Yongnian Garlic

Yongnian Garlic

Yongnian Garlic is a protected geographical indication product.

　　    Yongnian Garlic is one of the famous local specialties of Hebei Province. It has a long production history and is primarily grown in a concentrated area, formerly known as Guangfu Garlic. Since it is mainly produced along the Fuyang River, especially around Nanyancun, Yongnian Garlic is commonly referred to as Yancun Garlic. Yongnian Garlic is characterized by large bulbs, thin skin, plump cloves, delicate flesh, delicious taste, a sweet spiciness, juicy and sticky garlic paste that does not dry out. It has always been regarded as a premium seasoning, excellent whether eaten raw or cooked. It can be found on the tables of various banquets and family meals. In the food industry of southern Hebei’s urban and rural areas, garlic bulbs are an essential item. In northern Hebei, there is a saying: “Eating noodles without garlic is like not eating at all.”

　　             Garlic is one of the four pungent vegetables. Originally from the high and dry regions of western Asia, it was introduced to China during the Han Dynasty and to Yongnian County during the Ming Dynasty. At that time, the construction of the “Eight Western Sluices” between Xiyancun and Nanyancun allowed the Fuyang River water to be channeled for gravity irrigation. Coupled with the fertile soil of the “lower slope land,” which has strong fertility and water retention capabilities, these conditions provided the optimal and necessary environment for garlic cultivation. To this day, garlic has been planted here for over 500 years, making it a major specialty among Yongnian vegetables.

　　  In addition to being consumed, Yongnian Garlic also has high medicinal value. As the saying goes, “Garlic counteracts the five poisons.” Not only does garlic have antibacterial properties, but it also offers unique therapeutic effects for acute and chronic enteritis. Recent scientific research has found that moderate consumption of garlic can help lower cholesterol, prevent hypertension and enteritis, and inhibit the development of cancer cells. Yongnian Garlic is rich in allicin, organic germanium, selenium, and superoxide dismutase (SOD), all of which are higher than those found in garlic from other regions. Its garlic juice is sticky, spicy, and fragrant, and mashed garlic does not spoil overnight. Though the bulbs may be small, the cloves are large, uniform, and solid. They are the traditional “four, six, eight” clove white-skinned garlic. Processed products such as salted garlic cloves and dehydrated garlic slices (or cloves) are exported to many countries around the world and are highly favored by customers.

　　                In 1982, with strong support from the county science committee, project leaders Ling Yunxin and Wang Fengchun conducted specialized research and development on comprehensive high-yield garlic cultivation techniques. They screened a large number of introduced superior varieties from other regions and selected the thin-stalked Cangshan Garlic from Shandong to replace the centuries-old Yongnian White Garlic. At the same time, they successfully tested the plastic film mulching technique for garlic cultivation. Garlic sprout yield per mu increased dramatically from 400–600 jin to 800–1000 jin, and became nationally renowned for their slender shape, good flavor, storability, and resistance to waterlogging during storage. Garlic bulb yield rose from 800–1000 jin to 1400–1600 jin. As a result, the technique was quickly embraced by farmers and spread organically, forming a concentrated garlic-growing region centered on the “lower slope land” (around Nandabao). Garlic is also a renowned specialty vegetable in Yongnian. For a long time, due to spontaneous cultivation and extensive management, garlic varieties degenerated, yields were low, and benefits were poor. On May 21, 1998, Yongnian Garlic was designated by the state as part of the “National High-Yield, High-Quality, and High-Efficiency Agricultural Standardization Demonstration Zone Project.”

　　  To ensure peak-season vegetables are sold off-season, increase value-added through processing, and enhance profitability, the concentrated garlic-growing region has built 17 constant-temperature storage facilities with a total capacity of over 8,000 tons. Additionally, more than 40 garlic product processing plants have been established, processing over 3,000 tons of garlic products annually. There is a wide variety of garlic products, including garlic cloves, garlic slices, garlic powder, honey garlic, sweet-and-sour garlic, and salted garlic, among more than 10 types, which are exported both domestically and internationally.

　　  The geographical indication product protection area for Yongnian Garlic covers the entire administrative region of Yongnian County, Hebei Province.