Harvesting garlic arrows for the winter
Many gardeners, when shooting garlic, simply cut off unnecessary arrows and throw them away. However, this "garden waste" can be used as a spice in the preparation of various dishes. Moreover, this can be done not only in spring, but also in winter, if you first prepare garlic arrows.
Some of the most popular ways to prepare arrows are:
- freezing;
- salting;
- making garlic oil from them.
For harvesting for the winter, only young garlic arrows should be used. They are more aromatic and have a soft and juicy texture.
Frozen garlic arrows
Freezing is the easiest and fastest way to make winter stocks of garlic arrows. To do this, they must be rinsed under running water, cut off the tops with seed pods and finely chopped (obliquely). Pour chopped arrows into a bag, release air from it and tie tightly.
Pickled Garlic Arrows
First of all, you need to prepare the arrows. It is better to cut them coarsely so that it is convenient to process. Then grind with a mixer or pass through a meat grinder using the finest mesh.
For 1 kg of crushed arrows, you need 0.5 kg of salt. Stir the mixture thoroughly and place in containers. Keep refrigerated
For salting it is necessary to use only rock salt (not iodized).
Arrows passed through a blender or meat grinder can also be frozen without adding salt to them.
Garlic oil
Pre-soften butter in an amount of 200 g to room temperature. Add 2-3 tbsp. l. with a heap of chopped garlic arrows, mix well with a fork. Put the resulting mass on cling film or foil in the form of a sausage, twist and wrap the ends.
The butter must be of good quality for the snack to be really tasty.