Boundary Garlic, known for its premium garlic production, is now expanding into the sweet world of strawberry farming! Our aim is not just to grow strawberries, but to cultivate them the natural, sustainable, and healthy way.
Our fields at Boundary Garlic are already rich in organic matter. We select land with good drainage and a pH level between 5.5 and 6.5, which is ideal for strawberry cultivation.
Strawberries thrive in cool to moderate climates. We chose regions where the temperature stays between 15°C to 25°C, with mild sunlight during the day and cool air at night—just what strawberries love.
We strictly use organic fertilizers like compost, cow dung manure, and vermicompost—no chemical fertilizers. We prepare raised beds to improve drainage and root health, ensuring stronger, sweeter strawberry plants.
We use drip irrigation to give just the right amount of water—no more, no less. This conserves water and prevents root diseases.
We grow high-yield and great-tasting varieties like Sweet Charlie and Chandler, suited for our local climate.
Every step at Boundary Garlic is done with care for nature, soil, and the future. No harmful pesticides, only natural pest control methods are used..
At Boundary Garlic, we believe in growing more than just crops — we grow trust, quality, and health. Our garlic isn’t just a product, it’s a promise of purity and care, cultivated using sustainable and natural practices.
We begin with land that is rich in loamy soil and well-drained to prevent fungal infections. Garlic prefers neutral to slightly alkaline soil with a pH of 6.0 to 7.5, and we test every field before plantation.
Before planting, we enrich the soil with organic compost, cow dung, and vermicompost. No chemical fertilizers are used — our garlic is 100% naturally nurtured.
Only the best and disease-free garlic cloves are selected for sowing. We use both softneck and hardneck varieties depending on the region and season.
Our garlic is planted in cool weather — usually between October to December — and harvested in April to May, allowing it to develop strong bulbs and deep flavor.
We use drip irrigation systems to provide consistent and optimal water, saving water and protecting the crop from overwatering and disease.
No harmful chemicals. We rely on natural repellents like neem oil and crop rotation to control pests, keeping the ecosystem and soil healthy.
After 5–6 months, we carefully harvest and air-cure the garlic for 2–3 weeks. This improves shelf life and flavor, ensuring our customers get garlic that's fresh, strong, and long-lasting.
