Description of a popular ingredient in cooking - garlic shooter. Taste, smell, benefits, chemical composition and contraindications to their use. How to eat a flower stem and how to cook it, interesting recipes.
The content of the article:
Arrows of garlic (peduncle, flowering stem) are green shoots in the form of tubes, representing the ground part with lighter bolls on top. Before acquiring this type, they look like ordinary green garlic feathers, but after the start of shooting, the stems close and twist into spirals, forming 2-4 loops. Their length can be from 60 to 150 cm, and the smell is pungent, with a bitter aroma. The homeland of the plant is the countries of Asia, then Russia received this vegetable culture from Byzantium. Arrows along with leaves and bulbs are edible and are widely used in cooking as marinades. In cooking, they are also used raw, adding to sauces, salads, soups.
The composition and calorie content of garlic arrows
Allicin, which has antibacterial properties, gives them a bitter taste and strong smell. Its greatest amount is concentrated precisely in the ground part, and not in the root. But during cooking, it almost completely evaporates.
The calorie content of garlic arrows per 100 g is 24 kcal, of which:
- Proteins - 1.3 g;
- Fat - 0.1 g;
- Carbohydrates - 3.4 g.
- PP, niacin equivalent - 0.08 mg;
- E, tocopherol - 0.1 mg;
- C, ascorbic acid - 55 mg;
- B2, riboflavin - 0.08 mg;
- B1, thiamine - 0.05 mg;
- A, retinol - 2.4 mg;
- B3 or PP - 0.08 mg.
This part of garlic is saturated with phytoncides, therefore it is effectively used in antibacterial therapy.
The calorie content of pickled garlic shoots per 100 g is 50.5 kcal, of which:
- Proteins - 0.5 g;
- Fat - 4.6 g;
- Carbohydrates - 1.7 g;
- Water - 4.5 g;
- Ash - 0.9156 g.
Saturated fatty acids per 100 g:
- Palmitic - 0.2844 g;
- Stearic - 0.1881 g;
- Arachidic - 0.0138 g;
- Behenic - 0.0321 g.
Vitamins per 100 g of pickled garlic arrows:
- A, RE - 1834.1 μg;
- A, retinol - 1.872 mg;
- Beta-carotene - 1.982 mg;
- B1, thiamine - 0.032 mg;
- B2, riboflavin - 0.059 mg;
- C, ascorbic acid - 10.09 mg;
- E, alpha-tocopherol, TE - 2.11 mg;
- PP, NE - 0.0734 mg;
- Niacin - 0.055 mg
- Potassium, K - 0.08 mg;
- Calcium, Ca - 3.38 mg;
- Magnesium, Mg - 0.2 mg;
- Sodium, Na - 355.14 mg;
- Sulfur, S - 1.65 mg;
- Phosphorus, P - 0.8 mg;
- Chlorine, Cl - 547.61 mg.
- Iron, Fe - 0.027 mg;
- Cobalt, Co - 0.138 μg;
- Manganese, Mn - 0.0023 mg;
- Copper, Cu - 2.49 μg;
- Molybdenum, Mo - 1.009 μg;
- Zinc, Zn - 0.0055 mg.
Benefits of Garlic Arrows
The popularity of recipes with arrows of garlic is due to their following action:
- Eliminate cholesterol... According to a number of studies, the product lowers its level by 9-12% in just 1-2 months of daily use. This is due to the fact that it contains phytoncides, which, among other things, neutralize the action of free radicals. As a result, a person becomes more protected from the development of cardiovascular diseases, obesity and diabetes.
- Provide prevention of atherosclerosis... The inclusion in the diet of this popular ingredient in cooking leads to the resorption of blood clots and an increase in the lumen in the vessels. It strengthens their walls and opens the way for unhindered blood flow to internal organs, including the heart. In this regard, a person is less threatened not only by atherosclerosis, but also by a heart attack, stroke, ischemia.
- Accelerate recovery from colds... This is due to the suppression of the activity of viruses that worsen the patient's condition, and an increase in immunity. Thanks to this, the body's defenses increase, and it becomes easier for it to withstand the attacks of viruses during severe epidemics of influenza, tonsillitis and other types of acute respiratory viral infections.
- Strengthens nails, bones, teeth... The content of calcium and phosphorus in the product helps to achieve this, they are necessary for the prevention of various dental and rheumatic diseases - arthrosis, osteoporosis, osteochondrosis, etc. Part of this plant is especially needed for children, the elderly, and pregnant women.
- Cleanse the intestines from toxins... The product binds them and removes them outside, preventing them from settling on the mucous membrane of the organ. Due to this, its microflora is normalized, there are more beneficial bacteria, and dangerous ones are eliminated. Thus, a favorable environment is created to combat irritable bowel syndrome, flatulence and other pathologies in the field of proctology.
- Accelerate the treatment of thrush... This is due to the antibacterial, anti-inflammatory and antioxidant properties of the product. It is effective both at an early stage of candidiasis and at a late stage.
- Reduce pressure... It is an indispensable remedy for patients with hypertension of 1, 2 and 3 degrees. It helps by bringing out bad cholesterol, cleansing toxins and toxins, and thinning the blood. Together, all this allows you to minimize the risks of stroke, myocardial infarction, atherosclerosis.
- Increase immunity... The presence of vitamin C and iron in the composition helps to cope with these garlic arrows, which, working together, strengthen the body. As a result, the general state of health improves: migraines, dizziness, weakness, chronic lack of sleep disappear.
- Help to lose weight... The ground part of the plant is useful because it contains few calories and speeds up metabolism, which, in combination, has a positive effect on body weight. Its normalization is facilitated by the restoration of normal blood sugar levels and the elimination of cholesterol.
Contraindications and harm of garlic shooters
In no case should you eat them before bed, as they are invigorating and can lead to insomnia. But in the morning, garlic arrows will come in handy, giving you a boost of energy for the whole day. Healthy people, so that there is no harm from the arrows of garlic, should not be abused, as this can lead to distraction of attention.
You should be careful with this product with the following contraindications:
- Epilepsy... Having in their composition biologically active components, these arrows can cause a new attack. Especially they are not recommended to be consumed before leaving home.
- Diet... Those who want to lose weight will be upset, since appetite is roaming from this part of the plant. This is due primarily to its ability to increase acidity and speed up metabolism.
- Pregnancy... In this case, the product can cause anxiety in the baby and provoke allergies in the mother, the risk of which in an "interesting" position is significantly increased. It is said to even induce premature labor.
- Some diseases of the gastrointestinal tract... The product will be harmful to people with colitis, gastritis, biliary dyskinesia, stomach and duodenal ulcers. But in the stage of remission, a small amount of it can still be included in the diet.
How to eat garlic arrows
They are used mainly in salads, first and second courses, sauces, masses for sandwiches. The product is easily combined with beets, spinach, zucchini, meat, eggs, cheese. It is used both raw and pickled. Harvesting the green part for the winter, soaking it in a barrel or preserving it in jars is very popular.
Korean recipes for making plant stems that have begun to shoot are quite common. They add piquancy and pungent flavor to dishes. Before being eaten, they are cut and soaked for several minutes or hours to eliminate the pungent taste. In Asian cuisine, this ingredient is used as an independent side dish, frying in a wok and seasoning with sesame oil.
In Europe, garlic arrows are combined with vegetable oils, lemon juice, various spices and all kinds of sauces. Often they are dried here and then added to soups. Many also freeze the product for the winter, using it further in its pure form as a seasoning for main courses.
Before you start preparing the garlic arrows, you need to remove the shell of the boxes located on top and remove the seeds inside. Otherwise, they will taste bitter and appear harsh.
How to cook garlic arrows
First, they need to be collected in late June or early July, washed and dried well. Then the stems are laid out on cling film and taken out in the sun every day for 5-6 hours during the week. At the end of this period, they should turn slightly yellow, lose their pungent odor and become a little crispy. Then they are collected in a plastic bag, hung from the wall in a room with low humidity and stored here.
Another way of cooking is to pickle the arrows. To do this, fry them (300 g) and mix with a solution made from table vinegar (1 cup), water (200 ml), sugar (1.5 tablespoons) and salt (3 tablespoons). Sprinkle this mixture with cinnamon (3 g), black pepper to taste and bay leaves (3 pcs), then simmer for 10 minutes over low heat. Then put it in a jar, cover with a lid and send it to the refrigerator for three days. If you will be covering the salad of garlic arrows for the winter, then sterilize the container and roll it up.
An excellent ingredient for salads would be pickled garlic arrows or Korean ones. Cut them into pieces 3-4 cm long, rinse with warm water and fry in vegetable oil. After that, pass the onion cut into half rings (1 pc.). Then add salt (0.5 tsp), black pepper (on the tip of a knife), sugar (3 pinches) and pulp of garlic (3 cloves) to boiling water (30 ml). Pour the mixture in a frying pan with the resulting solution and simmer it over low heat for about 10 minutes. Before turning off the stove, add one medium-sized chopped carrot, coriander and oregano to taste.
Garlic Arrow Recipes
With this ingredient, you can prepare various first and second courses, side dishes, snacks. It is ideal for canning and hot, savory sauces. It can be used raw, fried or pickled. But it is not recommended to cook garlic arrows for a long time (more than 20 minutes), as they become less tasty and not so useful.
Among all the recipes with them, it is worth dwelling in more detail on the following:
- Chinese pork garnish... Rinse with warm water, dry and fry the arrows (200 g) without vegetable oil. Then cut off the top tails with a bitter taste and chop them into pieces that are 2-3 cm long. Next, put them in boiling salted water and keep on low heat for up to 2 minutes. Place this ingredient on ice to avoid discoloration. To make Chinese-style garlic arrows, chop the meat (300 g), cut into strips and place in the egg mixture. To prepare it, combine one egg, vegetable oil (2 tablespoons) and starch (1 tablespoon). After soaking the pork well in this mixture, send it to fry on low heat for 10 minutes along with the main ingredient. 5 minutes before removing the garlic and meat arrows from the stove, add boiled water (30 ml) and steam the dish under the lid for the remaining time.
- Salad... Pour boiling water over the main ingredient (150 g) and refrigerate. Then peel and cut into strips the carrots (1 pc.), Onions (1 pc.) And garlic (2 wedges). Put all this together and blanch for 2-3 minutes, then fry, cover with oil and soy sauce (1 tablespoon each), salt and pepper to taste.
- Sauce... To prepare it, wash and grind the greens - arrows (100 g) and basil (50 g) in a blender, pouring this mixture with olive oil, which you need no more than half a glass. Next, grate hard cheese (100 g) on a fine grater, load it into the blender bowl and add walnuts there (0.5 cups). Grind all this and mix with herbs. Ready garlic arrow sauce can be served with noodles, potatoes, rice.
- With Chiken... Chop the onion (1 pc.) And carrots (1 pc.), Further frying these vegetables in oil. Then marinate the meat: to do this, pour it (500 g) with a mixture of lemon juice (2 tablespoons) and vegetable oil (4 tablespoons). Then sprinkle the chicken with black pepper and salt of your choice and fry in oil after an hour. After the crust begins to form, fill it with the prepared sauce and simmer 300 g of garlic shoots with chicken for 15 minutes.
- Soup... Fry the chopped white loaf (2-3 slices) without vegetable oil. Then do the same with the arrows themselves (80 g). Next, peel, chop and boil the potatoes. When it's almost done, add all the other ingredients, including grated cheese (100g), salt, black pepper, thyme, and basil to taste. Grind all this with a blender until a homogeneous gruel, and pour sour cream on top.
- Stew... Fry potatoes (150 g), diced, eggplants (1 pc.) In the form of circles, carrots (1 pc.), Chopped on a grater, and chopped garlic arrows, pre-washed and dried (100 g). Pour the resulting mixture with water (100 ml) with the addition of tomato (1 tablespoon), black pepper, salt, thyme to taste and simmer under the lid for 20 minutes.
Garlic arrow dishes belong to Chinese cuisine. This is one of the most common "Korean" salads on the market. In the winter season, it is considered a real delicacy, since it is simply impossible to find green shoots in their raw form. This is due to the fact that they quickly deteriorate in the garden. The timing of their collection varies from 1 to 2 weeks, they usually fall in late June - early July.
Often, garlic arrows are called wild garlic (Bear onion), which is completely wrong, since they are shoots of a plant belonging to the species "Sowing onion". By the way, it is the latter that closes on an industrial scale and is so often visible on the shelves in stores.
Not every garlic is shot, it can be done mainly in winter. Of the spring varieties, such formations in the form of bulbs appear only in "Gulliver". This usually happens 2-3 months after seed germination. If the boxes that appear on the shoots will not be used in cooking, they are removed and left for planting next year.
2-3 weeks before their appearance, the stems begin to round, wriggle and harden, becoming like a green bean. At this time, they have a rich green color and a pungent smell.
Watch the video about garlic arrows:
Garlic arrows are among the cheapest ingredients in cooking. At the same time, you can cook a wide variety of dishes from them, which will become a real decoration of the table. You will not be lost with them either in summer or in winter, and they will certainly be appreciated by guests at the holiday, you just need to strictly follow all the recipes.
Young shoots of garlic can help reduce the risk of heart disease, lower cholesterol, and lower blood pressure. They are an excellent source of vitamins C and B6, as well as manganese.
Benefits are brought only by young shoots that have not yet begun to change color - to darken or turn yellow, as well as curl. All these changes are signs that a garlic bulb is beginning to ripen, which means that all useful substances begin to concentrate in it.
How to eat garlic arrows?
Garlic shoots can be eaten raw, boiled, fried. They are washed, cut and added to sandwiches, salads, soups, stews, omelets. Young shoots of garlic make delicious pesto.
Take in equal proportions garlic arrows, almonds, parmesan and olive oil. Grind the garlic and nuts with a blender until smooth. Do this in a pulse mode so as not to damage the equipment. Add butter a little, then grated cheese. Season with salt and garlic. This pesto can last for about a month if you put it in the refrigerator. Serve with pasta and grilled meats, or spread over pizza base, sandwich bread, or use as you would any other thick, flavorful sauce.
Hello dear readers! Garlic is a perennial food plant. The first mention of it was in ancient times in Central Asia. In Ancient Egypt, Greece, even on the territory of Rome, this plant was actively cultivated.
In tombs in Cairo, archaeologists have found dried heads of garlic. It was believed that he scares away evil spirits, breaks spells and protects from misfortune. But how do you use the arrows of garlic? We'll find out today.
Garlic is an invariable companion of Asian cuisine. Later it was used in Europe and Africa. In addition to its specific, pungent taste, it helps keep the product fresh for longer. In addition to cooking, it was actively used in medicine.
In ancient times, it was used as an antipyretic, antimicrobial, anti-inflammatory agent. It was used to make tinctures, compresses for burns, and even tried to treat nervous diseases.
Garlic is now ubiquitous in almost every kitchen in the world.
However, not everyone knows that not only cloves are edible, but also arrows. These are the long stems of the plant, which in the future will turn into buds and bloom. They have a milder taste, without pungency, but at the same time they are not devoid of piquancy and useful properties.
Benefit
100 grams contains 1.2 g of proteins, 0.1 g of fats, 3.5 g of carbohydrates. Energy value - 25 kcal.
But we should not forget that this plant also has contraindications. They stimulate the appetite, so people who are overweight need to reduce the amount or even refuse to eat.
They cannot be eaten with acute gastritis, stomach ulcers, hepatitis, diseases. They can cause not only heartburn and pancreatitis attacks, but also stomach bleeding. For any diseases of the gastrointestinal tract, it is necessary to consult a specialist.
Pregnant women should also refrain from consuming garlic arrows due to unconfirmed data on the effect on the fetus. Breastfeeding women are not advised to eat them, as if they enter breast milk, it can spoil its taste.
They are eaten fresh, infused with lemon, honey, fried or pickled. There are many recipes that differ only in the composition of the spices and main dishes.
Preparations for first or second courses
In the autumn-winter period, it is difficult to find fresh and healthy vegetables, but you can prepare them from the summer.
The plucked arrows must be thoroughly washed, the inflorescences must be separated. Then grind through a meat grinder or blender. You can add salt or butter to taste. Roll up balls from the resulting mushy mass and place them in containers or bags for freezing.
When the need arises, you just need to get a few balls and add them to soup or meat. Fried balls can be spread on bread.
You can simply freeze them about 5 cm in size and then add them when cooking meats, soups or salads.
Fried garlic arrows with vegetables
Fresh or defrosted arrows (4 to 6 cm in size) are added to a preheated frying pan with vegetable or olive oil. It is important that they contain as little moisture as possible. Otherwise, if it comes into contact with the oil, it will sizzle and splatter.
Further steps depend on what kind of dish you want to cook. You can grill them separately or add tomatoes, carrots, onions, eggplants, or green beans. Mix all this, salt (to taste) and leave to languish for 15-20 minutes.
If you add tomato paste during cooking, then the resulting mixture can be used as a gravy for the second course. Or as a separate side dish.
Pickled arrows
Before starting cooking, it is necessary to sterilize the jars and prepare the brine.
For 1 liter you need:
- sugar 1.5 tbsp.
- salt - 3 tbsp.
- bay leaves - 3 pcs.
- ground black pepper (or peas) - 0.5 tsp.
- vinegar 9% - 1 glass
All of the above, except for vinegar, add to water and boil. You can add ¼ tsp. cinnamon. Wash the garlic arrows thoroughly and cut into 10 cm pieces (or if the height of the jar is lower, then less). Place on a kitchen towel or paper towel to allow excess moisture in the glass. Then scald them with boiling water and put them vertically in a jar. Add vinegar to the brine and pour everything into a jar. Then roll it up hermetically and put it in a dark, cool place for a month.
Perfect with meat dishes as an appetizer.
In korean
The dish turns out to be very spicy and peppery.
- bay leaves 1-2 pcs.
- salt (to taste)
- pepper (to taste)
- vinegar 1 tablespoon
- Korean seasoning for carrots.
- a pinch of sugar.
- coriander 1 tsp
Cut the garlic arrows into small pieces of 2-3 cm each, fry in vegetable oil for 5-6 minutes. Add bay leaves, vinegar, salt, sugar, seasoning. Stir well and leave to simmer over low heat for no more than 5 minutes. Put in a dish, add coriander and leave to cool for at least 1 hour.
Serve with buckwheat or fried potatoes.
Do you have any favorite ways to cook garlic arrows? Share them with us! See you soon!
Garlic arrows are not deservedly ignored by gardeners and almost always go to the trash. This happens due to the fact that summer residents are not well aware of what vitamins and minerals are stored in this ingredient and how they can be used in the process of creating dishes.
Experts who have studied the composition of garlic arrows claim that the amount of nutrients and vitamins is not inferior to the garlic heads themselves.
The main difference between the arrows and the heads is only a smaller amount of essential oils, which give garlic such a pungent smell.
For these reasons, it is important to know what can be prepared from garlic arrows and how to use this element in preservation for the winter is not only tasty, but also healthy.
Fried garlic arrows: recipe
Roasted garlic tops are a delicious and aromatic dish. Besides the fact that the dish is delicious, it should not be difficult to prepare it, since it does not take too long and does not require a lot of ingredients.
To prepare the dish, you will need the following products:
- Fresh arrows of garlic;
- A bottle of vegetable oil;
- Salt pepper.
Algorithm:
- Go through fresh arrows, wash and remove the most delicate components... Why choose only fresh produce? Of course, overripe arrows practically do not differ in their characteristics from fresh herbs, but after cooking you will feel the difference: mature ones are tougher. Arrows, the thickness of which is equal to the inflorescence, are the most suitable for consumption.
- Cut the washed and cleaned arrows into even strips five to seven centimeters long.
- Prepare a skillet with high sides and add vegetable oil to it... There should be enough oil, otherwise the delicacy will stick to the bottom of the pan, and this will bring you unnecessary difficulties and spoil the overall taste. Add the main ingredient to the skillet.
- Fourth step - add salt, pepper and other spices of your choice to the arrows... Of course, this is not necessary: if you skip this step, the dish will still turn out tasty and aromatic due to the original taste of the main ingredient.
- After adding to the prepared frying pan, arrows will start to shoot juice and stew in it.... After the ingredient has softened, the excess moisture will evaporate under the influence of temperature and it will begin to fry. When the garlic tops begin to fry, you can turn up the heat: then the dish will be ready in ten to fifteen minutes.
- Place the dish on a plate... The cooking result can be used alone or as a side dish for meat or fish dishes. Once we have decided on the recipe for making fried garlic arrows, you can check out other ways to use this ingredient.
Braising garlic arrows
If you add some vegetables to the frying process, you can get a wonderful, tasty and satisfying dish.
In addition to its amazing taste, this dish includes many vegetables, and therefore vitamins.
Let's list the required ingredients:
- Garlic arrows - 1 bunch;
- Several carrots - 70 grams;
- Onions - 70 grams;
- Bulgarian pepper - 70 grams;
- Tomato - 70 grams;
- A bottle of vegetable oil - 60 ml;
- Soy sauce - 30 milliliters;
- Salt, seasoning and greens you like.
Cooking algorithm:
- Prepare a wide-sided skillet and pour in the required amount of vegetable oil... Place utensils on fire. Do not waste time: while the pan is heating up, peel the onions and chop them as you like;
- After shredding the onion, send it to the pan... Remember to stir the onions, otherwise they can burn on the pan and distort the taste of the whole dish. While frying onions, prepare the carrots: peel them and pass through a grater. After cooking the onions, add the carrots to the skillet. The co-frying process can take about five minutes.
- While the duo of carrots and onions is roasting, wash and scrape the fine ingredients from the garlic tops.... Next, cut them in the same way as indicated in the previous algorithm. Peel and cut the bell peppers into straws. Add prepared ingredients to the pan.
- Chop the tomatoes coarsely... Add them to the skillet after softening and changing the color of the main ingredient. If you do not like the tomato peel, remove it after pouring boiling water over the tomato.
- The dish is almost ready, but you need to enhance its taste.... Place the soy sauce, salt, pepper, and other seasonings to taste in the skillet. It is important to note that you cannot salt the dish immediately after adding the sauce, as it has a rather salty taste. Otherwise, you risk oversalting your food. Serve the stew and garnish with herbs.
Garlic Arrows Recipe: Pork Stew
The flavor of tender pork stew can be complemented with a seemingly simple ingredient like garlic arrows. Taste this dish once and it will stick to your favorite treats list.
To do this, prepare everything you need:
- 700 grams of pork meat;
- 60 gram arrows;
- 100 grams of onions and carrots;
- 70 grams of bell pepper;
- Salt, pepper, spices to taste.
Course of action:
- Prepare a high-sided skillet or cauldron... Pour vegetable oil into a skillet and cover it with a lid. The oil should be heated to a boil.
- Cut the meat into medium sized pieces (2-3 cm)... Add it to the skillet and fry it well until the juices evaporate. After that, you can proceed to the third stage.
- Chop vegetables and add them to the meat one by one... First, add onion, chopped into rings, then grated carrots, straws of chopped pepper, and finally add garlic arrows. The latter should be cut a little smaller than in the previous algorithm: two centimeters are enough.
- After softening the arrows, add the tomato and spices... Cover the mixture and serve the juicy, flavorful meat with a sprig of herbs. Next, let's talk about what you can make from garlic arrows for preservation.
Recipe for making garlic arrows for the winter: pasta
This recipe will help you create a simple yet delicious snack that will delight you in winter. The most surprising thing is that cooking requires a minimum of ingredients and time - so, it will take only twenty to thirty minutes to cook.
Prepare the following foods:
- Fresh arrows - 500 grams;
- Salt - 5 grams;
- Vegetable oil - 20 milliliters.
Algorithm:
- Wash and towel dry the main ingredient thoroughly. Cut the branches in such a way that further they can be simply chopped finely.
- The second step is to grind the arrows. You can do this with a blender to a mushy state or use a meat grinder. The result of both methods should only be a well-chopped green gruel. Add vegetable oil and spices to the resulting substance, and then mix.
- It is recommended to place the paste in the refrigerator. It is also a good idea to put the mixture in the freezer in separate dishes or ice cube trays.
The appetizer can be smeared on bread, added to cottage cheese or soup.
In addition, pasta will add an exquisite aroma to meat or fish dishes, thereby setting a unique rhythm for the whole dish, turning it into a culinary masterpiece.
Pickled Garlic Arrows Recipe
Even the most ardent opponents of garlic will not be able to resist pickled garlic arrows. Their smack is in no way inferior to classic cucumbers, so this element can become a decoration for your preservation.
To create this type of preservation, prepare the following foods:
- Garlic arches - 650 grams;
- A jug of clean water - 650 ml;
- 60 ml. table vinegar (9%);
- Salt, sugar - twenty grams;
- Bay leaves - 4 pcs;
- Pepper in the form of peas - 7-10 pcs.
Step by step algorithm:
- First of all, you need to do the sterilization of cans.... The specified list of products is enough for about two cans of 500 milliliters or one liter.
- Go through fresh twigs, wash them thoroughly and remove flowering particles... After that, start cutting arrows so that they can easily fit into the jars. Place the twigs tightly in a sterilized jar.
- In a skillet with straight sides, mix the listed ingredients to create a marinade... Bring the liquid to a boil and pour it into the jars. After that, you can proceed to the next stage.
- Place a clean towel in a large container filled with water... Place the jars in it and cover them with lids. After the liquid begins to boil, hold the containers in this state for about twenty minutes.
- The last step in the recipe for pickled garlic arrows is close the jars tightly with lids, turn the containers upside down and place them in a warm place... A blanket may serve as a suitable spot.
- Further, containers should be stored in a damp basement.
Lecho sauce. Recipe
This sauce is best eaten as an addition to main courses or used as a tea snack.
Garlic arrows ripen early enough, so this sauce can be made by adding canned tomato juice or by diluting fresh tomatoes with water.
We list the list of products necessary for making lecho sauce:
- Arrows of garlic - 1 kilogram;
- A jug of clean water - 650 milliliters;
- Tomato paste - 0.5 liters;
- Granulated sugar - 100 grams;
- Vegetable oil - 120 milliliters;
- Sugar - 24 grams;
- Apple cider vinegar or table vinegar - 50 milliliters.
Step-by-step algorithm for making lecho sauce:
- Loop through the fresh garlic tops, wash them, and clean the stems of the flowering constituents... Next, the finished stems must be thoroughly crushed to about five to six centimeters in length.
- Prepare a saucepan or skillet and mix the pasta, butter, sugar and clean water in it... Bring the listed ingredients to a boil. After boiling, add the delicacy to the mixture. Cook the sauce for twenty minutes. Then move on to the next, final stage.
- Add table vinegar or apple cider vinegar to the cooked mixture... Boil the vinegar mixture for about five minutes. After the lecho sauce is ready, arrange the ingredients in pre-sterilized jars. Next, cover the containers with lids, turn the cans upside down and place them in a blanket.
- Store ready-made jars in a cool place.
Fermented Garlic Arrows Recipe
Not everyone likes the sourdough options that use vinegar. In this case, you will like the following recipe for making garlic arrows for the winter, which involves fermenting the spicy, aromatic and crunchy garlic tops.
Of course, this recipe is not one of the quick and simple ones, but all efforts will not be made in vain: the result will appeal not only to the lover of this spicy ingredient, but also to the haters of the specific garlic aroma.
Prepare the following ingredients:
- One and a half liters of clean water;
- Salt, sugar - one hundred grams.
Course of action:
- Go through fresh and matching sprigs of garlic, wash them thoroughly, dry with a towel. Cut the pipes into small pieces and place in a colander. After excess moisture disappears. Tamp the prepared ingredients into sterilized containers.
- Pour sugar and salt into clean water... Wait for the ingredients to completely dissolve in the water. After dissolving, pour the solution into jars filled with chunks of garlic pipes.
- Prepare a ready-made plate and place jars in them... Cover the containers with lids and leave them in the container for five to ten days. During this time, the released marinade will flow into a deep plate. Next, you need to collect the marinade and pour it back into the jar.
- After the contents of the container ferment, it is necessary place the marinade in a saucepan and bring it to a boil... Pour the marinade into jars.
- Cover them with lids, roll them up securely and store the canned goods in the basement.
The nutritional value
| Content in 100 g | % of the norm | ||
| Calorie content | 24 kcal | 1.56% | |
| Squirrels | 1.3 g | 1.4% | |
| Fats | 0.1 g | 0.15% | |
| Carbohydrates | 3.4 g | 2.41% | |
Many gardeners who grow vegetables on their plots are aware of the benefits of garlic arrows. These fresh, green shoots are high in vitamins and are good for food. With their unusual pungent taste, they do not have the pungency inherent in garlic. Dishes with the addition of arrows are aromatic and slightly tangy. Garlic arrows are useful for many diseases, but they also have contraindications.
The chemical composition of garlic arrows
Garlic arrowheads are the aerial portion of garlic, which are bright green buds that protrude from the leaves of the garlic and turn into inflorescences over time. Until the arrows turn into inflorescences, they are edible and represent a very useful and nutritious product. They contain the same vitamins and minerals as the heads of garlic, but they have a less pungent taste and are less odorous.
The shoots include vitamins A, D, E, C, PP, B1, B2, as well as sulfur, iodine, chlorine, potassium, magnesium, sodium, phosphorus, organic acids, phytoncides, antioxidants, essential oils and other bioactive substances.
Benefits for the human body
The main therapeutic effect of the use of garlic arrows is explained by the natural phytoncides contained in its composition. These substances, contained in the essential oil of plants, are very important for the human immune system. They have a beneficial effect on the entire body, killing harmful microorganisms and disinfecting. The benefits of green garlic arrows are as follows:
Arrows of garlic for medicinal purposes are consumed both fresh and infusions and decoctions are prepared from them. You can make a cold infusion. Due to the fact that the plant is not exposed to high temperatures, all the vitamin and mineral composition that is beneficial to human health remains in it. For cooking, you need 10 pieces of garlic arrows and 250 ml of cold water. Shoots are crushed, poured with a small amount of liquid and ground, then the rest of the water is added. The dishes are covered and allowed to stand in a dark place for about a day. Then filter. Take 1 tablespoon three times a day after meals.
To prepare a decoction from the arrows, you need to boil 250 ml of water and then add one tablespoon of crushed raw materials to it. Cook over low heat for about five minutes, then remove from the stove, wrap and leave for 45 minutes, drain.
It should be remembered that only young shoots that have not yet begun to curl and change color bring benefits to the body. Changes in feathers indicate that the head of garlic begins to ripen and all the nutrients are transferred into it. In this case, their use becomes useless.
How to eat garlic arrows
Arrows of garlic are widely used in cooking - they can be eaten raw, boiled, fried, added to soups, salads, main courses, omelets and sauces. Garlic shoots can be used to make the famous pesto sauce. This will require the same amount of arrows, almonds, parmesan, and olive oil. Nuts and garlic are crushed into a homogeneous mass, then grated cheese, butter are added, salted to taste. Mix thoroughly again. This sauce can be stored in the refrigerator for about a month. It can be spread on bread, or served with pasta or meat.
Pesto sauce
A very tasty and healthy dish is fried garlic arrows. For 600 g shooters, you need 4 tbsp. l. sunflower oil, salt and spices to taste. The plants are washed thoroughly, dried on a paper towel, cut into pieces about five centimeters long and fried in preheated oil for about five minutes. Then add soy sauce and spices, stir and stew under the lid until tender, adding a little water.
Parts of garlic can be harvested for future use: frozen or pickled. Frozen arrows are stored until spring, keeping all the useful properties. They can be prepared in two ways. The arrows are twisted in a meat grinder or grinded with a blender, add salt, put in a container and put in the freezer. This mixture can be added as a side dish to meat, fish, stewed with vegetables, or used as a seasoning. If you add vegetable oil, you get an excellent paste for sandwiches.
Loading...
