How to cook arrows from garlic. A source of vitamins and an excellent seasoning: we prepare chopped garlic arrows for the winter What to cook from onion arrows

Garlic arrows are not deservedly ignored by gardeners and are almost always sent 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 useful substances and vitamins is not inferior to the garlic heads themselves.

The main difference between arrows and heads is only a smaller amount of essential oils, which give the garlic such a pungent smell.

For these reasons, it is important to know what can be prepared from garlic shooters and how to use this element in preservation for the winter, not only tasty, but also healthy.

Fried garlic arrows: recipe

Fried garlic tops are a very tasty and aromatic dish. In addition to being delicious, the preparation should not be difficult, as it does not take too much time 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 thinnest components. Why choose only fresh produce? Of course, overripe arrows practically do not differ in their characteristics from fresh greens, but after cooking you will feel the difference: mature ones are tougher. The arrow, the thickness of which is equal to the inflorescence, is the most suitable for eating.
Cut the washed and cleaned arrows into even strips five to seven centimeters long.
Prepare a frying pan 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 pan.
Fourth step - add salt, pepper and other spices to your taste to the arrows. Of course, this is not necessary: if you skip this step, the dish will still turn out tasty and fragrant due to the original taste of the main ingredient.
After adding to the prepared pan, the arrows will begin to release juice and stew in it. After the ingredient softens, excess moisture will evaporate under the influence of temperature and it will begin to fry. When the garlic tops begin to fry, you can add fire: then the dish will be ready in ten to fifteen minutes.
Put the dish on a plate. The result of cooking can be consumed separately or as a side dish for meat or fish dishes. After we have decided on the recipe for making fried garlic cloves, you can familiarize yourself with other ways to use this ingredient.

Simmering garlic arrows

If you add some vegetables to the frying process, you can get a wonderful, tasty and satisfying dish.

In addition to the amazing taste, this dish includes many vegetables, and therefore vitamins.

Here is a list of required ingredients:

Garlic arrows - 1 bunch;
Several carrots - 70 grams;
Onion - 70 grams;
Bulgarian pepper - 70 grams;
Tomato - 70 grams;
A bottle of vegetable oil - 60 ml;
Soy sauce - 30 milliliters;
Salt, seasoning and your favorite herbs.

Cooking algorithm:

Prepare a frying pan with wide sides and pour the required amount of vegetable oil into it.. Put the dishes on the fire. Don't waste time: while the pan is heating, clean onion and cut it the way you like;
After chopping the onion, send it to the pan. Do not forget to stir the onion, otherwise it may burn to the pan and distort the taste of the whole dish. While frying the onions, prepare the carrots: peel them and pass them through a grater. After cooking the onion, send the carrots to the pan. The co-frying process can take up to five minutes.
While the duo of carrots and onions is roasting, wash and peel the garlic tops from thin components.. Next, cut them in the same way as indicated in the previous algorithm. Clean and cut bell pepper straws. Add the prepared ingredients to the pan.
Coarsely chop the tomatoes. Add them to the pan after softening and changing the color of the main ingredient. In case you don't like the tomato peel, remove it by first dousing the tomato with boiling water.
The dish is almost ready, but you need to enhance its taste. Place soy sauce, salt, pepper and other seasonings to taste in the pan. It is important to note that you can not salt the dish immediately after adding the sauce, as it has a rather salty taste. Otherwise, you risk oversalting your food. Serve the stew garnished with herbs.

Recipe for Garlic Shooters: Pork Stew

The taste of tender pork stew can be supplemented with the help of such a seemingly simple ingredient as garlic arrows. Try this dish once and it will be firmly fixed in the list of your favorite delicacies.

To do this, prepare everything you need:

700 grams of pork meat;
60 grams of arrows;
100 grams of onions and carrots;
70 grams of bell pepper;
Salt, pepper, spices to taste.

Course of action:

Prepare a frying pan with high sides or a cauldron. Pour vegetable oil into a frying pan 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 pan and stir-fry until the juices have evaporated. After that, you can proceed to the third stage.
Chop the vegetables and add them one by one to the meat. First, start adding onion, cut into rings, then grated carrots on a coarse grater, chopped pepper straws, and at the end - the addition of 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 with a lid and serve juicy, aromatic meat with a sprig of greens. Next, we will talk about what can be prepared from the arrows of garlic for preservation.

Recipe for garlic arrows for the winter: pasta

This recipe will help you create a simple but very tasty snack that will delight you in the winter. The most amazing thing is that you need a minimum of ingredients and time to cook - 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 they can then be simply finely chopped.
The second step is to grind the arrows. You can make this with a blender to a state of slurry or use a meat grinder. The result of both methods should be only a well-ground green gruel. Add vegetable oil and spices to the resulting substance, and then mix.
Pasta is recommended to be placed in the refrigerator. It is also a good solution to place the mixture in the freezer in separate bowls or ice molds.

The appetizer can be smeared on bread, added to cottage cheese or soup.

In addition, pasta will add an exquisite flavor to meat or fish dishes, thereby setting a unique rhythm for the whole dish, turning it into a culinary masterpiece.

pickled garlic cloves recipe

Even the most ardent opponents of garlic will not be able to resist pickled garlic arrows. Their taste 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 products:

Garlic arcs - 650 grams;
A jug of clean water - 650 ml;
60 ml. table vinegar (9%);
Salt, sugar - twenty gr;
Bay leaf - 4 pcs;
Pepper in the form of peas - 7-10 pcs.

Step by step algorithm:

First of all, you need to sterilize the jars. The specified list of products is enough for about two cans of 500 milliliters or one liter.
Sort through fresh branches, wash them thoroughly and clean them of flowering particles.. After that, start cutting the arrows so that they can easily fit into the jars. Place the branches tightly in a sterilized jar.
In a skillet with straight sides, mix the listed ingredients to create the marinade. Bring the liquid to a boil and pour it into jars. After that, you can move on to the next step.
Place a clean towel in a large container filled with water.. Put 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 jars upside down and place them in a warm place. A blanket can serve as a suitable place.
Further, containers should be stored in a damp basement.

Sauce lecho. Recipe

This sauce is best eaten as an accompaniment to main dishes or used as a tea snack.

Garlic arrows ripen quite early, so this sauce can be made with the addition of 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;
Sugar - 100 grams;
Vegetable oil - 120 milliliters;
Sugar - 24 grams;
Apple or table vinegar - 50 milliliters.

Step-by-step algorithm for making lecho sauce:

Sort through the fresh garlic tops, wash them and remove the flowering components from the stalks. Next, the finished stems must be carefully chopped to about five to six centimeters in length.
Prepare a saucepan or frying pan and mix pasta, butter, sugar and clean water in it.. Bring these 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 step.
Add table or apple cider vinegar to the boiled mixture.. Boil the mixture with vinegar 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 jars upside down and place them in a blanket.
Store finished jars in a cool place.

Recipe for pickled garlic cloves

Not everyone likes sourdough options that use vinegar. In this case, you will like the following recipe for making garlic shooters for the winter, which involves fermenting spicy, fragrant and crunchy garlic tops.

Of course, this recipe is not among the quick and easy, but all efforts will not be in vain: the result will please not only the lover of this spicy ingredient, but also the haters of the specific garlic flavor.

Prepare the following ingredients:

One and a half liters of clean water;
Salt, sugar - one hundred grams.

Course of action:

Sort out fresh and suitable sprigs of garlic wash them thoroughly, dry them with a towel. Cut the pipes into small pieces and place in a colander. After the excess moisture has disappeared. Pack prepared ingredients into sterilized containers.
Pour sugar and salt into clean water. Wait until the ingredients are completely dissolved in the water. After dissolving, pour the solution into jars filled with pieces of garlic pipes.
Prepare the finished plate and place the jars in them. Cover the containers with lids and leave them in a bowl 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 drain it back into the jar.
After the contents of the container ferment, it is necessary put the marinade in a saucepan and bring it to a boil. Pour marinade into jars.
Cover them with lids, roll them up firmly and send the preservation to storage in the basement.

The nutritional value

Content in 100 g			% of norm
	calories	24 kcal	1.56%
	Squirrels	1.3 g	1.4%
	Fats	0.1 g	0.15%
	Carbohydrates	3.4 g	2.41%

Garlic arrows are a delicacy that many summer residents simply throw away. This happens most often due to ignorance of what benefits are hidden in them for the body, and how tasty they can be cooked. Nutritionists, on the other hand, are absolutely sure that there are as many useful substances in garlic arrows as in his teeth.

The difference between tops and roots is only in the amount of essential oils, so the green arrows do not have such a sharp aroma. So you should not scatter such a valuable product, it is better to cook something tasty and healthy from it or think about how to cook garlic arrows for the winter.

fried

This method of cooking garlic arrows can be safely called the simplest, but the finished dish turns out to be very tasty with a pleasant mushroom aroma. You can pamper yourself and your family with this delicacy not only in season, but also in winter. To do this, you just need to freeze the prepared arrows, and then take them out of the freezer and cook.

This recipe will be without clear proportions and for it you will need:

young garlic arrows;
vegetable oil for frying;
salt and spices to taste.

Cooking sequence:

Plucked young garlic arrows must first be washed and sorted out, cutting off the thin tip. No more than one and a half centimeters should remain on top of the unblown inflorescence bud; Overripe arrows, of course, will be as fragrant as young ones, but after cooking they will remain tough, so you need to choose only those whose inflorescence thickness is the same as that of the arrow itself .
Now the prepared "delicacy" must be cut into pieces 5 to 7 cm long;
Pour a little oil into the bottom of the pan with high walls, just enough so that nothing sticks to the dishes during cooking. Heat the oil well and put arrows in it;
Immediately salt the contents of the pan. You can add a little ground black pepper or other spices, or you can not put anything - it will still be delicious;
At the beginning of frying, the arrows will release their juice and will be stewed in it until soft. Then, when all the liquid gradually evaporates, they will already be fried. At this stage, you can make the fire stronger, then the dish can be brought to readiness in 10 minutes;
Fried garlic arrows can be served not only as a separate treat, but also as a side dish for meat or fish dishes.

Stewed with vegetables

If you add a few vegetables to the ingredients of the previous recipe, which are sure to be found in the kitchen of any housewife, then you can cook a delicious snack.

So, you need to take:

50 g (one bunch) garlic arrows;
70 g carrots;
70 g of onions;
70 g sweet bell pepper;
70 g of ripe tomatoes;
40-50 ml of vegetable oil;
30 ml soy sauce;
salt, spices (ground black pepper and coriander, chili pepper) and herbs to taste.

Cooking method:

Pour vegetable oil into the pan, turn on the fire and leave it to warm up. In the meantime, peel the onion from the husk and chop it in any way;
When the oil warms up well, send a tear vegetable into it and cook until transparent. In the intervals between stirring the onion in the pan, it is necessary to peel the carrots and pass through a coarse grater. She will next go to the already transparent bow;
Five minutes, which carrots and onions will fry together, should be spent on chopping peppers into strips and garlic arrows in five-centimeter pieces. Both of these vegetables are added to the pan at the same time;
When the arrows of garlic darken and become soft, it's the turn of the tomatoes. They need to be cut into large pieces. Those who do not like tomato skins can scald the tomatoes with boiling water and peel them;
Lastly, soy sauce and spices are added. Salting without sampling after adding soy sauce is not worth it, because it is also salty. Serve stewed garlic arrows, garnished with chopped fresh herbs.

Ragout of garlic arrows and pork

Interesting piquant notes can add green garlic pipes to such an ordinary second course as pork stew.

You should not talk about this dish for a long time, you just need to cook it at least once, and for this you will need:

600-700 g of pork pulp;
50-70 g of green garlic arrows;
100 g of onions;
100 g carrots;
70 g of Bulgarian sweet pepper;
200 ml puree from fresh tomatoes or tomatoes in their own juice;
60-75 ml of vegetable oil;
salt and spices to taste.

Cooking stew step by step:

For cooking, be sure to take a cauldron or a pan with a thick bottom and high sides. Pour oil into this vessel and put it on fire so that it warms up to the boiling point;
Cut the pork into small pieces. The best option is cubes with sides of two to three centimeters. Transfer the meat to boiling oil and fry, stirring actively, until the released meat juice has completely evaporated;
Then comes the turn of vegetables. Crushed, they are added to the cauldron with a five-minute interval in the following sequence: onions, carrots, peppers and garlic arrows. Onions are chopped into quarter rings, carrots are passed through a Korean-style vegetable grater, peppers are cut into strips, and garlic pipes are cut into pieces of two centimeters;
When the garlic arrows darken and become soft, pour tomato puree into the meat and vegetables, add salt and spices. Stew everything a little under the lid, and a hearty pork stew with a delicate aroma of garlic will be ready.

Pasta diner from the arrows of garlic

This is the simplest and fast way prepare green pipes of garlic for the future for the winter.

To prepare such a preparation, you will need a minimum of time and ingredients. Everything is only 20-30 minutes and:

500 g of green arrows;
5 g of table salt;
20 ml vegetable oil.

Pasta preparation:

The feedstock must be thoroughly washed, dried on a towel (excess moisture is absolutely useless) and cut into pieces of arbitrary length to make it easier to grind them later;
Further preparation can be carried out in two ways. The first is to put all the ingredients in a blender bowl and grind to a paste. The second way: skip the garlic arrows through a meat grinder with a fine sieve, and then add salt, oil to the resulting mass and stir everything;
Aromatic garlic paste of a beautiful emerald color is stored in the refrigerator, for longer storage it is frozen. You can do this by placing it in a freezer bag or ice cube trays to get a batch of frozen.

From such a snack paste, you can prepare a delicious spread on bread by mixing it with salted lard or cottage cheese passed through a meat grinder. It can also be added to soups, meat and fish dishes as a seasoning to add flavor.

Pickled garlic arrows

Pickled young garlic shooters are as delicious as pickled cucumbers. Having tasted it then it is simply impossible to stop even for those who squeamishly wrinkle their nose at the mention of garlic.

The proportions of ingredients for this winter preparation:

700 g garlic arrows;
600 ml filtered water;
60 ml of table vinegar (9%);
20 g of crystalline sugar;
20 g of table salt;
10 black peppercorns;
4 medium bay leaves.

Cooking garlic arrows - a recipe in stages:

The first step is to prepare the jars, that is, sterilize them in any usual way. This amount of ingredients is enough for two half-liter jars;
Wash the garlic arrows, cut off the flower buds and cut into segments that fit perfectly in the prepared jars. Tamp the prepared raw materials tightly into a sterile container;
In a saucepan, combine all the ingredients of the marinade, bring it to a boil and fill the jars with it to the top;
After that, the jars must be moved to a pot of water, on the bottom of which a towel is laid, for sterilization. Cover the cans of seaming with lids and boil for 20 minutes after boiling water;
Then seal tightly with sterile lids and hide under a warm blanket, turning upside down, until completely cool. Store blanks in the basement.

Cooking lecho: arrows of garlic and marinade

Since garlic arrows ripen earlier than tomatoes, the preparation of them in the form of lecho is prepared on the basis of tomato paste with diluted water. Of course, if there is homemade canned tomato juice, then you can take it in an amount equal to the volume of water and paste.

Products for the marinade and the number of arrows for four half-liter jars of garlic lecho:

1000 g garlic arrows;
700 ml of drinking water;
500 ml of tomato paste;
100 g of sugar;
30 g of salt;
125 ml of vegetable oil;
50 ml apple cider vinegar (can be replaced with table cider vinegar).

Progress:

Sort, wash, dry and chop the arrows into pieces no longer than five centimeters;
Combine all marinade ingredients (except vinegar) and bring to a boil. Send arrows to the boiling mixture and boil for a quarter of an hour;
Then pour in the vinegar and boil for another 5 minutes. After that, it remains only to spread everything in a sterile container, cork with lids and wrap it with something warm until it cools completely.

Those who do not like preparations for the winter using vinegar will like the recipe for pickled garlic arrows. True, before being sent for storage with such a seam, you will have to tinker a bit, but the appetizer that you get as a result will delight you with the taste of barrel vegetables.

Proportions of ingredients for the marinade:

1500 ml of boiled water;
100 g of salt;
100 g sugar.

How to ferment:

Rinse the garlic pipes, cut into pieces and put in a colander. When the water drains, put the prepared greens in jars;
Dissolve salt and sugar in cold water until all crystals disappear completely. Pour the resulting solution to the top of the jar with crushed arrows;
Set each jar in a deep plate, cover with a lid and leave at room temperature for 5-10 days. During this time, the marinade will drain into the plate, it will need to be poured back into the jar;
When the fermentation process is over, boil the marinade and pour the contents of the jars hot, roll them up with airtight lids and put them in the basement for storage.

The chemical composition and benefits of bow arrows. Recipes for their preparation, how to eat such an original ingredient. Can it cause harm to health and what kind. Interesting information about the bow arrow.

The content of the article:

Onion arrows are the inflorescences of a vegetable plant of the Allium species, which also include the feather itself on which they appeared. This part of the greenery is a straight or slightly twisted stem, at the end of which there is a small white box or umbrella. Their diameter usually does not exceed 1 cm, they have an elongated shape of a small bulb. Inside hide the seeds intended for the propagation of this crop. The feathers on which they grow become stiffer and darker by this time. They are characterized by a length of 25-50 cm, but some specimens can reach 1.5 m. Almost all types of onions shoot - batun, onion, slime, chives, leek, shallots. No one provides for this especially for cooking, but if they appear, then the shoots are cut off and various salads, soups, pastries are prepared from them.

The composition and calorie content of bow arrows

The calorie content of onion arrows (green tops) per 100 g is 20 kcal, of which:

Proteins - 1.3 g;
Fats - 0.1 g;
Carbohydrates - 3.2 g;
Organic acids - 0.2 g;
Dietary fiber - 1.2 g;
Water - 93 g;
Ash - 1 g.

Vitamins per 100 g:

A, RE - 333 mcg;
Beta-carotene - 2 mg;
B1, thiamine - 0.02 mg;
B2, riboflavin - 0.1 mg;
B4, choline - 4.6 mg;
B5, pantothenic acid - 0.13 mg;
B6, pyridoxine - 0.15 mg;
B9, folates - 18 mcg;
C, ascorbic acid - 30 mg;
E, alpha-tocopherol, TE - 1 mg;
H, biotin - 0.9 µg;
K, phylloquinone - 166.9 mcg;
RR, NE - 0.5 mg;
Niacin - 0.3 mg.

Macronutrients per 100 g:

Potassium, K - 259 mg;
Calcium, Ca - 100 mg;
Magnesium, Mg - 18 mg;
Sodium, Na - 10 mg;
Sulfur, S - 24 mg;
Phosphorus, P - 26 mg;
Chlorine, Cl - 58 mg.

Trace elements per 100 g:

Aluminum, Al - 455 µg;
Iron, Fe - 1 mg;
Cobalt, Co - 7 mcg;
Manganese, Mn - 0.129 mg;
Copper, Cu - 90 mcg;
Molybdenum, Mo - 20 mcg;
Selenium, Se - 0.5 µg;
Chromium, Cr - 4 mcg;
Zinc, Zn - 0.45 mg.

Useful properties of bow arrows

The stems of the plant that gave the arrows are a very strong antiscorbutic, antibacterial, antihistamine. They have found use in cooking to improve both mental and physical condition. They are recommended to be used by all those who want to look young and beautiful, since such greens are an excellent absorbent.

Bow arrows have the following beneficial features:

Cleansing. Flowering stems are indispensable for intoxication of the body, they bring out radionuclides, salts of heavy metals, toxins that have entered the bloodstream as a result of the use of low-quality food. With their help, all the sand comes out of the kidneys, and the intestines get rid of the remnants of feces that can settle on the walls for years.
Normalizing. Here it is worth mentioning the improvement of blood circulation, the restoration of lymph flow and the production of bile. As a result, manifestations of biliary dyskinesia disappear, the course of various diseases of the upper respiratory tract (pharyngitis, laryngitis, tonsillitis) is facilitated, the risk of heart problems in the form of arrhythmia, angina pectoris, and ischemia is reduced.
Hematopoietic. The product promotes the formation of erythrocytes in the bone marrow, protects platelets and leukocytes from destruction, and also activates the restoration of already dead cells. Thanks to this, numerous blood diseases are prevented - hemolytic, sideroblastic and deficiency anemia, hemorrhagic diathesis, thrombocytopathy.
Firming. Such properties allow you to make tooth enamel stronger, which reduces the likelihood of caries and possible removal of molars. In rheumatology, they are manifested in reliable prevention of arthritis, arthrosis, age-related degenerative-dystrophic changes in the joints. In cosmetology, onion arrows are known as effective remedy to strengthen the nail plate, allowing you to make a beautiful manicure. Such beneficial properties are associated with the presence of calcium in the composition of the stems.
Protective. Fresh tops, which gave arrows, prevent adults and children from getting sick with influenza, tonsillitis, measles and other airborne diseases. This is especially important during their outbreaks, such as in winter.
activating. Green onion arrows speed up the metabolism, which has a positive effect on body weight and skin condition. They give cheerfulness and good mood, improve work nervous system help alleviate depression. Thanks to them, the heart begins to pump blood faster, which reduces the risk of developing heart failure, coronary disease and other cardiac pathologies. It is also important that with their help visual disturbances are prevented, and in some cases it even gets better.
Anti-aging. The product slows down the aging of the body, removes carcinogens and other dangerous substances from it. This is facilitated by the fact that it activates the restoration of cells and protects them from attacks by viruses, bacteria, toxins.

Important! The benefits of onion arrows will be obvious for hypotensive patients who want to increase blood pressure.

Contraindications and harm to bow arrows

The stems that have begun to shoot acquire a bitter taste and accumulate a large amount of biologically active substances that irritate the walls of the stomach and intestines. That is why they should not be eaten in large quantities even by healthy people, especially when raw. It has been proven that they increase the level of acidity in the stomach and thereby cause nausea, heartburn, and sharp pains in the navel.

A contraindication to the use of onion arrows is primarily asthma, an attack of which they can cause. Since this part of the plant increases blood pressure, it is also worth excluding it in case of hypertension. Caution must also be for those who suffer from colitis, gastritis, stomach and duodenal ulcers, including those in remission.

In order not to harm yourself with onion arrows and not cause allergies, it is not recommended to give them to pregnant, nursing mothers and children.

How to eat onion arrows

The upper part is cut off after the appearance of signs of shooting on the shoots, while the roots can be left in the ground for the re-formation of tops. Then they are separated from the inflorescences, which are practically not used in cooking.

Arrows are used in combination with other ingredients - tomatoes, cucumbers, peppers, potatoes, eggs, cheese. This is an excellent product for making sandwiches, salads, side dishes.

In its pure form, due to the bitter taste of onions and other types of onions, it is difficult to eat, but they can be seasoned with vegetable oil and salt. True, you won’t eat a lot of such a salad, then your stomach may swell and even constipation may form. But it is perfectly revealed in pan-fried pies and in combination with baked potatoes.

The shoots on which the inflorescences appeared can be used for preservation and marinades. Often they simply decorate various dishes and cuts. It is also possible to add them to the first dishes to give the latter an original flavor.

Bow arrow recipes

This ingredient has a rather specific taste and most often serves as an addition to various dishes rather than their main component. It tolerates passivation, stewing, blanching, pickling, pickling and even retains its unusual taste after being preserved in jars. To keep as many useful substances as possible in it, it is not recommended to subject it to heat treatment for more than 10-20 minutes.

When choosing certain recipes with onion arrows, you can take note of the following:

Omelette. Wash directly with inflorescences, dry, cut arrows (7 tablespoons) and fry in butter(50 ml). Next, break the eggs (3 pcs.), Salt, pepper, dilute with milk (3 tablespoons) and pour into the pan to the greens. Grate one processed cheese on top, then stir the mass and fry it for 2-3 minutes over low heat. The finished dish can be served as a side dish for mashed potatoes, vermicelli, any cereals.
Stewed with sour cream. Wash the onion arrows (5 medium bunches), let the water drain and cut them into smaller pieces, like a salad. Put 50 g of butter in a deep frying pan with thick walls, melt it and put the greens here. Saute it for 2-3 minutes and pour thick sour cream (3 tablespoons). To emphasize the unusual taste, you can pour 2 tsp into the mixture. lemon juice. After that, simmer it on low heat under the lid for about 10 minutes. Such an appetizer can be safely put, for example, on a loaf greased with butter.
Spaghetti. They must be from durum wheat, boil them (300 g) in salted water, then season with sauce. To prepare it, cut well-washed onion arrows (40 g), bell pepper (half of 1 pc.), Raw champignons (120 g). Next, beat it all with a blender, salt and pepper to taste, add a pinch of basil and cinnamon. Before serving spaghetti, drizzle with the sauce of your choice.
Pickled onion arrows. To prepare this dish, wash and dry them while still raw (500 g). Next, grind this ingredient and pure dill (100 g). Combine them and add allspice (3 peas), salt (60 g), vinegar (40 ml), boiled water (500 ml), in which sugar must be dissolved in advance (4th part of a glass). Keep this mixture on low heat for 10 minutes, if during this time the volume of liquid does not decrease by half, wait a little more. After that, sterilize the jars, fill them to the top with the mixture and roll them up. Then do not forget to lower the preservation into the basement.
Caviar. To prepare it, you first of all need garlic and onion arrows in equal quantities (500 g each). Wash, chop and fry them until dark. Then pour boiled tomato (200 ml) or boiling water diluted with tomato paste (50 ml per 150 ml of water) to them. Next, add chopped dill (20 g), salt, ground black pepper, oregano and vegetable oil to taste. Leave this mixture covered over low heat for 10-15 minutes.
Salad. Fry diced homemade ham (200 g) in a pan in butter. Next, boil two eggs, peel them from the shell and crush with a fork. Now chop the arrows (20 g) and processed cheese (1 pc.) On a grater. Connect all this in order in the specified sequence. Top the resulting salad with not very salty mayonnaise.

Attention! To reduce the bitterness of onion arrows, they can be poured over with boiling water before cooking and held in water for 2-3 minutes. By the way, after freezing and thawing, a slightly unpleasant taste also disappears.

Flower stalks are not formed on all onions, usually this is due to poor-quality soil, lack of moisture, poor sorting of heads for planting or too early sowing of seeds (nigella), as well as premature planting of bulbs in open ground. This applies to those who are in a hurry to do so until mid-May, until the earth warms up to + 12 ° C.

Onion arrows are much less common in cooking than garlic ones. This is due both to their less bright taste, and to the rarity of the formation of inflorescences on the stems. With proper care for the greenery, this may not happen at all for the entire season.

Stems that have begun to shoot are tasty only fresh. You should not keep them in the refrigerator for more than 2-3 days before use, as they release juice, become unpleasantly bitter and less juicy. It is also important to cut them off while still young, because during the growing season of the plant they become unappetizing and have a high rigidity.

The inflorescences that form on the stems contain seeds that can be used to produce seedlings for the following year or to grow nigella, a common green onion in the form of feathers.

Watch a video about bow arrows:

Since onion shooters are eaten differently in each country, there is no single secret to their successful preparation. Here you can experiment as long as you like, the main thing is to remember that they do not like long-term heat treatment. In general, this is a fairly hassle-free ingredient for cooking, which is inexpensive and affordable.

Reproduction of garlic occurs with the help of seeds. In the middle of the bulb, a peduncle is formed, resembling an arrow, where the grains ripen. At the very beginning, the tube is twisted into rings, but over time it straightens out. The inflorescence that appears at the top of the arrow looks like a ball. The inflorescence itself consists of small balls. The grains are inside these balls, and their shell is so thin that it resembles parchment. When the ripening time comes, the "parchment" cracks, and the seeds scatter around.

What to do with the garlic arrows that are left?

Break or leave

These buds are best removed immediately. This is what all seasoned gardeners do. As soon as the arrow appears, the inflorescence is cut off, otherwise all the forces that should have gone into the development of the cloves will go into the bud. The sooner this procedure is carried out, the better.

In what cases the arrow is left

You need to leave the arrows only on some plants. It is from them that it will be possible to determine when the garlic is ripe. As soon as the inflorescences begin to burst, you can dig the heads with cloves out of the ground.

Someone removes all the arrows and navigates by the calendar, but this method is not the most reliable. After all, the calendar cannot predict the weather, and the ripening period of the culture largely depends on it.

But if, nevertheless, the arrows were cut off, you should not be upset, since the garlic is quite tenacious.

Is it worth throwing arrows

Many people ask themselves: what to do with garlic arrows? They make very tasty dishes, and they can be cooked both separately and added to meat and cereals. They are salted and marinated, eaten raw, and some even manage to make jam from garlic arrows. So if the question arises of what to do with garlic arrows for the winter, then there are a lot of options. For those who love to cook, this is just a godsend.

But cooking isn't the only area where straws can be used. What else can you do with garlic arrows?

Pest control

Garlic arrows can be used in place of chemicals. It's all about the garlic essential oil. It is rich in phytoncides, which not only repel pests, but also kill pathogens. It is thanks to phytoncides that garlic has a specific smell and sharpness. What to do with garlic arrows? You can make excellent and aphids. Such a tool can also be prepared from tops, cloves, but arrows appear much earlier, and they are the same in terms of efficiency.

It is necessary to take a pound of arrows, finely chop and rub well until a homogeneous gruel is obtained. Transfer the resulting mixture to a three-liter jar and pour water at room temperature. Then the container is placed in a dark place for five days. The liquid is then filtered. After you need to prepare a solution by mixing ten liters of water, fifty grams of soap and sixty grams of infusion.

This infusion is used to spray various crops affected by pests. It is best to process the plants in the evening or on cloudy days. Spraying should be repeated approximately every four days. Often, insects disappear from such a remedy after the first treatment, but it is still advisable to play it safe. Another similar solution can be prepared from garlic leaves. You need to insist 150 grams in ten liters of water. By the way, this solution is also suitable for the prevention of late blight.

How to get rid of carrot flies

These pests also do not tolerate a bright garlic smell. And this is another answer to the question of what to do with garlic arrows. You need to twist two hundred grams of arrows in a meat grinder, and grate fifty grams of soap. Pour all this with ten liters of water and wait until the soap is completely dissolved.

Immediately after this, you can spray the culture. This remedy can be used against apple stalk and caterpillars. The main thing is to spray the trees before the first color appears.

medicinal garlic

Both garlic cloves and arrows are widely used in folk medicine. Of these, they make both rubbing and infusions against colds, as well as remedies for spines and warts. And this is not the whole list of what can be done with garlic arrows to maintain health.

You can also make fertilizer from these tubes. To do this, they are simply added to the compost.

How to cook

Garlic is widely used in cooking. What to do with garlic arrows? There are a lot of recipes. Arrows can be used like regular garlic cloves. But there are dishes that are prepared only with these tubes. Meals can be of varying complexity and with any number of ingredients.

simple omelette

Strict proportions are not indicated, it all depends on personal preferences. You just need to beat the eggs with milk or water. Salt must be added. The arrows need to be fried in oil, it is possible with the addition of pepper, after finely chopping them. Garlic is considered ready when the arrows turn dark green. At this stage, you need to pour eggs into the pan. Now you can reduce the heat, cover the dish with a lid and wait until fully cooked. This is the easiest option, but it can be supplemented with various vegetables and spices.

Stewed tubules

There are very few ingredients in this dish, the arrows themselves, salt, tomato paste (juice) and vegetable oil.

You need to fry the arrows until cooked, then salt them and add the tomato. That's the whole recipe. Now the fire should be set to a minimum and wait until they are cooked. The finished dish is somewhat reminiscent of spicy mushrooms.

fried arrows

Same simple recipe as the previous ones. The tubes need to be washed and cut. Heat the oil well and put it into it immediately. Then the tubes will release the juice, and it is needed for stewing. But when all the juice has evaporated, the fire must be increased so that the arrows are well fried. It takes ten minutes to bring the dish to readiness. This dish is served as a side dish, it goes well with meat and fish.

Few people know what can be made from garlic arrows and more complex dishes.

Pumpkin puree soup

The main ingredient here is, of course, pumpkin, but the unusual and spicy taste of the dish depends on the arrows. By the way, such a dish can be prepared immediately for two days, it does not lose its taste or useful properties.

We will need half a glass of fresh arrows, half a medium-sized pumpkin, about two liters of vegetable broth, leek, a little olive oil, a couple of cloves of garlic, a couple of spoons of soy sauce, salt, pepper, spices.

First you need to stew the onion in vegetable oil, then send garlic and spices there. Finely chopped pumpkin and broth are sent next. After the liquid boils, reduce the heat and wait half an hour. It remains only to add soy sauce and grind the soup in a blender. The dish is decorated with finely chopped arrows before serving.

Meat dish

What can be done with garlic arrows also meat dishes, for many, too, will be a discovery. It is best to use beef here, there are no exact proportions, everyone cooks the amount of meat that he needs in a given situation. You will also need garlic tubes, onions, soy sauce, a little sugar, vegetable oil, pepper, sesame seeds, and of course, you can’t do without salt.

It is necessary to heat the oil well in a frying pan, and then put thinly sliced \u200b\u200bmeat there. Fry for a couple of minutes, and then reduce the heat, add water and simmer until the beef is soft. Perhaps the water will boil away, then it will need to be added.

When the meat becomes soft, put chopped onions and garlic arrows on top of the pieces. Fry for another five minutes. Again, you need to add water and simmer until the now arrows become soft. This will take five minutes. Then all the other ingredients get into the pan. Only a couple of minutes remain until the end of cooking.

And what is made of garlic shooters for the winter? Also a very common question.

Preparation for the winter

We're talking about a very interesting thread. It is easy to prepare, but quite multifunctional. In fact, this is a recipe for salting garlic arrows. This preparation can be added to borsch, and to soups, and to all kinds of sauces, and to meat dishes. With the addition of this dressing, you can make an excellent garlic butter for sandwiches. Just take the butter out of the refrigerator to soften it a little, and mix with the dressing using a blender.

And if you twist the fat through a meat grinder and add such a garlic to it, you get an excellent sandwich putty. One of the main nuances when preparing such a dressing is that the arrows must be young. Over time, they dry out and become fibrous.

So how do you make garlic chives paste?

It will take half a kilo of the arrows themselves, a teaspoon of salt and two tablespoons of vegetable oil.

Arrows should be rinsed well and laid out on a paper towel or cutting board to dry slightly. Be sure to cut the inflorescences and cut the tubules themselves. It is not worth chopping very finely, then grind them anyway.

Now the arrows are sent to the blender and crushed to a crumb state. As an option - twist in a meat grinder. Now it's up to the little things. Add vegetable oil and salt. It is worth remembering that, as with any other winter preparations, iodized salt is not suitable here. Only rock kitchen salt. It remains to mix everything well.

And you can decompose the dressing into bags or vessels and send it to the freezer. Here everyone chooses the most convenient option for themselves. As it turned out, garlic arrows can be used not only in cooking, but also in the household. These feathers are so versatile.

Surely for many people our article will be interesting, because few people know that very tasty and original dishes can be prepared from garlic arrows. At the beginning of summer, garlic releases flower stalks, which gardeners must remove in order to get a successful harvest in the form of large heads.

Most just throw them in the trash. We propose to use green shoots in cooking and give a selection of recipes for what can be prepared from garlic arrows.

How to cook garlic arrows

This is the ground part of the plant, which is a long green "tube". They appear in June. After reaching a length of 10-15 cm, they must be broken off so that all the nutrients go to the development of garlic heads.

From the green part of garlic, you can cook a huge number of tasty and healthy dishes. You can cook a sauce from them, add them to a salad, fry them, boil them in a soup, pickle them, cook them in a special way in Korean, Chinese, or ferment them.

Peduncles grow only 2 weeks. Of course, they have a very short shelf life, but they can be prepared for future use - canned or frozen, made into oil, so that in the winter, characterized by frequent epidemics of viral infections, to consume a vitamin product and a remedy.

Garlic arrows improve digestion, intestinal activity, prevent the development of atherosclerosis, hypertension, and infectious diseases. They can even kill dysenteric bacillus, staphylococcus aureus, and 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. The Byzantines brought garlic to the territory of modern Russia.

Cooking Recipes

Below you will find a list of dishes that include garlic arrows as one of the ingredients. We also offer you recommendations on how to prepare them for the winter.

frozen

by the most the best way storage of vegetables and herbs in winter is freezing. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and weight. Moreover, when frozen, the greens lose their sharp taste and bitterness inherent in garlic.

We invite you to familiarize yourself with step by step instructions proper freezing of garlic peduncles.

Inventory:

knife or scissors;
pan;
a spoon;
freezer bags or containers.

Ingredients:

garlic shoots;
salt.

Cooking method:

We wash green peduncles well under water.
We cut off the upper part, where inflorescences are formed.
Cut the rest of the greens into pieces of 3-5 cm.
Put a pot of water on the stove and bring to a boil.
Salt the boiling water.
We place the greens.
We cook 5 minutes.
We drain the water.
We cool the green "tubes".
We put them in bags or trays. We tie the packages. Close containers with lids.
We send it to the freezer.

In winter, the shoots can not be defrosted, but immediately placed in a heated pan with vegetable oil to prepare a hot snack. You just need to fry the onion and add sour cream.

You can store frozen shoots for 10 months. Re-freezing is prohibited.

Video: how to freeze garlic arrows

fried

Having prepared fried garlic arrows, you will undoubtedly be surprised how simple, fragrant and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms fried with garlic. It will perfectly complement the dishes of potatoes, rice, meat.

Inventory:

pan;
spatula for stirring.

Ingredients:

garlic peduncles - 0.5 kg;
vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
salt, pepper - to taste.

Cooking method:

My garlic shoots.
Place on paper towel to dry.
Cut into pieces of 6-7 cm.
Heat up the pan, add oil. We make the fire small.
We place escapes.
Fry for 5-7 minutes, while constantly stirring.
Add salt, pepper. Optional - lemon juice, zest.

In another version, before frying the garlic shoots, they are boiled in salted water for 5 minutes. In the process of frying for 15 minutes, soy sauce (50 ml) is added. After removing from heat, add sesame (powder), red ground pepper (on the tip of a knife).

Did you know? In honor of garlic, the Americans named one of their cities. Chicago - translated from the Indian language means "wild garlic".

Video: fried garlic arrows

in Korean

Inventory:

pan;
spatula for stirring.

Ingredients:

green peduncles of garlic - 2-3 bunches;
vegetable oil - 40-50 ml;
salt, pepper - to taste;
seasoning for Korean carrots - 1 large spoon;
bay leaf - 3-4 pieces;
granulated sugar - half a large spoon;
apple cider vinegar - 1 large spoon.

Cooking method:

My garlic stalks.
We remove the tops from them.
Cut with a knife into pieces of 6-7 cm.
Heat up the pan, add oil.
We place escapes.
Keep in the pan for 5 minutes at low heat, while constantly stirring.
Add salt, pepper, seasoning, "lavrushka", sugar, vinegar.

Video: how to cook garlic arrows in Korean

Pickled Arrows

Inventory:

pan;
a spoon;
banks.

Ingredients:

green peduncles of garlic - 1 kg;
water - 700 ml;
granulated sugar - half a glass;
vinegar (apple) - ¼ cup;
salt - 1 large spoon;
tomato paste - 500 g;

Cooking method:

We prepare the marinade - boil water and put sugar and salt in it. After a while - tomato paste.
Peduncles wash well, dry and cut into pieces.
We put them in the marinade.
Cook in boiling water for 15 minutes.
We add vinegar.
Keep on the stove until the liquid boils.
We put it in banks.
Close with lids.

Did you know? Get rid of the pungent smell of garlic from the mouth after eating it will help milk, fatty milk product or parsley combined with cinnamon.

Video: how to pickle garlic arrows

Pickled

Inventory:

pan;
a spoon;
banks.

Ingredients:

green garlic peduncles - 0.5 kg;
dill - 3 branches;
water - 1.5 cups;
salt - 1 large spoon;
vinegar (4%) - 1.5 large spoons.

Cooking method:

Wash the arrows and cut into pieces of 3-6 cm.
Boil water and put the pieces in them for 2-3 minutes.
Then transfer the arrows to cold water.
Place 2 branches of dill in a jar or bottle.
Place arrows.
When the jar is full, put the remaining dill.
Prepare the brine: place salt in hot water to dissolve, add vinegar.
Cool the brine and pour arrows.
Close the jar with a plate and put oppression.
Keep at room temperature for 12-14 days.
Throughout the time, remove the foam, add brine.
Send pickled garlic arrows for storage in the refrigerator.

with carrots

Inventory:

pan;
spatula for stirring.

Ingredients:

green shoots of garlic - 0.5 kg;
carrots - 2 pieces;
onion - 2 heads;
vegetable oil - 7 large spoons;
salt, pepper, spices - to taste.

Cooking method:

Rinse flower stalks with water and dry.
Cut into pieces of 5-7 cm.
Onion cut into half rings.
Coarsely grate the carrots.
Heat up the pan.
Add oil.
Place the onion in the pan and fry it until golden brown.
Add carrots.
Saute vegetables for 10 minutes, stirring constantly.
Add chopped flower stalks.
Add salt, pepper, spices.
Fry until done.
Garnish with fresh herbs before serving.

Important! The garlic cloves must be cooked while they are still soft. Hardened shoots are not suitable for food, as they become fibrous and tough. After they are cut, their shelf life is no longer than 7 days.

Video: how to cook garlic arrows with carrots and onions

Soup

There are several options for making soup - regular and mashed. We invite you to try both recipes.

Chicken soup.

Inventory:

pan;
a spoon.

Ingredients:

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 the flower stalks and cut into pieces of 2-3 cm.
Rinse rice until clear water.
Carrot cut into circles.
Chop the onion.
Boil the broth and season with salt.
Place arrows, rice, carrots, onions in it.
Cook for 20 minutes.
Serve with sour cream.

Inventory:

pan;
a spoon.

Ingredients:

crushed garlic peduncles - half a glass;
leek - 1 piece;
vegetable oil (preferably olive) - 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.

How to make soup puree:

Pre-cook the vegetable broth.
Wash and dry the garlic sprouts, finely chop.
We chop the onion.
We place it in a saucepan, in preheated oil.
Simmer for 6 minutes.
Mince the garlic, add to the bowl.
We cut the pumpkin into cubes of 2 cm. We place it with vegetables.
We add broth.
Salt, pepper.
Keep on the stove until the liquid boils.
Simmer over low heat until the pumpkin softens (about half an hour).
Add soy sauce.
Cool the soup. We beat with a blender.

We close for the winter

Inventory:

pan;
a spoon;
banks.

Ingredients:

green garlic peduncles - 1 kg;
water - 1 l;
granulated sugar - 50 g;
vinegar (9%) - 100 ml;
salt - 50 g;
peppercorns, bay leaf, mustard seeds - at will and taste.

Cooking method:

Wash young shoots, dry and cut into pieces 5-6 cm.
Place in boiling water and boil for 2 minutes.
Cool down.
Sterilize jars.
Place pepper, “lavrushka”, mustard on the bottom.
Fill jars tightly with arrows.
Prepare the marinade: water + sugar + salt + vinegar.
Pour into banks. Sterilize 5 minutes.
Roll up lids.
Turn containers upside down.
Let cool.
Store in a cool place out of direct sunlight.

Important! It is desirable to close the arrows in a half-liter container, so that after opening the workpiece immediately use it and not keep it open.

Video: harvesting garlic arrows for the winter

Without sterilization

Inventory:

pan;
a spoon;
banks.

Ingredients:

garlic arrows - 1 kg;
water - 1 l;
granulated sugar - 50 g;
vinegar (9%) - 100 ml;
salt - 50 g.

Cooking method:

Place garlic stalks 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, we distribute them among the banks.
Put salt and sugar into the water.
Put on fire and bring to a boil.
Cook for 2 minutes.
Remove from heat, add vinegar.
Fill jars to the top with hot marinade.
We close with twisted or polyethylene lids.
The product is stored in the refrigerator for about 7 days.
Then we move the blanks to the basement or other cold room.

Video: how to cook garlic arrows without sterilization

We hope that after reading our 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 surely find something to your liking. And perhaps more than one. In addition to the recipes described, garlic shoots are also cooked in tomato, in sour cream, with the addition of vegetables, cottage cheese, in the form of butter, pate, in an omelet. They are stewed, added to chicken, pork ribs.

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