Delicious and easy recipes for making garlic arrows

The hostesses have a huge number of products at their disposal, from which you can prepare many delicious and aromatic dishes - from the simplest to the most sophisticated. The same can be said about preparing blanks for the winter. Most often, vegetables that are familiar to everyone are used, such as tomatoes, peppers, cucumbers, cabbage, onions, carrots, and more. However, the most experienced housewives are not limited to this set and try to diversify the recipes with other ingredients, which may seem rather unusual to some. It is to such products that garlic arrows should be attributed, which winter garlic begins to throw away. Some are considered their useless garbage, while others try to use garlic arrows to the maximum for cooking dishes and preparations.

In this article, we will consider the features and methods of making garlic arrows at home. Here are detailed and step-by-step instructions and recipes, as well as a description of what to do with garlic arrows, what dishes and preparations to cook from this product.

What to cook from garlic arrows for dinner quickly and tasty

In fact, the answer to this question was and is always relevant, and I want to say, not only from garlic arrows, but in general from other products. By the way, on this topic, I gave a couple of cool recipes here in this article. So, if there is a desire, visit.

So, I propose to consider the cooking option below. I specially selected a bunch of ways to serve and present this dish. The arrows can be fried in a pan the usual way, as most of us do, or even an omelet can be made.

The most interesting thing is that many people do not even suspect what the "garlic" people eat. Yes, really ... well, but what if there is no one to prompt. After all, from them you can make not only a ready-made dinner or breakfast, but also an excellent appetizer for any side dish. Read about all of this below.

Fried garlic arrows with carrots and onions

Do you want it to be tasty and simple at the same time? Then this recipe was created especially for you. As they say, nothing more, take it and do it. Fried in a frying pan with butter, and voila, overeat from the belly). And if you also make cutlets from fish or meat, then in general a fairy tale.

We need:

Stages:

1. Peel the onions and fresh carrots. Grate the carrots into the shavings as if you would like to fry. Chop the onion into cubes or small pieces. And send these ingredients to a hot frying pan with vegetable oil. Fry for 1-2 minutes.

2. And then next place garlic arrows to them, which are chopped into small strips, about 2-4 cm. As you like, and simmer together with vegetables until tender.

3. Do not forget to stir when frying, salt and pepper. Cover with a lid and continue cooking. Turn off as soon as the onions and carrots are golden and the arrows are browned.

4. Serve as a main course or snack. Mmm ... looks very appetizing and of course delicious, lick your fingers. It resembles something like asparagus beans. Bon Appetit!

By the way, when frying, add tomato paste to a dish of garlic arrows. And for those who love mayonnaise, you can combine it as well. It also turns out beautifully and deliciously.

Garlic arrow omelet

Now, as promised, a super simple omelet recipe with the king of today's cuisine - arrows. There is nothing special and sophisticated in this cooking method, so having looked at the recipe once, you will easily repeat it many times in the future.

We need:

Stages:

1. Wash the garlic arrows and cut into small sausages with a knife.

2. Put in a skillet with vegetable oil, stir and simmer for 3-4 minutes over low heat.

3. Then cover with the mixture of eggs and milk. That is, combine eggs and milk in a bowl, add a little salt, stir with pepper and pour into a frying pan. Close the lid, increase the stove setting to medium and simmer until tender. Serve sliced. Happy discoveries!

Fried garlic arrows with egg and tomato

And now for another mega-chic recipe for a delicious breakfast or snack. You can't even imagine how fragrant and charming it comes out. In the composition there are tomatoes, they will give brightness and novelty. In general, try it for health and then write your recommendations and reviews below.

We need:

Stages:

1. Chop the tomatoes into pieces with a kitchen knife. Do the same with the garlic arrows, initially wash them in running water.

2. Then place the arrows in a hot skillet with vegetable oil and fry them for 2-3 minutes. Then add a little water, about 2-3 tablespoons and continue to cook until the water evaporates and the arrows turn olive green.

Then add your favorite spices to taste, along with salt. Break the eggs in a cup and stir with a fork until smooth, and pour over the "garlic" with it. Scatter the diced tomatoes over the surface. Cover and simmer until cooked.

Such a full-fledged vitamin lunch turned out, take it in haste. Do you agree? Class!

How to cook garlic arrows

Arrow-shaped shoots are formed during the ripening of winter garlic. The collection period in the summer is very short, only 2-3 weeks. Shoots must be cut before flowering begins. This can be done with scissors, a knife, or a pruner. Young shoots are particularly soft. Garlic stalks go well with other vegetables, meat products, eggs. The shoots of this plant are consumed fresh, prepared using various techniques, pickled and preserved.

Arrow Dishes

In oriental cuisine, the arrows are lightly fried in a wok. The process takes only a few minutes to preserve the beneficial properties of the plant. Europeans use garlic shoots to make sauces based on cheeses, vegetable oil with the addition of spices and lemon juice. Young sprouts are eaten fresh, used as a sandwich filling or as an independent tasty side dish for meat dishes.

How to close for the winter

Colds provoke the development of colds in humans. As a preventive measure, use garlic shoots, properly harvested in the summer. The beneficial properties of any food product are preserved with minimal heat treatment. So how do you close your garlic for the winter to ensure you have a reliable source of vitamins? The shoots are dried, the arrows are frozen in the freezer, marinated or rolled up in jars.

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Pickled garlic arrows to eat right away - a quick recipe for vodka

In fact, there are not so many ways how to pickle arrows, next time I will show a couple of such creations. And today I propose to adopt this easy recipe, from which you will definitely lick your fingers.

We need:

Stages:

1. Sterilize the jars and lids using any convenient method.Chop the garlic arrows into strips.

2. Now take care of the marinade: put 2 tablespoons of granulated sugar in a saucepan, vinegar 9 percent, plus a tablespoon of salt with a slide, 1 liter of water, peppercorns, bay leaf. Turn on the stove and bring to a boil. After that, send garlic arrows to such a marinade and cook for 5 minutes after boiling.

Next, fold the greens with a slotted spoon over the banks. Pour in hot brine. Twist the blanks with an iron lid, wrap them in a blanket for a day and store in the cellar.

Have you tried it? Or you can put on a nylon lid, let the jars cool and refrigerate for 5 days.

And then immediately eat it, during this time the garlic arrows will marinate perfectly. Bon Appetit!

Garlic Arrow Pasta (Pesto) Recipe

You probably did not think or guess that ordinary garlic pipes will help you master Italian cuisine. Now we will do this by making a pasta like the Italian pesto sauce. Our contribution to the recipe will be to change the main ingredient. In Italy it is basil, in our country it is garlic pipes. And instead of a mortar, we use a blender or a meat grinder.

Take a closer look at this recipe, please. The pasta turns out to be unusually tasty and aromatic. Spicy and rich taste allows it to be widely used in home cooking

1. As a sauce, it will be great with pasta, with spaghetti, for example
2. Perfectly plays the role of marinade when roasting meat
3. You can bake fish with homemade pesto
4. Pasta will be a great seasoning for grilled vegetables
5. In a company with a loaf or black bread, the pasta will become just a divine summer sandwich.

Ingredients

• Garlic arrows - 500 gr.
• Salt - a teaspoon
• Olive oil - 3 tablespoons
• Lemon juice - 1-2 tablespoons
• Zest of half a lemon
• Ground black pepper - a quarter of a teaspoon
• Green basil - 50 gr.
• A glass of walnuts (if you can use pine nuts - great)
• Hard cheese - 200 gr. (the original uses parmesan).

Cooking a masterpiece

1. We sort out the arrows, wash them, dry them with a paper towel
2. Grind arrows, peeled nuts, basil with a blender or meat grinder
3. Rub the cheese on a fine grater
4. Using a grater, we get lemon zest
5. We combine all the products together - green mass, lemon juice, zest, butter, cheese, salt, pepper
6. We mix everything well, be sure to taste it. If the mass is thick, you can add a little olive oil.

The exceptional pasta is ready. It needs to be transferred to a sterile jar, a thin layer of oil is poured on top and stored in the refrigerator until a convenient occasion.

And yet - if there is a lot of pasta, it can be frozen and stored for a long time.

Recipe for making garlic arrows with meat

Well, now my friends want to propose to make the yummy more satisfying, so to speak, for those who like to eat well). To do this, you need beef, if you don't like it, then replace it with your favorite type of meat, for example, chicken or pork.

On a note! This cooking method belongs to Chinese cuisine.

We need:

Stages:

1. Cut the ginger root into thin slices. Chop the onion into half rings, chop the bell pepper into strips. Fresh carrots in thin slices, and then chop each into several slices. Cut the garlic arrows into wide sticks. Finely chop the garlic or pass through a press.

Cut the boiled beef into wide strips and set aside. Place vegetable oil in a saucepan, or take a deep fryer. Salt the beef, you can even douse it with your favorite spices and now, roll it in starch. Deep-fry.

It is the starch that will keep all the spices in the meat.

2.Then, in the same oil, let the garlic arrows stand for 3-4 minutes, then remove them with a slotted spoon and shake them in a colander.

Then heat a wok or regular frying pan, pour in a drop of sesame oil. Fry all vegetables, garlic first, then add onions, then carrots, bell peppers and ginger. Then dried hot peppers, garlic arrows and only after that boiled beef. Stir and pour in 1 tablespoon of soy sauce and simmer over medium heat. Then add the cilantro and mix thoroughly.

3. Serve hot. As you can see, everything is very simple and accessible. Cook at home and have great pleasure!

Beneficial features

Since childhood, all people know that if you have a cold, then you urgently need to start eating garlic. Why? The thing is that in the chemical content of garlic there are such substances - phytoncides. These substances are part of the essential oil of the plant. The largest amount of phytoncides is found in the healthy greens of garlic and onions. Phytoncides are beneficial for the human immune system. Even the smell of garlic, which is a volatile phytoncide, has a healing effect on the entire body. Phytoncides effectively disinfect the air, kill microbes. The allicin contained in garlic arrows prevents viruses from entering the body.

Arrows of garlic are rich in trace elements: sulfur, sodium, chlorine. The valuable product also contains vitamin C, which is necessary for the body's defenses. Garlic removes toxins from the body and is a prophylactic agent for cancer. The selenium contained in garlic arrows has a rejuvenating effect and helps to restore hair structure and skin firmness.

People have long noticed that garlic heals a person and gives him strength. In modern times, medications are made from garlic. The most famous medicine is Alisat, which is an alcohol-based garlic extract. "Alisat" helps to eliminate putrefactive processes in the stomach and intestines.

There are many proven recipes using this vegetable in folk medicine. You've probably heard about the miraculous alcoholic tincture of garlic "Elixir of Youth", which, according to the monks of Tibet, effectively cleanses the blood vessels of the body.

Nutritionists recommend using garlic arrows in the nutritional menu and for weight loss. This is one of the natural products recognized by doctors as a product that effectively detoxifies the body.

How to cook garlic leaves with bacon through a meat grinder

I think that all of you love lard, remember recently even pickled it yourself. And what if we add to it our "main king" of this note. What will come out? It is definitely cool, whoever has tried it at least once in their life will definitely agree.

We need:

Stages:

1. Rinse lard in running water and dry with napkins. Then chop it into small pieces so that it is more convenient to work with it further.

If you have it with the skin, then remove it, it will not be needed.

Turn on the meat grinder and pass the garlic leaves through it along with the bacon. Season well with salt and ground pepper. Then cover the bowl with a plastic bag or cling film. And tadam, let stand and marinate for a couple of hours in the fridge.

2. Well, then, smear such a paste on bread or a loaf and tuck into both cheeks with borscht. Bon Appetit!

Stewed garlic arrows in Korean

This twist of the stalks from garlic for the winter period will appeal to lovers of "spicy".

Products required:

• the stalk is garlic;
• garlic teeth - 2-3pcs;
• dill - 1 umbrella;
• laurel leaves - 3-4 pieces;
• granulated sugar - 1/2 tbsp;
• food salt - 2 tsp;
• diluted 9% vinegar - 1 tsp.
• a mixture of spices for making Korean carrots;
• edible salt / soy sauce;
• vegetable oil, lean for frying

Step-by-step cooking:

1. Wash young stalks from garlic with a water shower. Cut off the top (inflorescences). Grind into pieces 4-6cm in size;
2. When the vegetable oil is hot enough in the pan, add garlic arrows. Fry until softened.
3. Add granulated sugar, chopped laurel leaves, vinegar, Korean-style carrot spice mixture. Season to taste.
4. Fry the contents of the pan until the excess liquid evaporates.
5. We remove from the heat, let it cool.
6. Garlic cloves, chopped through a press, add to the fried warm mixture, stir and put in a cold room.

Fried Garlic Arrows - Soy Sauce Recipe

And for those who are a fan of everything unusual and original, and want to plunge into Korean cuisine, I can offer you video material from the YouTube channel for viewing. But first, take a look at the ingredients.

If he impressed you, and you are already impatient, then click on the view button and freak out with the author. What will be my impressions, I'm waiting for the notes below).

Garlic arrow paste

Cool and simple, and you can also say nutritional and vitamin! This is how you can describe the next snack that will fit perfectly on a piece of bread. Yes, there she belongs. You will fall in love with this culinary masterpiece from the first spoon and will not be able to tear yourself away. Cook garlic paste with me.

We need:

Stages:

1. Twist the garlic arrows in a meat grinder or in a blender cup, until the mass resembles gruel. Then season generously with salt and add vegetable oil.

2. Such a paste can be immediately smeared on bread or rolled up in jars for the winter. Also freeze in an ice cube container. In any case, it turns out awesome anyway. You can do it for future use or eat it right away. Happy discoveries!

Arrows of garlic in sour cream

I think that you have not eaten such a gourmet yet. In fact, the recipe is so simple that even a teenager can cook it. Mmm ... sour cream sauce and garlic flavor. I already look forward to, and the smell of incredible in the apartment will stand unambiguously.

We need:

Stages:

1. At the garlic arrow, cut off the seed capsule, and chop the rest into pieces 3-4 cm long. It is convenient to do this work with scissors.

Attention! Take young arrows, if you get old ones, then do not use the solid part, cut it off and throw it away.

2. So, fry the arrows in vegetable oil or take butter for 3-4 minutes over medium heat. Next, according to the plan, add a couple of tablespoons of sour cream and fill the floor with a glass of water to make a sour cream filling. Reduce fire and cover, simmer on low heat for 10-15 minutes. You will notice that the color of the dish has changed and the arrows have softened.

Korean style garlic arrow salad

The following recipe can probably be attributed to delicacies. I think that everyone will appreciate it, lovers of Korean cuisine will definitely be delighted. This salad will not leave anyone indifferent, tested on a dozen guests.

We need:

Stages:

1. Chop the arrows into small pieces. Boil water in a saucepan and add garlic arrows, cook for 3-5 minutes. Drain the water into a colander, so the greens will be semi-finished.

2. Then heat the oil in a skillet. And send onions to it in half rings, fry until golden brown. Then add the garlic arrows and continue frying for 5 minutes, stirring occasionally.

Next, add red pepper, cilantro, black pepper and be sure to salt or soy sauce. Stir well with a spatula. And fry for another couple of minutes, and at the very end, squeeze the garlic through a press for a sourness. Stir and taste.

3. Turns out delicious and crunchy, serve with rice or mashed potatoes. Only let the dish pause slightly if you have the patience to do so.) Eat to your health!

Fried with sour cream

Many housewives avoid such a vegetable product as garlic arrows and it is completely in vain. After all, they are very tasty, especially young shoots, with which you can cook a wide variety of dishes.

Ingredients:

• a bunch of (large) arrows of garlic;
• 15 ml soy dressing;
• two tablespoons of sour cream;
• three tablespoons of oil (sunflower).

Cooking method:

1. Garlic sprouts cannot be found in stores, they can be harvested from your site or found in the market. The garlic arrows should be washed and chopped into 5 cm pieces.
2. Then we put the pan on the fire, heat the oil in it and spread the spicy plant, fry for literally five minutes, stirring constantly. If you are a lover of spicy dishes, add chili pepper.
3. Now add the fermented milk product, mix, heat for another minute and remove from heat.
4. Pour in soybeans, stir and serve with potatoes, buckwheat, rice or fried mushrooms.

Pickled garlic arrows for the winter

The next miracle is also valid, and besides, it will delight you in the winter. Prepare a couple of jars of these garlic arrows and you will definitely not regret it. Moreover, the recipe is the simplest, any beginner can handle it.

We need:

Stages:

1. Cut the arrows into pieces that are easy to eat, that is, from about 3-5 cm in length. And put them in boiling water and blanch for 2 minutes. Remove afterwards in another dish, use a slotted spoon. And add sugar, salt to the water, stir and cook for 5 minutes. Thus, you get a brine, into which, after this time, pour the vinegar and turn it off.

Important! The garlic arrows should all be covered with water.

2. Meanwhile, in sterile jars, spread allspice peas and hot pepper, lavrushka. And tamp with arrows. Next, fill only that with the turned off marinade. Pour straight to the very top of the can. Screw the lids (metal) and turn the containers upside down. Wrap in a blanket and let cool completely to room temperature.

3. At the exit, there will be three jars that everyone will definitely like in winter. Gobble up such an appetizer with any side dish and, of course, meat. Enjoy your experience!

P.S After a while, the arrows will darken slightly, do not be alarmed, it should be so.

Freezing methods

If you have a large number of garlic arrows, they can be prepared for future use. For example, freeze. This manipulation can be done in several ways - raw, after heat treatment, in the form of puree.

1. To freeze raw garlic sprouts, you need to rinse them and dry them thoroughly. Cut into pieces about 4 cm long. Place the chopped stems in plastic containers or pack them in special freezing bags. In the latter case, it is necessary to firmly press down the bags so that excess air comes out. Put the workpieces into the freezer.
2. The technology for freezing garlic sprouts is simple - the arrows are washed, cut into short pieces and sent to boiling water for 5 minutes. As soon as the pieces are boiled, they are laid out in a prepared container with ice water. Leave in it for 5 minutes. Then the sprouts are laid out on a cloth or towel, dried, packed in bags or containers and frozen.
3. For a puréed blank, you will need the arrows themselves and additional greens. These can be the most common ones - parsley, dill, or more exotic herbs like basil. The ratio of the components is arbitrary. Rinse the sprouts and selected herbs. Dry well, cut the food and chop it in a blender. Transfer the mass to bags and freeze. There is another way - to pack it in silicone molds, pour a little water into them. Then send the mixture to the freezer. After hardening, carefully remove and place in containers.

In addition to these methods, you can freeze mashed potatoes from arrows with butter or even make a blank such as a vegetable saute.
In summer, garlic arrows will help diversify a bored menu with bright colors, spicy aroma and unusual taste. And in winter, frozen preparations from sprouts will help saturate the body with vitamins.

How to freeze garlic arrows and where to apply them

Now I want to teach you how to cook arrows and not only, for example, you can take any other green tea (parsley, dill) for future use. If the freezer of the refrigerator allows you to do this, then it's generally cool. Or is it generally taken out separately? What should be done with such gifts of nature?

I propose to freeze, while you can use three methods of freezing. They are described in more detail in the video below. And I made a couple of screenshots for you so that you can imagine what needs to be done. And by the way, after that you can easily take out cubes or mini-containers with herbs and add to soups or appetizers, main courses.

Well, now click on the button and enjoy watching the plot from the YouTube channel.

That's all for me. As always, I am in a great mood and I look forward to everyone looking forward to visiting my blog again. Place classes and share the article on social networks. Bye.

Best regards, Ekaterina

Garlic secrets

Garlic ripens in late July - early August. And this is an extremely crucial moment. Garlic is an unpretentious, even unkillable crop, but you can easily lose the entire crop if you miss the harvesting lines.

Sometimes it happens like this: garlic always worked out, there was no trouble with it, and suddenly it began to rot. And whatever you do: change the planting site, completely renew the planting material, apply fertilizers, stop applying fertilizers - all the same, nothing happens. The way out is this: closely monitor the garlic, and he himself will tell you when to plant it and when to harvest it.

Arrows and harvest

For several years, FORUMHOUSE has been discussing the topic: does the picking of arrows affect the quality of the garlic harvest or not? It so happens that by leaving arrows in half of the garden for the experiment, gardeners get the same crop from it. And there is a temptation not to remove the arrows, especially when it is tight with the planting material.

This is wrong, the arrows must be cut off, just leave them on 3-4 plants on the bulbs and beacons. By the way, in one inflorescence there are 100-200 bulbs - enough for the eyes.

The unbroken arrows do affect the harvest. The fact is that at first the garlic grows arrows (it takes 3-4 weeks) and only then it throws all its strength into the growth of cloves. It turns out that those gardeners who leave the garlic to stand longer, enable the garlic with arrows to catch up with the garlic without arrows. But there is not always such an opportunity, and besides, it is impossible to overexpose the garlic in the garden. Therefore, the arrows must be removed.

If the arrows do not use "fried arrows" for preparations, cooking garlic salt and the favorite dish of many summer residents, then they must be cut off or plucked out as soon as they appear. Otherwise, the shooters are allowed to grow up to 20 centimeters. Please note: winter garlic shoots uncommonly, at different times, so you need to inspect the beds more often and cut off the flower stalks.

After cutting off the arrows, potash fertilizer can be applied to the garden bed, garlic respects it very much. It can be a complex - with a predominance of potassium or IFC, or ash. The advantage of ash is that it does not acidify the soil.

Arrow tongue, root signals

Several arrows left on the garlic bed act as beacons. You have to watch them all the time: spinning in a ring - the garlic continues to grow, straightening - triple your vigilance, soon to harvest. As soon as the peel bursts on the box, harvest the crop. Anyway, do it in the next two days.

Don't be confused if the stems are still green! You don't want the stems, you want the bulbs. And from the very moment when the skin on the inflorescence bursts, they do not grow and begin to crack.Moisture and rot spores that are everywhere, even in the space station, get into the head, and it begins to rot.

In general, it is better not to keep garlic in the ground than to overexpose, then it is better stored. The harvested garlic is sent to the shade for ripening, and then the stems are cut and the roots are removed from the head.

A very important point, which few people know about: after harvesting the garlic, several heads are placed on the garden bed, left there and the roots are checked from time to time. It doesn't matter whether they are wet or dry, clean or with clods of soil - after about two or three months, depending on the weather this year, you will see that the roots are firmly pressed to the ground and have begun to grow into it. This is a sign: it's time to plant garlic before winter. So you definitely can't go wrong.

Even number of teeth

Winter garlic is planted in the so-called "miner's" method: deep, three bulb heights. Such garlic does not sprout in the fall, it safely outlasts spring frosts in the ground and only then starts to grow. The soil should be fertile and non-acidic, the place should be as sunny as possible, the planting material should be good and, preferably, from your region.

Another trick that few people know: heads with a small number of teeth are selected for planting (ideally, 4, no more). Then the heads will grow large.

Smolyanka

A neighbor taught me to choose garlic with an even number of cloves for planting. The fewer the number of teeth, the larger and stronger they are, and I choose these. I also noticed that a medium-sized garlic is obtained from a single-tooth, and a large one grows from its cloves.

Before planting, the chives are soaked for 10-15 minutes in a warm solution of potassium permanganate (36-38 degrees). So they are relieved of all parasites that intended to hibernate in garlic, and taken out of dormancy. The garlic will sprout slightly and we will see which cloves have root rudiments on which ones do not. Those that are not, as a rule, are affected by rot and, therefore, will not sprout.

The garlic bed should be located in length to the north-south - then the bulbs will be denser and larger. In early July, it will be necessary to rake off the soil from each plant, freeing the upper third of the head. This will help you get larger garlic bulbs and ripen them faster. This is a rather dreary occupation, but the result will exceed your expectations. And it will be convenient to pull out the garlic.

Pretty

I rake the earth not so that the garlic grows larger, but so that the shirt gets stronger. And most importantly, in my garden there are such small worms that, if I don't open the garlic in time, they will definitely make a hole in it.

Knot on the leaves

Soon after the clipping of the arrows, about 20 days before ripening, the garlic is stopped to water and the mulch is removed. If the stalks of garlic grow tall and fat, this is not a cause for concern.

The larger the leaf apparatus, the more nutrients the plant stores, and the larger the head will grow. And to organize the outflow of nutrients into the bulbs, tie the leaves in a knot.

Quail

About tying leaves into a knot: then there is an outflow of nutrients from the leaves to the heads. You need to tie the garlic, if you decide, a month before harvesting.

When the leaves turn yellow, many people use fertilizers containing copper oxychloride. But in the soil it does not disintegrate, does not dissolve and is prone to accumulation. It is often enough to fertilize the garden with chicken droppings, and after a week the plants will be transformed.

Mass yellowing of leaves before the usual ripening time can be caused not only by a lack or excess of trace elements, moisture, etc., but also by more serious reasons: white rot or onion fly. Both of these misfortunes develop most often in dry and hot summers.

How to prepare arrows and heads

The arrows can be fried - you get a very tasty addition to the side dish (potatoes), and by themselves they are quite good. Can be scrolled through a meat grinder, frozen and added to soups or stews in winter.Can be mixed with butter. You can pickle. You can freeze it whole: the upper flowering part will go into cabbage soup, and the ends - into pilaf and sauces.

Try to put young heads of garlic in pilaf - it will be perfect. The leaves, which have already begun to form, will become soft in the pilaf, and the heads will become sweet, without the garlic smell.

Young garlic is marinated with beets and red currants or according to a simple scheme: the heads are dipped in boiling water for 2 minutes, then immediately into ice (preferably with ice), then poured with cold marinade. Marinade: water, grape or apple cider vinegar, salt, sugar, spices - all to your taste. After 3-4 days, put in the refrigerator and you can eat.

To preserve the garlic until the new harvest in an apartment, dry it well and put it in boxes or three-liter jars, sprinkle with salt. Another good way: storage in paraffin. Melt a paraffin candle in a water bath, gently, holding the stem, dip the head of garlic in this paraffin. The trick here is that the garlic will "breathe" through the stem. You need garlic - peel off the paraffin shell, and that's it.

Here is an old way, published in the magazine "Krestyanka": dry the garlic, cut off the leaves and roots, put it in an enamel pan in layers, sprinkling each layer with flour. Cover the pot with a lid and place in a dry place. Until spring, the garlic will be as if it had just been removed from the garden.

Garlic is sweeter than beets and is therefore prohibited for diabetics.

The brown cloves in the heads of garlic shouldn't be intimidating. It is not rot or mite. This is how - and this is another little-known fact about garlic - caramelized juice manifests itself. The fact is that garlic is extremely rich in sugars, it is sweeter than beets and therefore, by the way, is prohibited for patients with diabetes. Winter garlic contains more sugars than spring garlic; upon contact with air, it dries out, the juice caramelizes. The appearance of brown cloves is simply due to a violation of the integrity of the garlic skin. That is why it is necessary to remove the garlic and store it, preventing damage to the bulbs.

All conversations on garlic topics are conducted here. Read more about planting winter garlic in this article.