Young garlic


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Fresh green arrows and slices of young garlic, appearing in the beds in mid-May, are a treat as short-lived as it is attractive. Do not miss your chance to enjoy them.Young garlic

In the Russian village, young garlic, appearing in the beds earlier than other spring vegetables, has always been considered the best remedy for beriberi. In fact, its crunchy green arrows and snow-white teeth, which have not yet had time to acquire a sharp garlic taste and smell, are replete with the very vitamins and microelements that our organism suffered most from the lack of during the winter. However, those who consider young garlic to be an exceptionally rustic kitchen will be mistaken: Catherine the Great wrote about her love for this "simple" delicacy, and at the courts of the 18th century French monarchs, the gardener who was the first to deliver fresh garlic heads to the royal table received a generous reward. . The age of young garlic is very short: two weeks after the appearance of the head, they begin to become covered with coarse peel, and the green loses its tenderness. That is why those who want to try this spring delicacy should not waste time.

Seven clothes

Traditional medicine ascribes to the shells surrounding each garlic clove (according to legend, there are always exactly seven of them), the ability to heal seven diseases. Whether it is or not, it is not known, however, for culinary purposes, these films are truly indispensable. Cut into thin strips and added to a salad, sauce or scrambled eggs, they will give any dish a subtle, subtle garlic aroma without the slightest bitter or spicy impurity. And do not forget that the sooner you clean the cloves of these translucent skins, the longer you will be able to keep the garlic intact, - in a peeled form, slices can be stored for up to three days without losing their freshness.

Green feather

Juicy arrows of garlic - the quintessence of spring freshness. Alas, the life of the cut arrows is very short: after a few hours their edges turn yellow, and they themselves lose their aroma and pleasant crispness. The best way to save garlic shoots for a long time is to pickle them. Finely chopped greens (for this purpose, you can use a combine) and mixing it with coarse salt in a ratio of one to one, spread the resulting emerald mass into previously sterilized jars.This fragrant seasoning until next year will remind you of the spring sun and serve as an excellent addition to meat, soups or sauces.

Milky ripeness

Young, milky ripeness, garlic has a much less coarse and intense taste than its more mature counterpart, and, unlike him, does not leave behind an unpleasant smell. However, if the sharpness still scares you, you can bake slices of young garlic - so you keep their fresh original taste, but completely get rid of their inherent sharpness and specific aroma. To do this, peel the garlic from the upper scales and, cutting the bottom of the garlic head, wrap it in foil. Bake the resulting roll in an oven heated to 180 degrees for 15-20 minutes. Smeared on crispy toast, soaked in olive oil, baked garlic pulp will be an exquisite delicacy, able to decorate both a modest family breakfast and a festive buffet.

Prepare for future use


Young garlic with spicesFor 6 servings. Cooking time: 30 minutes.

  • 30 cloves of garlic with skin
  • 250 ml of extra virgin olive oil
  • 100 ml grape seed oil
  • 2 chili peppers
  • 2 pcs. carnations
  • 2 bay leaves
  • 1 sprig of fresh rosemary
  • 3 pinches of fine sea salt
  • 1 teaspoon of a mixture of different peppers (peas)

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

Enjoy now


Spaghetti with roasted garlicFor 4 servings. Cooking time: 35 minutes.

  • 4 heads of young garlic
  • 350 grams of thin spaghetti
  • 1 tablespoon chopped parsley
  • 4 pods of chili
  • 4 tablespoons extra virgin olive oil
  • large sea salt
  • fine sea salt
  • freshly ground black pepper

Peel the garlic from the top of the garlic and disassemble the heads on the cloves without peeling the thin lower skin (it is necessary to chop its excess). Do not throw away the green arrows - cut them into pieces of 3 cm. Warm the oil in a thick-walled pan, add garlic cloves, pieces of thin upper skin and greens. Add the chilli pepper, salt and pepper. Fry all ingredients for 10 minutes, then sprinkle with parsley and mix.

Boil spaghetti in boiling water with coarse salt. Two minutes before the garlic is ready, fold the pasta into a colander and with two forks move to the pan for the garlic for another 10 minutes. Stir the spaghetti so that they are fried in oil and soaked in garlic sauce. Serve them warm but not too hot.

Young garlic
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