In the greenhouse garlic production, the general principle of temperature and humidity management is: to grasp slightly higher in each early stage, slightly lower in the middle and later stages, to prevent the late high temperature, high humidity caused by decay. Usually in the greenhouse 1 to 2 days before the start of heating, after planting to promote rapid germination, increase the temperature and humidity, so that the temperature controlled at 25 °C -28 °C, humidity control at 85% -90%. After sprouting, the temperature is reduced to 20°C-22°C. When the seedling grows to 28-30cm, in order to improve the quality and prevent wilting after harvest, the temperature can be reduced to 18°C-20°C and the humidity can be reduced to 75%- 80%, humidity, ventilation and humidity.