Garlic
| Facts |
| The taste |
Intense like onions and garlic |
| germination |
3 to 5 days |
| Growth until harvest |
10 to 14 days |
| Nitrogen requirements |
moderate - moderate eater |
| pH range |
6.0 - 6.5 |
| Ec - area |
1.4 - 1.8 |
| Size |
up to 7.5 cm |
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| Cultivation |
| Soaking the seeds |
For 8 to 12 hours |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
Indirect light from the third day |
| Germination temperature |
21°C |
| irrigation |
- Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry |
| Preferred system |
Ebb - flood systems |
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| Nutritional values per 100g |
| Calories |
29 kcal |
| Carbohydrates |
3.8g |
| Proteins |
4g |
| Fibers |
2.5g |
| Vitamin C |
8 mg |
| Potassium |
80 mg |
| Sodium |
6 mg |
| Calcium |
32 mg |
| Iron |
1 mg |
| Fat |
0.7g |
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Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. The seeds sprout after 4 days and are ready to harvest after a maximum of 10 to 14 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: //www.flickr.com/photos/59898141@N06/5882346341
Context:
ID: 459
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