Blanched garlic leaves greenhouse production technology

Abstract

The invention discloses a blanched garlic leaves greenhouse production technology, comprising the steps of: selecting a production site, selecting and treating seeds, planting garlic in a seed bed, managing the seed bed, culturing garlic bolts in a shading manner and harvesting blanched garlic leaves, and also comprising notes, wherein the step of selecting the production site comprises generally selecting a greenhouse or a cellar in a protected filed, and the blanched garlic leaves are subjected to blanching cultivation by a customer culture method or a sand culture method; the step of selecting and treating seeds comprises: selecting seeds with uniform and compact sizes, and soaking with cold water for 20 hours; the step of planting garlic in the seed bed comprises: when temperature in the greenhouse is about 25 DEG C and air humidity is 80-90 degrees, planting about 48Kg garlic per each square meter, and covering silver sand with the thickness of 5cm after planting; the step of managing the seed bed comprises controlling the indoor temperature to be about 20 DEG C, and adjusting the air humidity to be about 85%; the step of culturing garlic bolts in the shading manner comprises: generally utilizing a darkroom or the cellar for culturing; the step of harvesting blanched garlic leaves comprises: removing residual garlic heads, garlic flakes, garlic root barks and other sundries in the seed bed after first harvest, complementing nutrition in time, guarding against gray mold and paying attention to the notes.

Description

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AI Technical Summary

Benefits of technology

This patented technology produces garlic flavor without harming crops or animals that are kept inside it for longer periods than usual. Its effectiveness makes this method more efficient compared to traditional methods like spray-on techniques used on other types of foods such as fava bean sprouts.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the quality of green vegetables grown for sale on markets without causing harmful effects from excessive use of chemical fertilizers used during harvesting processes such as weeding and other methods like sunlight exposure.