Who would have thought that a lot of different dishes could be prepared from such a product as garlic arrows? But perhaps the most delicious and unusual are garlic arrows fried with soy sauce or egg. By the way, no one, without knowing exactly the main component included in the dish, can guess what it is. Some believe that this is some new type of green bean, others think it is asparagus. Well, be that as it may, garlic arrows have never left anyone indifferent.

Garlic arrows are not only a very tasty product, but also very healthy. Just like the heads of garlic themselves, they have anti-infectious and anti-inflammatory functions. They contain vitamins such as B1, B2, C, PP, A and E, and many microelements necessary for the body: potassium, phosphorus, calcium, zinc, magnesium, copper, iron and iodine. 100 grams of garlic arrows contain only 24 kcal.

However, despite all the beneficial properties, people suffering from kidney disease, stomach ulcers, anemia and intestinal inflammation need to be extremely careful when consuming a product such as garlic arrows without heat treatment. Fried ones can be eaten only in minimal quantities.

Fried garlic arrows

To prepare a dish without any frills, you only need a few ingredients:

• Young shoots of garlic.
• Vegetable oil.
• Salt and pepper.

This dish can be served as a side dish or as a base for another dish, such as vegetable stew or baked poultry.

Preparation:

1. For this dish, only young shoots should be used; the diameter of the flower should be slightly larger than the stem.
2. To begin, rinse the greens well under running water and dry.
3. Cut off the very top, cut the rest into strips 5-6 cm long, no more.
4. Drop a little vegetable oil into the frying pan and place the garlic arrows.
5. Fry them until soft and change color from juicy green to dark, then add spices, cover with a lid, simmer for another 5 minutes. You can add soy sauce at the end of cooking.

Fried garlic arrows (with egg)

Ingredients:

• Half a kilo of young garlic shoots.
• Two medium tomatoes.
• Three chicken eggs.
• Butter.
• Spices.

Preparation:

1. Boil a liter of water in a small saucepan, throw in thoroughly washed and chopped garlic arrows into 2 cm pieces. Boil for just a couple of minutes, then drain in a colander.
2. Melt the butter in a deep frying pan, add chopped blanched tomatoes, fry for two minutes, then dump in the slightly dried arrows, fry for 5 minutes.
3. In a separate container, whisk the eggs with a pinch of salt, pour them into the pan with the vegetables, stir, and simmer until the eggs are ready. Pepper the finished dish if desired.

What else can you make from garlic arrows? Garlic arrows are not only fried, but also frozen, pickled, boiled, and stewed. Let's look at a few simple recipes.

Pickled arrows

To prepare this dish you will need 300 grams of garlic cloves, half a glass of vinegar, a glass of water, two tablespoons of granulated sugar, three tablespoons of salt, a couple of bay leaves, ground pepper, cinnamon.

Garlic arrows should be washed, cut into pieces of the desired length and scalded with boiling water. Then put into sterilized jars. Boil water in a saucepan, add all the spices, boil for two minutes, pour in the vinegar, keep on the fire for a couple more minutes, pour the marinade over the garlic cloves. Roll up the jars or close with plastic lids and store in the refrigerator. The pickled arrows will be ready in about three weeks. They can be eaten plain, added to soups, main courses, ground and used as spices.

Cream soup

To prepare the soup, take half a glass of finely chopped garlic arrows, one leek, olive oil, two cloves of garlic, half a kilo of pumpkin pulp, two liters of vegetable broth, two tablespoons of soy sauce, dried thyme, pepper, and salt.

Chop the leek and place in a saucepan where two tablespoons of olive oil have already been slightly heated, simmer until the onion softens. Add chopped garlic, diced pumpkin, spices, chopped arrows in a blender, and broth. Cook over low heat for 25-30 minutes. Pour soy sauce into the finished soup, and after cooling, use a blender to turn everything into a puree. The soup can be stored in the refrigerator for two to three days.

Bon appetit. Eat not only tasty, but also healthy.

The main highlight of this recipe is the garlic arrows. Unfortunately, not everyone knows that garlic arrows can be collected and used to prepare tasty and healthy food. This is a real storehouse of vitamins, because they contain almost everything that the garlic cloves themselves contain - sodium, potassium, chlorine and other useful microelements. However, it is worth cutting only those arrows on which the bud has not yet opened. Then they will be soft, tender and fragrant. Arrows with already opened buds are not suitable for food. The period of time in which garlic arrows can be collected is only about 2 weeks. Therefore, if you want to stock up on such a fragrant source of vitamins, do not miss this moment and stock up for future use.

To prepare this dish, you can use fresh garlic arrows, or you can collect them in advance and freeze them. If it's winter outside and you want a flavorful and healthy snack, take the arrows out of the freezer, place them on a towel or in a deep plate and defrost them. Most often, garlic arrows are frozen, cut into 3-4 parts, so our recipe does not require additional cutting. If you use fresh arrows, then rinse them thoroughly under running water and cut them into pieces about 3-4 cm in length.

Pour some sunflower oil into a hot frying pan. You can use butter, but not margarine. Pour in the garlic arrows and fry over low heat until slightly golden brown, stirring occasionally. While the arrows are frying, you need to prepare the remaining products. Beat eggs, grate cheese. Finely chop a bunch of greens. Wash the tomatoes and cut them into small pieces. Cherry tomatoes are also suitable for this casserole, then just cut them into 4 parts.

So, when the garlic arrows are sufficiently fried, add the tomatoes to them and, stirring, fry for another 2-3 minutes. Then pour in beaten eggs, sprinkle evenly with grated cheese and herbs on top, salt, pepper, and add other dry seasonings to your taste. We no longer stir, but turn the heat to medium, cover with a lid and fry until fully cooked. This will take about 5 minutes - depending on your pan.

Thus, in literally less than half an hour we get a tasty, aromatic and original appetizer of garlic arrows, which can be served with any meat dish.

Surely for many people our article will be interesting, since few people know that very tasty and original dishes can be prepared from garlic arrows. At the beginning of summer, garlic produces flower stalks, which gardeners must remove in order to obtain a successful harvest in the form of large heads.

Most people just throw them in the trash. We propose using green shoots in cooking and provide a selection of recipes for what can be prepared from garlic shoots.

How to cook garlic arrows

This is the above-ground part of the plant, which consists of long green “tubes”. They appear in June. After reaching a length of 10-15 cm, they must be broken off so that all the nutrients go to the development of garlic heads.

You can prepare a huge number of tasty and healthy dishes from the green part of garlic. You can make a sauce from them, add them to a salad, fry them, boil them in soup, marinate, prepare them in a special way in Korean, Chinese, or ferment them.

Peduncles grow in only 2 weeks. Of course, their shelf life is very short, but they can be prepared for future use - canned or frozen, prepared into oil, so that during the winter period, characterized by frequent epidemics of viral infections, they can be consumed as a vitamin product and medicinal product.

Garlic arrows improve digestion, intestinal activity, and prevent the development of atherosclerosis, hypertension, and infectious diseases. They can even kill dysentery bacillus, staphylococcus, and various pathogenic fungi.

Did you know? Garlic is one of the oldest plants, which was cultivated approximately 6 thousand years ago. Presumably, this was first done in Central Asia. And from this area the plant spread to the ancient Greeks, Egyptians and Romans. Garlic was brought to the territory of modern Russia by the Byzantines.

Cooking recipes

Below you will find a list of dishes that contain garlic arrows as one of the ingredients. We also offer you recommendations on how to prepare them for the winter.

Frozen

The best way to store vegetables and herbs in winter is to freeze them. In this form, the green part of garlic retains most of its vitamins, attractive appearance, color and weight. Moreover, when frozen, the greens lose the sharp taste and bitterness inherent in garlic.

We invite you to familiarize yourself with step-by-step instructions for properly freezing garlic stalks.

Inventory:

• knife or scissors;
• pot;
• spoon;
• bags or containers for freezing.

Ingredients:

• garlic shoots;
• salt.

Cooking method:

1. We wash the green flower stalks well under water.
2. Cut off the top part where the inflorescences form.
3. Cut the remaining greens into 3-5 cm pieces.
4. Place a pan of water on the stove and bring to a boil.
5. Add some salt to the boiling water.
6. Place the greens.
7. Cook for 5 minutes.
8. Drain the water.
9. Let the green “tubes” cool.
10. We place them in bags or trays. We tie the packages. We close the containers with lids.
11. Place in the freezer.

In winter, the shoots do not need to be defrosted, but immediately placed in a heated frying pan with vegetable oil to prepare a hot snack. All you need to do is fry the onion and add sour cream.

Frozen shoots can be stored for 10 months. Re-freezing is prohibited.

Video: how to freeze garlic arrows

Fried

Having prepared fried garlic arrows, you will undoubtedly be surprised how simple, aromatic and tasty this dish is at the same time. Its taste is somewhat reminiscent of mushrooms fried with garlic. It perfectly complements potato, rice, and meat dishes.

Inventory:

• pan;
• spatula for stirring.

Ingredients:

• garlic flower stalks - 0.5 kg;
• vegetable oil (corn, sunflower, olive, sesame) - 4 large spoons;
• salt, pepper - to taste.

Cooking method:

1. Wash the garlic shoots.
2. Place on a paper towel to dry.
3. Cut into pieces of 6-7 cm.
4. Heat the frying pan, add oil. Make the fire small.
5. We place the shoots.
6. Fry for 5-7 minutes, stirring continuously.
7. Add salt and pepper. If desired, lemon juice and zest.

In another option, before frying the garlic shoots, boil them in salted water for 5 minutes. During frying for 15 minutes, add soy sauce (50 ml). After removing from heat, add sesame (powder) and ground red pepper (on the tip of a knife).

Did you know? The Americans named one of their cities in honor of garlic. Chicago - translated from the Indian language means “wild garlic”.

Video: fried garlic arrows

In Korean

Inventory:

• pan;
• spatula for stirring.

Ingredients:

• green flower stalks of garlic - 2-3 bunches;
• vegetable oil - 40-50 ml;
• salt, pepper - to taste;
• seasoning for Korean carrots - 1 large spoon;
• bay leaf - 3-4 pieces;
• granulated sugar - half a large spoon;
• apple cider vinegar - 1 large spoon.

Cooking method:

1. Wash the garlic stalks.
2. We remove the tops from them.
3. Cut with a knife into pieces of 6-7 cm.
4. Heat the frying pan, add oil.
5. We place the shoots.
6. Keep in the pan for 5 minutes on low heat, stirring continuously.
7. Add salt, pepper, seasoning, bay leaves, sugar, vinegar.

Video: how to cook garlic arrows in Korean

Pickled arrows

Inventory:

• pot;
• spoon;
• banks.

Ingredients:

• green garlic stalks - 1 kg;
• water - 700 ml;
• granulated sugar - half a glass;
• vinegar (apple) - ¼ cup;
• salt - 1 large spoon;
• tomato paste - 500 g;
• peppercorns, bay leaf, mustard seeds - optional and to taste.

Cooking method:

1. Prepare the marinade - boil water and add sugar and salt. After a while - tomato paste.
2. Wash the flower stalks well, dry them and cut them into pieces.
3. Place them in the marinade.
4. Cook in boiling water for 15 minutes.
5. Add vinegar.
6. Keep on the stove until the liquid boils.
7. We put it in jars.
8. Close with lids.

Did you know? Milk, a full-fat dairy product, or parsley in combination with cinnamon will help get rid of the strong smell of garlic from your mouth after eating it.

Video: how to pickle garlic arrows

Pickled

Inventory:

• pot;
• spoon;
• banks.

Ingredients:

• green garlic stalks - 0.5 kg;
• dill - 3 branches;
• water - 1.5 cups;
• salt - 1 large spoon;
• vinegar (4%) - 1.5 large spoons.

Cooking method:

1. Wash the arrows and cut into pieces of 3-6 cm.
2. Boil water and put the pieces in them for 2-3 minutes.
3. Then transfer the arrows to cold water.
4. Place 2 branches of dill in a jar or bottle.
5. Place the arrows.
6. When the jar is full, add the remaining dill.
7. Prepare the brine: place salt in hot water to dissolve, add vinegar.
8. Cool the brine and pour in the arrows.
9. Cover the jar with a plate and put pressure on it.
10. Keep at room temperature for 12-14 days.
11. Skim the foam throughout and add brine.
12. Place the pickled garlic arrows in the refrigerator for storage.

With carrots

Inventory:

• pan;
• spatula for stirring.

Ingredients:

• green shoots of garlic - 0.5 kg;
• carrots - 2 pieces;
• onions - 2 heads;
• vegetable oil - 7 large spoons;
• salt, pepper, spices - to taste.

Cooking method:

1. Rinse the flower stalks with water and dry.
2. Cut into pieces of 5-7 cm.
3. Cut the onion into half rings.
4. Coarsely grate the carrots.
5. Heat the frying pan.
6. Add oil.
7. Place the onion in the pan and fry it until golden brown.
8. Add carrots.
9. Fry the vegetables for 10 minutes, stirring continuously.
10. Add chopped flower stalks.
11. Add salt, pepper, spices.
12. Fry until done.
13. Before serving, garnish with fresh herbs.

Important! Garlic arrows must be cooked while they are still soft. Rough shoots are not suitable for food because they become fibrous and tough. After they are cut, their shelf life is no longer than 7 days.

Video: how to cook garlic arrows with carrots and onions

Soup

There are several options for preparing soup - regular and puree. We invite you to try both recipes.

Chicken soup.

Inventory:

• pot;
• spoon.

Ingredients:

• chicken broth - 1.5 l;
• garlic arrows - 2-3 bunches;
• rice - 100 g;
• carrots - 1 piece;
• onion - 1 piece;
• salt - to taste.

Cooking method:

1. Wash the flower stalks and cut them into 2-3 cm pieces.
2. Rinse the rice until the water runs clear.
3. Cut carrots into circles.
4. Chop the onion.
5. Boil the broth and add salt.
6. Place arrows, rice, carrots, and onions in it.
7. Cook for 20 minutes.
8. Serve with sour cream.

Inventory:

• pot;
• spoon.

Ingredients:

• chopped garlic stalks - half a glass;
• leek - 1 piece;
• vegetable oil (preferably olive) - 1 large spoon;
• garlic - 2 cloves;
• pumpkin - 1 kg;
• ground black pepper - a quarter teaspoon;
• salt - to taste;
• soy sauce - 2 large spoons.

Method for preparing puree soup:

1. Pre-prepare the vegetable broth.
2. Wash and dry the garlic shoots, chop finely.
3. Chop the onion.
4. Place it in a saucepan in preheated oil.
5. Simmer for 6 minutes.
6. Chop the garlic and add it to the pan.
7. Cut the pumpkin into 2 cm cubes. Place it with the vegetables.
8. Pour in the broth.
9. Salt and pepper.
10. Keep on the stove until the liquid boils.
11. Simmer over low heat until the pumpkin softens (about half an hour).
12. Add soy sauce.
13. Cool the soup. Beat with a blender.

And...garlic arrows - the recipes for the latter product are not known to everyone. But green sprigs contain even more vitamins and microelements than garlic cloves!

To my shame, I previously always threw away the arrows, cutting them off to increase the size of the garlic head (as you know, about 40% of the nutrients go into the arrow). And only last year I learned that you can not only throw them into the compost heap or pour boiling water over them and use them to spray plants, but also eat them.

The first time I tried this kind of food was at my sister’s house, and she brought the recipe for the dish from work. Since that time, I became interested in this ingredient and it turned out that a lot of different sauces, soups, snacks, seasonings, and also can be prepared from the arrows. Did not know? Then this article will be interesting to you!

Cooking recipes are quite varied. If desired, you can boil, steam, fry, grind, marinate, add to both first and second courses, and even use it as a separate food in the form of a paste for sandwiches.

We can talk on this topic for a very long time, but today I propose to dwell on the most popular and interesting options.

In order to end up with a delicious meal and not an unintelligible porridge, I recommend following several principles for preparing garlic shoots:

• cook only from fresh raw materials, recently picked from the garden (to extend the short shelf life of the arrows, they can be frozen for future use);
• use only soft parts of the shoots (good ones break under your fingers, and overly hard ones simply break);
• throw away the top bulbs with seeds, they are hard and tasteless;
• It is important to rinse the product well and dry it on a towel before adding it to dishes.

When to cut off the arrows of garlic

You need to pick off the arrows as they appear, when they reach a length of about 20-40 cm. If you delay in collecting them, then, firstly, the garlic will be smaller and we will get a weak harvest, and secondly, the shoots will become too tough .

Basically, garlic “blooms” in June, depending on the weather, either at the beginning or in the middle. That is, this unusual “harvest” cannot be collected for long, only 1-2 weeks.

Recipe for pickled arrows for the winter

Fortunately, there are recipes for preparing garlic for the winter. Of course, for the twists you will have to collect a large amount of raw materials, but if you have a bed or two or even more of this plant at your dacha, then there will be no problem with the product.

The easiest way to prepare this delicacy for the winter is by rolling it in jars, while the recipe for pickled shoots is very simple.

For a good bunch of arrows with already cut buds you will need:

• 1 l. water;
• 50 grams of salt;
• 1 glass of vinegar;
• 50 grams of sugar.

Make the marinade, wash the shoots, cut into pieces about 5 cm, put in jars, fill with the prepared aqueous solution and sterilize for an additional half hour. You can do it in a water bath, or you can do it in the oven at a low temperature so that the marinating is as complete as possible. All that remains is to roll up the jars, turn them over onto the lids and wrap them in a warm blanket. Since marinating the product is quite simple, this is one of my favorite recipes.

How to salt garlic arrows

Some people like their preserves spicier, so it’s worth learning how to pickle garlic arrows.

The salting method is also quite simple, you need:

• prepare and cool the brine – 1 liter. water, 25 gr. regular or 50 gr. fruit and berry vinegar, 50 gr. salt;
• Wash the garlic sprigs, cut into 15-20 cm pieces;
• place them in a colander in boiling water for 2 minutes;
• then dip into cold water to stop the cooking process;
• place in a glass or enamel container;
• pour in brine;
• cover with a clean cloth;
• put a weight on top (heavy plate, wooden circle);
• leave in a warm place for 3-4 days, after signs of fermentation appear for another couple of days, and then take out into the cold;
• As you use the pickles, you should add new brine to it so that the garlic does not remain dry.

This dish goes well with meat, French fries, or can be a separate snack.

Garlic paste without sterilization

My friend’s best summer treat is garlic paste, which her family spreads on bread for soups and borscht, uses for marinating meat and simply as a seasoning. The thing is really interesting, spicy, for lovers of spice.

The paste is quite simple to make, and can be stored in the refrigerator for a long time, which allows you to store the product in winter in this way. True, lovers of this seasoning don’t keep jars of the composition for long...

For the pasta you need:

• 800 grams of twigs;
• 1 tbsp. salt;
• 1.5-3 tbsp. vegetable fat;
• optional spices - pepper, coriander.

The arrows are washed, dried with a towel, hard ends and seeds are removed, chopped randomly and placed in a blender. The rest of the ingredients are added there and crushed into a homogeneous mass (you can twist it through a meat grinder, but then the consistency will be slightly different). All that remains is to transfer the paste into clean, sterile jars and close with airtight lids, store in the cellar or refrigerator.

Freezing garlic arrows

Lovers of the product want to enjoy garlic not only a couple of weeks a year, but all the time, and there is a way out - simply freeze the product.

The procedure is the same as for vegetables, herbs and berries. The raw materials need to be washed, cleaned of unnecessary parts (seeds and hard base), dried a little, cut into convenient pieces of 5-7 cm, put into portion bags and first cooled in the refrigerator and then frozen. Skillful housewives already know what can be prepared from such a preparation.

How to cook fried garlic arrows

Personally, I really like fried arrows, which are easy to prepare and you can use different recipes.

The simplest option:

• cut the shoots, washed and cleared of excess parts;
• Heat a frying pan, pour in vegetable oil;
• pour the arrows in there, immediately add salt so that they release the juice;
• stirring and fry until half cooked (the product tastes better this way).

You can also add either soy sauce or tomato paste at the very beginning, this changes the taste of the dish significantly - a nice change!

Korean garlic arrows

And while visiting, I tried a delicacy of garlic arrows in Korean, of course, a little spicy, but tasty.

So, you need:

• 500 grams of shoots (it is better to take fresh ones, but a frozen preparation, taken out of the freezer 10-12 hours before and melted on its own, will also work);
• 70 ml. vegetable oil;
• 0.5 – 1 pod of red pepper;
• 50 ml. soy sauce;
• 0.5 tsp Sahara;
• 1 tsp ground or coriander grains;
• 6-8 pcs. carnations;
• a handful of peppercorns;
• 10 gr. sesame seeds;
• 1 tbsp. vinegar.

Wash, peel, dry the arrows, cut into 4-5 cm pieces. Heat the oil in a large saucepan or cauldron, and at the same time grind the spices in a mortar (to simplify the procedure, all additives can be taken already in ground form). Place the seasonings in a bowl, stir, let the oil soak in for 8-10 seconds, then add the garlic, fry until soft, stir in sugar and soy sauce.

When the arrows turn olive color, add vinegar and sesame seeds, remove from heat, cool and, once cooled, serve.

Garlic arrow salad

The product can be added to a salad; I came across several interesting recipes, but I confess that I haven’t tried them all myself yet.

But I really liked the egg salad, I took the recipe from a friend, here it is:

• take garlic shoots, vegetable oil, tomatoes, salt, spices, raw chicken eggs;
• wash the arrows, cut them, simmer in a frying pan with a spoonful of water until olive green;
• salt, sprinkle with spices;
• add diced tomatoes, fry everything together for about 5 minutes;
• Drive the eggs into the pan, stir quickly, once thickened, remove from heat and cool.

Although this dish is marketed as a salad, it reminds me more of an omelette with vegetables, but more savory. What I like about it is that you can prepare such a meal in literally half an hour if you have the ingredients on hand.

So don’t throw away garlic arrows, because there are many recipes for every taste. And now you know how to prepare the product! Bon appetit, replenish your collection of recipes with new items using our blog and don’t miss interesting articles by subscribing!