Knowledge

Garlic is one of the most common dishes on the dining table, which can be eaten raw or seasoned.

The garlic production in our country is very high, with a perennial planting area of 2.00-2.67 million hectares and a yield of 4 million tons

After eating raw garlic, the mouth often emits a unique unpleasant odor, which is taboo in daily communication.

As early as 30 years ago, the main component extracted from garlic was allicin, but its characteristics were extremely unstable and had little practic

Sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and have inhibitory and bactericidal effects on various

The plowing depth is generally around 20cm, and it needs to be carefully plowed, raked flat, and compacted without obvious bumps

Temperature: prefers cold and cool, suitable temperature is -5-26 ℃.

Perennial herbaceous plant with shallow roots and no main roots.

When using, only take out the quantity you want to use and use it in the normal way.

Wrap the garlic with a mat to ensure there are no gaps, which can effectively block sunlight and air, prevent garlic oxidation, and keep the garlic fo

High temperature storage: Garlic rice can remain non germinating in an environment of 28 ℃ to 32 ℃, thereby prolonging storage time.

The mat preservation method. Wrap the garlic with a mat to ensure there are no gaps and isolate it from sunlight and air.