Garlic, welsh onions, and leeks are the main dishes. Garlic is rich in nutrients and has a special spicy odor. It also contains allicin, which has strong bactericidal power and can cure a variety of diseases. Garlic and garlic sprouts and garlic are available for human consumption.
1 garlic sprouts
Good quality garlic sprouts - leaves fresh green (garlic yellow is bright yellow), pseudo stems long and bright white, plants intact thick, no broken, leaves do not dry, no spots, garlic seedlings clean without soil.
Substandard garlic shoots - wilted leaves, but no dead leaves, trees more slender, shorter, garlic unclean, muddy.
Inferior garlic - leaves dry, with spots, plants are incomplete, there are broken injuries, rotten or rotten leaves.
2 garlic (garlic heart, garlic cents)
Sausage quality - green and crisp color, dry and dry, mossy thick and uniform, soft and the base is not aging, moss is small, not swollen, no leaf sheath, no moss, no spots, no pests, no rot.
Sub-grade garlic - mossy stalks are thick and thin, irregular in length, there are small spots on the moss or moss stalks, and the scent of the mossy stalks is aging.
Inferior Garlic - Yellow mossy stalks, atrophy of bases, swelling of mosses, crusting of sphagnum moss, moldy rot.
3 garlic head
Good quality garlic - the size of garlic is uniform, garlic is intact without cracking, garlic is full, no dry and rot, dry garlic without mud, without fibrous roots, no pests, no buds.
Substandard garlic - garlic head size is not uniform, garlic small, broken garlic, incomplete.
Inferior garlic - garlic skin rupture, incomplete cloves, insects, garlic dry and dehydration or germination, soft, yellow, smelly.
1 garlic sprouts
Good quality garlic sprouts - leaves fresh green (garlic yellow is bright yellow), pseudo stems long and bright white, plants intact thick, no broken, leaves do not dry, no spots, garlic seedlings clean without soil.
Substandard garlic shoots - wilted leaves, but no dead leaves, trees more slender, shorter, garlic unclean, muddy.
Inferior garlic - leaves dry, with spots, plants are incomplete, there are broken injuries, rotten or rotten leaves.
2 garlic (garlic heart, garlic cents)
Sausage quality - green and crisp color, dry and dry, mossy thick and uniform, soft and the base is not aging, moss is small, not swollen, no leaf sheath, no moss, no spots, no pests, no rot.
Sub-grade garlic - mossy stalks are thick and thin, irregular in length, there are small spots on the moss or moss stalks, and the scent of the mossy stalks is aging.
Inferior Garlic - Yellow mossy stalks, atrophy of bases, swelling of mosses, crusting of sphagnum moss, moldy rot.
3 garlic head
Good quality garlic - the size of garlic is uniform, garlic is intact without cracking, garlic is full, no dry and rot, dry garlic without mud, without fibrous roots, no pests, no buds.
Substandard garlic - garlic head size is not uniform, garlic small, broken garlic, incomplete.
Inferior garlic - garlic skin rupture, incomplete cloves, insects, garlic dry and dehydration or germination, soft, yellow, smelly.
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