大蒜是一种传统蔬菜作物,它既是调味的佐料,又具有医药用价值,故各地广为栽培。我乡是省内大蒜产地之一,“红皮大蒜”具有传统的栽培和留种历史。因种用蒜头经过烟熏火烤,故有“红皮火蒜”之称。用熏烤过的蒜头作种具有品质好,生活力强,长势旺盛等特点,作佐料,即芳香味辣,故畅销于省内外。笔者根据亲身实践体会并结合蒜农经验,将其栽培及留种技术介绍如下:一、栽培技术1、选好种蒜做蒜种用的蒜头,以选鳞茎色泽紫红、皮薄、蒜瓣紧实而大,无开瓣的,每个蒜头以7—8瓣蒜籽为好。螺田乡种蒜的适期是:“寒露早、立冬迟,霜降前后种植最适时”。在秋旱偏重的年份可适当早些,但不宜早于寒露。过早种植易产生开瓣蒜(俗称开花蒜),最晚也不能迟于立冬后,否则产量低。新种的田土旱地宜早些,肥沃的地可迟些。总之,应根据 Garlic is a traditional vegetable crop, it is both seasoning sauce, but also has the medicinal value, so widely cultivated around. My hometown is one of the provinces of garlic origin, “Red Garlic” has a traditional history of cultivation and stay species. Because of the use of garlic after smoking fire roasted, it is “red skin fire garlic,” said. With the smoked garlic as a kind of good quality, strong vitality, strong growth and other characteristics, for seasoning, that aromatic flavor spicy, it sold in the province and beyond. The author based on personal experience and combined with garlic farmers experience, the cultivation and technology behind the introduction of the following: First, the cultivation of technology 1, choose a garlic to make garlic with garlic, the election bulb color purple, thin skin, garlic tight And large, no flap, each garlic with 7-8 garlic seeds as well. Conch Tianxiang garlic is the appropriate period: “cold morning, late winter, before and after the frost planting the most appropriate time.” In the autumn drought-prone years may be appropriate earlier, but not earlier than the cold dew. Premature planting easy to produce open garlic (commonly known as flowering garlic), the latest nor later than winter, or low yield. The new species of land dry land should be earlier, fertile land later. In short, should be based on