Useful properties of young garlic and its feathers

Initially, young garlic was found in the wild, today it is grown in vegetable gardens. It is believed that the bulbous culture is endowed with miraculous magical powers. There are three main planting methods - winter, spring, green.

Benefits of green garlic feathers

The benefits are often remembered in the fight against colds, as an antiviral agent that supports immunity. Beneficial properties hide indisputable facts. Among the negative consequences, bad breath is more often distinguished. Bioactive substances, trace elements and minerals make vegetable crops special.

Due to the fact that it contains toxic substances, it must be used with caution. Otherwise, the plant can bring both benefits to the body and harm. The active substances of green culture contribute to the natural production of hydrogen sulfide. The plant stimulates blood circulation, has a beneficial effect on blood vessels. According to the recipes of traditional medicine, garlic greens are used to treat:

• Viral respiratory diseases;
• to support the immune system;
• has antibacterial properties;
• reduces harmful cholesterol levels;
• cardiovascular diseases;
• for the prevention of heart attack, stroke;
• used in the treatment of cancer;
• increases potency in men.

Greens contain vitamins A, B1, B2, E, PP, C, trace elements, sodium, sulfur, potassium, calcium, phosphorus, magnesium, manganese, copper, germanium, phytoncides. Due to its value, it is highly valued among adherents of traditional medicine.

Harm and contraindications for use

Against the background of useful properties, this plant can be dangerous. The vegetable is recognized as a harmful crop for pets, so you should not feed your pets with dishes from the table with its addition. It can be dangerous to the walls of the stomach, causing ulcers. After consumption, there is a burning sensation in the mouth, contributes to bloating. Bad breath, diarrhea occurs when consumed without heat treatment.

After heat treatment, the harmful properties disappear, the raw one causes burns of the gastrointestinal tract. People with stomach problems should not consume it too often. Not recommended for those on whom blood-thinning medications are prescribed. Therefore, garlic is contraindicated in people before surgery. In addition, allergic reactions, rash, itching may occur. For pregnant women, as well as for nursing mothers, the aromatic plant is contraindicated.

How to grow young green garlic at home?

The cultivation of a bulbous culture is easy care. To get early greens, it is better to sow seedlings in the fall. As soon as the snow melts, the weather will be steadily warm, and garlic shoots will appear. Principles of growing greens of garlic in a personal plot:

1. First of all, you need to dig up the soil. Plunder the garden. Mark places in a row with a rope.
2. Make furrows along the markings, pour ash and organic fertilizers inside.
3. When choosing the size of the prongs for growing garlic for greens. It is best to take seedlings that are formed in the fall at the place of the arrow.
4. Scatter the garlic cloves at an equal distance. The distance between the cloves is 10 cm, between the rows 20-25 cm.
5. If the cloves are large, they need to be stuck in rows by hand, so that the spine is down.
6. Smooth the rows slightly, tamp, after which you can wait for shoots.
7. To get early greens, as the cloves sprout, it is necessary to provide them with regular watering.
8. Harvested before the arrows appear, in the southern regions this period falls on June-July. It may ripen later in the northern regions.
9. The heads are dug out of the soil, cleaned, washed from the ground.
10. The crop is not stored for a long time, so you need to take care of its processing for culinary needs.

Blanks for the winter

There are many recipes for blanks from a young plant. Delicious preforms are obtained in pickled form. Thanks to various additives, greens can be prepared for marinades in a variety of ways.

Thrifty hostesses dry it and freeze it, make garlic spices for dishes.

Marinated

1. To marinate garlic, you need to prepare the heads, wash them and cut off the herbs. You can pickle greens and heads separately. Place in sterile jars.
2. Prepare the marinade at the rate of: 1 liter of water, 1 tbsp. l salt, 2 tbsp. l sugar, 3 tbsp. l. vinegar 9%. Everything needs to be boiled and boiled for 1-2 minutes. The marinade is ready.
3. To add flavor, add bay leaves, cloves and pepper to the jars in a pot.
4. Pour marinade jars to the top and close the lids. Turn the rolled up jars upside down and wrap them up.

Marinated with beets

1. Rinse the heads of young garlic, cut off the roots and herbs.
2. Put in jars, you can add chopped greens, then the garlic will turn into a beautiful light green color. In this case, you do not need to add beets.
3. Put the marinade water on the fire, add the beetroot slices.
4. Marinade is boiled at the rate of: 1 liter of water, 1.5 tbsp. l. salt, 2.5 tbsp. l sugar. Boil to a boil, pour in 50 ml of vinegar 9%.
5. Pour marinade over the jars, add 2 cloves, peppercorns and 1 aspirin tablet to 1 liter jar.

Frozen

1. Rinse and dry the peeled heads or cut greens.
2. Arrange in sachets or sealed trays.
3. Place in a freezer, deliver if needed.
4. After thawing from freezing, garlic can be added to any dishes.

Dried herbs

1. Dry the washed greens, tie them into bundles with a thread.
2. Hang bundles in a shaded dry area.
3. Willingness to check for greens, it must be well dried.
4. You can add dried feathers to food or grind them into powder. When crushed, you get a fragrant seasoning.

By growing a healthy vegetable crop on your site, you can make a stock of green garlic for a whole year. The blanks will allow you to have savory snacks with a special aroma on the table. You can add them to different dishes. A good owner will not lose anything, everything will be good!