years of purification and rejuvenation, they cultivated an improved variety of garlic, which was later named Songcheng garlic. Songcheng garlic overcame the shortcomings of the original variety, such as light spicy taste, many cloves, thin garlic vine and purplish red stripes on the outside, and preserved the advantages of the original variety garlic.

This variety has been extended to the autumn sowing area of garlic in the north of China. According to incomplete statistics, in the autumn sowing area of garlic in China, the planting area of garlic in Songcheng is more than 75%.

Songcheng white garlic: the leaves are broad and thick, the plant type opens, and the pseudostem lodging after maturity. Garlic head diameter is about 5 cm, a single garlic head weighs about 50 grams, the largest can reach 120 grams, garlic stalks are short and thin. Generally, the yield of garlic bolts per mu is about 100kg, and garlic head is 1200 kg-1500 kg. Songcheng white garlic is the first choice for export.

Cangshan garlic: Cangshan garlic is a local variety in Shandong Province. Garlic head is 4.5 cm in diameter, white skin color, small and large cloves, a single clove weight of about 3.5 grams, each garlic head has an average of 6 cloves of garlic, two-layer arrangement. A single piece of garlic weighs about 40 grams and is very spicy. Garlic bolts are thick and long, with an average length of about 40 cm, a diameter of 0.46 cm-0.65 cm, and a weight of 25 grams-35 grams per stem. Generally, the yield of garlic bolting is 500 kg per mu and garlic head is 800 kg-900 kg per mu, which belongs to the mid-late ripening variety with both bolting and head use.