Surely for many people, our article will be interesting, because very few people know that very tasty and original dishes can be made from garlic arrows. In early summer, garlic produces flower stalks, which gardeners are necessarily removed to obtain a good harvest in the form of large heads.
Most just send them to the trash. We suggest using green shoots in cooking and presenting a selection of recipes for what can be cooked from garlic arrows.
How to cook arrows of garlic
Garlic arrows - This is the ground part of the plant, which is a long green "tubes". They appear in June. After reaching a length of 10-15 cm, they need to be broken off so that all nutrients go to the development of garlic heads.
From the green part of garlic you can cook a huge amount of tasty and healthy dishes. Of these, you can boil the sauce, add to the salad, you can fry them, boil them in the soup, marinate, cook in a special way in Korean, Chinese or sour.
Eating arrows of garlic can bring both benefit and harm to the body, find out who can eat arrows of garlic, and who is not worth it.
Peduncles grow only 2 weeks. Of course, their shelf life is very small, but they can be procured for the future - to preserve or freeze, to make butter from them so that in winter, which is characterized by frequent epidemics of viral infections, consume a vitamin product and a therapeutic agent.
Garlic arrows improve digestion, intestinal activity, prevent the development of atherosclerosis, hypertension, and infectious diseases. They can even kill dysenteric bacilli, staphylococcus, various pathogenic fungi.
Did you know? Garlic belongs to one of the oldest plants, which was cultivated about 6 thousand years ago. Presumably, this was done for the first time in Central Asia. And already from this area the plant spread to the ancient Greeks, Egyptians and Romans. Byzantines brought garlic to the territory of modern Russia.
Cooking Recipes
Below you will find a list of dishes, one of the ingredients of which are garlic arrows. We also offer you recommendations on how to prepare them for the winter. 
Find out how garlic can help, and how to harm.
Frozen
The best way to store vegetables and herbs in the winter is freezing. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and weight. And when you freeze the green leaves a sharp taste and bitterness inherent in garlic.
We suggest that you familiarize yourself with the step-by-step instructions on how to properly freeze garlic flower stalks.
Inventory:
- a knife or scissors;
- pan;
- spoon;
- packages or containers for freezing.
- garlic shoots;
- salt.
Find out when to plant winter garlic, hot garlic, why it turns yellow, how to water, feed, remove from the beds.
Cooking method:
- Green peduncles well washed under water.
- Cut off the upper part, where the inflorescences are formed.
- The remaining greens cut into pieces of 3-5 cm.
- Put the pot of water on the stove and bring to a boil.
- Boiling water add salt.
- Put the greens.
- Cook for 5 minutes.
- Drain the water.
- Cool the green tubes.
- We place them in bags or trays. Packages are tied. Containers close lids.
- Sent to the freezer.
In winter, the shoots can not be thawed, and immediately placed on a preheated pan with vegetable oil for cooking hot snacks. You only need to fry the onions and add sour cream.
You can store frozen shoots for 10 months. Repeated freezing is prohibited.
Important! Arrows of garlic are not recommended for people with serious kidney disease, including gallstone disease, intestinal problems, stomach ulcers.
Video: how to freeze garlic arrows
Fried
Having prepared fried garlic shooters, you will no doubt be surprised how simple, aromatic and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms, fried with garlic. It perfectly complements the dishes of potatoes, rice, meat.
Inventory:
- knife;
- pan;
- paddle for stirring.
Learn how to dry, how to fry, how to procure green garlic, how to store garlic in winter.
Ingredients:
- garlic flower stalks - 0.5 kg;
- vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
- salt, pepper - to taste.
Cooking method:
- Garlic shoots my.
- We place on a paper towel to dry.
- Cut into pieces of 6-7 cm.
- Heat the frying pan, add oil. We make fire small.
- We place shoots.
- Fry for 5-7 minutes, while continuously stir.
- Add salt, pepper. At will - lemon juice, zest.
Did you know? Americans named one of their cities in honor of garlic. Chicago - translated from Indian language means "wild garlic".
Video: fried garlic arrows
In Korean
Inventory:
- knife;
- pan;
- paddle for stirring.
- garlic green flower stalks - 2-3 bunches;
- vegetable oil - 40-50 ml;
- salt, pepper - to taste;
- seasoning for Korean carrot - 1 large spoon;
- 3-4 bay leaves;
- granulated sugar - half a big spoon;
- Apple vinegar - 1 large spoon.
Much has been said about the benefits of greenery, learn how to prepare dill, cilantro, parsley, green onions, and sorrel for the winter.
Cooking method:
- Garlic stalks my.
- Remove from them tops.
- Cut with a knife into pieces of 6-7 cm.
- Heat the frying pan, add oil.
- We place shoots.
- Keep in a frying pan for 5 minutes at low heat, while continuously stir.
- Add salt, pepper, seasoning, Lavrushka, sugar, vinegar.
Video: how to cook garlic arrows in Korean
Pickled arrows
Inventory:
- knife;
- pan;
- spoon;
- banks.
Learn how to pickle plums, boletus, milk mushrooms, cabbage, cucumbers, zucchini, tomatoes, pepper for the winter.
Ingredients:
- garlic green flower stalks - 1 kg;
- water - 700 ml;
- sugar - half a cup;
- vinegar (apple) - ¼ cup;
- salt - 1 large spoon;
- tomato paste - 500 g;
- bell pepper, bay leaf, mustard seeds - at will and taste.
Cooking method: - Prepare marinade - boil water and put sugar and salt into it. After a while - tomato paste.
- Peduncles well wash, dry and cut into pieces.
- Put them in the marinade.
- Cook in boiling water for 15 minutes.
- Pour in vinegar.
- Keep on the stove until the liquid boils.
- We place in banks.
- Close the lids.
Did you know? Milk, a fat dairy product or parsley in combination with cinnamon will help to get rid of the sharp smell of garlic from the mouth after it is consumed.
Video: how to pickle arrows of garlic
Pickled
Inventory:
- knife;
- pan;
- spoon;
- banks.
Learn how to pickle cabbage, cucumbers, tomatoes, mushrooms.Ingredients:
- green garlic flower stalks - 0.5 kg;
- dill - 3 branches;
- water - 1.5 cups;
- salt - 1 large spoon;
- Vinegar (4%) - 1.5 large spoons.
Cooking method:
- Wash arrows and whip 3-6 cm pieces.
- Boil the water and put the pieces in them for 2-3 minutes.
- Then transfer the arrows in cold water.
- In a jar or bottle, place 2 branches of dill.
- Lay the arrows.
- When the pot is full, put the remaining dill.
- Prepare the brine: put salt in hot water to dissolve, add vinegar.
- Brine to cool and pour arrows.
- Jar close the plate and put the oppression.
- Keep at room temperature 12-14 days.
- Throughout the time, remove the foam, add brine.
- Pickled arrows of garlic send to storage in the refrigerator.
With carrots
Inventory:
- knife;
- pan;
- paddle for stirring.
Learn how to store carrots and onions in the winter.
Ingredients:
- garlic green shoots - 0.5 kg;
- carrots - 2 pieces;
- onion - 2 heads;
- vegetable oil - 7 large spoons;
- salt, pepper, spices - to taste.
Cooking method:
- Rinse flower stalks and dry.
- Cut into pieces of 5-7 cm.
- Onion cut into half rings.
- Large carrot grate.
- Heat pan.
- Add butter.
- Place onions in a frying pan and fry until golden.
- Add carrots.
- Fry the vegetables for 10 minutes, stirring constantly.
- Add cut flower stalks.
- Pour salt, pepper, spices.
- Fry until ready.
- Before serving, decorate with fresh herbs.
Important! Garlic arrows need to be cooked while they are still soft. Hardened shoots are not suitable for food because they become fibrous and hard. After they are cut, their useful life is no longer than 7 days.
Video: how to cook garlic arrows with carrots and onions
Soup
There are several options for cooking soup - the usual and mashed potatoes. We suggest you try both recipes.
Chicken soup.
Inventory:
- knife;
- pan;
- spoon.
- chicken broth - 1.5 l;
- garlic arrows - 2-3 bunches;
- rice - 100 g;
- carrots - 1 piece;
- onion - 1 piece;
- salt - to taste.
Cooking method:
- Wash flower stalks and cut into pieces of 2-3 cm.
- Wash rice to clear water.
- Cut carrots into circles.
- Onions chop.
- Broth boil and salt.
- Put arrows, rice, carrots, onions into it.
- Cook for 20 minutes.
- Serve with sour cream.
Soup puree.
Inventory:
- knife;
- pan;
- spoon.
- crushed garlic flower stalks - half a cup;
- leek - 1 piece;
- vegetable oil (preferably olive oil) - 1 large spoon;
- garlic - 2 cloves;
- pumpkin - 1 kg;
- ground black pepper - a quarter of a teaspoon;
- salt - to taste;
- soy sauce - 2 large spoons.
- Pre-cook the broth of vegetables.
- Garlic my shoots and dry, finely chop.
- Grind onions.
- Put it in a saucepan, in preheated oil.
- Stew for 6 minutes.
- Chop garlic, pour into the pan.
- Pumpkin cut into cubes of 2 cm. Put to the vegetables.
- Pour in the broth.
- We salt, we pepper.
- Keep on the stove until the liquid boils.
- Simmer on low heat until the pumpkin softens (about half an hour).
- Pour in soy sauce.
- Soup cool. Beat the blender.
We close for the winter
Inventory:
- knife;
- pan;
- spoon;
- banks.
Ingredients:
- green garlic peduncles - 1 kg;
- water - 1 l;
- granulated sugar - 50 g;
- vinegar (9%) - 100 ml;
- salt - 50 g;
- bell pepper, bay leaf, mustard seeds - at will and taste.
Learn how to close adjika, pickles, mixed vegetables for the winter.
Cooking method:
- Wash the young shoots, dry and cut them into pieces 5-6 cm.
- Place in boiling water and boil for 2 minutes.
- Cool it down.
- Banks sterilize.
- Put pepper, mustard and mustard in the bottom.
- Tightly fill the jars with arrows.
- Prepare marinade: water + sugar + salt + vinegar.
- Pour into banks. Sterilize 5 minutes.
- Roll up the covers.
- Turn containers upside down.
- Allow to cool.
- Store in a place with a cool temperature where the sun's rays do not penetrate.
Important! It is advisable to close the arrows in a half-liter container so that after opening the billet is immediately used and not stored in open form..
Video: harvesting garlic arrows for the winter
Without sterilization
Inventory:
- knife;
- pan;
- spoon;
- banks.
- garlic arrows - 1 kg;
- water - 1 l;
- granulated sugar - 50 g;
- vinegar (9%) - 100 ml;
- salt - 50 g
Cooking method:
- Garlic stalks are placed in boiling water.
- Boil them for 1-2 minutes.
- Drain the hot liquid and pour cold water into the container.
- When the shoots have cooled, distribute them among the banks.
- Put salt and sugar in water.
- Put on the fire and bring to a boil.
- Cook for 2 minutes.
- Remove from heat, pour in vinegar.
- Banks to the top filled with hot marinade.
- Closing twisted or plastic covers.
- The product is stored in the refrigerator for about 7 days.
- Then move the workpiece to the basement or other cold room.
Hopefully, after reading this article, you will no longer throw away such a valuable product as garlic arrows. Try to cook different dishes from them. Of the above, you will certainly find some to your liking. And maybe not one. In addition to the described recipes, garlic shoots are also prepared in tomato, sour cream, with the addition of vegetables, cottage cheese, in the form of butter, pate, and omelet. They are stewed, added to chicken, pork ribs.
