Green sharp arrows and white cloves of garlic contain an abundance of vitamins and minerals that our body needs. For a long time, the beneficial properties of garlic have been appreciated by the people. But this vegetable was respected not only in the villages. Tsarina Catherine the Great herself confessed her love for a simple folk delicacy. Fresh garlic was also adored at the French court. The age of young green garlic is short-lived: soon after the appearance, the heads are covered with a skin, and the greens lose their tenderness. You need to have time to salt this delicacy.
Garlic is popularly considered a panacea for seven diseases. Each garlic clove is surrounded by a shell. According to the existing legend, their number is seven. Garlic casings are used by culinary experts. Chopped strips add a subtle garlic flavor to the dish when added to a salad. Peeled garlic cloves can be kept fresh for up to three days. For long-term storage, you need to salt the garlic with spices. In this form, it is served with meat, fish or vegetable stew. Garlic is used to decorate pizza, used in pie filling, added to baked potatoes or rice.
To prepare young garlic with spices, you will need the following ingredients:
30 cloves of young garlic, straight with the skin
250 ml olive oil
100 ml grape seed oil
2 small chili peppers
2 bay leaves
2 sticks of cloves
1 teaspoon of a mixture of different peas (peas)
a few sprigs of fresh rosemary
3 pinches of fine sea salt
Rinse the pepper pods. Select the largest of a few garlic cloves. Without removing the skins, put them in a saucepan, salt, add chili peppers, bay leaves, cloves, peppercorns and rosemary. Add the oil mixture to the pan of garlic so that it slightly covers the contents. You need to cook on low heat. While stirring with a spoon, make sure that the oil does not boil. After 15 minutes, the garlic is ready. Cool it down and put it in a jar. You can store the jar in the refrigerator. Use garlic as needed. The remaining flavored oil can be used in other dishes.
Green feather salting option:
The cut arrows of garlic are not stored for long: after a few hours they turn yellow, lose their aroma and ringing crunch. The best way to preserve shoots is by salting them. Chop the herbs finely. Mix it with coarse salt (1: 1 ratio), spread the resulting green mass in sterile jars. The aroma of the seasoning will serve as an excellent flavoring addition to various soups or sauces.
