What to do with the arrows of garlic. Winter garlic arrows started up - what to do with them? Pickled garlic with citric acid

Garlic is a peculiar culture, it grows, rather contrary to and vice versa, than according to the rules and traditions. When the harvest of other vegetables and fruits is harvested, it is only planted and harvested when others are just beginning to bear fruit.

It is interesting to take care of garlic. For lovers of the garden and vegetable garden, garlic is a great way to "not relax" all year round. Although, to be completely objective, winter care for this plant does not require much effort and is more of a formal nature.

How and when to plant winter garlic?

It is logical to assume from the name that winter garlic is planted “in winter”, but not on the last day of November, but 1-1.5 months before the onset of stable frosts, that is, in late September - early October. It is necessary to calculate the planting time in such a way that the root system has time to strengthen before the onset of cold weather, but the seeds do not germinate before the first snow, otherwise the plant will die.

For calculations, you can use the agrotechnical characteristics of the growth of this crop:

• roots grow at a temperature of -1 degree;
• the phase of active growth falls on the period when the air temperature ranges from +5 to +10 degrees;
• bulb ripening occurs at a stable temperature of +23 degrees and above.

Thus, in the fall, winter garlic must be “preserved” for “wintering”. Moreover, this must be done so that the plant does not freeze - even though this culture is highly frost-resistant, improper planting can lead to the death of plants.

To avoid this, the soil should be prepared before planting: clear of weeds and remnants of crops that grew during the "summer season", disinfect the soil (you can use copper sulfate or other "disinfectants"), apply potash fertilizers to increase the plant's immunity and fertilize the beds with manure .

Cow dung mixed with water and ash is used as the main organic fertilizer before planting winter garlic. When the beds are ready, you can plant garlic. Planting depth should not exceed 3-4 centimeters. From above, the ground is mulched with a mixture of peat, mullein, ash and straw. In the spring, this "insulation cover" is removed.

Some gardeners recommend covering additional plantings with special covering material or plastic wrap. But winter care for garlic is a “thin” issue: if the winter is warm under the “spread”, the garlic will simply soak, but without additional protection it can freeze, and strong gusts of wind often “blow” the seeds out of the ground.

Therefore, caring for garlic in winter means, in fact, controlling changes in weather conditions - periodically covering and “ventilating” the garlic planting. If there is no opportunity to go to the site in winter, it is better not to cover the beds at all, but only to surround them “along the perimeter” with a fence, for example, from slate.

How to care in spring?

As we have already noted, the first thing to do after the onset of warm weather is to remove the mulch layer and ventilate the soil by loosening. In no case should you dig up the beds! When the garlic begins to release the first arrows, it should be fed. The first feeding of garlic is especially important - it "sets the tone" for the entire period of growth of this crop.

For it, you can use a solution of ammonium nitrate, a complex of organic and synthetic fertilizers, as well as universal ready-made liquid fertilizer formulations that are sold in specialized stores. Caring for garlic does not require special knowledge.

It is important to remember only that this culture loves moisture, therefore, it is necessary to water the plants at least once a week, in steadily hot weather, once every 3-5 days. As for top dressing, it is carried out three times per season: the first - in the spring, two - in the summer - at the end of June and the end of July.

What to do with arrows?

The main question in caring for winter garlic is arrows: are they needed, how and when to cut them off, and what to do with them at all - all this often leads inexperienced gardeners into difficulty. But in fact, everything is very simple ... Arrows are seeds. For the ripening of the bulbs, they are absolutely not needed. Moreover, due to the great need for moisture, the arrows prevent the “fruits” in the ground from receiving nutrients and water as needed.

Therefore, the arrows must be removed. These are not just recommendations - cutting arrows is considered an obligatory agricultural technique that can significantly increase the yield of garlic (according to some calculations, by 30-40%) and speed up the ripening of the bulbs.

When to remove arrows?

As soon as the arrows reach a length of 10 centimeters and begin to twist, they can be cut off. This is usually done by hand - carefully so as not to damage the plant and not to hurt the root system that has strengthened over the winter and the bulb that is forming. Since garlic sprouts are seeds, they can be used "for breeding".

The so-called bulbs are kept for a year, after which they are considered ready for planting. However, in order to get a harvest from them, you will have to wait a single year - unfortunately, as a rule, “single-toothed” garlic bulbs grow from “one-year-olds”. Gardeners, even with extensive experience, rarely use shooters for seedlings, most often they take specially prepared cloves for sowing.

But do not rush to throw away the arrows! They contain a lot of useful substances that strengthen immune system. Arrows can be eaten both "fresh" and dried, for example, for preparing homemade seasonings or "winter preparations" of other vegetable crops.

Do not rush to throw away arrows cut from winter garlic. After all, they contain much more vitamins than garlic itself. You can also make and cook a lot of things from garlic arrows.

Using garlic arrows as planting material

1. Dig 3-4 holes.
2. Water the holes with a bucket of water.
3. Insert a bunch of 3 arrows.
4. Fill the holes with mulch or manure.
5. The grown onions will serve you as a future harvest.

Fried garlic arrows

Ingredients:

• arrows of garlic - 0.5 kg .;
• vegetable oil for roasting;
• soy sauce- taste.

Cooking method

1. Wash and cut into 5cm lengths. garlic arrows.
2. Pour oil into the pan and fry for 5 minutes.
3. Then add soy sauce, mix, close the lid and simmer over low heat until tender.

Salad of garlic arrows for colds

1. Finely chop 2-3 arrows.
2. Add grated apple and 2 teaspoons of honey.
3. Mix the ingredients.

Pickled garlic cloves

Ingredients:

• liter jar - 1 pc.;
• arrows of garlic - 500 gr.;
• salt - 30 gr.;
• vinegar - 30 gr.;
• water - 2 - 2.5 cups.

Cooking method

1. Rinse the garlic cloves and cut into 3cm lengths.
2. Dip the sliced ​​​​pieces in boiling water for 3 minutes.
3. Then drain the boiling water and pour cold water to cool.
4. You can put a little dill on the bottom of the jar.
5. Preparing the brine: dissolve salt in boiling water, cool and add vinegar.
6. Fermentation usually starts on the 3rd day and lasts up to two weeks. At this time, it is necessary to periodically remove the film and add brine without vinegar.
7. Keep refrigerated.

Poison from garlic arrows from pests

1. Finely chop half a kilogram of garlic arrows.
2. Rub the arrows or pass through a meat grinder, then place in a 3-liter jar.
3. Fill with water at room temperature and leave in a dark place for 5 days.
4. Strain the infusion. For 8 liters of water, take 50 grams of infusion and 50 grams of soap.
5. Mix thoroughly.
6. We spray in cloudy weather or in the evening.
7. Helps from spider mite and aphids, which can affect tomatoes, cabbage and some other crops.

Video

You can also make delicious pasta from garlic cloves.

Fragrant and burning, garlic is a welcome guest on any table, both fresh and as all kinds of dressings, seasonings and preparations. If you are an avid summer resident, trying by all known means to prepare everything that you have grown over the summer, this story is for you. Especially if nature has given you an unprecedented harvest of garlic.

The easiest option on how to store garlic for the winter is as follows: dry the harvested garlic crop thoroughly, put it in nylon tights and hang in a dry place. Or you can use the old, tried and tested recipe of our grandmothers: dry the garlic without cutting the stems, and then weave it together with twine into a braid or wreath. It is not a shame to hang such beauty in the kitchen.

You can store dried unpeeled heads of garlic in glass jars, covered with nylon lids or in canvas bags, or in boxes. And you can prepare garlic for the winter in other ways: dry, freeze, pickle, pickle, preserve in oil, add to various pickles, or prepare all kinds of preparations for the winter that have garlic in their composition. There are many ways, the main thing is not to be lazy and prepare tasty and healthy garlic for the winter, using our recipes and recommendations.

Pickled Garlic "Quick and Easy"

Ingredients:
10 heads of garlic,
5 dry red chili peppers
dill umbrellas,
leaves black currant and cherries
black peppercorns.
For marinade:
4 tsp Sahara,
4 tsp salt,
2 liters of water
5 st. l. 9% vinegar.

Cooking:
Divide the heads of garlic into cloves, peel, put in a separate bowl, pour boiling water for a few minutes, then drain in a colander and cool. Put dill umbrellas, currant and cherry leaves in sterilized jars at the bottom, throw black peppercorns, then put prepared garlic cloves on all this, and throw 1 chili pepper on top. For the marinade, boil water in a saucepan, add sugar and salt and let it boil so that the salt and sugar dissolve. Pour the filled jars with boiling solution, cover them with sterilized lids and leave for 10 minutes. When the time is up, drain the marinade back into the saucepan, place over medium heat and simmer for 5 minutes. At the end, carefully add the vinegar. Secondly, pour the garlic with spices with the marinade and roll up the lids. Turn the jars upside down, wrap and leave to cool completely, and then store in a cool place.

Salted garlic (dressing)

Ingredients:
2 kg of garlic
600 g coarse salt.

Cooking:
Peel the heads of garlic, divide into cloves, then finely chop or pass through a press or meat grinder, mix well with salt and place very tightly in prepared clean dry jars. Close them tightly with nylon lids and store in the refrigerator or any other cold place. Salt and garlic phytoncides will prevent mold from appearing.

Garlic, dried slices

For cooking, choose spicy varieties of garlic. Divide the heads of garlic into cloves, peel them, cut them into a thickness of about 3-4 mm, place them on a fine mesh sieve and dry in the oven at a temperature of 50-60 ° C for 6 hours, remembering to turn the cloves from time to time so that the garlic dried evenly. Cool the finished garlic, put it in a jar or any other container, close the lid and store at a temperature of +2 to +10 ° C.

You can grind dried garlic into flour with a coffee grinder and get garlic powder, which can be added to the finished dish, like salt, the main thing is to adapt and not overdo it with this aromatic seasoning. Garlic prepared in this way should also be stored in a closed container.

Garlic in vegetable oil

First, dry the harvested garlic crop thoroughly, select the amount you need and disassemble the garlic heads into cloves. Clean your teeth, put in glass jars with a capacity of not more than 0.5 l and fill with vegetable oil. Store garlic in vegetable oil at a temperature slightly above zero degrees. Only in such conditions the workpiece will be stored for a long time. Having used up all the garlic for its intended purpose, in no case pour out the vegetable oil. It will absorb the garlic aroma and its piquant taste, so add it to salads, vinaigrettes, use it when cooking fish, meat, vegetable stews.

You can do the same procedure, but, after filling the garlic with oil, sterilize the jars for 15-20 minutes and roll them up with boiled metal lids.

Lightly salted garlic

Ingredients:
garlic - as much as you want.
For brine (per 1 liter of water):
80 g salt
blackcurrant leaves, cherries, horseradish, fresh dill.

Cooking:
Disassemble the collected and dried heads of garlic into cloves, peel them and put them in prepared, pre-sterilized and dried jars. Add the washed and dried currant, horseradish, cherry and dill leaves to the garlic. Prepare a brine from water and salt by simply stirring the salt in the water without boiling, and pour the garlic and herbs over it. Cover the neck of the jars with gauze, tie them with threads and leave the jars with the contents in this form. room temperature for 5 days. When the time is up, move the jars of lightly salted garlic to a cool place, such as a cellar or basement. If there is not enough cooked salted garlic, then you can place 1-2 cans in the refrigerator.

If there is nowhere to store the pan, the conditions simply do not allow, but you really want to try garlic in beetroot juice, the next option is just for you.

Garlic in beetroot juice

Ingredients:
garlic - quantity as desired,
For brine (per 1 liter of water):
50 g salt
50 g sugar
100 ml of table vinegar,
100 ml beetroot juice
250 ml of boiled water.

Cooking:
Peel the dried garlic, disassemble into cloves, remove the covering upper layer and blanch in boiling water for 3-4 minutes, then immediately dip the colander with garlic in cold water (you can add ice cubes to the water). Arrange prepared garlic in dry sterilized jars with a capacity of 1 liter and pour hot brine with boiled water added to it. Sterilize filled jars in boiling water for 5 minutes, then roll up boiled iron lids and store in a cool place until the first opportunity.

Garlic marinated in apple cider vinegar

Ingredients:

For the marinade (for 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
5 st. l. apple cider vinegar.

Cooking:
Disassemble the young heads of garlic into cloves without removing the cover layer. Rinse and blanch in boiling water for 2 minutes, then cool in cold water. Boil water with sugar and salt and add apple cider vinegar. Transfer the prepared garlic cloves to clean, dry, pre-sterilized half-liter jars. Fill their contents with marinade and sterilize for 5-7 minutes, then immediately roll up the lids.

pickled garlic

Ingredients:
1 kg of garlic
350 ml of water
150 ml beetroot juice
35 g salt
25 g sugar.

Cooking:
Wash the young heads of garlic in cold water, remove the stems and the top layer of the husk. Then fill with cold water and leave for a day at room temperature. After a while, rinse the garlic heads, put them in an enamel pan and pour the marinade, to prepare which boil water with sugar and salt, cool the resulting solution and add beetroot juice to it. Cover the pot of marinated garlic with a clean cloth or large piece of cheesecloth. Put on top wooden circle, on which you install oppression, for example, a jar of water or a weighty cobblestone intended for these cases, once washed clean and already tested. Leave the pot of garlic in the beetroot brine again at room temperature for a week. When it passes, do not forget to transfer the pickled garlic to a cool place.

Pickled garlic with citric acid

Ingredients:
young garlic - quantity as desired.
For the marinade (for 1 liter of water):
2 tbsp. l. Sahara,
2 tbsp. l. salt,
½ tsp citric acid.

Cooking:
The ingredients are almost the same as in the previous recipe, and the cooking method is almost the same, with the exception of some minor nuances.
Peel the heads of garlic from the husk, divide them into cloves and soak in warm water for 2 hours, then peel them. Place the garlic cloves in a colander and rinse with cold water. Then lower into a pot of boiling water, removed from heat, for 2 minutes and immediately cool in cold. Prepare the fill. When heating water, completely dissolve citric acid in it, add sugar and salt, remove the resulting foam and boil for 2 minutes. Place the garlic tightly in sterilized jars with a capacity of 0.5 l and pour over the hot marinade. Sterilize the filled jars at a low boil for no more than 7 minutes from the moment of boiling and roll up the lids, previously scalded with boiling water.

Garlic pickled with honey

Ingredients:
2 kg of garlic
30 ml white currant juice,
100 g honey
1 liter of water
70 g salt.

Cooking:
Rinse the heads of young garlic in cold water, peel it, as they say, to the last shirt, removing the roots. Then soak literally in ice water overnight. In the morning, rinse well again and place in a clean, specially boiled container. Mix currant juice, honey and salt with cold water. Pour the garlic with this solution and leave at room temperature for ripening. After 2 months, wonderful garlic pickled with honey will be ready for use.

Garlic seasoning with herbs and red currants

Ingredients:
600 g of garlic,
600 g green dill,
600 g parsley,
1 kg redcurrant,
40 g dill seeds,
200 g sugar
20 g salt.

Cooking:
Peel the garlic cloves, rinse them with cold water and pass through a press. Rinse the greens under running water, let it dry and finely chop. Mix greens with garlic, add currants rubbed through a sieve, sugar, salt, dill seeds ground in a mortar and mix everything thoroughly. Put the resulting mixture into dry, pre-sterilized jars, close with nylon lids and store in a cool place.

Seasoning of garlic "Eastern"

Ingredients:
800 g garlic
200 ml vegetable oil,
40 g red ground pepper.

Cooking:
Peel the garlic from the husk, rinse it and pass it through a meat grinder or press. Ignite the vegetable oil and let it cool. Gently put the garlic in it, mix and leave for 1 hour. Then add red ground pepper, mix thoroughly again and place in dry sterilized jars. Close the jars with nylon lids and store in the refrigerator.

Garlic with basil

Ingredients:
2 kg heads of garlic,
200 g green basil,
2 liters of water
140 g salt
200 g sugar.

Cooking:
Wash the heads of garlic thoroughly. Free from the bottoms, stems and top layer of the husk. Garlic in this recipe does not need to be divided into cloves. Soak the peeled heads of garlic in cold water for 9 hours, then rinse, put them in dry sterilized jars, layering a layer of garlic with a layer of basil greens, and pour cold boiled water with sugar and salt dissolved in it. The solution must necessarily cover the heads of garlic. Close jars with plastic lids and store in a cool place.

Gas station "South"

Ingredients:
3 kg of garlic
1 kg carrots
1 kg sweet pepper
400 g green dill,
400 g green celery,
4 tbsp. salt.

Cooking:
Pass the chopped and peeled garlic through a press. By the way, one little secret: to make the garlic peel easily and quickly, fill it with warm water for 30 minutes. Then just rub the cloves between your palms, and the husk will come off on its own, without any problems or effort. Grate the carrots on a coarse grater, cut the peppers peeled from seeds into thin strips. Combine these ingredients together, add chopped herbs and salt. Mix everything thoroughly, rubbing lightly with your hands, and then place in dry, sterilized jars. Close them with plastic lids and store in a cool place.

Korean garlic
If you have never experimented with harvesting garlic for the winter in this way, then first prepare a little, so to speak, for testing, and if you like the harvesting, just double the amount of ingredients.

Ingredients:
500 g garlic
100 ml 9% vinegar,
400 ml soy sauce.

Cooking:
Wash the garlic cloves, peeled from the husk, put in a clean jar and pour with vinegar. If it doesn't cover the garlic, add some water. Close the jar with a lid, put it in the refrigerator and forget about it for a week. This is exactly how long it will take you for the garlic to brew in the marinade. After a week, drain the marinade, and transfer the garlic cloves to sterilized jars, filling them with garlic only halfway. Boil the soy sauce for 10 minutes, cool it and pour the jars of garlic to the top. Then simply roll up the jars with boiled lids and store in the cellar or refrigerator. In a month, a great snack will be ready. When guests come to you and you want to treat them to your signature dish, say, from meat or poultry, be sure to serve both the garlic itself and the soy sauce in which it was infused.

Garlic-ginger paste

Ingredients:
600 g of garlic,
400 g of ginger root.

Cooking:
To prepare this paste, you can use garlic that is not suitable for long-term storage, for example, a little spoiled. Clean it, remove spoiled places, wash and chop with a blender or meat grinder. Peel the ginger root, cut it into small pieces and also pass through a meat grinder or chop with a blender. Combine these ingredients, mix thoroughly, arrange in small clean jars and store in a cool place. By the way, the pasta will turn out even piquant if you add chopped chili peppers to it.

Pickled garlic cloves with fresh herbs, horseradish and cinnamon

Ingredients:
young garlic - quantity per 1 liter jar.
For marinade:
3 art. water,
1 st. 9% vinegar,
1 st. l. salt,
1.5 st. l. Sahara,
fresh parsley, dill,
1 chopped horseradish root
Bay leaf,
a few peas of allspice,
a few cloves,
a little cinnamon.

Cooking:
Put the garlic cloves peeled and washed under cold running water in a clean, dry, sterilized jar with a capacity of 1 liter and pour the marinade, to prepare which mix water, sugar, salt, vinegar, finely chopped greens, parsley root, bay leaf, pepper, cloves and cinnamon, and boil this mixture. Fill the jar with marinade, roll it up with a boiled lid and store in a cool place.

By the way, so that the garlic cloves in jars do not darken and look white and appetizing, soak whole heads of garlic in cold water for 2 hours, and only then proceed to canning.

Good luck preparing!

Larisa Shuftaykina

I didn’t even know that it was possible to cook something from garlic arrows until my mother went to visit and tried this wonderful dish. dig around the Internet.

Garlic sprouts stewed with tomatoes and onions

Ingredients:

Garlic arrows.

Onion.
. Tomatoes.
. Salt.

We cut onion thin quarter-rings. Fry the onion in vegetable oil or a mixture of butter and vegetable oils. Fry until light golden brown. At this time, cut the tomatoes and garlic arrows. We cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the pan. When the garlic arrows change color and become soft, turn off the fire. As a matter of fact, everything is ready. Very well stewed garlic arrows are suitable for boiled potatoes or mashed potatoes. Another option, when you want a very light meal - then stewed garlic arrows are best suited.

Garlic arrows in tomato paste

Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic

Cooking
Cut garlic arrows into slices 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, salt the arrows, season with paprika, pass the garlic through a press, season with your favorite seasonings.
At the end add tomato paste mix well, simmer for a couple more minutes.

Salad of garlic arrows with egg

Ingredients:

garlic arrows

Tomatoes

Salt

- vegetable oil

I am chicken eggs

Spices

Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and after that add a little water and simmer. You need to add about a couple of soup spoons of water.Simmer until garlic cloves turn olive in color. After that, you need to salt, add spices. Mix. Tomatoes should be washed, slightly dried and cut into cubes, which are shifted to the arrows. After that, you need to simmer for another five minutes. After that, beat in the eggs and mix gently. The dish is ready!

Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 stack.
Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), scald half-liter jars with boiling water. Put the arrows in jars, pour marinade and sterilize for 20-30 minutes (I do it in the oven on low heat)

Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 bulb
* Salt, favorite spices
Saute coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm long and put them on the vegetables. Fry for 5 minutes, stirring. Add coarsely chopped tomato and sauté a little. Salt, season with spices. Sprinkle with herbs when serving.

Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. Sesame seed - 1 tsp
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Lightly fry for about 5 minutes, add sesame oil, salt and yangneom. Mix thoroughly. We are waiting for the dish to cool down and serve it on the table.

Frozen arrows for the winter.
We cut into pieces 1-1.5 cm long, lay out in portions in plastic bags, tie. First, the packages are cooled in the refrigerator for 2-3 hours, then placed in the freezer. In winter, you can stew as well as fresh.

Omelet with garlic arrows

There are no proportions in the recipe. An omelet mixture is prepared in the same way as for a regular omelet - the eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the spouts), fried in vegetable oil until the color changes and softness (the color will turn dark green). You can sprinkle them with pepper if you like. Ready-made garlic arrows are poured with an omelet mixture, a small fire is made and, under the lid, the omelet is brought to readiness. Can you do it in different options, for example - fry arrows together with carrots or in tomato.

Braised garlic arrows

In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft, salt to taste and pour in tomato juice. We make a small fire, simmer under the lid until cooked. To taste, ready-made arrows are very reminiscent of spicy mushrooms.

Fried garlic arrows

Again, the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. Can be served as a side dish for meat and fish.

Chicken liver with garlic arrows

Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.

cut the onion and bell pepper half rings, garlic arrows - in small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Salt, put the bell pepper in the pan. After a couple of minutes, we send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can season the dish with sour cream - it will be even tastier. Do not forget that chicken liver is cooked very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If the liver is overexposed, it will turn out dry and tough.

Garlic arrows with pork ribs

Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.

Cut the ribs into portions, salt, sprinkle lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.

Korean salad of garlic arrows

Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrots, salt or soy sauce, vegetable oil, a few bay leaves.

Break the parsley finely. Cut the garlic arrows into pieces, 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, parsley, seasoning for Korean carrots, pour in vinegar. Salt or add soy sauce. Be sure to try not to oversalt! Warm up the salad, make a small fire and wait until the sauce thickens. Cool, add the garlic, passed through the garlic. The salad needs to be infused, so make it ahead of time. It is perfect for young potatoes and meat, and as a snack it will also be good.

Don't wait for the garlic cloves to get rough - in this form they are no longer suitable for food. They will give off aroma, but they will taste fibrous, tough. Best time for collection - this is when they are medium in thickness, dark green in color with a thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarsen.

Garlic is a specific plant, but very useful.

It gives strength and helps fight disease.

Garlic contains a lot of vitamin C, carbohydrates and organic acids, dietary fiber.

Garlic is recommended for people suffering from colds, infections and diseases of the stomach and intestines.

Many gourmets appreciate green arrows of garlic. They have an amazing aroma, they can be used as a main ingredient or as an additive.

Unfortunately, this delicacy is available only 2-3 weeks in late spring.

Therefore, you need to hurry up during this period to enjoy the original and simple meals from the arrows of garlic.

Do not forget to use your imagination when deciding what can be cooked from garlic arrows.

Basic principles of cooking arrows of garlic

Garlic shoots can be used in any cooking process: fry, boil, pickle, steam, dry and more.

Remember to always cut off the tops of the garlic shooters, as they contain seeds that taste harsh and not at all edible.

If at the moment you are not going to cook anything from the garlic shooters, and their season is coming to an end, you can freeze them. To do this, simply boil them over low heat and put them in plastic bags in the freezer. So arrows of garlic can be stored for almost six months.

Garlic shoots can be used in cooking vegetables and meat, various dressings and sauces.

Before cooking, garlic arrows must be washed and dried well.

What to cook from the arrows of garlic: undercooked garlic for an amateur

This recipe can be classified as "an amateur", since not all people recognize fried garlic. Its main feature is that it is better not to overcook the garlic arrows than to overcook them. Then all of them beneficial features will be preserved, and the taste will benefit from this.

Ingredients

salt, pepper, soy sauce

seasonings and spices, sesame seeds

Cooking

Wash and dry fresh garlic cloves.

Cut them into small pieces of five - six cm.

Pour vegetable oil into a shallow frying pan.

Put the chopped garlic arrows in a pan, salt, add pepper.

Fry on low heat for five minutes.

Add soy sauce and let simmer for 20 minutes.

Define the readiness of fried garlic cloves as slightly undercooked.

You can add frying to the finished dish: pre-fried onions and carrots.

To sprinkle fried arrows garlic sesame seeds.

Tomato and garlic: what to cook from garlic shooters

The recipe for this dish tastes similar to fried mushrooms. It can be used as a side dish for a main course or on its own. Tomato paste adds a little unusual taste, and spicy spices.

Ingredients

half a kilo of fresh garlic cloves

a little more than half a glass of vegetable oil

salt pepper

• 4 spoons of tomato paste

Cooking

Wash and dry the garlic cloves, remove the testicles.

We cut into small pieces. Add salt and pepper to them. Mix well.

Pour vegetable oil into a frying pan and heat it up.

We put the arrows of garlic in the pan, fry them a little, make sure that the garlic juice stands out from the arrows.

Simmer the garlic cloves until they become slightly translucent.

Add tomato paste and simmer for another ten minutes.

Arrows of garlic with carrots and onions

Garlic sprouts with vegetables are the easiest thing to make with garlic sprouts. A minimum set of products allows you to attribute this dish to the most budgetary. It is suitable as a snack with rye bread or as a whole dish with a side dish.

Ingredients

half a kilo of fresh garlic cloves

3 medium carrots

a couple of bulbs

a little less than half a glass of vegetable oil

salt pepper

spices and herbs

Cooking

Wash and dry garlic cloves.

We cut them into five-centimeter segments.

We cut the onion in half rings, three carrots on a medium-sized grater. Fry everything together in vegetable oil in a frying pan for 15 minutes.

To this "frying" add arrows of garlic, salt, pepper and sprinkle with spices. Simmer over low heat for 25 minutes.

After the arrows of garlic are ready, you can sprinkle them with herbs.

What to cook from garlic arrows: with thoughts about the future

This recipe for garlic arrows is for the future. It is used as a seasoning, garnish, it can be smeared with bread, added to first courses. The biggest plus of the recipe is that the garlic arrows can be frozen and used after a long time.

Ingredients

half a kilo of fresh garlic cloves

salt pepper

soy sauce and dry mustard

Cooking

Rinse and dry fresh garlic arrows, twist them on a fine mesh meat grinder.

Salt and pepper.

Add soy sauce and mustard. Mix everything well.

Pack into containers and freeze.

What to cook from garlic shooters: pumpkin puree soup

In this recipe, garlic arrows are used as a secondary ingredient, however, it depends on them how tasty the soup will be. Puree soup can be stored in the refrigerator for a couple of days without sacrificing taste and benefits.

Ingredients

half a cup of fresh garlic cloves

7 cups vegetable broth

1 leek

half a medium pumpkin

a spoonful of olive oil

2 cloves of regular garlic

spices, salt, pepper, seasonings

2 spoons of soy sauce

Cooking

Finely chop the leek, put it in a saucepan with olive oil. Simmer until soft.

We chop the garlic, spices and seasonings add to the onion.

We cut the pumpkin into cubes, together with the vegetable broth, add to the garlic and onions. Let's wait until it boils. Cook on low heat for half an hour.

Add soy sauce.

Cool the soup and grind with a blender to a puree state.

Decorate the finished puree soup with finely chopped garlic arrows.

Pickled garlic cloves

Garlic arrows in marinade - simple and delicious recipe, which is useful to any hostess. Its main advantage is that such a product can be used at any time of the year.

Ingredients

a quarter kg of fresh garlic cloves

glass of vinegar

glass of water

a couple of tablespoons of sugar

a couple of tablespoons of salt

several bay leaves

pepper, cinnamon, cumin

Cooking

Wash and dry the garlic cloves.

Pour boiling water over them for a few minutes.

Sterilize jars.

Arrows of garlic put in jars.

Prepare brine. Pour garlic cloves over them.

Roll up.

The product is ready in a month.

In Korean: what to cook from the arrows of garlic

This wonderful dish will appeal to lovers of everything Korean: spicy, peppery, to take your breath away. Great as a main dish or salad.

Ingredients

half a kilo of fresh garlic cloves

couple of bay leaves

1 spoon of vinegar

1 spoon of coriander

1 tablespoon Korean carrot seasoning

a pinch of sugar

half head of garlic

Cooking

Wash and dry the garlic cloves. Finely cut into small pieces.

Fry in vegetable oil until they become soft.

Add bay leaf, vinegar, sugar, garlic, seasoning. Mix.

Cook over low heat for at least five minutes.

Cool and add coriander.

Mix and leave for an hour.

Cooking lecho: arrows of garlic and marinade

Excellent preparation for the winter. This lecho can be used as an appetizer or salad for the main course. Since garlic arrows ripen before vegetables, the list of ingredients is small.

Ingredients

half a liter of tomato juice or paste

a little over half a liter of water

1 spoon of salt

half a glass of sugar

half a glass of vegetable oil

250 ml vinegar

kg arrows of garlic

Cooking

Mix sugar, salt, tomato juice, water, vegetable oil. We are preparing the marinade.

After the marinade boils, add finely chopped garlic cloves. Let it boil for 20 minutes.

Add vinegar and boil for five minutes.

Pour the finished lecho into two-liter jars.

Arrows of garlic - on a sandwich

Garlic oil made from garlic stalks is very soft, tender, tasty and great for any type of bread. It is recommended to put a piece of cheese on top of a sandwich with garlic butter.

Ingredients

cup finely chopped fresh garlic cloves

a pack of butter

Cooking

Wash and dry the garlic cloves.

Twist them through a fine sieve of a meat grinder.

Gradually add to the finished mass melted butter. Pour the resulting mixture into a mold and send it to the freezer.

What to cook from the arrows of garlic: pickled seasoning

Pickled garlic arrows are perfect for potato soup, mashed potatoes, gravy, rice dishes. Food, thanks to them, becomes spicier and more aromatic.

Ingredients

a couple kg of arrows of garlic

one and a half liters of water

half a glass of sugar

half a glass of salt

Cooking

Wash and dry the garlic cloves. Cut them into small pieces of five cm.

Place in a saucepan.

Dilute salt and sugar in water, boil, cool. Pour garlic cloves.

Cover the pan with a piece of cloth, put a plate on top and oppression.

Leave in the refrigerator for a month.

Season with garlic: what to cook from the arrows of garlic

This recipe is perfect for those who don't really like butter, margarine and the like. Instead of these dairy products, you can spread the usual garlic dressing on bread. It can also be used as a dressing for borscht or as a side dish for bean dishes.

Ingredients

glass of vegetable oil

half a cup of minced garlic cloves

salt and pepper

Cooking

Rinse and dry the garlic cloves, chop well.

Mix with salt and pepper. Crush with crush.

Chop vegetable oil and pour garlic arrows over it. Mix and pour into small containers.

Keep refrigerated.

Tricks and secrets of cooking dishes from garlic arrows

Fresh garlic arrows are well used as the main ingredient for soups and borscht dressings.

Zucchini, beets, spinach go well with garlic arrows; from protein products, garlic arrows are best cooked with cheeses, meats and eggs.

To make the dish more spicy, add mustard and soy sauce to the garlic arrows.

Before cooking, you can pour the arrows of garlic for a couple of minutes with boiling water to rid them of bitterness.

It is recommended to serve ready-made garlic arrows on the table with buckwheat or fried potatoes.

Arrows of garlic can be used together with herbs in the preparation of lightly salted cucumbers.