How much does young green garlic cost? average price for 1 kg.)?

Moscow and Moscow region.

Garlic or Allium sativum is a perennial species herbaceous plants from the Amaryllidaceae family. It is worth noting that garlic, along with onions, is on the list of one of the most common and widely consumed vegetable crops. Moreover, garlic is popular and in demand among the vast majority of the population of planet Earth.

Garlic is distinguished by its taste, aroma, and also its vitamin and mineral composition. The taste and aromatic characteristics of garlic are determined, first of all, by the chemical composition of the plant, which contains biologically active compounds and so-called organic sulfides and thioesters. Slices or cloves of garlic bulbs are eaten.

In addition, young green garlic, namely the garlic leaves and arrows of the plant, are especially popular in cooking. It is worth noting that young green garlic was first consumed by the people of India. Moreover, already in those distant times of formation ancient civilization, people actively used beneficial properties in folk medicine young garlic green.

The benefits of young garlic

Thanks to its unique taste and healing properties, young green garlic was incredibly popular among the ancient Romans, Egyptians, Greeks, as well as Arabs and Jews. Archaeologists have found reliable written evidence of the fact that people knew about the benefits of young garlic for the human body more than five thousand years ago.

Over 800 recipes have been discovered in ancient Egyptian manuscripts. medicines, which were made on the basis various types plants, including young green garlic. History contains a mention of a riot during the construction of the great pyramids of Egypt. The workers were not given garlic as was previously the case, and people rebelled.

Young garlic has long been used in cooking and folk medicine in Rus'. Green leaves of young garlic are considered the first remedy for vitamin deficiency. It is worth noting that it is the shoots of young garlic that are the first to appear in the garden beds of domestic gardeners. The calorie content of young green garlic is quite low and amounts to 40 kcal, which are produced per 100 grams of product.

This level of calorie content of young green garlic, as well as its vitamin and mineral composition, allows the plant to be classified as dietary and at the same time medicinal products foods, regular consumption of which has a visible beneficial effect on human body. Researchers confirm that the health benefits of young garlic are significantly higher than those of green onions. The bulbs of young green garlic contain a record amount of vegetable protein.

In addition, young green garlic contains in its chemical composition amino acids essential for the human body, as well as ascorbic acid, thiamine, nicotinic acid, lysine, polysaccharides, riboflavin and other minerals. Young green garlic used in the preparation of vitamin salads, as well as as an ingredient in first and main courses. Young green garlic leaves are used for home preservation.

The benefits and harms of young garlic for the body, its composition and methods of use are something that any gardener should know about.

The benefits and harms of green garlic

Features of the composition

Young garlic contains a high percentage of potassium, chlorine, phosphorus, sodium, magnesium, as well as iron, zinc, copper, iodine and manganese. In addition, a huge amount of vitamins C, B, PP and K, essential and aromatic oils have been recorded.

Garlic has high energy value: about 75 kcal per 150 g. The main component of the composition are phytoncides, which have the ability to fight various microorganisms.

The smell of the plant can suppress the appearance and development of diseases such as typhoid and dysentery, as well as protect nearby crops from fungal and yeast diseases.

Useful properties

• Normalizes blood circulation. Clears blood vessels and arteries from formed blood clots and plaques. Significantly reduces wall stress blood vessels. It is also recommended to add it to the diet of people with a predisposition to diseases such as atherosclerosis and arterial hypertension.
• Reduces blood sugar. The product is important for diabetics to consume because it helps absorb fructose in the blood.
• Helps prevent heart attack and stroke. Decreases blood pressure and cholesterol levels.
• Strengthens the immune system. Serves for prevention various viruses, inflammation and the development of bacteria in the human body. The plant also contains ascorbic acid.
• Normalizes the functioning of the gastrointestinal tract. Helps speed up digestion and strengthens the gastric mucosa. Regulates the functioning of the kidneys and liver.
• It prevents oncology. The microelements contained in its composition prevent the development of cancer.
• Promotes rejuvenation. The benefit of green garlic is that it contains a high percentage of selenium, which regulates intercellular metabolism and also helps improve the condition of the skin, taking care of its tone and elasticity.
• Improves memory.
• Is an antioxidant. Removes toxins from the body that poison the body and normalizes the oxidation of organic compounds.
• It has an antiseptic effect: it helps blood clot and also resists infection of wounds.

Application

Most often, green garlic is used to treat the following diseases:

• flu;
• bronchial asthma;
• choking cough;
• sinusitis;
• tonsillitis;
• angina.

A homogeneous paste is prepared from the cloves of the young vegetable, mixed with melted lard or butter. It is recommended to rub the area of ​​the bronchi and neck with the resulting mixture, then wrap it in a towel and leave for a couple of hours. Under no circumstances should you leave the ointment on the skin overnight: this will lead to a slight burn or irritation.

Harm of garlic

Garlic isn't always good for you

Garlic can bring both benefits and harm to the body. Abuse of vegetables is fraught with the following consequences:

• Disturbance of the gastrointestinal microflora. An overdose of microelements from this vegetable can disrupt metabolic processes and also provoke irritation of the gastric mucosa.
• Flatulence and diarrhea. The vegetable contributes to the accumulation of gases, as well as stool disturbances. In case of stomach diseases, it can lead to internal bleeding.
• Bad breath. Allicin, already mentioned above, causes the appearance unpleasant odor from the mouth.
• Excess weight. The vegetable increases appetite.
• Frequent urination. Garlic improves tone bladder, which leads to increased frequency of urges.
• Respiratory irritation. Due to strong odor and a sharp specific taste may cause irritation respiratory systems s. It's more annoying than dangerous.

Contraindications

The use of young green garlic is strictly contraindicated:

• Pregnant and breastfeeding women. Because of strong taste and odor may change the quality of the milk.
• With an ulcer. The intestinal microflora is disrupted and the mucous membrane is severely affected.
• For kidney disease (glomerulonephritis).
• For hemorrhoids. Overdose leads to internal bleeding.
• Before surgery. Do not use together with blood-thinning medications.

Source http://fermoved.ru/chesnok/zelenyj-molodoj-polza-i-vred.html

With the onset of warm weather, young garlic appears in the gardens, which is used in cooking in recipes for many dishes. It is impossible not to note the benefits of young garlic for the body, since it contains many substances important for maintaining health.

The benefits and harms of young garlic

Since ancient times people have known about healing properties garlic, and over time they were proven through numerous experiments. When consumed regularly, garlic affects the body as a whole, since it contains various biologically active substances.

Benefits of young garlic:

It is worth noting that garlic can cause harm to the body. First of all, this applies to people who have ulcers, gastritis and other gastrointestinal diseases. In addition, young garlic is strong allergen, and it is also not recommended to be included in the menu for breastfeeding women. It is important not to eat garlic large quantities, otherwise it can lead to flatulence, diarrhea and even internal bleeding.

Source http://womanadvice.ru/molodoy-chesnok-polza-i-vred

Young green garlic: properties

Calorie content: 40 kcal.

Green garlic (young)- a plant of the Amaryllis family. Garlic is on the list of the most commonly consumed foods around the world.

Useful properties

Green young garlic is just the perfect storage useful substances. This product contains a lot of ascorbic acid, which helps the body resist various infections and viruses. The smell and pungent taste of this vegetable are provided by essential oils containing phytoncides. They are considered herbal antibiotics, which have the ability to suppress the development and spread of a huge number of microorganisms.

Using young garlic in your diet helps improve cerebral circulation, which in turn improves memory, thinking and helps get rid of fatigue and insomnia. This vegetable is considered an excellent preventative against atherosclerosis. Another use of young garlic helps reduce the risk of stroke and heart attack.

Young garlic accumulates fructose polysaccharides, which have high nutritional value and are easily absorbed by the body. Besides this vegetable has the ability to heal wounds, and it also has bactericidal and bacteriostatic properties. This plant can be used as a vasodilator and tonic.

Use in cooking

Thanks to more delicate taste green young garlic is used for cooking various dishes. For example, it is put in salads, first courses, sauces and side dishes. Young garlic helps diversify the taste and improve the aroma of meat, fish, vegetable, mushroom and egg dishes. In general, this vegetable can be combined with any other ingredient.

In addition, the unique spicy aroma will help improve the taste. various marinades and pickles. Also, young garlic has the ability to prevent possible spoilage of food.

The benefits of green (young) garlic and treatment

The benefits of green young garlic are appreciated in folk medicine. Regular consumption of this vegetable helps improve the functioning of the digestive system, as well as the functioning of the respiratory system. Since young garlic has the ability to lower sugar, it recommended to be included in the diet of people with diabetes mellitus . It has been experimentally proven that this plant reduces the risk of cancer.

Young garlic has bactericidal properties, which makes it possible to use this vegetable to fight worms, microbes and viruses.

Harm of green (young) garlic and contraindications

Young green garlic can cause harm if you overeat. In this case, flatulence and diarrhea may occur, as well as internal bleeding as a complication. People who are susceptible to exacerbations of ulcers should avoid eating young garlic. It is necessary to exclude this product from the diet in case of acute glomerulonephitis. People with gastrointestinal problems have contraindications to consuming young garlic. Breastfeeding women should not eat this vegetable.

Source http://xcook.info/product/molodoj-chesnok-zelenyj.html

Useful properties garlic are well known. What are the benefits of young green garlic? The variety of products for preparing everyday food has never led any housewife to a dead end.

After all, in this case there is always something to choose from. Of course, in the summer-autumn period the assortment is much larger, but at other times of the year you can always find something to pamper your loved ones.

Regarding various additional flavoring additives, herbs, spices and seasonings for dishes, the list of ingredients never failed.

Our kitchen assortment includes not only foreign herbs and spices, but also our original ones, which impart an equally aromatic and refined taste to the food.

One of these products in our kitchen is garlic. And if, when hearing this word, many people have a negative association with bad breath, then having learned how much benefit this product gives to our body, even this will fade into the background.

You shouldn’t immediately think that if you eat a dish with garlic, you won’t exude very much. pleasant aroma and thereby scare away others and discourage them from communicating with you.

Of course, no one says that you should eat garlic often and everywhere. After all, you won’t eat pies with peas and garlic dressing during your lunch break, and then spend half a day breathing on your colleagues. You can prepare a dish with garlic dressing at home for dinner..

Or you can even do it when your close guests arrive, but you just need to warn them about the dish, and they will decide for themselves whether to eat it or not. You don’t need to worry too much about this, especially since by doing so you will reward your body not only with an unpleasant odor, but also with many useful substances.

Which ones exactly? Let's talk about all this in order.

Garlic is so delicious and healthy greens discovered many years ago by residents of many countries. It was one of the favorite foods of the Romans, Egyptians, Arabs, Jews, Greeks.

There is even a story that says that the workers who built Egyptian pyramids, consumed garlic in their diet daily. And then one day they were not served this delicacy, after which they rebelled and stopped their work until this product was included in their diet again.

In those days, garlic was consumed both independently and as a flavoring additive to many dishes. Not only ripe root crops already collected in the fall were used, but also spring young cloves and even with stems.

It is young green garlic that has a decent amount positive characteristics, thanks to which you can enrich the human body with numerous beneficial substances.

Young green garlic low calorie product , which contains a huge amount of vegetable protein, as well as a whole vitamin and mineral complex.

Also, the chemical composition of this product includes a number of substances necessary for the human body. amino acids, ascorbic acid, polysaccharides, thiamine, riboflavin, nicotinic acid.

The green leaves of young garlic contain a sufficient amount of vitamin C. This in turn is very good strengthens the immune system. Therefore, it is not strange that doctors recommend eating garlic in case of colds and as a prevention of their occurrence.

Besides, folk recipes They say that garlic cloves are used not only for food, but also to make nasal drops for a runny nose. And also those same cloves are placed around the house so that they kill harmful cold bacteria while still in the air.

The antimicrobial and antibacterial properties of garlic help fight even garden pests. Therefore, gardeners plant this plant between other vegetables to protect them from many diseases.

The list of benefits of garlic does not end there. Young green garlic contains iron (and the quantity is in no way inferior to that contained in green apples), iodine, calcium and sulfur.

Garlic is actively used in cooking, as it is superior to onions in the amount of benefits it provides. As they say, both the tops and the roots come into play.

It is also worth remembering that young green garlic:

1. Improves the functioning of the digestive system, significantly improving the entire process of food processing in the body.

2. Necessary in the diet of people who have diabetes, because can lower blood sugar levels.

3. In minutes may lower blood pressure.

4. Helps in the functioning of the liver and other organs, providing choleretic, diuretic and diaphoretic effect. It is thanks to the latter that it helps reduce body temperature in case of colds.

5. Prevents the appearance of negative tumors and the development of cancer.

6. Frees respiratory tract, thereby allowing you to breathe easier (which is good for a runny nose), as well as improving the functioning of the entire respiratory system.

7. Due to the presence of sulfur, kills worms and other harmful microorganisms.

8. Increases mental performance, improving cerebral circulation.

9. Has antiseptic and antibacterial effects, which helps heal wounds.

10. Serves as a pain reliever.

11. Also acts as prophylactic from atherosclerosis.

12. Frequent consumption of young green garlic prevents stroke and heart attack.

13. Helps for insomnia.

In a word, young green garlic does a lot of benefits for the human body. But it can also cause harm, although this happens extremely rarely. Only in those cases when you eat a lot of it.

Then there may be stomach problems (diarrhea), sometimes even internal bleeding, burning sensation in the heart area. It is also not recommended to eat this product for people who have problems with digestive system suffer from ulcers.

Pregnant and lactating young mothers should not consume garlic.

Made from young green garlic gas stations, sauces, spices, marinades. Its leaves are added to salads, and preserve various pickles with them.

In any form and use, garlic brings enough health benefits, so do not hesitate to use this product as your food at least sometimes.

Garlic, along with onions, is one of the most commonly eaten vegetable crops. At the same time, garlic is loved on all continents, so you can enjoy its expressive taste in any part of the world. In general, the cloves are used for food, but while the plant is young, it can be used in its entirety in cooking: not only the root, but also the arrows and leaves. Green garlic can bring both benefits and harm to the body, so you need to add it to your diet carefully, not exceeding reasonable quantities.

What are the benefits of green garlic?

In fact, the beneficial properties of young green garlic for the body are truly invaluable. Its vitamin and mineral composition is quite rich and it has even been proven that eating young garlic healthier than consumption green onions. Of course, its main advantage is its antiseptic and bactericidal properties, which make garlic an indispensable assistant in the fight against colds, flu, worms and other microbes and viruses. If you include young garlic in your daily diet, this will improve the functioning of the digestive and respiratory systems. In addition, green garlic will also benefit patients with diabetes, as it lowers blood sugar levels, which is also an excellent preventive measure. of this disease. Science has also proven that this vegetable prevents cancer.

Green garlic can cause harm to people suffering from gastritis, gastroduodenitis, ulcers and other diseases. gastrointestinal tract. Garlic is also a fairly strong allergen, so all people with allergies need to approach its use with caution. This vegetable should not be included in the diet of nursing mothers.

Plants are natural pharmacy, which contains all the necessary components to maintain health. One of these natural medicines, which has many positive qualities for the human body, is the well-known garlic. Check out detailed information about the enormous benefits of this spicy vegetable.

Harm and benefits of garlic for the body

About the antiseptic effect of this plant on the body and what it actually is natural antibiotic, has been known since ancient times. Many people add young garlic or already mature cloves to food because of their characteristic taste as a spice that stimulates the appetite. Knowing about these most valuable qualities, you need to take into account that when excessive consumption this vegetable can be harmful. Let's look at examples of treatment methods and recipes for potions using this vegetable, and find out what contraindications there are to the use of this valuable plant.

What are the benefits of garlic for humans?

The most important thing useful quality This plant is that this vegetable has valuable disinfecting properties. Over the many, many years during which it has been used in drugs traditional medicine, garlic phytoncides still effectively protect the human body from infectious agents. Due to these properties, doctors recommend for preventive purposes eat 2-3 cloves of garlic per day or young green sprouts in the spring. This vegetable, soaked and baked, is useful; it would be a good idea to marinate it.

Thanks to the rich chemical composition and the content of some unique components of this product, garlic is indispensable for the prevention of serious pathologies. Thus, the mineral germanium, which is part of this vegetable, helps the heart valves remain elastic, thereby protecting heart health. Another rare mineral, selenium, has very strong antioxidant and even anti-cancer properties.

For men

Eating garlic is very beneficial for men because this vegetable helps maintain correct level testosterone is the male sex hormone. This substance helps increase muscle mass, has a beneficial effect on potency. The microelement selenium, which enters the body with garlic, activates sperm production and improves it quality characteristics.

For women

Thanks to its ability to prevent oncological diseases, eating this vegetable plays important role for the prevention of uterine and breast cancer. Another valuable property is the prevention of osteoarthritis, a disease that often affects mature women. To prevent colds and intestinal infections Experts advise consuming garlic during pregnancy, but in small quantities. Folic acid, which is part of the vegetable, has a beneficial effect on the intrauterine development of the child.

Treatment with garlic

From worms

• to 0.5 tbsp. add 1 tsp milk garlic in the form of a paste, bring the mixture to a boil, take the product on an empty stomach for 3 days;
• eat 3-4 cloves on an empty stomach for 5 days;
• for a week, eat a sandwich with black bread, garlic and salt on an empty stomach, and do not eat anything else until lunch.

For a cold

It is difficult to overestimate the benefits of garlic for the human body. Organic compounds, which give it a characteristic smell and burning taste, are triple effective for colds and can replace many medications. They provide antimicrobial effect, simultaneously stimulating the immune system and providing antioxidant protection. Here's how you can use garlic to treat a cold:

• mix crushed garlic with honey 1:1, take the mixture before bed, 1 tsp, with a drink warm water;
• At night, make a compress on your feet by mixing 2-3 crushed cloves and 1 tsp. unsalted pork fat.

Liver

Garlic helps the body’s natural filter – the liver, because it neutralizes many toxic substances. This plant helps cleanse and restore the organ itself, ridding it of excess lipids and hormones in the cells. You can prepare the cleaning product as follows:

1. Finely chop 5 heads of garlic (garlic peels are also used), 5 lemons, beat the mixture with a blender.
2. Bring 1 liter of water to a boil, add the mixture there, remove it from the heat before boiling. Strain and place in a glass container in the refrigerator.
3. Take 2 tsp. 3 times a day between meals for 3 weeks.

For diabetes

With this serious illness garlic is used as aid, as an addition to the main treatment and under the supervision of a specialist. After just 2 weeks, you can significantly reduce your sugar level by using the following recipes:

• eat 20 cloves of chopped garlic daily;
• drink 30 minutes before meals 0.5 tbsp. unboiled milk with the addition of 10-15 drops of garlic juice.

Vessels

Eating this vegetable is very beneficial for the circulatory system. By lowering cholesterol levels, garlic also thins the blood, dilates blood vessels, thus preventing the formation of blood clots. This vegetable is widely used for treatment varicose veins veins, atherosclerosis. Using the following recipe remedy You can clean the vessels.

1. Crush 250 g of garlic, after 15 minutes add 250 ml of liquid honey to it.
2. Leave the mixture in a dark place for 7 days.
3. For 1.5 months, take the drug 1 tbsp. l. three times a day before meals.

Contraindications

Along with the benefits of garlic for the human body, there are also warnings when such use is not recommended or prohibited. So, after eating in significant quantities, it can affect brain activity, slowing down the reaction. Also use garlic in medicinal purposes Caution is needed in cases where a person has the following health conditions:

• exacerbation of diseases of the gastrointestinal tract, liver and kidneys;
• pressure changes, hypertension;
• epilepsy;
• exacerbation of hemorrhoids.

Chemical composition of garlic

Essential oil This plant contains valuable organic compounds - allicin, alliin, diallyl sulfide, and other phytoncides. They not only give garlic its characteristic smell and taste, but also effectively fight infectious agents, and also protect the body’s cells from oxidative processes. The usefulness of the vegetable is also manifested in boiled form. When cooked, the substance achoene is formed from the condensation of allicin in the cloves, which prevents the formation cholesterol plaques and blood clots. The vitamin, mineral and nutritional value of the vegetable (per 100 grams) is presented in the table.

Fresh green arrows, milky white cloves of young garlic, appearing in the beds in mid-May are a delicacy that is as short-lived as it is attractive. Don't miss your chance to enjoy them.

In the Russian village, young garlic, appearing in the beds earlier than other spring vegetables, has always been considered the best remedy from vitamin deficiency. In fact, its crispy green shoots and snow-white cloves, which have not yet acquired a pungent garlic taste and smell, are replete with the very vitamins and microelements from which our body suffered most during the winter. However, those who consider young garlic a sign of exclusively country cuisine will be mistaken: Catherine the Great wrote about her love for this “common” delicacy, and at the courts of the French monarchs of the 18th century, the gardener who was the first to deliver fresh garlic heads to the royal table in the season received a generous reward . The life of young garlic is very short: already two weeks after the appearance, the heads begin to be covered with a rough peel, and the greens lose their tenderness. That is why those who want to try this spring delicacy should not waste time.

Seven clothes
Traditional medicine ascribes to the membranes surrounding each garlic clove (according to legend, there are always exactly seven of them) the ability to heal seven diseases. Whether this is true or not is unknown, but for culinary purposes these films are truly irreplaceable. Cut into thin strips and added to a salad, sauce or omelette, they will add a subtle, subtle garlic flavor to any dish without the slightest admixture of bitterness or spiciness. And don’t forget that the sooner you peel the cloves from these translucent skins, the longer you can keep the garlic intact - peeled cloves can be stored for up to three days without losing their freshness.

Green feather
Juicy garlic arrows are the quintessence of spring freshness. Alas, the lifespan of cut arrows is very short: after just a few hours, their edges turn yellow, and they themselves lose their aroma and pleasant crispness. The best way To preserve garlic shoots for a long time - pickle them. Finely chop the greens (you can use a food processor for this purpose) and mix them with coarse salt in a one-to-one ratio, place the resulting emerald mass in pre-sterilized jars. This aromatic seasoning next year will remind you of the spring sun and serve as an excellent addition to meat, soups or sauces.

Milk ripeness
Young, milky ripeness, garlic has a much less coarse and intense taste than its more mature counterpart, and, unlike it, does not leave behind an unpleasant odor. However, if you are still afraid of the spiciness, you can bake the young garlic cloves - this way you will preserve their fresh original taste, but completely get rid of their inherent harshness and specific aroma. To do this, peel the garlic from the top scales and, cutting off the bottom of the garlic head, wrap it in foil. Bake the resulting package in an oven heated to 180 degrees for 15–20 minutes. Spread on crispy toast soaked in olive oil, baked garlic pulp will become... an exquisite delicacy, capable of decorating both a modest family breakfast and a festive buffet.

As soon as young garlic appears on sale, hurry to use all its capabilities. And they are huge! Unlike his autumn, much aged sibling, young garlic can be eaten raw without wincing, added whole heads to vegetable, meat and fish dishes, and made into purees and soufflés. By the way, oven-baked garlic is an amazing side dish for any fish dishes.

Spaghetti with fried garlic
Serves 4.
4 heads of young garlic
350 grams thin spaghetti
1 tablespoon chopped parsley
4 chili peppers
4 tablespoons extra virgin olive oil
large sea ​​salt
fine sea salt
freshly ground black pepper

Peel the top skin of the garlic and separate the heads into cloves, without peeling off the thin bottom skin (the excess should be finely chopped). Do not throw away the green arrows - cut them into 3 cm pieces. Heat the oil in a thick-walled pan, add garlic cloves, pieces of thin outer skin and herbs. Add capsicum, salt and pepper. Fry all ingredients for 10 minutes, then sprinkle with parsley and stir.
Boil the spaghetti in boiling water with the addition of coarse salt. Two minutes before the garlic is ready, drain the paste in a colander and, using two forks, transfer it to the pan with the garlic for another 10 minutes. Stir the spaghetti until it is fried in the oil and soaked in the garlic sauce. Serve them warm, but not too hot.

Young garlic with spices
Serves 6.
30 cloves of young garlic with skin
250 ml extra virgin olive oil
100 ml grape seed oil
2 chili peppers
2 pcs. carnations
2 bay leaves
1 sprig fresh rosemary
3 pinches fine sea salt
1 teaspoon mixed peppers (peas)

Wash and dry the capsicum, rosemary and bay leaf. Select the largest cloves from several garlic heads. Without removing the skin, place them in a saucepan, sprinkle with salt, add chili peppers and cloves, as well as bay leaves, peppercorns and rosemary. Pour the mixture of two oils over the garlic and spices (the oil should cover them slightly). Cook over low heat for 15 minutes – the oil should not boil. Remove the pan from the heat, cool, and then transfer its contents to a jar, close it and put it in the refrigerator. Remove the garlic cloves from the jar as needed and serve them warm over grilled or stewed meats, fish, or vegetable stew. In addition, harvested garlic can be used to decorate pizza, as well as as a filling for baked bread. A flavored oil Perfect for frying meat, fish and vegetables.

Fried young garlic arrows
Cut the arrows into pieces about 5-7cm long.
Heat a little vegetable oil in a frying pan, fry the arrows on one side over medium heat, turn them over, cover with a lid and cook for about 5 minutes. They will become softer.
Salt, pepper, sprinkle with lemon juice.

MARINATED YOUNG GARLIC
young garlic
salt
sugar
curry
allspice
grape vinegar 5%

Cut off all excess from the garlic - stems and roots.
We clean the heads of all the husks, leaving only the closest layer to the garlic cloves themselves.
It is not recommended to wash garlic!
MARINADE

For 1 liter of grape vinegar 5% -

50 g rock salt
- 50 gr. Sahara
- 10 peas of allspice
- a little less than half a teaspoon of curry

Pour vinegar into the bowl.
Add salt and sugar.
Stir until salt and sugar dissolve.
Place the peeled heads of garlic in a jar.
Add curry and peppercorns.
Then pour the vinegar over the garlic until it is completely covered.
Close the jar with a lid and place in a cool, dark place.
Garlic is marinated for at least 2 months.
But the longer the garlic is pickled, the tastier it is.

Baked potatoes with young garlic and mint
What you need:
young potatoes 1 kg
1 head young garlic
mint medium bunch
extra virgin olive oil 2/3 cup
coarse sea salt
freshly ground black pepper

What to do:
Wash the potatoes with a brush and, without peeling them, prick them with a fork. Place on a baking sheet and bake in an oven preheated to 170°C for 1 hour. Separate the mint leaves from the stems. Chop the stems and place in a blender along with peeled garlic cloves. Pour in the oil and beat until smooth. Chop the leaves. Cut the finished potatoes into quarters while hot, pour the resulting green oil, salt, pepper and stir. Let sit for 5 minutes, sprinkle with mint leaves and serve hot or warm.

Carrot salad with young garlic
Ingredients: 1 kg of young carrots, 3-4 heads of young garlic, 100 ml of red wine, 4 tbsp. tablespoons olive oil, 4 sprigs rosemary, sea salt, freshly ground black pepper.

Cut the carrots into thin slices diagonally. Heat in a frying pan olive oil, place the carrots in one layer, add salt and pepper, sprinkle with 3 sprigs of rosemary and fry on both sides. Pour in red wine, add coarsely chopped young garlic and simmer for another 5 minutes.
Place the carrots in a salad bowl, sprinkle with the remaining rosemary and drizzle with a few drops of olive oil.

LOBIO WITH FRESH HERBS AND YOUNG GARLIC
PRODUCTS:
Beans beans - 500g.,
onions - 3 pcs.,
young garlic - 2-3 stalks.,
cilantro - 1 bunch.,
savory - 4-5 vet.,
regan - 4-5th century,
vegetable oil - to taste,
capsicum, salt to taste.

Cooking beans: Place the grains in a kotani (clay pot), but you can also cook them in a cast iron pot. Add water and place on the fire divider and cook. During cooking, add a little BOILING WATER if you are cooking in a clay pot or cold water, if you cook in a cast iron. Cook until the grains burst and are well cooked. Ready and seasoned lobio should be thick and have little liquid, so add water a little at a time during cooking.
Onion: Finely chop the onion into half rings.
Greens: Finely chop the greens with a knife.
Garlic: Cut the stems of young garlic along their entire length and cut into thin half rings.
Capsicum: Cut the capsicum into thin rings.

Cooking method:
You need to add everything to the finished boiled lobio at the same time and immediately turn off the heat. Cover with a lid and let stand for 5-10 minutes.

Tortiya with young garlic.
We will need:
300 g young garlic
4 eggs
salt, pepper
Break the garlic sprigs and boil in salted water until soft, drain. In a bowl, beat the eggs with salt and pepper, add the squeezed garlic, stir and pour into a heated frying pan with a small amount of olive oil (1 tbsp.)
Fry first on one side, then use a plate to turn over to the other side and fry.

Chicken breasts with mozzarella and young garlic
Ingredients:
chicken fillet 500 g (4 pcs)
mozzarella cheese (piece) 70 g
several sprigs of dill
young garlic 5 cloves
tomato 1 pc.
salt, ground pepper
wheat breadcrumbs
cream 100 g
egg 1 pc.
frying oil 1 cup
for appetizer side dish:
basil leaves
mozzarella cheese (balls)
several small tomatoes

Cooking method:

Cut the small fillet and use it in another dish. Cut a large fillet lengthwise in the middle, unfold it like a book, and beat it with a mallet. Salt and pepper each. Grate the cheese finely, mix with chopped dill and garlic, passed through a press. Cut the tomato into slices. Place 1/4 of the filling on one half of the fillet and place 1-2 tomato slices in the middle. Cover with the other half of the fillet.
Connect the edges with a skewer. Beat cream with salt, egg and chopped dill. Pour the crackers into a plate. Dip the stuffed fillet in cream, then sprinkle with breadcrumbs. Do this with each fillet. Heat oil in a saucepan. Quickly fry the fillet, place in a refractory dish and cook for 10 minutes in the oven until cooked through. For the garnish, cut the tomatoes in half, add salt, cheese and basil leaves to attach to the tomato halves with a skewer.
Serve the fillet hot (do not forget to remove the skewer from the finished fillet before serving), place the prepared side dish next to it.

Lamb with young garlic
What you need: lamb ribs 500 g
4 heads young garlic
vegetable oil 75 ml
For the marinade:
onion 1 pc.
bunch of parsley
black pepper (peas) 10 pcs.
carnation buds 2 pcs.
cumin 0.5 tsp
ground coriander 0.5 tsp.
salt, pepper to taste

What to do:

Peel the onion and chop finely. Wash the parsley, dry and chop. Grind black pepper, cloves and cumin in a mortar and pestle.

In a large bowl, mix onion, parsley, chopped spices, salt and vegetable oil.

Wash the ribs, trim off excess fat, place in a bowl with the marinade, stir. Cover and leave in a warm place for 30–40 minutes.

Wash the heads of young garlic, dry them and cut them in half lengthwise. Lightly salt and pepper.

Lightly shake the ribs and place them in a baking dish. Place in the oven and cook at 220°C for 15 minutes.

Add the garlic to the dish with the meat and cook at the same temperature for another 10 minutes.

Perch with garlic sauce
2 medium sea bass
1 head of young garlic
200 ml cream
medium bunch of dill
salt, freshly ground white pepper
vegetable oil for frying

Disassemble the garlic into slices and, without peeling, bake in an oven preheated to 220 °C for 15-20 minutes. Then peel off the skin and mash it into a puree with a fork. Chop the dill and add to the garlic mass, then pour in the cream and stir. Season with salt and pepper
Clean the fish, gut it, remove the head, tail and fins; wash, dry and fry in hot oil over high heat for 4 minutes. on each side.
Reduce heat, cover the pan and cook for another 5 minutes. Pour the garlic sauce over the fish and serve immediately.

Spring soup
Sort through, rinse thoroughly and finely chop 1/2 kg of sorrel and several feathers of young garlic, simmer in 2-3 tbsp. spoons of heated vegetable oil.

Add 1 - 2 tbsp. spoons of flour and enough boiling salted water to make a moderately thick soup, put peeled and chopped potatoes into it and cook until tender.

Before serving, add finely chopped parsley and sour cream.

Stuffed squid
Ingredients:
squid - 6 carcasses
eggs - 3 pcs
rice - 1 cup
carrots - 1 pc.
green onions - a bunch
young garlic - bunch
sour cream - 3 tablespoons
walnuts - 10 pcs
hard cheese - 50 g

Peel the carrots, three on a coarse grater.
Brown the walnuts in a frying pan.
Boil the rice, clean the squid, and boil in salted water for three minutes.
Peel the rosy nuts and chop them.
Finely chop the onion and garlic.
Chop the eggs.
Mix rice, nuts, carrots, onions and garlic.
Three cheese on a grater.
Add cheese to the minced meat, salt and pepper, mix well.
Stuffing the carcasses.
Cover the pan with foil, lay out the stuffed carcasses, pour in sour cream, and cover with foil.
Place in the oven for 20 minutes. Serve sprinkled with herbs.

POTATO CASSERLE WITH “FRIED GLASS”
Two boiled chicken fillets finely chop or grind in a meat grinder. Grate 150 grams of cheese on a coarse grater. Mix chicken and cheese, add dry or fresh herbs. I added dry dill and dry green onions.

Boil the potatoes. To improve the taste, add young garlic and dill stems to the water. Mash the potatoes until smooth, add butter, salt, pepper, dill and green onions. Place potatoes, chicken with cheese, and potatoes in layers in a mold.
Grease with sour cream. Make indentations on the surface and pour quail eggs into them.
Bake in the oven until the eggs are ready.
This casserole is good served with sauce or ketchup.

Avocado sauce with herbs

Ingredients:

1 avocado
1 onion
bunch of sorrel
2 pieces of young garlic
parsley, cilantro, dill
1/2 jar pitted olives
juice of 1/2 lemon
cayenne pepper on the tip of a knife
1 tablespoon olive oil
salt

Preparing the sauce:

Peel the avocado, remove the pit and cut into pieces.
Wash the sorrel, onion, garlic and herbs, dry and cut.
Grind everything in a blender with lemon juice and olive oil, salt to taste.
Can be served with both fish and meat.

Tuna with chanterelles
Serves 4
- 1 large piece of tuna from the thickest part of the fish
- 100 ml olive oil
- 1 bunch of chervil or tarragon
- 1 bunch of green onions with bulbs
- 4 cloves of young garlic
- 600 g small fresh chanterelles
- salt, ground black pepper
1. Wash the tuna cold water, dry with a paper towel, cut into large slices, placing them one by one in olive oil. Then turn the slices over, dip them into the oil again and keep them there while the vegetables and mushrooms are cooked.

2. Peel the onion and garlic, cut the onion into thin rings, the garlic into thin slices. Wash the chanterelles, removing the roots stained with soil, and cut them if they are large, and if they are small, fry them whole.

3. Remove the tuna slices from the oil and drain thoroughly. Pour this oil into a large frying pan and fry the fish pieces on both sides. They should be browned on the outside, but still moist and tender on the inside.

4. In another frying pan, fry the onions and chanterelles in a small amount of oil. When they are browned, add garlic.

5. 5 minutes before serving, place the pieces of tuna and chanterelle with onions in one frying pan and keep on high heat.

6. Before serving, place the tuna slices on heated plates, lining them with chanterelles and onions, sprinkle with guerande salt and chervil or tarragon leaves.

7. Finally, sprinkle the tuna and chanterelles with black pepper from the mill and serve immediately.

Peperonata with young garlic

For 4 servings:

3 small zucchini
1 eggplant
1 Green pepper and 1 red pepper
5 very ripe tomatoes
1 green onion
1/2 head of young garlic
2 coffees l. concentrated tomato paste
fresh basil and thyme
olive oil
Red hot pepper
ground salt and pepper

Preparation:

Peel the zucchini and eggplant, remove the seeds from the pepper.

Cut all vegetables into pieces.

Peel the onion and garlic. Chop the onion.

Heat 3 tbsp in a thick-walled saucepan. l. olive oil and fry the garlic, onion and thyme sprig. Once golden, add vegetables. Salt, pepper, add hot pepper. Leave on medium heat for about 5 minutes.

Peel the tomatoes and remove seeds and cut into squares. Add tomatoes and pasta to the pan. Close the pan and simmer for 15 minutes. When the vegetables are ready, remove from heat and serve. Can also be served cold.

Pickled garlic arrows
LEAVING
For a 700 gram jar:
250~300g young garlic, 18~20g salt, 18~20ml 4% vinegar, 1.5 cups water

Garlic arrows should be taken young, with flowers that have not yet bloomed. The older the plant, the harder and more “wiry” the shoots become. For old arrows, you can only use the upper, still soft, parts that are located closer to the flower.
Wash the garlic arrows, trim off the flower heads and cut into 3~5 cm pieces.
Place the cut pieces in boiling water for 2~3 minutes. Then drain the boiling water and pour cold water over the garlic to cool.
Place a sprig of dill (if possible) at the bottom of the jar and place the arrows tightly. You can put another sprig of dill on top.
Prepare the brine: dissolve salt in boiling water, cool, add vinegar.
Pour chilled brine over garlic. Place pressure on top.
Fermentation at room temperature should begin on the 3rd~4th day and continue for 10~14 days.
During the fermentation process, you need to periodically remove the resulting film and add brine (without vinegar) if necessary.
Store the finished product in the refrigerator.

Chicken in sweet and sour marinade
Ingredients:
Chilled chicken, cut into portions
About 0.5 tbsp. apricot jam
1 tbsp. balsamic vinegar
2-3 tbsp. soy sauce
Young garlic
Lemon juice

Preparation:
Chop young garlic. Mix the remaining ingredients.
Place the chicken in a bowl and pour over the marinade. Mix well and leave for a couple of hours.
Then onto a baking sheet and into a hot oven until cooked and golden brown.

Tomato soup
For 4 persons
1 kg tomatoes
2 cloves young garlic
2 tbsp. l. olive oil
2 tbsp. l. wine vinegar
4 pinches of nutmeg
salt, pepper
Preparation

Place the tomatoes in boiling water for 10 seconds, then rinse them with cold water, peel them, cut them in half and remove the seeds. Grind the pulp and beat in a blender with vegetable oil, vinegar, nutmeg, salt and pepper.
Squeeze the juice out of the garlic. Beat for 2 minutes at high speed. Place in a cool place.