This experiment was initiated to determine the effective components of garlic during the growth stages and to regulate the contents artificially. The following results were obtained : 1. Alliin content was increased during its growth and showed drastic increase at maturing stage. 2. The kinds of free amino acids detected during growth stages were 15 for leaf growth, 14 for bulbing and 18 for maturing stage. The total content of free amino acids was high. est at maturing stage. 3. The optimum conditions for the maximum amounts of alliin and free amino acid determined by the binary interaction of Systematic Variations Method were 40% $NO_3^{-1}+60%;SO_4^{-2}$, 62% $NO_3^{-1}+38%;PO_4^{-3}$, 42% $K^{+1}+58%;Ca^{+2}$ and 56% $K^{+1}+44%;Mg^{+2}$ for alliin, and 72% $NO_3^{-1}+28%;SO_4^{-2}$, 49% $NO_3^{-1}+51%;SO_4^{-2}$, 45% $K^++55Ca^{+2}$ and 66% $K^{+1}+34%;Mg^{+2}$ for free amino acid. 4. Ideal curve for alliin and free amino acid was attained by applying the binary interaction of Systematic Variations Method and it was possible to approach the optimum ionic proportion from the optimum contents on this curve.