Garlic is one of the most popular garden plants. It is valued for its high palatability and healing qualities. During flowering, arrows appear on garlic, which are most often thrown away. Meanwhile, this is a very tasty and healthy product.
Pick your recipe
Green shoots with peduncles appear on the garlic one and a half to two months after germination and last about two weeks. They contain a large number of aromatic and healthy substances, so this is a good option for cooking independent dishes: salads, pasta, sauces. They can be boiled, fried, marinated or consumed raw. Frozen arrows will be a good source of vitamins in the winter.
Arrows, like the heads of garlic, prevent fermentation and decay of food debris in the intestines, destroy parasites harmful to the body, fungi, and dysentery sticks. They also prevent blood clotting, which avoids atherosclerosis and hypertension. Garlic is also known as an antibacterial agent during the spread of infectious diseases.
By the number of vitamins and minerals, the arrows of garlic are ahead of all vegetables and fruits. This feature, combined with a very low calorie content (24 kcal per 100 g), turns them into a natural cure for many diseases.
With all its advantages, garlic is one of the “spicy” foods, therefore it should be used with caution by people with sick kidneys, peptic ulcer and gallstone disease, as well as anemia.
The arrows of garlic are usually consumed fresh or harvested for future use. To cook something original, you can fry them. To do this, wash the fresh arrows well, cut into strips (4-5 cm) and fry in vegetable oil for about 5 minutes. Then they need to be salted, you can add spices, soy sauce, hot or sweet peppers, onions and simmer until the arrows are ready. Ideally, there should be a little “crunch” - this will save the useful properties of the product. Another option is to fry the arrows for 5 minutes in vegetable oil, pour in a little water and simmer for about 10-15 minutes. After that, you can add spices, tomato paste (it all depends on taste preferences). The result is an independent appetizer or a side dish.
From the arrows you can make a paste: grind it well with a blender, salt and put in a clean jar. Such a paste can spread bread or make fragrant and healthy butter for sandwiches with it.
For cooking, it is better to use freshly picked arrows pulled from the stem of garlic: this part is the most delicious and tender.
The term for fresh shooters is very short, therefore it is better to prepare them for use in winter and spring, when the body is in great need of vitamins. The easiest way is to cut them into large pieces, put them in a bag and freeze them.
Another cooking option is pickled arrows. Wash the arrows, scald with boiling water, put them in sterilized jars, fill with brine and roll up. The proportions of salt and sugar for brine can be different, it completely depends on taste wishes: for 1 glass of water and 2 tbsp. tablespoons (can be apple) vinegar is taken 1.5 tbsp. tablespoons of sugar and 3 tbsp. tablespoons of salt or 2 tbsp. tablespoons of sugar and 1 tbsp. a spoonful of salt. If desired, peppercorns, a clove bud, bay leaf can be added.
The arrows can be dried, chopped and then used as seasoning.