The benefits and storage of sprouted garlic
It happens that in the spring the garlic bulbs begin to sprout. Many sprouted garlic are thrown away, considering it unsuitable for food, but it can be eaten.
The benefits and storage of sprouted garlic
The benefits of sprouted garlic
In the sprouted bulbs, natural enzymes are formed that protect the new plant from the effects of negative factors, promoting the growth of healthy and strong shoots.
Before eating sprouted root vegetables, you need to make sure they are suitable. Cut the sprouted clove in half, on its cut you will see the embryo of a young shoot, the color of delicate greenery. Such green leaves are very tasty and enriched with phytoncides and vitamins, which are so necessary for the body in the winter season. They are rich in organic acids such as tartaric, malic, succinic and oxalic acids.
Sprouted garlic is recommended to be taken raw:
1) For the prevention of thrombosis and stroke.
2) For the treatment of diarrhea and poisoning.
3) To prevent the development of cancer cells.
4) To slow down the aging process and oxidation of body cells.
5) To increase immunity and prevent viral diseases, medical experts advise eating one sprouted clove of garlic per day.
Methods of use
Sprouted cloves are cleaned, crushed in a blender or meat grinder, salt is added, placed in glass jars, covered with a lid and placed in the refrigerator.
This seasoning can be added to dishes, salads, without the use of heat treatment. The main thing is not to overdo it, because these green feathers are more pungent and aromatic. You can make an original spice. In the warmth on a sheet of paper, lay out finely chopped sprouted garlic cloves. After a couple of days, collect, put in a container and put in the refrigerator. Add to soups, vegetable and meat dishes.
Storing peeled garlic
Peel the garlic
There are many varieties of garlic vegetables that are distinguished by the size and color of the skin. Its keeping quality can be determined by the time of planting and collection. Winter garlic is planted in autumn, harvested in August and stored until spring. Garlic planted in spring is called spring garlic. Not used for long-term storage. In order to preserve the valuable substances in the bulbs until the end of winter, you need to know several ways to store sprouted peeled garlic.
In the fridge
Healthy cloves are taken for storage, after discarding the spoiled ones. The vegetables are folded into a paper bag and placed in the refrigerator. In a plastic bag, they can suffocate and the process of decay will begin. Used within a month.
In a jar Thoroughly wash and dry the jar. Peeled garlic is put into it and poured with oil. Store in a dark place. This oil is added to various dishes, preferably salads.
Freezing
To prevent the bulbs from losing their beneficial properties, they are frozen. The cloves are folded into polyethylene or a container and placed in the freezer.It is recommended to defrost it at room temperature before use.
In flour
Peeled garlic is poured into a sterilized glass jar. Cover with flour, cover and put in a dry place. Garlic phytoncides drive off parasites from flour.
In salt
Salt and peeled garlic onions are placed in the container in layers. Store in a dry, dark place.
In wine
The container is half filled with garlic cloves. Pour dry wine of any kind. Pickled. Sometimes wine is substituted with vinegar, but the product will be sharper and pungent in taste.
Garlic salt
Seasoning lovers have found an unusual way to store sprouted garlic. Recipe: the slices are cleaned and dried. Grind in a coffee grinder. Add salt and seasoning such as ground pepper, curry, celery, basil in a 1: 1: 1 ratio. Mix thoroughly. In a dry sealed jar, store in the refrigerator.
Puree
To preserve all valuable microelements, taste and aroma, garlic is processed into puree. Using a blender, they make gruel from the cloves. Extra virgin olive oil is added. The resulting sauce is used within 7 days.
How to avoid sprouting garlic
At high humidity, fungi appear on garlic plants and the process of decay begins. Before putting it into storage, the garlic is sorted out, dried, and sprinkled with adsorbents. In a cool room, garlic is stored for eight months. At room temperature, after four months, the vegetable begins to dry out.
So that it does not germinate in the warmth, you can save it in several ways:
1) Put garlic cloves and coarse sea salt in layers in a plywood box.
2) Dip each head in the melted paraffin and dry. Paraffin protects the vegetable from drying out.
Several aspects are central to the preservation of aromatic bulbs:
1) Harvest and dry the crop well.
2) Cut or burn the roots with fire.
3) Create an oil or paraffin film.
4) Store in a cool, dry, well-ventilated area.
Conclusion
Knowing these rules, garlic bulbs can be kept fresh and nutritious until spring. But, if the garlic vegetable nevertheless sprouted, do not rush to throw it away, but eat it! After all, it contains a huge amount of useful microelements.