GARLIC

Garlic a popular bulb crop cultivated throughout Asia. It is used as spice in many dishes. Also it possesses excellent medicinal properties. It is a rich source of Vitamin A, C, Protein, Phosphorus, and Potassium etc. It helps in digestion; also it reduces cholesterol in human blood. Major Garlic producing states are Madhya Pradesh, Gujarat, Rajasthan, Orissa, Uttar Pradesh, Maharashtra, Punjab and Haryana.

It can be cultivated on various type of soil. It gives best result when grown in sandy loam and silt loam soils rich in organic matter. Loose and sandy soils are not suitable for cultivation as bulb produce in such soil are deformed with less keeping quality. pH of soil should be 6 to 7.  

Give three to four deep ploughing and bring soil to fine tilth. Add well decomposed cow dung to increase organic content of soil. Then levelled soil and divide into small plots and channels.

Nutrient Requirement (kg/acre)

Initially garlic seedlings grow slowly. So better to use chemical herbicides than hand weeding to avoid injury. To control weeds take Pre-emergence spray of Pendimethalin@900ml/acre or Oxyflorfen@425 ml/acre within 72 hours of sowing. Two to three weeding are recommended for weed control. First hand weeding should be done one month after sowing and second hand weeding is to be done one month after first hand weeding.

Depending upon climatic conditions and soil type decide irrigation amount and frequency. Apply first irrigation immediately after sowing. At vegetative stage, apply irrigation at interval of seven to eight days where as at stage of reproductive apply irrigation at interval of 10-15days. Tuber formation is very crucial stage for irrigation. When crop get mature, stop irrigation completely. 

• Pest and their control:

• Disease and their control:

Depending upon variety, crop becomes ready to harvest in 135-150 days after sowing. Optimum time for harvesting is when 50% leaves start yellowing and drying. Stop irrigation at least 15 days before harvesting. Plants are pulling out or uprooted, then tied into small bundle and kept in field or shade for 2-3 days. After proper drying, dry stalks are removed and bulbs are cleaned. 

After harvesting and proper drying, bulbs are sorted and graded according to size. Garlic should be store at dark, well ventilated, clean and dry place. In cold storage, garlic can be store for 3-4 month at temperature of 0-2°C and 65-70% relative humidity.