Garlic greens recipe. Young green garlic - a characteristic of the benefits and harms
Description of the plant young green garlic. What does it consist of and what useful properties it has. Are there any contraindications for a person and what harm he can cause in case of abuse. Culinary recipes with young garlic.
The content of the article:
Young green garlic is a perennial plant from the Amaryllis family, genus Onion. Its scientific name is Allium sativum. The mountainous region of Central Asia is considered the homeland. The vegetable is cultivated in the USA, Argentina, India, Afghanistan, Pakistan, Tajikistan, European countries, Egypt, Myanmar, Turkmenistan. The bulb forms from 10 to 50 cloves in the axils. They may be white, purple and yellow. The method of reproduction is vegetative. Sulfide compounds that are contained in the plant are metabolized into allyl methyl sulfide, which causes bad breath. The widespread distribution of garlic is caused by its antiseptic effect on the body and the ability to resist vitamin deficiency.
Composition and calorie content of young green garlic
Aromatic and taste features vegetables are due to its rich composition. The plant contains biologically active compounds, vitamins, macronutrients and organic thioether sulfides.
The calorie content of young green garlic is 149 kcal per 100 g of edible part, of which:
- Fat - 0.5 g;
- Dietary fiber - 2.1 g;
- Proteins - 6.36 g;
- Carbohydrates - 33.06 g;
- Ash - 1.5 g;
- Water - 58.58 g.
- Beta Carotene - 0.005 mg;
- Lutein + Zeaxanthin - 16 mcg;
- Vitamin B1 - 0.2 mg;
- Vitamin B2 - 0.11 mg;
- Vitamin B4 - 23.2 mg;
- Vitamin B5 - 0.596 mg;
- Vitamin B6 - 1.235 mg;
- Vitamin B9 - 3 mcg;
- Vitamin C - 31.2 mg;
- Vitamin E, TE - 0.08 mg;
- Vitamin K - 1.7 mcg;
- Vitamin PP, NE - 0.7 mg.
Replaceable amino acids per 100 g:
- Alanine - 0.132 g;
- Aspartic acid - 0.489 g;
- Glycine - 0.2 g;
- Glutamic acid - 0.805 g;
- Proline - 0.1 g;
- Serine - 0.19 g;
- Tyrosine - 0.081 g;
- Cysteine - 0.065 g.
- Valine - 0.291 g;
- Arginine - 0.634 g;
- Leucine - 0.308 g;
- Histidine - 0.113 g;
- Isoleucine - 0.217 g;
- Lysine - 0.273 g;
- Phenylalanine - 0.183 g;
- Tryptophan - 0.066 g;
- Methionine - 0.076 g;
- Threonine - 0.157 g.
- Macronutrients per 100 g:
- Potassium - 401 mg;
- Phosphorus - 153 mg;
- Calcium - 181 mg;
- Sodium - 17 mg;
- Magnesium - 25 mg
- Iron - contained in hemoglobin, supports the vital activity of cells, normalizes the thyroid gland, catalyzes oxygen metabolism.
- Manganese - takes an active part in the formation and strengthening of connective tissue, is included in the enzymes that are responsible for the metabolic processes of amino acids and catecholamines, allows the synthesis of cholesterol and nucleotides.
- Copper - found in enzymes that have a redox function and accelerate the absorption of proteins and fats. Provides the body with sufficient oxygen.
- Selenium is an independent element of the body's antioxidant defense system; it takes part in the immunomodulatory process and regulates the work of thyroid hormones.
- Zinc - allows the formation of bone tissue, promotes the absorption of vitamins of group A, accelerates healing processes, improves the condition of nails and hair, and has a positive effect on the functioning of the neurons of the central nervous system.
Useful properties of young green garlic
The inclusion of garlic in the diet allows you to regulate and improve many processes in the body. Phytoncides, which are contained in the essential oils of the plant, determine its pungent smell and taste. They are among the natural antibiotics that can fight microorganisms and infections.
The benefits of young green garlic and the products to which it is added are caused by a large amount nutrients and connections:
- Cleansing blood vessels and arteries... Plaques and blood clots that form on the walls are knocked out with the help of active macronutrients and amino acids. The blood circulation processes are normalized. Prevention of Alzheimer's disease, arterial hypertension and atherosclerosis. As a result of the reaction of allicin with red blood cells, the tension of the walls of the blood vessels becomes less.
- Lowering the percentage of blood sugar... The presence of fructose is especially important for diabetics.
- Preventing strokes and heart attacks... The vegetable regulates blood pressure, causes it to fall.
- Cancer prevention... The components contained in young garlic prevent the development of cancerous tumors.
- Anti-aging processes... Due to the selenium content of garlic, the exchange between cells is regulated. The condition of the skin improves: it comes in tone, becomes elastic and tender.
- Strengthening the immune system... The development of viruses, fungi, inflammatory processes and pathogenic bacteria is suppressed in the body due to the content of biologically active substances, allicin and phytoncides.
- Normalization of the gastrointestinal tract... Due to the presence of vitamins and minerals, digestion processes are accelerated, mucous membranes are strengthened, a favorable microflora develops. The activity of the liver and kidneys is regulated.
- Antioxidant action... The oxidation of organic compounds is normalized.
- Acceleration of healing processes... Garlic components affect blood clotting, disinfect wounds.
- Improving memory... Thanks to the accelerated microcirculation of blood, the brain receives the required amount of oxygen.
Harm and contraindications to the use of young green garlic
Despite the high percentage of content useful components in garlic, you need to know the measure of the use of products in which it is present. The frequent inclusion of a plant in the diet can provoke unpleasant symptoms.
Consequences of abuse of young green garlic:
- Violates the intestinal microflora - can negatively affect the mucous membrane and cause irritation. Toxic elements disrupt chemical metabolic processes.
- Flatulence and abnormal stool - there is a possibility of excess gas accumulation, which will lead to pain and urgency. Internal bleeding may even occur as a complication.
- Bad breath - caused by the high allicin content of garlic. Moreover, if you rub the heels with the teeth of the plant, then after a while the wrists will begin to emit a pungent odor.
- Excess weight - the product increases appetite several times.
- Frequent urination - due to the increased tone of the bladder and accelerated metabolic processes, the number of urges increases.
- Respiratory Irritation - Caused by a pungent taste and unpleasant odor.
Absolute contraindications for young green garlic:
- Pregnancy and lactation - taste qualities milk may deteriorate and an unpleasant odor will appear.
- Gallstone disease - kidney function is out of normal rhythm.
- Ulcer and gastritis - the mucous membrane is at risk, the intestinal microflora is disturbed.
- Acute glomerulonephritis - the glomeruli of the kidneys are affected and violations of their structure occur.
- Hemorrhoids - internal bleeding can occur and therefore severe pain.
Recipes with young green garlic
The presence of garlic in a dish causes it unique taste, piquant aroma, and most importantly - benefits the body. The plant is rich in fiber, amino acids, molecular compounds and antioxidants. Its taste harmoniously complements poultry, pork, fish, bakery products and is a frequent ingredient in sauces and salads.
Exists following recipes for young green garlic:
- Spaghetti with garlic... First, the garlic is washed and peeled from the top peel, and the head is disassembled into cloves. The green arrows are cut into small pieces. Then the vegetable oil is heated in a saucepan and the ingredients listed above are added to it. Then it is salted and pepper to taste. Heat over low heat for 8-12 minutes. Then spaghetti is cooked in a separate container. A few minutes before the garlic is ready, the paste is moved to it for another 10 minutes. Stir the ingredients all the time so that nothing burns and is saturated with juice. The finished meal is served warm.
- Lamb ribs with garlic. Green onions and wash the parsley, chop finely. Cloves and black pepper should be crushed in a mortar. Then the ingredients are mixed in one container, salted and vegetable oil is added. The lamb ribs are washed, the fat is cut out and placed in the prepared marinade. All this is placed in a warm place for 40-50 minutes. Further cloves young garlic wash, cut in half, add salt and spices to it. The pickled ribs are transferred to a baking dish and placed in the oven for 15-20 minutes at a temperature of 230 degrees. Then garlic is added to the meat and cooked for about 10 minutes more. The dish is sprinkled with herbs and served hot.
- Potato tortilla... Zucchini, young garlic and potatoes are peeled and cut into thin rings. Put zucchini in a preheated and oiled frying pan and fry until golden crust... After that, the potatoes are fried separately, sprinkled with garlic and cooked for about 5-7 minutes, stirring regularly. Then eggs are beaten in a container, salt, pepper, thyme leaves are added, and then vegetables are poured. It is heated over low heat for 10 minutes. The dish is laid out on a plate and cut into portions.
- Italian sauce... A handful of olives should be lightly pressed with a knife, pitted, and the flesh should be cut. Greens are washed and chopped. Young garlic is peeled and passed through a press. Then the pan is oiled and heated over medium heat. Anchovies with garlic are spread on it and cooked for about three minutes. After that, the heat can be increased a little and the tomatoes and wine can be added. The ingredients are brought to a boil. Next, pour the olives and half of the greens, salt, pepper to taste and cook for about 8-12 minutes. Then pour the remaining parsley and heat for another 2 minutes. The sauce can be served hot or cold.
- Chicken in garlic-basil sauce... Use a grater to grind the lemon zest. The basil leaves are cut into small pieces. Young garlic is peeled and crushed in a mortar together with spices and salt to the consistency of gruel. To this paste, add zest, basil and 100 g of melted butter... Then from whole chicken slightly detach the skin, but do not completely remove it. Under it, you need to distribute the finished sauce, and inside the carcass itself, put another piece of butter for juiciness. Grease the meat with olive oil on top. It is advisable to tie the chicken legs with culinary thread - this way the bird will look neater. In an oven preheated to 200 degrees, put the carcass for 1 hour 15-20 minutes. The dish turns out to be juicy and with a golden crust.
- Aioli sauce... Place 4 peeled garlic cloves in a blender, add 1 tablespoon of olive oil and lemon juice... Then add 2 raw egg yolk, salt and pepper to taste. After that, the ingredients are whipped together. Ready sauce is served with meat and fish dishes.
- Tomato soup... A kilogram of tomatoes is dipped in boiling water for 15-20 seconds, then immediately doused cold water... Tomatoes are peeled, cut in half and seeds removed. The pulp is placed in a blender, 2 tablespoons are added to it wine vinegar and olive oil, sprinkle with chopped nutmeg, pass 2-3 cloves of garlic through a press, salt and pepper to taste. Then the ingredients are whipped until smooth and placed in a cool place.
- Fennel sauce... Wash the fennel head and finely chop the flesh. A clove of garlic is passed through a press. Melt 50 grams of butter in a deep frying pan and add fennel. Fry for about 5-7 minutes and stir constantly. 100 ml of semi-sweet vermouth is poured into the broth, chopped garlic is added and brought to a boil. Salt and pepper to taste. In a separate container, whip cream with yolk and pour into a frying pan. Reduce the heat and stir the ingredients until the sauce thickens. Then remove from heat and sprinkle with chopped fennel leaves. The dish is served hot.
Interesting facts about young green garlic
Since garlic gives off bad breath, there is a way to deal with it. It is enough to eat a bunch of parsley or dill to interrupt it. Cinnamon diluted with water or a glass of milk also works well.
In ancient times, garlic was attributed to magical properties. The Czechs believed that if the plant is placed on the roof of a house, it will protect the house from damage. They also believed in the property of a vegetable to drive away evil spirits. Serbs, for example, rubbed themselves with cloves so as not to attract the attention of witches, while Czechs hung garlic over doors. In Slavic mythology, he was a powerful amulet against vampires. The Bulgarians worshiped him, considered him divine, but the northern peoples believed that this plant was of the devil. According to Ukrainian beliefs, the teeth of a vegetable are the teeth of a sorceress, which is sinful and dangerous to eat.
The ancient Indians called garlic jangida and claimed that it is universal remedy against diseases and evil forces. It was worn on a string like an amulet.
Garlic is one of the most ancient plants in the world that began to be cultivated. It began to be added to food about seven thousand years ago.
In medicine, the ancient Greek healer and philosopher Hippocrates began to use garlic. He then realized that the plant strengthens the immune system.
Japanese cuisine does not use garlic in its dishes. There the plant is used mainly for medicinal purposes.
The city of the USA, Chicago, is translated from the Indian language as "wild garlic". And in the prestigious San Francisco restaurant "Garlic" about a ton of plants per month are spent on visitors. They also have an exclusive dish in their assortment - garlic ice cream.
In China, garlic is used to treat people who suffer from chest pain and angina attacks.
What to cook with young garlic - watch the video:
The widespread use of young green garlic can be explained by its beneficial properties and versatility, since there is a wide range of dishes in which it is included.
Green garlic (young)- a plant of the Amaryllis family. Garlic is one of the most commonly consumed foods around the world.
Beneficial features
Green young garlic is just an ideal store of nutrients. This product contains a lot of ascorbic acid, which helps the body to resist various infections and viruses. The smell and pungent taste of this vegetable are provided by the essential oils, which contain phytoncides. They are considered herbal antibiotics that have the ability to inhibit the development and spread of a huge number of microorganisms.
The use of young garlic in the diet helps to improve cerebral circulation, which in turn improves memory, thinking and helps to get rid of fatigue and insomnia. This vegetable is considered an excellent preventive measure against atherosclerosis. Another use of young garlic helps reduce the risk of stroke and heart attack.
Young garlic accumulates fructose polysaccharides, which have a 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.
Cooking use
Thanks to more delicate taste green young garlic is used to prepare various dishes. For example, it is used in salads, first courses, sauces and side dishes. Young garlic helps to diversify the taste and improve the aroma of meat, fish, vegetable, mushroom and egg dishes. In general, this vegetable can be paired with any other ingredient.
In addition, the unique spicy aroma will help improve the taste of a variety of marinades and pickles. Also, young garlic has the ability to prevent food spoilage.
The benefits of green garlic (young) and treatment
The benefits of green young garlic are estimated in folk medicine... Regular consumption of this vegetable helps to improve the functioning of the digestive system, as well as the activity of the respiratory system... Since young garlic has the ability to lower sugar, it it is recommended to add to the diet for people with diabetes... 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 garlic (young) and contraindications
Young green garlic can be harmful when overeating. In this case, flatulence and diarrhea may occur, as well as internal bleeding as a complication. It is worth giving up eating young garlic for people who are prone to exacerbations of ulcers. It is necessary to exclude this product from the diet for acute glomerulonephitis. Contraindications to the use of young garlic are in people with gastrointestinal problems. Lactating women do not need to eat this vegetable.
In the summer and in the first months of autumn, you can see young garlic in shops and markets, which has many advantages over the old one. It contains much more vitamins, and the dishes prepared with it are healthy, very aromatic and tasty.
So, what dishes can be prepared from young garlic
Garlic butter
Peel young garlic, wrap in food foil and bake in the oven. Next, the head of garlic should be cut into halves and squeezed out the baked soft contents. Mash the squeezed out pulp of garlic with a fork, mix with pre-softened until room temperature butter, salt, then remove until completely cooled on the lower shelf of the refrigerator, then use as intended for making sandwiches.
Spaghetti with fried garlic
This dish cooks very quickly, you will need minimal set products, but the resulting spaghetti is very tasty.
To prepare this dish, you need wheat spaghetti. hard varieties(one pack), chili pepper, one head of young garlic. Peel the garlic, cut into very thin slices and fry in a little olive oil. At the same time, it is imperative to ensure that the pieces of garlic are not overcooked, otherwise the dish will turn out to be tasteless. Add chopped chili peppers while frying. Boil water in a large saucepan, season with salt or bouillon cube, boil spaghetti in it. Once pasta will be ready, drain off the excess water, and then add the fried garlic and pepper, mix, and on top decorate the prepared dish with chopped parsley and pour over slightly freshly squeezed lemon juice.
Aioli sauce
Peel four large cloves of young garlic, place them in a blender bowl, add olive oil(one tbsp. spoon), the same amount of freshly squeezed lemon juice, two chicken, the freshest yolks, one pinch of edible salt. In a blender, mix all the components thoroughly, and serve the finished sauce in the future to meat dishes, seafood or fish.
Aromatic vegetable oil
This classic recipe has been used for many years by housewives and experienced chefs. You will need a bottle to prepare this fragrant product. vegetable oil, as well as peas of pink, black, allspice and white peppers. Pour peas into the bottle, add crushed slices of peeled young garlic, then leave the bottle in a dark place to infuse for two days.
Aromatic garlic seasoning
To prepare the aromatic garlic seasoning, you will need the following components:
- small amounts of olive oil;
- curd cheese (two tablespoons);
- lemon juice (one tbsp. Spoon);
- chicken proteins (three pieces);
- young garlic teeth (five pieces).
Grind all the above components in a blender, and put the prepared seasoning in a jar and pour a thin layer of olive oil. The prepared seasoning can be served with dried bread.
Dishes made from young garlic are healthy, contain many vitamins, have bactericidal properties and, of course, have an original and unique taste. Read also about how to properly cook delicious. 
For today, experienced hostesses have come up with great amount ways to store vegetables in winter. And garlic is no exception, because frozen garlic contains all beneficial features, its taste and aroma. It should be stored in the freezer section of the refrigerator. In this article, we will show you how to prepare green garlic for the winter.
Freezing garlic
It doesn't take much effort to freeze green garlic. To do this, you need young, pulpy garlic. The upper part with an unopened bud must be cut off, it is not suitable for freezing. Rinse the prepared garlic in cool water, dry and cut into small pieces. Then distribute into containers or bags. Green garlic is ready to freeze.
Did you know? In Sanskrit, garlic means "killer of monsters", so in ancient times it was often used not only in cooking, but also to protect pets.
One more a good option freezing is garlic with herbs... This blank can be used for dressing first courses. In this recipe, we suggest trying freezing with cubes, since it will be very convenient, in one cube there will be garlic, parsley and dill at once, and the complexity of freezing is no different.
Take all the ingredients in equal amounts... Rinse all greens in cool water, dry with paper towels and chop finely. The top of the garlic must be cut off. To freeze into cubes, you need a container for food ice or silicone molds... Pour some water into them, spread the chopped greens and send them to the freezer. After 4 hours, when the water is frozen, remove the freeze, put it in a bag and send it back to the freezer.
How to prepare garlic for freezing
For freezing, it is necessary to select only young green garlic, which has not yet bloomed, since it is at this time that it is juicy, tender and very easily breaks down, to use it in winter is the very thing.
When the arrows of the garlic bloom, they will become coarse and cannot be softened even by boiling.
You need to sort out the green garlic, cut off the top with the outlined bud and the lower ends with scissors. Yellow or yellowed garlic arrows are not suitable for freezing. Rinse the selected garlic in cool water and dry well on paper towels. Then cut the green garlic into 3-4 cm pieces. The product is ready for freezing.
Freezing green garlic for the winter
Harvesting green garlic for the winter won't take much of your time. To freeze, rinse the greens under running water, dry and chop finely with a knife. After that, arrange the herbs in bags or containers and place in the freezer. 
In order to freeze the garlic arrows, they must be rinsed and dried well. After that, you need to break off the top with the seeds, and cut the garlic shoots into 4 cm pieces.
Important! Before freezing garlic arrows, they must be blanched in boiling water for 5 minutes.
After you remove the shoots from the boiling water, immediately send them to a bowl of ice water, this is necessary in order to stop the cooking process. Once the garlic arrows have cooled, they can be arranged in containers or bags and placed in the freezer.
Among the ways to freeze garlic for the winter, cooking pasta, which is then frozen, is gaining popularity.
To do this, you need garlic arrows, vegetable oil and salt. First, the shoots need to be rinsed in water and allowed to dry a little. From the arrows, remove the seed boxes and yellowed parts of the stems. Then grind the shoots in a blender or meat grinder. If you use a meat grinder, the grinding process will be faster, and the paste will be more uniform in consistency. 
Add 2 tablespoons of vegetable oil to the resulting paste, a little salt and mix everything thoroughly.
Such a paste can be frozen by placing it in ice cube trays or using a bag with a sealed fastener, while distributing it evenly in a layer.
Pickling green arrows of garlic
Every year, among the methods of how to prepare garlic for the winter, pickling green arrows is gaining more and more popularity.
Did you know? The arrows contain a large amount of vitamins, mineral substances and essential oils, therefore, pickled garlic is very useful, and every housewife should try this method of canning.
Pickled garlic has a fairly simple recipe, first you need to prepare the marinade. This will require 100 ml table vinegar, a liter of water and 50 g of sugar and table salt. Put the saucepan on the stove and boil the resulting liquid. Rinse the green garlic arrows in running water and cut into 4 cm pieces.Place them in boiling water and blanch for 2 minutes. Then put the garlic in a colander and pour over with cold water. Pickled garlic is great for adding to various dishes, for the winter it is one of the best options.
To prepare the jars, wash them thoroughly with baking soda and sterilize over steam for 5 minutes. After that, put a couple of mustard seeds on the bottom of each jar, place the garlic arrows tightly and fill it all with hot marinade. Next, roll up the lids hermetically, turn the cans over and put them in a warm place. 
Among the ways how to pickle garlic arrows, it has proven itself well korean salad
, which is very easy to prepare at home. To do this, you will need:
- 3 bunches of green arrows of garlic;
- a teaspoon of apple cider vinegar;
- 3 pcs. bay leaf;
- 3 cloves of garlic;
- half a teaspoon of sugar;
- olive oil;
- seasoning for Korean carrots;
- soy sauce.
After add a little soy sauce, while trying to taste, add a little more sauce if necessary, stir. Simmer over low heat until the sauce of oil, spices and vinegar thickens. Turn off the heat and cool the salad a little, pass the garlic cloves through a press and add to the salad.
Important! Ready salad put in the jars and close them hermetically, otherwise the aroma will permeate everything around.
Young garlic tastes like pickled garlic, but at the same time you get absolutely new recipe with original taste. You need to store such a dish in the refrigerator.How to pickle green garlic for the winter
To prepare the salted green garlic, take the young green garlic arrows, rinse them and cut them into 4-5 cm pieces. After the green garlic has been prepared, it must be blanched in boiling, lightly salted water for 3 minutes. Transfer the finished garlic to a colander and cool with cold water. Then prepare the brine. This will require a liter of water, 25 ml of 9% table vinegar and 50 g of table salt. Mix all this, bring to a boil, and the brine is ready.