Red garlic Description: Red-skinned garlic is the main variety in the Ledu area. The scientific and technological personnel of Ledu County were selected and purified in the local red-skinned garlic for many years. Now planted with an area of 300 hectares, it has been exported to Japan, South...
It is the main variety in the Ledu area. The scientific and technological personnel of Ledu County were selected and purified in the local red-skinned garlic for many years. Now planted with an area of 300 hectares, it has been exported to Japan, South Korea and other places, with annual sales of 100,000 kilograms. It has been well received by domestic and foreign merchants and has become an indispensable seasoning for hotels, restaurants, citizens and farmers. One of the products.
The difference between red and white one
Purple skin garlic, also known as red skin one, is characterized by a bit spicy taste, but its cold tolerance is not high, so the maturity period is longer, and the purple skin one has more bacteriostatic effect, the active ingredient will be more a little better. It is medium in size, the seed petals are relatively uniform, the spicy taste is strong, the early maturity is good, the quality is good, it is suitable for cultivation, and can also be used for cultivation.
The skin, small head flaps (or a small amount of flaps), thin and white skin, sticky and spicy, rich in nutrients, tall plants, strong growth, adaptability, cold resistance; With high content, it can also be used as a protective ground for the cultivation of green garlic.
Garlic is spicy, warm, and enters the spleen, stomach, and lung.
It has the effects of warming, digesting, stagnating qi, warming the spleen and stomach, eliminating product, detoxification and killing insects.
Indications of food stagnation, abdominal pain, edema, diarrhea, dysentery, malaria, whooping cough, swollen poison, white bald acne, snake bites, hookworms, mites and other diseases