Description of the plant young green garlic. What does it consist of and what useful properties it has. Are there any contraindications for a person and what harm he can cause in case of abuse. Recipes with young garlic. Young green garlic contains ascorbic acid, which helps to resist inflammatory processes in the body and fructose, which is quickly absorbed by the walls of the gastrointestinal tract. Special combinations of macronutrients and amino acids allow you to regulate the acid and water balance in the body, normalize blood pressure, take part in muscle contraction, remove toxins and toxins, and break down glucose.
Useful properties of young green garlic
The inclusion of garlic in the diet allows you to regulate and improve many processes in the body. Phytoncides, which are contained in the essential oils of the plant, determine its pungent smell and taste. They are among the natural antibiotics that can fight microorganisms and infections.
The benefits of young green garlic and the products to which it is added are caused by a large number of nutrients and compounds:
- Cleansing blood vessels and arteries … Plaques and blood clots that form on the walls are knocked out with the help of active macronutrients and amino acids. The blood circulation processes are normalized. Prevention of Alzheimer's disease, arterial hypertension and atherosclerosis. As a result of the reaction of allicin with red blood cells, the tension of the walls of the blood vessels becomes less.
- Lowering the percentage of blood sugar … The presence of fructose is especially important for diabetics.
- Preventing strokes and heart attacks … The vegetable regulates blood pressure, causes it to fall.
- Cancer prevention … The components contained in young garlic prevent the development of cancerous tumors.
- Anti-aging processes … Due to the selenium content of garlic, the exchange between cells is regulated. The condition of the skin improves: it comes in tone, becomes elastic and tender.
- Strengthening the immune system … The development of viruses, fungi, inflammatory processes and pathogenic bacteria is suppressed in the body due to the content of biologically active substances, allicin and phytoncides.
- Normalization of the gastrointestinal tract … Due to the presence of vitamins and minerals, digestion processes are accelerated, mucous membranes are strengthened, a favorable microflora develops. The activity of the liver and kidneys is regulated.
- Antioxidant action … The oxidation of organic compounds is normalized.
- Acceleration of healing processes … Garlic components affect blood clotting, disinfect wounds.
- Improving memory … Thanks to the accelerated microcirculation of blood, the brain receives the required amount of oxygen.
In addition, the plant is used as a vasodilator and helps relieve unnecessary stress on the heart. Garlic is often included in the diet. Its beneficial effect on male potency is also noted.
Harm and contraindications to the use of young green garlic
Despite the high percentage of the content of useful components in garlic, you need to know the measure in the use of products in which it is present. The frequent inclusion of a plant in the diet can provoke unpleasant symptoms.
Consequences of abuse of young green garlic:
- Violates the intestinal microflora - can negatively affect the mucous membrane and cause irritation. Toxic elements disrupt chemical metabolic processes.
- Flatulence and stool disorder - there is a possibility of excess gas accumulation, which will entail pain and urgency. Internal bleeding may even occur as a complication.
- Bad breath - caused by the high allicin content of garlic. Moreover, if you rub the heels with the teeth of the plant, then after a while the wrists will begin to emit a pungent odor.
- Excess weight - the product increases appetite several times.
- Frequent urination - due to the increased tone of the bladder and accelerated metabolic processes, the number of urges increases.
- Respiratory Irritation - Caused by a pungent taste and unpleasant odor.
Also, the vegetable can harm people with epilepsy. When used uncontrolled, it can cause an attack. Moreover, frequent urination can trigger calcium leaching from the bones.
Absolute contraindications for young green garlic:
- Pregnancy and lactation - the taste of milk may deteriorate, an unpleasant odor will appear.
- Gallstone disease - kidney function is out of normal rhythm.
- Ulcer and gastritis - the mucous membrane is at risk, the intestinal microflora is disturbed.
- Acute glomerulonephritis - the glomeruli of the kidneys are affected and violations of their structure occur.
- Hemorrhoids - internal bleeding can occur and therefore severe pain.
It is recommended that you consult with a qualified healthcare professional to determine if a product containing garlic will cause an allergic reaction.
Recipes with young green garlic
The presence of garlic in a dish determines its unique taste, piquant aroma, and, most importantly, benefits the body. The plant is rich in fiber, amino acids, molecular compounds and antioxidants. Its taste harmoniously complements poultry, pork, fish, baked goods and is a frequent component of sauces and salads.
There are the following recipes for young green garlic:
- Spaghetti with garlic … First, the garlic is washed and peeled from the top peel, and the head is disassembled into cloves. The green arrows are cut into small pieces. Then the vegetable oil is heated in a saucepan and the ingredients listed above are added to it. Then it is salted and pepper to taste. Heat over low heat for 8-12 minutes. Then spaghetti is cooked in a separate container. A few minutes before the garlic is ready, the paste is moved to it for another 10 minutes. Stir the ingredients all the time so that nothing burns and is saturated with juice. The finished meal is served warm.
- Lamb ribs with garlic … Wash green onions and parsley, chop finely. Cloves and black pepper should be crushed in a mortar. Then the ingredients are mixed in one container, salted and vegetable oil is added. The lamb ribs are washed, the fat is cut out and placed in the prepared marinade. All this is placed in a warm place for 40-50 minutes. Then the cloves of young garlic are washed, cut in half, salt and spices are added to it. The pickled ribs are transferred to a baking dish and placed in the oven for 15-20 minutes at a temperature of 230 degrees. Then add garlic to the meat and cook for about 10 minutes more. The dish is sprinkled with herbs and served hot.
- Potato tortilla … Zucchini, young garlic and potatoes are peeled and cut into thin rings. Put zucchini in a preheated and oiled frying pan and fry until golden brown. After that, the potatoes are fried separately, sprinkled with garlic and cooked for about 5-7 minutes, stirring regularly. Then eggs are beaten in a container, salt, pepper, thyme leaves are added, and then vegetables are poured. It is heated over low heat for 10 minutes. The dish is laid out on a plate and cut into portions.
- Italian sauce … A handful of olives should be lightly pressed with a knife, pitted, and the flesh should be cut. Greens are washed and chopped. Young garlic is peeled and passed through a press. Then the pan is oiled and heated over medium heat. Anchovies with garlic are spread on it and cooked for about three minutes. After that, the heat can be increased slightly and the tomatoes and wine can be added. The ingredients are brought to a boil. Next, pour the olives and half of the greens, salt, pepper to taste and cook for about 8-12 minutes. Then pour the remaining parsley and heat for another 2 minutes. The sauce can be served hot or cold.
- Chicken in garlic-basil sauce … Use a grater to grind the lemon zest. The basil leaves are cut into small pieces. Young garlic is peeled and crushed in a mortar together with spices and salt to the consistency of gruel. Zest, basil and 100 g of melted butter are added to this paste. Then, the skin is slightly removed from the whole chicken, but not completely removed. Under it, you need to distribute the finished sauce, and inside the carcass itself, put another piece of butter for juiciness. Grease the meat with olive oil on top. It is advisable to tie the chicken legs with culinary thread - this way the bird will look neater. In an oven preheated to 200 degrees, put the carcass for 1 hour 15-20 minutes. The dish turns out to be juicy and with a golden crust.
- Aioli sauce … Place 4 peeled garlic cloves in a blender, pour over one tablespoon of olive oil and lemon juice. Then add 2 raw egg yolks, salt and pepper to taste. After that, the ingredients are whipped together. Ready sauce is served with meat and fish dishes.
- Tomato soup … A kilogram of tomatoes is dipped in boiling water for 15-20 seconds, then immediately doused with cold water. Tomatoes are peeled, cut in half and seeds removed. The pulp is placed in a blender, 2 tablespoons of wine vinegar and olive oil are added to it, sprinkled with chopped nutmeg, 2-3 cloves of garlic are passed through a press, salt and pepper to taste. Then the ingredients are whipped until smooth and placed in a cool place.
- Fennel sauce … Wash the fennel head and finely chop the flesh. A clove of garlic is passed through a press. Melt 50 grams of butter in a deep frying pan and add fennel. Fry for about 5-7 minutes and stir constantly. 100 ml of semi-sweet vermouth is poured into the broth, chopped garlic is added and brought to a boil. Salt and pepper to taste. In a separate container, whip cream with yolk and pour into a frying pan. Reduce the heat and stir the ingredients until the sauce thickens. Then remove from heat and sprinkle with chopped fennel leaves. The dish is served hot.
Young garlic is widely popular in Hungarian, Spanish, Greek, Yugoslavian, Russian and Italian cuisines. In addition to the cloves, the arrows of the plant are eaten. They are stewed, fried, pickled, salted and fermented.
Interesting facts about young green garlic
Since garlic gives off bad breath, there is a way to deal with it. It is enough to eat a bunch of parsley or dill to interrupt it. Cinnamon diluted with water or a glass of milk also works well.
In ancient times, garlic was attributed to magical properties. The Czechs believed that if the plant is placed on the roof of a house, it will protect the house from damage. They also believed in the property of a vegetable to drive away evil spirits. Serbs, for example, rubbed themselves with cloves so as not to attract the attention of witches, and Czechs hung garlic over doors. In Slavic mythology, he was a powerful amulet against vampires. The Bulgarians worshiped him, considered him divine, but the northern peoples believed that this plant was of the devil. According to Ukrainian beliefs, the teeth of a vegetable are the teeth of a witch, which is sinful and dangerous to eat.
The ancient Indians called garlic jangida and claimed that it is a universal remedy for diseases and evil forces. It was worn on a string like an amulet.
Garlic is one of the oldest plants in the world to be cultivated. It began to be added to food about seven thousand years ago.
In medicine, the ancient Greek healer and philosopher Hippocrates began to use garlic. He then realized that the plant strengthens the immune system.
Japanese cuisine does not use garlic in its dishes. There the plant is used mainly for medicinal purposes.
The city of the USA, Chicago, is translated from the Indian language as "wild garlic". And in the prestigious San Francisco restaurant "Garlic" about a ton of plants per month are spent on visitors. They also have an exclusive dish in their assortment - garlic ice cream.
In China, garlic is used to treat people who suffer from chest pain and angina attacks.
What to cook with young garlic - watch the video:
The widespread use of young green garlic can be explained by its beneficial properties and versatility, since there is a wide range of dishes in which it is included.
