Suizhou Zengdu Garlic

Zengdu Garlic

　　Suizhou City’s Zengdu District has been cultivating garlic for over a hundred years. It is a local specialty variety known for its superior quality, high yield, and pollution-free characteristics. As an eco-friendly, green health food, it is highly favored by consumers.

　　This variety is primarily cultivated in townships such as Nanjiao, Junchuan, and Hedian, with an annual planting area of about 30,000 mu. The average yield is around 600 kilograms of garlic sprouts per mu and about 300 kilograms of garlic bulbs. Garlic contains allicin, which gives it a pungent yet sweet flavor that stimulates appetite. It also has antibacterial and sterilizing properties. Garlic can be used medicinally or eaten raw, as a seasoning, or for pickling. Garlic sprouts and garlic seedlings can be stir-fried or chopped as a condiment. Whether eaten fresh or pickled, it leaves a memorable aftertaste.

　　Garlic can also be refined into garlic oil and allicin. It stores well and can be supplied year-round. The garlic production bases are located far from industrial areas, ensuring no pollution. Moreover, as a winter crop, garlic requires no pesticide treatment during cultivation.

　　The harvest season for this variety is from April to May each year. Merchants from Shandong, Beijing, Shanghai, Wuhan, and other places flock to purchase it, leading to bustling trade and high demand that often outstrips supply.