Garlic (Allium sativum) is a hardy crop that can survive low winter temperatures. While temperature and day length influence bulb formation, this is to a lesser extent than demonstrated by onions.
Most conditions suitable for onion
production also apply to garlic cultivation, with the ideal
growth temperatures between 13°C and 24°C.
Planting
Space the divided cloves 8cm to 15cm apart in rows 30cm to 40cm
apart. Plant the cloves approximately 50mm deep on raised beds or on level
ground, by hand or mechanically. While the ideal planting date varies from one
area to another, the general recommendation in South Africa is from February to
May.
Fertilisation
Before planting, work compost into the soil to improve its fertility
and structure. At planting, broadcast about 125g/m², 3:2:3 granular fertiliser.
During the growing period, which lasts about six to eight weeks after planting,
apply 40g/m² of 3:2:3 as a light side-dressing.
Irrigation
Garlic is successful under furrow, sprinkler, or drip irrigation.
Its relatively shallow root system makes it sensitive to moisture stress
throughout the growing season. While soil type determines the frequency of irrigation,
it does not affect the total amount of water needed, and using mulch will
reduce moisture loss from the soil surface.
Weeds
Control weeds by cultivation or hand-hoeing, or use
a registered herbicide.
Avoid deep cultivation close to the plants to prevent root damage and
subsequent yield loss. Integrate all these methods for best control.
Pests and Diseases
Pests and diseases that affect garlic plants include cutworm, pink
stalk borer, nematodes, white bulb rot, brown rust, pink root, stemphylium leaf
blight and neck rot.
Harvest and Storage
Garlic is ready to be harvested when 30% of the plants on a land
have turned brown and started dying down. Harvesting can be carried out
manually or mechanically but should be done carefully to prevent damaging the
bulbs.
This is where we will be ending our discussion for today. Remember to share your comments views and opinions.
Comments
Post a Comment