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What to use green garlic stalks for. Fried garlic arrows: benefits and harms. Harm and contraindications

Summer is the time to eat as many vegetables and herbs as possible, preferably straight from the garden bed. Every summer resident grows garlic, an extremely useful crop. Underground nodules are eaten, but young shoots of garlic should not be neglected. At the end of summer, it throws out arrows in which the seeds ripen. These flexible green shoots can be used as food.

Composition and benefits of garlic arrows

The spicy onion plant gives dishes a sharp, bright aroma and taste, and contains a whole palette of vitamins and minerals. Everything in it is useful - not only the cloves, but also the young shoots. It is not difficult to grow; you can read about agricultural techniques in the feature article.

The table below shows the calorie content and composition of garlic arrows.

The biochemical composition of garlic is very diverse, it includes minerals and chemical elements - magnesium, zinc, potassium, sodium calcium, iodine, iron. The vegetable contains large quantities of sulfur compounds, which fight the pathogens of dysentery, typhus, and staphylococci. Experts believe that garlic feathers are even preferable to cloves because they have a milder taste, they contain less essential oils and phytoncides, but contain the same vitamins.

Young shoots receive valuable nutrients that the plant gives them, including a range of vitamins - B6, B12, A, C, as well as the valuable trace element selenium. Regular consumption can completely cover the deficiency of these biologically active compounds.

It is important to take into account that the benefit comes from shoots that have not yet had time to curl and turn yellow, which means they must be collected on time. After the seeds are set in the bulbs, all the nutrients from the plant pass into them, and the tubes lose their nutritional value.

Use in cooking

Fresh, juicy, green shoots of garlic are widely used in cooking; they can also be eaten raw, boiled, or fried. The plant is added to first courses, crumbled into salads, added to side dishes, and omelettes are prepared with it.

Fried garlic arrows

For half a kilogram of raw materials, take 4 tbsp. l. vegetable oil, salt, spices. Wash the shoots, dry them on a paper towel, and cut them into 5-centimeter bars. Fry in a hot frying pan with oil for 5 minutes. Add soy sauce, spices to taste, a little water, stir and simmer covered until soft.

Sauce “a la pesto”

Fresh arrows are not part of the famous classic seasoning, but they can be added to enhance the color and taste. Recipe:

green garlic tubes – 100 g;
almonds or walnuts - half a glass;
basil – 50 g;
Parmesan cheese – 100g;
olive oil, salt.

Grind the shoots and basil nuts with a mixer into a homogeneous mass, finely grate the cheese and add to the previous ingredients, pour in oil, salt, and mix thoroughly again. Store in the refrigerator for no more than three weeks. “Pesto” is eaten with a sandwich, as part of pasta, with vegetable and meat dishes.

Cold and hot infusions

Young shoots that have not yet begun to turn yellow and become rough are used for medicinal purposes in the form of decoctions. But it is better to prepare a drink from straws that have not been heat-treated. In this case, the vitamin and mineral composition of the product remains intact. You need to take 10 arrows and 250 ml of chilled clean water. Chop the greens, pour in a third of the liquid and grind, then add the rest of the water. Cover the bowl with the mixture and place in a dark place for a day, strain. Take a tablespoon after meals 3 times a day.

You can make a hot decoction of garlic arrows. To do this, boil 250 ml of water and add a tablespoon of chopped shoots to it. Boil over low heat for 5 minutes, remove from heat, wrap and leave to steep for about an hour, then strain.

Such a popular food product as garlic is present in the cuisine of many nations and is often used in folk medicine. The green arrows that appear during the ripening period of the plant also have beneficial properties. Over time, inflorescences form on them, and then they become unsuitable for food.

Young shoots and the cloves themselves are successfully used as a flavorful addition to sauces, vegetable stews, meat dishes, salads, preparations and marinades. However, not everyone can use this product without problems. For proper use, you need to know how garlic arrows are useful and what contraindications exist.

Beneficial properties of green garlic

The benefits of garlic arrows should be remembered during the period of spring vitamin deficiency and autumn-winter colds, after a long illness. Eating garlic feathers will help restore appetite and normalize digestion, as well as neutralize fermentation in the intestines and suppress putrefactive flora. Natural antiseptics - phytoncides contained in the plant - will become a reliable barrier against the penetration of infections and bacteria. The arrows contain the same vitamins and microelements as the heads of garlic.

Sulfur, which causes the garlic aroma, helps increase glutathione levels, which has a powerful antioxidant effect on the body. Active substances protect the liver and kidneys from oxidative stress and block the synthesis of enzymes that have a destructive effect on bone tissue.

The maximum dose of nutrients is contained in young shoots that do not yet show signs of darkening and yellowing. They should be smooth and not curl. If such changes are present, it means that the maturation of the head has already begun and all the useful substances are in it.

Eating food helps prevent and help fight diseases such as:

Also, the beneficial properties of garlic are used to prevent blood clots, cleanse the blood, reduce the risk of heart attack and stroke, and relieve headaches.

Not only the cloves, but also the arrows contain vitamins C, A, PP, D, E, group B (B 1, B 2, B 6 and B 12). The product contains a rich set of microelements, including sulfur, manganese, iodine, potassium, selenium, copper and phosphorus, as well as phytoncides, acids, antioxidants and essential oils.

For those who are on a diet, it will be useful to know the calorie content and composition of green arrows. 100 g of product contains 1.2 g of protein, 0.1 g of fat and 3.5 g of carbohydrates. Calorie content – only 25 kcal / 100 g.

Allicin, which gives garlic its characteristic aroma, serves as protection against the penetration of bacteria and viruses into the human body and is comparable in effect to an antibiotic. Interestingly, the substance is produced when cutting shoots, when their integrity is mechanically disrupted. But when heated, allicin is destroyed. Therefore, the product is always recommended to be consumed fresh.

Fresh garlic arrows are used to prepare infusions with lemon and honey on an alcohol or oil basis, used in herbal teas and drunk with milk.

It is worth noting that such a feature of consuming garlic cloves as a strong odor from the mouth is much weaker with the addition of garlic cloves and goes away after a couple of hours.

Possible contraindications

Garlic arrows, like any other product, cannot be used by everyone. They have restrictions on consumption and contraindications.

People who are overweight and those on a diet need to limit the amount of garlic greens in their diet, due to its ability to increase appetite.
An overdose of garlic can cause heartburn and allergic reactions, and cause irritation of the stomach and intestinal mucosa.
For diseases of the stomach and intestines, ulcers, green arrows of garlic should be excluded from the diet.
The prohibition, when taking garlic is contraindicated, also applies to pregnant and lactating women.
People suffering from anemia, kidney disease, or gallstone disease should treat garlic products with caution, because their action can lead to an exacerbation of the condition.
Direct contraindications apply to patients with hemorrhoids.

Use in cooking

In cooking, the use of garlic arrows is quite common. They can be eaten raw, boiled, fried or pickled.

For cooking, take only young shoots that have not yet begun to bloom and turn yellow. The tops with seed coats are cut off.

Arrows are used in canning, in dishes of vegetables, meat, fish, with fried potatoes and sandwiches, added to salads, soups and stews, and prepared from them into delicious sauces, savory snacks and adjika. They taste well with cheese and seafood.

After heat treatment of garlic arrows, the content of vitamins and microelements is significantly reduced, so it is recommended to eat them fresh.

Cooking methods

A simple and healthy dish is salad. According to the recipe, grated carrots and mayonnaise are added to the garlic arrows. You can combine chopped arrows with seaweed salad and season with butter or sour cream.
An excellent pesto can be made by combining equal portions of garlic, Parmesan, almonds and olive oil. The mass should have a uniform consistency, which is easily achieved using a blender. Butter and grated cheese are added to the mixture. You can store the dish in the refrigerator for about a month. It will be a good addition to pasta, soups, fried meats, sandwiches and pizza.
In oriental cuisine, garlic arrows are eaten fried. They are washed and the water is allowed to drain. The stems are cut into 4-6 cm pieces and placed in a frying pan with heated oil. Frying time over low heat is no more than 4–5 minutes. You can add chopped bell or hot peppers. Prepared vegetables should be slightly firm, which will help preserve their beneficial properties. The dish is seasoned with sesame oil or soy sauce and served as a side dish.
Garlic arrows are easy to prepare for future use, preserving all the vitamins by freezing. Freshly cut, juicy, green shoots are washed and dried, cut into pieces, placed in bags or containers and placed in the freezer.
You can make a vitamin preparation in the form of a ready-made seasoning, because fresh arrows are suitable for eating for only 2-3 weeks a year. To preserve their beneficial properties for a long time, they need to be ground in a meat grinder or blender, add a little salt and place in a tightly sealed container. Store in the freezer. This paste is used to make sandwiches with black bread, added to vegetables and meat, and first courses.

From a variety of recipes, you can choose a cooking method to suit your taste.

The benefits of garlic cloves are widely known. What can you say about his shooters? Every gardener knows that they must be cut off (except when it is necessary to renew the plant).

The removed part is often not perceived as a valuable product and is thrown away. However, behind the “inconspicuous appearance” of flowering shoots lies many valuable qualities.

Benefits and scope of use

Garlic arrows are actively used in cooking (this is due to their original taste and aromatic properties).

They are eaten fresh and used to prepare:
side dishes;
salads;
first courses;
vegetable delicacies;
various sauces, spreads for sandwiches.

Use in folk medicine is due to the list of beneficial properties of flowering shoots.

The medicinal value of the product is due to its following components:

Se (selenium);
P (phosphorus);
Na (sodium);
vitamin E (tocopherol);
Co (cobalt);
Zr (zirconium);
S (sulphur);
Pb (lead);
vitamin C (ascorbic acid);
K (potassium);
Mg (magnesium);
vitamin B1 (thiamine);
vitamin B2 (riboflavin);
Cl (chlorine);
vitamin A (retinol equivalent);
Ca (calcium);
Mn (manganese);
Cu (copper);
Mo (molybdenum);
vitamin PP (niacin equivalent);
antioxidants;
Ti (titanium);
essential oils;
V (vanadium);
organic acids;
phytoncides.

Traditional medicine recipes

The beneficial qualities of flowering shoots can be extracted by consuming dishes prepared using them. In case of taste intolerance and in order to minimize time costs, infusions and decoctions are used for medicinal purposes.

Their preparation comes down to the following sequence of actions:

1.Cold infusion:

Prepare garlic arrows;
Wash and grind them;
Pour in cold water at the rate of 250 milliliters per 10 shoots (first combine with a small amount of liquid and grind the composition, then add the rest);
Cover the container with a lid;
Leave for 24 hours in a place without access to light;
Remove guda;
Start a therapeutic course.

single dose – 1 tablespoon;
frequency – three times a day;
the best time is after eating;
Duration – until positive dynamics in the treatment of existing ailments are observed.

High temperatures lead to a decrease in the vitamin and mineral value of any product.

The advantages of using a cold infusion are the full preservation of its medicinal properties.

2.Decoction:

Prepare garlic flower shoots;
Wash and grind them;
Combine with boiling water (recommended proportions - 500 milliliters of liquid per 2 tablespoons of raw materials);
Place the container on the stove;
Simmer on low heat for 5 minutes;
Wrap in a towel and leave to infuse for 3/4 hour;
Remove grounds;
Start taking the healing decoction.

The universal dosage regimen is identical to the use of cold infusion.

The best option is to obtain prior medical advice.

A qualified specialist is able to:

assess the possibility and feasibility of such a therapeutic approach, taking into account the characteristics of the body and existing health problems;
prescribe a course of treatment appropriate for a particular case;
assess the body’s possible reaction to taking such folk remedies (the goal is to timely identify inaction and harm to the body).

Collection and preparation for the winter

In the summer, garlic arrows can be used fresh. However, it is only available for a few weeks. During this period, you can stock up on valuable products for the whole year. This process is not difficult and can be done by anyone.

The first stage is to collect raw materials. When determining the appropriate time, you should focus on the following features of the arrows:

thin peel;
medium size;
no changes in the form of curling or color changes;
no roughness to the touch.

With the acquisition of hardness, the intensity of the manifestation of aromatic qualities increases. The opposite phenomenon occurs with taste and healing properties. The loss of medicinal qualities is explained by the beginning of the ripening of the garlic head and the transfer of a significant part of the valuable components into it.

You can store plucked arrows for up to a week. After this time, their benefits gradually decrease.
There are several options for preparing for the winter. The most popular are the following:

1.Preservation:

Rinse flowering shoots;
Remove the rough part;
Place on a paper/cloth napkin;
Let dry slightly;
Pass through a meat grinder;
Add salt to the resulting mushy mass (recommended proportions are 200 grams per 1 kilogram);
Mix the duet;
Let it brew until the juice releases;
Prepare jars in advance (wash and sterilize them);
Divide the composition into containers;
Roll up the lids.

A similar composition with less added salt can be stored in the freezer.

After defrosting, it acts as:

side dish for meat and fish dishes;
additional ingredient for vegetable delicacies;
seasonings;
base for pate for sandwiches (to get enough garlic paste, mix with vegetable oil).

2. Drying in pieces:

Wash the raw materials;
Remove rough parts;
Cut into strips up to 4 centimeters long;
Spread in a thin layer in a well-ventilated place;
Toss occasionally;
Get the desired result;
Place in a glass/ceramic jar.

3.Preparation of dry powder:

The starting materials are prepared similarly to the previous recipes;
Grind using a meat grinder (alternatives - use a food processor, blender);
The mushy mass is placed in an electric dryer;
It is brought to the required state at maximum power;
Passed through a coffee grinder to obtain a finer fraction (this step is optional);
The powder is placed in a jar with a tight lid for further storage.

4.Freezing:

Garlic greens are being prepared;
Randomly cut;
Folds into special bags for freezing (an alternative is a plastic container);
Places in the freezer;
If necessary, it is taken out, defrosted and used for preparing dishes and medicinal liquids.

Harm

A possible negative reaction of the body to consuming the product consists of the following aspects:

flatulence;
exacerbation of hemorrhoids, gastritis, peptic ulcers;
stool disorder;
epileptic seizures;
internal bleeding.

In small quantities (provided there are no contraindications), garlic arrows are safe. Side effects are possible if the product is abused.

Contraindications

You should stop using:

pregnant women;
nursing mothers;
in the presence of peptic ulcers;
for liver dysfunction.

Use with special caution is necessary in case of cancer and HIV.

Garlic greens are characterized by both benefits and possible harm to the body.

Extracting maximum healing qualities while minimizing the likelihood of side effects requires a reasonable approach: you should not abuse products in order to accelerate the manifestation of medicinal properties, you must take into account the list of contraindications and do not neglect obtaining qualified medical advice.

Garlic and sprouted garlic arrows, the benefits of which are scientifically supported, are popular not only as a food product, but also as a medicine. Garlic and its benefits for the body are known to almost all peoples of the world. In different countries, it has been successfully used for healing and treatment since ancient times. Garlic serves as an alternative to some immunomodulators, increasing the body's immune defense and preventing colds, cardiovascular diseases, and viral diseases.

Did you know? Regular consumption of garlic reduces the incidence of sinusitis, rhinitis, sinusitis, pharyngitis, bronchitis, pneumonia of various etiologies (caused by microbes, cocci, viruses) in the autumn-winter period.

Calorie content and composition of garlic arrows

100 g of garlic arrows contain protein - 1.2 g, fat - 0.1 g, carbohydrates - 3.5 g. Calorie content - 25 kcal/100 g. The greens also contain: vitamins C, PP, D, A, B1, E, B2; sulfur, magnesium, chlorine, iodine, zirconium, manganese, vanadium, sodium, potassium, copper, phosphorus, molybdenum, zinc, cobalt, titanium; organic acids, phytoncides, antioxidants, essential oils and other bioactive substances.

Important! It is better not to heat both young and ripened garlic before eating - this way the entire composition is completely preserved.

What are the benefits of garlic arrows for the human body?

Garlic arrows have the same benefits as garlic cloves, but they are milder and have a less pronounced pungent taste.

What are the benefits of garlic arrows in the first place? Their use is an affordable way to combat vitamin deficiency, especially in the spring, when after winter the body needs to replenish its supply of vitamins. Also, the use of garlic for medicinal purposes increases appetite, normalizes digestion, suppresses fermentation processes in the intestines and has a detrimental effect on putrefactive microflora.

Did you know? Thanks to the phytoncides contained in greens - natural antiseptics, garlic arrows and garlic have a good antibacterial effect.

How are garlic arrows used in the treatment of ailments?

Traditional medicine has long known about the benefits of garlic greens. Sprouts have always been used to strengthen the immune system and maintain health during heavy body loads.

Garlic arrows have a positive effect on the functioning of the heart and blood vessels, lower cholesterol in the blood, are useful for hypotension, atherosclerosis, thrombosis, after long-term illnesses, and have a tonic, rejuvenating, restorative and regenerative effect. They are used for stress, depression, prolonged headaches of unknown origin, and some nervous disorders. There is evidence of the benefits of using them to increase potency, in the fight against helminthic infestations and cancer.

Garlic arrows are consumed either fresh or prepared from them into infusions with lemon, honey, nuts, infused with alcohol, oil (garlic oil) or taken with milk and herbal teas.

Garlic exhibits amazing medicinal properties, but it also has contraindications, so before using it it is a good idea to clarify them, and even better, consult a doctor.

The use of garlic arrows in cooking

The use of garlic is an integral part of cooking. Many dishes simply cannot be imagined without garlic taste and smell. Both garlic cloves and arrows are used for cooking. They are added to sauces, salads, pates, sandwiches, cold and hot dishes, marinades, preserves, dried, dried, frozen.

Garlic goes well with many vegetables, meat, offal, cheeses, fish, and some seafood. For example, a vitamin salad made from seaweed with garlic or garlic arrows, seasoned with vegetable oil or sour cream, is tasty and healthy.

Important! Only 2-3 week old garlic shoots are eaten; later the shoots become unsuitable for food.

Harm of garlic arrows and contraindications

The benefits and harms of garlic arrows are a relative concept. Everything useful can become harmful if you overdo it and consume foods immoderately or uncontrollably. Excessive consumption of garlic is no exception. It leads to problems in the functioning of the kidneys, liver, and gastrointestinal tract - it irritates the walls of the stomach and intestines, causing heartburn and allergic reactions. But by consuming garlic moderately and systematically, the benefits for the body will be considerable.

But garlic arrows have some contraindications: You cannot use them if you have an individual intolerance to the body, chronic gastritis, hepatitis, pancreatitis, stomach ulcer, duodenal ulcer, hemorrhoids, epilepsy. Their use should be very moderate during pregnancy, and if indicated, it is possible to completely exclude them from the diet of a pregnant and lactating woman.

Garlic arrows are buds that will bloom in the future and turn into inflorescences. But until this happens, they are quite suitable for food. They can be cooked separately, for example, fried or pickled, and also added to various dishes as a seasoning. Garlic arrows have a rather interesting, unusual, piquant taste, similar to the taste of cloves, but more delicate, without the burning pungency. Many people prefer this dish purely out of pleasure. And at the same time they do not suspect what the benefits and harms of garlic arrows are. But they may be contraindicated for people suffering from certain types of diseases.

Are garlic arrows healthy?

Nutritionists are absolutely confident in the benefits of garlic arrows. After all, these parts of the plant contain the same vitamins and microelements as the heads, but they contain less essential oils, so they are less fragrant and pungent. What exactly are garlic arrows useful for:

There is also harm from garlic arrows. Firstly, they stimulate the appetite, therefore, they should not be consumed by obese people. Secondly, they can aggravate gastrointestinal diseases. Thirdly, pregnant women should avoid using them.

The benefits and harms of fried garlic arrows

Heat treatment destroys some valuable food compounds, so the benefits of garlic arrows after frying are significantly reduced. In addition, due to the oil used, they become more calorie-dense - they can no longer be considered a dietary dish. The best option would be to freeze fresh herbs and then add them to soups, sauces and stews.