The water content of garlic stem is relatively large. Generally, the sliced type are easier to dry and the drying time is shorter. For wild vegetables with rhizomes should be processed in the early stage to make the water of the fiber easier to be discharged. Garlic stem drying can be divided into 4 stages. The first stage is set for 1 hour and the target temperature is 50°C. When the ambient temperature is 20°C, the temperature rise of the full warehouse can be achieved. When the ambient temperature is too low, the electric heating auxiliary system should be activated. In the second period, the drying time is 3 hours, the temperature is raised to 55°C, and dehumidification proceeding should be continued. The temperature of the third stage rises to 60°C for 4 hours, and the moisture content should reach to 20%. In the last period, the drying time is 2 hours, the water content of the material should reach to 15%.