Garlic, is one of the important bulb crops grown and used as a spice or condiment throughout India. It possesses a high natritive value. It is commonly used in the preparation of various dishes. It is also having many other medicinal properties.
There is no distinct variety of garlic. Local varieties are either white in color and have fairly big bulbs with a better keeping quality and a higher yield or red in colour with pungency.
Garlic is a crop of 4 ½ to 5 months duration. When the leaves start turning yellowish or brownish and show signs of drying up, the crop is ready for harvest. The plants are then pulled out or uprooted with a country plough and are tied into small bundles which are then kept in the field or in the shade or 2-3 days for curing and drying so that the bulbs become hard and their keeping quality is improved. The bulbs may be stored by hanging them on bamboo sticks or by keeping them on dry sand on the market, the dried stalks are removed and bulbs are cleaned. Well cured garlic bulbs can be kept for 1 to 1 ½ months in an ordinary well ventilated room. If dust smoke is given to it, the bulbs can be stored for 8 to 10 months. They can also be stored at 320F with 60% R.H. Average yield level is 6 to 8 t/ha.