As soon as June comes, the growing garlic throws out its arrows, and it’s time to break off the twisted rings. Don’t rush to throw them away, I’ll tell you how to cook garlic arrows with maximum benefit, it will be very tasty. You just have to pick it correctly, hold the stem with one hand, and carefully pull the shoot out from the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and ripen to the desired condition.
Garlic arrows: benefits
Content
Garlic arrows replenish the deficiency of various biologically active substances, have a positive effect on the condition of cells, and slow down the aging process. They help prevent viral diseases, primarily colds and acute respiratory viral infections, and cleanse the intestines well of harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus.
How to cook marinated garlic arrows
This snack turns out very tasty.
Cut the arrows 3 - 4 cm long, pour in water, boil for a few minutes after boiling, drain in a colander, rinse with cool water, place in 0.5-liter jars (they do not need to be sterilized), fill with marinade. I prepare the marinade like this: pour 50 grams of salt and sugar into a liter of water, bring to a boil, pour in 100 ml. 9% vinegar, sterilize for 5 minutes, roll up.
This can be done not only with arrows, but also with young cloves of garlic. You just don’t need to cook them, peel them, pour boiling water over them, put them in cold water, then pour in the marinade, sterilize for 10 minutes.
Garlic paste for the winter
I prepare a delicious garlic paste from garlic arrows, it is good for sandwiches with brown bread, it can be added to soup or as a sauce, to potatoes, it adds to absolutely any dish spicy taste, and with pasta, it’s actually a nice thing!
1. I pass young garlic arrows through a meat grinder, add salt to taste, season with odorless vegetable oil, mix, put in clean jars, close with lids, and store on the bottom shelf of the refrigerator.
Fried garlic arrows: recipe with tomato paste
This dish is very reminiscent fried mushrooms with a little spice.
You will need:
garlic arrows - 500 grams;
tomato paste, salt, pepper, vegetable oil- taste.
Remove the seed pods from the arrows, chop the stems, place in a frying pan with heated oil, add salt, lightly fry, making sure that the juice is released. If there is none, you need to add a little water and fry until the shoots are translucent. At this stage, the dish is ready, it can be used as a side dish, add tomato paste, pepper, and fry a little more.
My advice!
For cooking, take arrows with a tender core; after frying, they turn out to be the softest.
Soup - puree with garlic arrows and pumpkin
And here is the soup that contains pure benefit. In him great amount fiber, it is beneficial for obese people. Pumpkin is useful for hypertensive patients, it removes toxins and waste, as well as excess cholesterol, all thanks to pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and pulmonary diseases, for problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is aromatic, with mass useful substances!
You will need:
pumpkin - 1 kg;
vegetable broth - 6 glasses;
chopped garlic arrows - half a glass;
soy sauce- 2 tbsp;
olive oil - 1 tbsp;
dried thyme - 2 tsp;
leek;
salt and pepper - to taste.
1. Heat vegetable oil, fry chopped onions, leeks, and garlic arrows until soft. Add thyme, pumpkin, cut into pieces, pour in broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, add soy sauce, salt, and cool the soup.
2. Using an immersion blender, beat the mixture into a homogeneous puree. Ready dish lasts for 2 days
Garlic arrows with egg
Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring, at the dacha, you can prepare such a dish from fresh shoots; in winter, use canned ones.
Eggs - 6 pcs.
A little butter
Garlic pipes - 100 gr.
Hard cheese - 50 gr.
Salt and pepper to taste
Preparation:
1. Prepare the egg mixture: beat the eggs with the addition of seasonings and spices to taste.
2. Hard cheese any kind, grate or cut into small cubes. Add half the cheese to the egg mixture.
3. Fry the garlic shoots in a heated frying pan and pour the egg and cheese mixture over them.
4. Bring the eggs until cooked and sprinkle the remaining cheese on top.
5. The frying pan can be placed in hot oven under the grill until crispy.
Meat with garlic arrows
Garlic shoots go well with meat, giving the dish a fantastic piquant taste. For cooking, it is best to use spicy canned garlic arrows, for example, cooked in a spicy marinade.
To prepare you will need:
Beef or pork - 700 gr.
Fresh garlic pipes - 250 gr.
Salt pepper
A little oil for frying
2 medium-sized onions
125 ml. tomato juice
Cooking:
1. Peel the onion, cut in half and chop sharp knife on small cubes. Fry until light golden crust in heated sunflower oil.
2. Cut the pieces of meat into thin slices, beat with a kitchen hammer, cut again, but into thin slices, and add to the onions for frying. Simmer a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
3. Cut the garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour tomato juice and bring the dish to readiness, stirring occasionally.
4. Fried is perfect as a side dish. fresh zucchini, you can roll it in flour or make a gentle batter.
5. Meat prepared according to this recipe is delicious not only hot, but also cold, as a snack.
Garlic arrow appetizer
Ingredients:
Young garlic arrows - 300-400 grams;
Sunflower or olive oil - 4-5 tablespoons;
Salt, ground pepper, paprika;
Dill, parsley for decoration or fine sprinkling on top. Who likes it how?
Cooking method:
1. Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. “Spaghetti” will look original.
2. Place the slices in a deep frying pan, pour in vegetable oil, salt and pepper to taste.
3. Fry over low heat under a lid with a steam hole to maintain the stewing effect. Stir occasionally with a wooden spatula and monitor the amount of moisture.
4. If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.
It is important to know! Only young shoots are suitable for carcass, then the finished dish will delight you with its softness and delicate mushroom flavor. If hard pieces get into the pan, they will quickly lose their attractiveness during the frying process. taste qualities, will look like wood chips.
Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, noodles) in the form of a salad. This could be dinner or a quick breakfast.
Garlic arrows for future use
How to prepare garlic arrows for long-term storage, for the winter? Shoots can be prepared for future use by freezing.
Garlic shoots are cut with scissors into 2-3 cm pieces, rinsed, discarded in a colander, and dried on a towel. Place tightly in plastic bags, tie it up and put it in the freezer. Afterwards, without defrosting, you can fry in vegetable oil and salt for 5 minutes. Very tasty!
My advice!
Sometimes I make a spread for sandwiches by grinding lard through a meat grinder. When I have garlic arrows, I roll the salsa with them, mix them, and store them in the refrigerator. Best supplement You can’t find bread for borscht!
My bow has lost its arrow.. And today I’ll start preparing it and treat it to my family and friends.. I make this preparation every year.. Maybe someone will like it.?
We cut off the arrows while they are young and juicy... And I prepare this appetizer... You could say... adjika from onions..
I cut the arrows into small pieces, put them in a frying pan with vegetable oil, add a little water and simmer it all... until the onion becomes soft... add tomato paste.. pass the garlic through a garlic press, to taste.. be sure to have greens.. parsley, dill, basil. As soon as everything becomes soft, add red hot pepper..(ready from the package)..it’s not for everybody..you can add a little, or you can add more...Put everything in jars and close the lid..It doesn’t take me long ..everyone eats it..And I also freeze this paste..I place the paste in small ice trays...And I use it when I need it..
2. Second recipe..
Onion arrows..vegetable oil..paprika..seasonings to taste..tomato paste..2 cloves of garlic..
Preparation
Cut the onion arrows into pieces 6-7 cm long, place in a frying pan with vegetable oil, add a little water and simmer until tender. During the stewing process, salt the arrows, season with paprika, pass the garlic through a press, and season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for another couple of minutes.
Bon appetit
Many gardeners and gardeners know garlic shoots. They know that they must be cut off in order for the garlic to grow a large head. Here's what you can cook from them: delicious dishes, not everyone knows.
It turns out that you just need to cut them, put them in a frying pan and develop culinary fantasy. It turns out to be a quick, cheap, summer meal. Fried arrows even resemble the taste of mushrooms.
IN fried green arrows go well with potatoes, with stew pork, beef, lamb, with fried chicken breast. They can also be eaten as an independent dish.
Garlic arrows with meat in Chinese style
Find out the taste of meat with arrows and appreciate the recipe.
Preparation:
1. Everything necessary products and spices in front of you.
2. Cut into thin strips and place it in a bowl for marinating.
3. Add to the bowl with meat: salt, 1 tbsp. spoon of soy sauce, 1 tbsp. spoon 9% vinegar, 1 tbsp. a spoonful of vegetable oil, 2 teaspoons of starch. Mix all the ingredients in a bowl and leave to marinate the meat.
4. Cut off the seed pods of the garlic and cut it into pieces 3-4 cm long. Add a little salt to the chopped garlic arrows in a bowl and mix.
5. Cooking sweet and sour sauce. Place in a bowl: 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of vinegar 9%, 3 tbsp. tablespoons soy sauce, 0.5 teaspoon ground coriander, 0.5 teaspoon pepper mixture, 0.5 cup cold water, 2 teaspoons of starch.
6. And that's not all. Add the previously chopped small pieces of ginger and chopped chili peppers to the bowl. Mix all the spices in a bowl. The sauce is ready.
7. Let's start preparing the dish. Heat the vegetable oil in a deep frying pan, add the marinated pork and fry it until the color changes.
8. Add garlic arrows to the meat and simmer the meat with garlic until the juice from the meat has completely evaporated.
9. When the juice from the meat has evaporated and it begins to brown slightly, pour in the sauce and simmer until the sauce thickens.
10. As soon as the sauce thickens and reduces, turn off the heat. The dish is ready and you can serve it to the table.
Video on how to deliciously cook fried chicken breast
Find out one more dish Chinese cuisine with chicken breast. This original recipe will surprise you with its simplicity.
The recipe you see will allow you to add variety to your daily menu.
Fried garlic arrows with new potatoes in a slow cooker
Now let's prepare a delicious dish with potatoes. Find out the taste stewed arrows, reminiscent of the taste of mushrooms.
Preparation:
1. In this recipe, the seed pods of the shoots are not cut off.
2. Cut the arrows themselves into small pieces.
3. Pour vegetable oil into the multicooker frying pan and place the chopped arrows. Close the lid and fry them for 10 minutes, stirring occasionally.
4. Cut the dill bunches with a knife.
5. Add paprika and a mixture of peppers to the soft and lightly toasted arrows. With the lid closed, fry for another 2-3 minutes.
6. Taste and add, if desired, lemon juice and sugar.
7. Pour in the dill, stir, close the lid and turn off the heat.
8. Take young and small potatoes. Sprinkle it with other spices. Potatoes need to be salted and poured into it olive oil, mix well.
9. Pour the potatoes into the multicooker air fryer and bake.
10. And here it is, the finished dish on the fork.
11. We try it and realize that the combination of potatoes and green garlic is so delicious!
Video on how to prepare meat salad with arrows in Korean
Watch the video featuring beef in a delicious and aromatic dish from green garlic arrows.
Great summer food like this doesn't come around often, as there are never many shoots around.
Recipe for fried garlic arrows with egg and tomato
Now you will learn how to cook delicious and hearty dish for a few minutes.
Preparation:
1. Garlic shoots need to be trimmed with seed pods. Cut arrows 3-4 cm long.
2. First cut the tomato in half and then into small pieces.
3. Finely chop the dill sprigs.
4. Place pieces of butter in a frying pan, then garlic arrows. Salt the arrows and fry them until they change color. They should become darker and softer.
5. Then add the tomatoes, salt them, cover the pan with a lid and simmer for 2 minutes.
6. Two fresh eggs mix in a bowl and add tomatoes on top. You can add salt and pepper as desired.
8. Before serving, sprinkle with herbs. Bon appetit!
How to deliciously fry garlic arrows - video
Look. how to remove arrows from the garden bed, and then cook them deliciously.
All the above recipes make it clear that arrows can be eaten. There is no need to doubt, anyone who knows about this has been eating in silence for a long time. And whoever doubts smiles and thinks. What is your opinion?
Garlic propagation occurs through seeds. A peduncle resembling an arrow forms in the middle of the bulb, where the grains ripen. At the very beginning, the tube is twisted into rings, but over time it straightens out. The inflorescence that appears at the top of the arrow looks like a ball. The inflorescence itself consists of small balls. The grains are inside these balls, and their shell is so thin that it resembles parchment. When the time comes for ripening, the “parchment” cracks and the seeds scatter around.
What to do with the garlic arrows that are left?
Cut off or leave
It is better to remove these buds immediately. This is what all experienced gardeners do. As soon as the arrow appears, the inflorescence is cut off, otherwise all the forces that should have gone into the development of the cloves will go into the bud. The sooner this procedure is carried out, the better.
In what cases is the arrow left behind?
You only need to leave arrows on some plants. It is by these that you can determine when the garlic is ripe. As soon as the inflorescences begin to burst, you can dig the heads with cloves out of the ground.
Some people remove all the arrows and use the calendar as their guide, but this method is not the most reliable. After all, the calendar cannot predict the weather, and the ripening period of the crop largely depends on it.
But if, nevertheless, the arrows were torn off, do not be upset, since garlic is quite tenacious.
Is it worth throwing away arrows?
Many people wonder: what to do with garlic arrows? They make very tasty dishes, and they can be cooked either separately or added to meat and porridge. They are salted and pickled, eaten raw, and some even manage to make jam from garlic arrows. So if the question arises about what to do with garlic shoots for the winter, then there are plenty of options. For those who love to cook, this is just a godsend.
But cooking is not the only area where straws can be used. What else can you do with garlic arrows?
Pest Control
Garlic arrows can be used instead of chemicals. It's all about the garlic essential oil. It is rich in phytoncides, which not only repel pests, but also kill pathogens. It is thanks to phytoncides that garlic has a specific smell and pungency. What to make from garlic arrows? You can make excellent aphids too. Such a remedy can also be prepared from tops and cloves, but the arrows appear much earlier, and they are the same in effectiveness.
You need to take half a kilo of arrows, chop them finely and grind them thoroughly until you get a homogeneous paste. Transfer the resulting mixture to three liter jar and fill with water room temperature. Then the container is placed in a dark place for five days. Then the liquid is filtered. Afterwards you need to prepare a solution by mixing ten liters of water, fifty grams of soap and sixty grams of infusion.
This infusion is used to spray various crops affected by pests. It is best to treat plants in the evening or in cloudy weather. Spraying should be repeated approximately every four days. Often, insects disappear from such a product after the first treatment, but it is still advisable to play it safe. Another similar solution can be prepared from garlic leaves. You need to infuse 150 grams in ten liters of water. By the way, this solution is also suitable for the prevention of late blight.
How to get rid of carrot flies
These pests cannot tolerate the strong garlic smell either. And this is another answer to the question of what to do with garlic arrows. You need to twist two hundred grams of arrows in a meat grinder, and grate fifty grams of soap. Pour all this with ten liters of water and wait until the soap is completely dissolved.
Immediately after this, you can spray the crop. This remedy can be used against apple stem and caterpillars. The main thing is to spray the trees before the first color appears.
Medicinal garlic
Both garlic cloves and arrows are widely used in folk medicine. They are used to make both rubs and infusions against colds, as well as remedies for thorns and warts. And this is not the entire list of what you can do with garlic arrows to maintain health.
You can also make fertilizer from these tubes. To do this, they are simply added to the compost.
How to cook
Garlic is widely used in cooking. What to do with garlic arrows? There are a lot of recipes. The arrows can be used like regular garlic cloves. But there are also dishes that are prepared only with these tubes. Dishes can be of varying complexity and with any number of ingredients.
Simple omelette
Strict proportions are not specified; it all depends on personal preferences. You just need to beat the eggs with milk or water. Salt must be added. The arrows need to be fried in oil, perhaps with the addition of pepper, after finely chopping them. Garlic is considered ready when the arrows turn dark green. At this stage you need to pour eggs into the pan. Now you can reduce the heat, cover the dish with a lid and wait until fully cooked. This is the simplest option, but it can be supplemented with various vegetables and spices.
Braised tubes
This dish contains very few ingredients, the arrows themselves, salt, tomato paste (juice) and vegetable oil.
You need to fry the arrows until cooked, then salt them and add tomato. That's the whole recipe. Now the fire should be set to minimum and wait until they are cooked. The finished dish is somewhat reminiscent of spicy mushrooms.
Fried arrows
The same simple recipe as the previous ones. The tubes need to be washed and cut. Heat the oil well and put it in it immediately. Then the tubes will release juice, which is needed for stewing. But when all the juice has evaporated, the heat needs to be increased so that the arrows are thoroughly fried. It takes ten minutes to get the dish ready. This dish is served as a side dish and goes well with meat and fish.
Few people know that more complex dishes can be made from garlic arrows.
Pumpkin puree soup
The main ingredient here is, of course, pumpkin, but the unusual and piquant taste of the dish depends on the arrows. By the way, such a dish can be prepared for two days at once, it does not lose either taste or beneficial features.
We will need half a glass fresh shooters, half a medium-sized pumpkin, about two liters vegetable broth, leek, a little olive oil, a couple of cloves of garlic, a couple of spoons of soy sauce, salt, pepper, spices.
First you need to stew the onion in vegetable oil, then add the garlic and spices. Finely chopped pumpkin and broth are sent next. After the liquid boils, reduce the heat and wait half an hour. All that remains is to add soy sauce and grind the soup in a blender. The dish is decorated with finely chopped arrows before serving.
Meat dish
What can you do with garlic arrows? meat dishes, will also be a revelation for many. It is best to use beef here; there are no exact proportions; everyone prepares the amount of meat that he needs in a given situation. You will also need garlic tubes, onions, soy sauce, a little sugar, vegetable oil, pepper, sesame, and of course, you can’t do without salt.
You need to heat the oil well in a frying pan, and then put the thinly sliced meat there. Fry for a couple of minutes, then reduce the heat, add water and simmer until the beef is tender. Perhaps the water will boil away, then it will need to be added.
When the meat becomes soft, place chopped onion and garlic arrows on top of the pieces. Fry for another five minutes. Again you need to add water and simmer until the arrows become soft. This will take about five minutes. Then all the other ingredients go into the pan. There are only a couple of minutes left until the end of cooking.
And what is made from garlic arrows for the winter? Also a very common question.
Preparation for the winter
We are talking about a very interesting gas station. It is easy to prepare, but quite multifunctional. Essentially, this is a recipe for pickling garlic arrows. This preparation can be added to borscht, soups, all kinds of sauces, and meat dishes. With the addition of this dressing you can make an excellent garlic butter for sandwiches. Just take the butter out of the refrigerator to soften it a little and mix it with the dressing using a blender.
And if you twist the lard through a meat grinder and add this garlic clove to it, you will get an excellent sandwich putty. One of the main nuances when preparing such a dressing is that the arrows must be young. Over time, they dry out greatly and become fibrous.
So how do you make garlic paste?
You will need half a kilo of the arrows themselves, a teaspoon of salt and two tablespoons of vegetable oil.
The arrows should be washed thoroughly and placed on a paper towel or cutting board to dry a little. Be sure to cut off the inflorescences and cut the tubes themselves. It’s not worth chopping very finely, then grind them anyway.
Now the arrows are sent to a blender and crushed to a crumb state. Alternatively, grind it in a meat grinder. Now it's a matter of small things. Add vegetable oil and salt. It is worth remembering that, as for any other winter preparations, iodized salt is not suitable here. Only rock table salt. All that remains is to mix everything well.
Or you can put the dressing into bags or containers and put it in the freezer. Here everyone chooses the most convenient option for themselves. As it turned out, garlic arrows can be used not only in cooking, but also in the household. These feathers are so multifunctional.
The content of the article:
Onion arrows are the inflorescences of a vegetable plant of the Allium species, which also includes the feather itself on which they appeared. This part of the greenery is a straight or slightly twisted stem, at the end of which there is a small white box or umbrella. Their diameter usually does not exceed 1 cm, they have the elongated shape of a small onion. Hidden inside are seeds intended for propagation of this crop. The feathers on which they grow become stiffer and darker by this time. They are characterized by a length of 25-50 cm, but some specimens can reach 1.5 m. Almost all types of onions are shot - batun, onion, lizun, chives, leeks, shallots. No one provides for this specifically for cooking, but if they appear, the shoots are cut off and cooked from them various salads, soups, baked goods.
Composition and calorie content of onion arrows
The calorie content of onions (green tops) per 100 g is 20 kcal, of which:
- Proteins - 1.3 g;
- Fats - 0.1 g;
- Carbohydrates - 3.2 g;
- Organic acids - 0.2 g;
- Alimentary fiber- 1.2 g;
- Water - 93 g;
- Ash - 1 g.
- A, RE - 333 mcg;
- Beta-carotene - 2 mg;
- B1, thiamine - 0.02 mg;
- B2, riboflavin - 0.1 mg;
- B4, choline - 4.6 mg;
- B5, pantothenic acid - 0.13 mg;
- B6, pyridoxine - 0.15 mg;
- B9, folate - 18 mcg;
- C, ascorbic acid - 30 mg;
- E, alpha-tocopherol, TE - 1 mg;
- H, biotin - 0.9 mcg;
- K, phylloquinone - 166.9 mcg;
- RR, NE - 0.5 mg;
- Niacin - 0.3 mg.
- Potassium, K - 259 mg;
- Calcium, Ca - 100 mg;
- Magnesium, Mg - 18 mg;
- Sodium, Na - 10 mg;
- Sulfur, S - 24 mg;
- Phosphorus, P - 26 mg;
- Chlorine, Cl - 58 mg.
- Aluminum, Al - 455 μg;
- Iron, Fe - 1 mg;
- Cobalt, Co - 7 μg;
- Manganese, Mn - 0.129 mg;
- Copper, Cu - 90 μg;
- Molybdenum, Mo - 20 μg;
- Selenium, Se - 0.5 μg;
- Chromium, Cr - 4 μg;
- Zinc, Zn - 0.45 mg.
Useful properties of bow arrows
The stems of the plant that produced the arrows are a very strong antiscorbutic, antibacterial, and antihistamine agent. They have found application in cooking to improve both mental and physical well-being. They are recommended for use by all those who want to look young and beautiful, since such greens are an excellent absorbent.
Onion arrows have the following beneficial properties:
- Cleansing. Flowering stems are indispensable for intoxication of the body; they remove radionuclides, heavy metal salts, and toxins that enter the bloodstream as a result of consuming low-quality food. With their help, all the sand comes out of the kidneys, and the intestines get rid of the remains of feces, which can settle on the walls for years.
- Normalizing. Here it is worth talking about improving blood circulation, restoring lymph flow and bile production. As a result of this, manifestations of biliary dyskinesia disappear, the course of various diseases ENT organs (pharyngitis, laryngitis, tonsillitis), the risk of heart problems in the form of arrhythmia, angina pectoris, ischemia is reduced.
- Hematopoietic. The product promotes the formation of red blood cells in the bone marrow, protects platelets and leukocytes from destruction, and also activates the restoration of already dead cells. Thanks to this, numerous blood diseases are prevented - hemolytic, sideroblastic and deficiency anemias, hemorrhagic diathesis, thrombocytopathy.
- Strengthening. These properties make tooth enamel stronger, which reduces the likelihood of caries and possible removal of molars. In rheumatology, they manifest themselves in reliable prevention of arthritis, arthrosis, and age-related degenerative changes in the joints. In cosmetology, onion arrows are known as effective remedy to strengthen the nail plate, allowing you to create a beautiful manicure. Such beneficial properties are associated with the presence of calcium in the stems.
- Protective. Fresh tops that have sprung arrows prevent adults and children from getting the flu, sore throat, measles and other airborne diseases. This is especially important during outbreaks, for example in winter.
- Activating. Green onions speed up metabolism, which has a beneficial effect on body weight and skin condition. They give cheerfulness and good mood, improve work nervous system, help eliminate depression. Thanks to them, the heart begins to pump blood faster, which reduces the risks of developing heart failure, coronary disease and other cardiac pathologies. It is also important that with their help vision disorders are prevented, and in some cases it even becomes better.
- Anti-aging. The product inhibits the aging of the body, removes carcinogens and other dangerous substances from it. This is also facilitated by the fact that it activates cell restoration and protects them from attacks by viruses, bacteria, and toxins.
Important! Benefit bow shooters will be obvious for hypotensive patients who want to increase arterial pressure.
Contraindications and harm to bow arrows
Stems that have begun to bolt acquire a bitter taste and accumulate a large amount of biologically active substances that irritate the walls of the stomach and intestines. This is why they should not be eaten large quantities even healthy people, especially raw. It has been proven that they increase the level of acidity in the stomach and thereby cause nausea, heartburn, and sharp pain in the navel area.
A contraindication to the use of onion arrows is primarily asthma, an attack of which they can cause. Since this part of the plant increases blood pressure, it should be excluded if you have hypertension. Those who suffer from colitis, gastritis, stomach and duodenal ulcers, including those in remission, also need to be careful.
To avoid harming yourself with onion arrows and causing allergies, it is not recommended to give them to pregnant, nursing mothers and children.
How to eat onions
The upper part is cut off after signs of bolting appear on the shoots, while the roots can be left in the ground to re-form tops. Next, they are separated from the inflorescences, which are practically not used in cooking.
Arrows are used in combination with other ingredients - tomatoes, cucumbers, peppers, potatoes, eggs, cheese. This is an excellent product for making sandwiches, salads, and side dishes.
In the damp pure form due to the bitter taste of the arrow onions and its other types are difficult to eat, but they can be seasoned with vegetable oil and salt. True, you can’t eat a lot of this salad; it can cause your stomach to swell and even cause constipation. But it reveals itself perfectly in pan-fried pies and in combination with baked potatoes.
The shoots on which inflorescences appear can be used for preservation and marinades. Often they simply decorate various dishes and cuts. It is also possible to add them to first courses to give the latter an original flavor.
Recipes for dishes with onions
This ingredient has a rather specific taste and most often serves as an addition to various dishes than their main component. It tolerates sautéing, stewing, blanching, salting, pickling well, and even retains its unusual taste after preservation in jars. In order for the maximum amount of useful substances to remain in it, it is not recommended to heat it for more than 10-20 minutes.
When choosing certain recipes with onion arrows, you can take note of the following:
- Fried eggs. Wash the inflorescences directly, dry them, cut the arrows (7 tbsp.) and fry in butter(50 ml). Next, break the eggs (3 pcs.), salt, pepper, dilute with milk (3 tbsp.) and pour into the frying pan with the greens. Rub one on top processed cheese, then stir the mass and fry it for 2-3 minutes over low heat. The finished dish can be served as a side dish for mashed potatoes, noodles, or any porridge.
- Stewed with sour cream. Wash the onion arrows (5 medium bunches), let the water drain and cut them smaller, like for a salad. Place 50 g of butter in a deep frying pan with thick walls, melt it and place the greens here. Sauté it for 2-3 minutes and pour in thick sour cream (3 tbsp). For underlining unusual taste You can pour 2 tsp into the mixture. lemon juice. After this, simmer it over low heat under the lid for about 10 minutes. This snack can be safely placed, for example, on a loaf greased with butter.
- Spaghetti. They must be from durum varieties wheat, boil them (300 g) in salted water, then season with sauce. To prepare it, chop well-washed onion arrows (40 g), bell pepper(half 1 piece), raw champignons(120 g). Next, beat it all with a blender, add salt and pepper to taste, add a pinch of basil and cinnamon. Before serving the spaghetti, top it with the sauce you made as you wish.
- Pickled onion arrows. To prepare this dish, wash and dry them while still raw (500 g). Next, chop this ingredient and pure dill (100 g). Combine them and add allspice (3 peas), salt (60 g), vinegar (40 ml), boiled water(500 ml), in which you need to dissolve sugar in advance (4th part of the glass). Keep this mixture on low heat for 10 minutes; if during this time the volume of liquid does not decrease by half, wait a little longer. After this, sterilize the jars, fill them to the top with the mixture and roll them up. Then don't forget to put the preserved food in the basement.
- Caviar. To prepare it, you will first need garlic and onion arrows in equal quantities(500 g each). Wash, chop and fry them until darkened. Then pour pre-boiled tomato (200 ml) or boiling water diluted with tomato paste(50 ml per 150 ml water). Next, add chopped dill (20 g), salt, black ground pepper, oregano and vegetable oil to taste. Leave this mixture covered over low heat for 10-15 minutes.
- Salad. Fry in a frying pan in butter homemade ham(200 g), cut into cubes. Next, boil two eggs, peel them and crush them with a fork. Now grind the arrows (20 g) and processed cheese (1 piece) on a grater. Connect all this one by one in the specified sequence. Top the resulting salad with not very salty mayonnaise.
Attention! To reduce the bitterness of onion arrows, you can pour boiling water over them before cooking and keep them in water for 2-3 minutes. By the way, after freezing and thawing slightly bad taste also passes.
Not all onions form flower stalks; this usually occurs due to poor-quality soil, lack of moisture, poor sorting of heads for planting or too early sowing of seeds (nigella), as well as premature planting of bulbs in open ground. This applies to those who are in a hurry to do this before mid-May, before the earth warms up to +12°C.
Onion arrows are much less common in cooking than garlic arrows. This is due to both their less bright taste, and with the rarity of the formation of inflorescences on the stems. With proper care of the greens, this may not happen at all for the entire season.
Stems that have begun to shoot are only tasty when fresh. You should not keep them in the refrigerator for more than 2-3 days before using them, as they release juice and become unpleasantly bitter and less juicy. It is also important to pick them while they are still young, since during the growing season of the plant they become unappetizing and have high rigidity.
The inflorescences that form on the stems contain seeds that can be used to produce seedlings for the following year or to grow nigella, a common feather-shaped green onion.
Watch the video about bow arrows:
Since onions are eaten differently in each country, there is no single secret to their successful preparation. Here you can experiment for as long as you like, the main thing is to remember that they don’t like prolonged heat treatment. Overall, this is a fairly hassle-free cooking ingredient that is inexpensive and accessible.
