To preserve garlic and its feathers for the winter, you need to dry it. Learn how to cook dried garlic arrows in the step-by-step recipe with the photo below. Video recipe.
Garlic is an aromatic and piquant seasoning that gives any dish a special taste and aroma. It is not without reason that it is considered a real storehouse of vitamins and plant acids useful for health. It is famous for its medicinal properties and is actively used in folk medicine. This culture has a high content of carbohydrates and polysaccharides. Garlic is rich in vitamins, minerals and acids. The spice contains potassium, copper, iron, magnesium, sodium, phosphorus, group of vitamins B. But the main feature of the product is its aroma, which has antioxidant and antiseptic properties. At the same time, the largest amount of nutrients is contained in the feathers of the vegetable, and not in its head. And in order to keep the arrows of garlic for future use for the winter, they can be frozen or dried. We will learn how to harvest dried garlic arrows.
I would like to note that dried garlic has a unique ability to change the composition according to the storage time. By the fall after harvest, it contains sucrose and inulin. But after 2-3 months in the cellar, inulin is split, and glucose and sucrose increase.
There are several types of garlic to dry. The product is ground into powder, left in flakes or crushed. It is used together with other spices and seasonings in cooking and preserving vegetables. It is added to sausages, semi-finished meat products, salads, first courses. There is also the use of aromatic spices in baking. For example, it is added to the dough when making garlic buns.
- Caloric content per 100 g - 331 kcal.
- Servings - Any Amount
- Cooking time - 15 minutes of active work, plus time for drying
Ingredients:
Garlic - any amount
Step by step preparation of dried garlic arrows, recipe with photo:
1. Cut off the feathers or their bases from the heads of garlic. Any part of the plant can be harvested. Set aside the heads of garlic, and remove the top dirty layer from the feathers, wash and dry with a paper towel. You can spread them out on a towel and leave to dry outdoors.
2. When the feathers are completely dry, cut them into thin rings about 3 mm thick.
3. Spread the chopped garlic feathers evenly on a baking sheet.
4. Send it to a heated oven up to 80 degrees and dry for about 3 hours with the door slightly ajar. Stir the garlic from time to time to dry evenly on all sides. Check the readiness by taking it in your hand. Rub it between your fingers, if the garlic is dry and scattered in your hands, remove from the oven. Leave it to cool and place it in a clean, dry jar with an airtight lid. Store dried garlic arrows in a dry, dark place without high humidity.
You can also dry it on the balcony in the open air without direct sunlight.
See also the video recipe on how to cook dried garlic arrows.
