How to cook garlic arrows - recipes for every taste. What to do with garlic arrows: recipes

We know a lot about the benefits of garlic. But what do we know about the garlic arrows, which grow back during the ripening of this bulbous plant, bloom and produce seeds? Usually we try to pick them quickly, because the arrow takes away the strength from the garlic, which is needed to form a strong bulb. But do not rush to remove this greenery. It turns out that garlic arrows are very good in taste and healthy, the main thing is to know how to cook them. There are many recipes by which you can prepare a product for the winter, chopped with a blender or meat grinder.

The benefits of garlic arrows and the rules for collecting them for harvesting

Garlic arrows - stems that hold the peduncle. If you let them grow for a long time, they will bloom into magnificent flowers that will produce seeds for the next year. But it will be possible to forget about the harvest of large and strong garlic bulbs: too much energy goes into the plant to provide offspring. That is why it is customary to cut the arrows so that the yield does not decrease by 20–50%. This is especially important in hot, dry summers, when the access of moisture with nutrients to the roots of garlic is difficult.

But it should be noted that the arrows of garlic are not much inferior in taste and benefits to its bulbs! They contain:

In addition, the younger the arrows, the more they contain iodine, calcium, carbohydrates, phosphorus and chlorine. Therefore, chopped garlic arrows in fresh, frozen or canned form can be not only an excellent seasoning for the first and second courses, but also a therapeutic and prophylactic remedy for the whole family during the cold season.

But in order to benefit from garlic arrows, you need to collect them correctly and in a timely manner. In winter garlic, the arrow appears a little earlier than in spring, but in general this happens at the end of June. It is very important to collect arrows by mid-July, before the time the peduncle begins to bloom. So they will retain softness and tenderness, without having time to become too hard.

Scientifically speaking, the arrows must be cut off in the phase of the curl, which has reached a length of 10 cm. Collect them together with the inflorescences, shortening them with scissors or secateurs at a distance of 12–15 cm from the sinus of the last leaf.

Note! In no case should you pluck, pull out and twist the garlic arrows when removing. From such actions, cracks form in the flower stems, through which pathogens penetrate into the bulbs. After that, the garlic crop will not be stored for a long time.

Garlic arrows can even be used to control pests of garden plants by preparing a rich infusion from them. But we suggest using them for culinary purposes, preparing a tasty and healthy seasoning for the winter.

Chopped Arrow Recipes

There are several ways to harvest garlic arrows. You can save them:

• entirely;
• chopped sticks;
• crushed rings;
• crushed to a pulp.

We offer several recipes from the latter category. To process garlic arrows, you will need a meat grinder or blender.

The easiest way: a product with salt and vegetable oil

What could be more pleasant when cooking a dish takes a minimum of time, and you need a little food? For this paste you will need:

• 500 g garlic arrows;
• 0.5–1 tsp salt;
• 1.5 st. l. vegetable oil.

If you have very young arrows, then you can use them together with flower stalks. It will be enough to cut off the ends from them.

Prepare garlic arrows and a blender for work

Cooking process:

Storage in the refrigerator is appropriate if you plan to use up the garlic arrow paste in a month at the most. If it is planned to harvest for a longer period, it is more correct to do this: spread the mass into plastic bags (no more than 200 g each is measured, so that it is more convenient to defrost later) or baking dishes and place in a freezer where the seasoning can be stored until spring.

Canned Garlic Paste

Chopped garlic arrows can be stored not only in the refrigerator or freezer. They can also be preserved by distributing them into portioned jars. Since the seasoning from the arrows of garlic turns out to be quite spicy and is added to the dishes little by little, it is better to take small containers for it, no more than 0.5 liters in volume.

You will need these products:

• 250 g garlic arrows;
• 1 tsp salt;
• 5 tbsp vegetable oil.

Cooking process:

1. Remove dry tips from the arrows. If the peduncles are still soft and tender, feel free to leave them.
2. Cut the arrows across into 2 parts - this will make it easier to place them in the meat grinder tube.
3. Install a grid with large cells on the fixture. Pass the arrows of garlic through the device and put the resulting mass into a bowl or deep plate.
4. Add salt and pour in vegetable oil. It is advisable to use refined, its smell will not interrupt the aroma of garlic.
5. Mix the mass thoroughly and transfer to a saucepan of a suitable size.
6. Simmer for about 8 minutes over medium heat, stirring constantly so that the pasta boils properly and the oil is saturated with the smell of garlic.
7. Scald prepared jars and lids with boiling water.
8. Immediately spread the seasoning in the container, roll up.
9. Let the jars cool at room temperature, then store them in a pantry or basement.

Such garlic seasoning can be stored until spring. When you uncork a jar of chopped garlic arrows in winter, remember: you need to store it in the refrigerator in the future so that the product does not turn sour. ANDIt is advisable to use the seasoning in food for 3-4 weeks. And don't forget about the smell of garlic: close the jar tightly when you send the container back to the refrigerator.

Do you want to diversify your usual diet with this simple pasta? Mix it with cottage cheese and sour cream in equal proportions. Spread sandwiches with the prepared mass, sprinkle with fresh herbs - a hearty and fragrant snack is ready for evening family gatherings!

Video: Salted garlic arrows and creamy mass with them

Spicy garlic caviar

You will need:

• 1 kg of garlic arrows;
• 1 tbsp with a slide of coarse salt;
• 1 tsp ground black pepper;
• 1 tsp ground coriander seeds;
• 50 ml cold pressed vegetable oil.

You can add other seasonings that you use often if you like.

Cooking process:

1. Take the garlic cloves and wash them in cool salted water.

   

   Rinse garlic cloves in cold water

2. Dry, cut off the hard parts, chop the soft arrows finely with a knife.

   

   Cut the arrows with a knife

3. Place the cut pieces in a blender. Grind, adding salt and seasonings, pour vegetable oil. The mass should not turn out thick, but it is not supposed to spread either.

   

   Using a blender, grind the arrows, adding salt, seasonings and vegetable oil

4. Stir the crushed arrows so that the mass becomes like a green sauce.

   

   Knead the mass so that it becomes like a sauce

5. Rinse and sterilize jars thoroughly.
6. Transfer the cooked caviar to the container, tightly close with clean lids.

It is allowed to store the snack in the refrigerator or any cool and dark place for up to six months, because garlic itself is a good preservative, and salt in the composition of the mass will extend the shelf life of the workpiece.

Add some caviar to a vegetable salad with fresh herbs to give it a sharp taste and spicy aroma.

Preparing snacks with nuts

Since we are talking about spicy tastes, should we turn to the peculiarities of Caucasian cuisine? In it, garlic arrows are also frequent ingredients in dishes. In tandem with walnuts and spices, they will become a great sauce for deli meats.

As soon as June comes, the growing garlic throws arrows, it's time to break off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, it will be very tasty. One has only to pick it correctly, holding the stem with one hand, carefully pulling the shoot out of the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and will ripen to the desired condition.

Garlic shooters: benefits

Content

Garlic arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, and slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer is very tasty.

Cut arrows 3-4 cm long, pour in water, boil for several minutes after boiling, put in a colander, rinse with cool water, arrange in jars with a capacity of 0.5 liters (they can not be sterilized), pour marinade. I prepare the marinade like this - I pour 50 grams of salt, sugar into a liter of water, bring it to a boil, pour 100 ml. 9% vinegar, sterilized for 5 minutes, rolled up.

This can be done not only with arrows, but also with young garlic cloves. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.

Paste of garlic arrows for the winter

I cook delicious garlic paste from the arrows of garlic, it is good for sandwiches with brown bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish a piquant taste, and with pasta, it’s generally a nice thing!

1. I pass young garlic arrows through a meat grinder, salt to taste, season with odorless vegetable oil, mix, lay out in clean jars, close with lids, store on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent of fried mushrooms with a slight spiciness.

You will need:

garlic arrows - 500 grams;

tomato paste, salt, pepper, vegetable oil - to taste.

At the arrows, tear off the seed pods, cut the stems, place in a frying pan with heated oil, salt, lightly fry, make sure that the juice stands out. If it is not there, you need to add a little water, fry until the arrows are semi-transparent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.

My advice!

Take arrows with a tender core for cooking, after frying they turn out to be the softest.

Soup - puree with garlic arrows and pumpkin

And here is the soup, which contains a solid benefit. It has a huge amount of fiber, which is useful for people who are obese. Pumpkin is useful for hypertensive patients, it removes toxins and toxins, as well as excess cholesterol, all this is the merit of pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and lung diseases, with problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is fragrant, with a mass of useful substances!

You will need:

pumpkin - 1 kg;

vegetable broth - 6 cups;

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 the vegetable oil, fry the chopped leek, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour the broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.

2. Using an immersion blender, beat the mass into a smooth puree. The finished dish is stored 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 in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.

Eggs - 6 pcs.

A little butter

Garlic pipes - 100 gr.

Hard cheese - 50 gr.

Salt and pepper to taste

Cooking:

1. Prepare the egg mixture: shake the eggs with the addition of seasonings and spices to taste.

2. Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.

3. In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.

4. Bring the eggs to readiness and sprinkle them on top with the remaining cheese.

5. The pan can be placed in a hot oven under the grill to make a crispy crust.

Meat with garlic arrows

Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, for example, cooked in a spicy marinade.

For cooking you will need:

Beef or pork - 700 gr.

Fresh garlic pipes - 250 gr.

Salt pepper

A little oil for frying

2 small onions

125 ml. tomato juice

Meal preparation:

1. Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.

2. Cut the pieces of meat into thin slices, beat off with a kitchen hammer, cut again, but into thin slices, and add to the onion for frying. Stew 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 in the tomato juice and bring the dish to readiness, stirring occasionally.

4. Fried fresh zucchini is perfect as a side dish, you can roll it in flour or make a tender batter.

5. The meat prepared according to this recipe is delicious not only hot, but also cold, as a snack.

Appetizer of garlic arrows

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 loves.

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. Pour the sliced ​​\u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.

3. Fry over low heat under a lid with a steam hole to maintain the effect of stewing. 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 carcasses, then the finished dish will please with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, vermicelli) in the form of a salad. It can be dinner, breakfast in a hurry.

Garlic arrows for the future

And how to cook garlic arrows for long-term storage, for the winter? Shoots can be prepared for future use by freezing.

The garlic shoots are cut with scissors into pieces of 2-3 cm, rinsed, discarded in a colander, dried on a towel. Place tightly in plastic bags, tie and freeze. After that, without defrosting, you can fry in vegetable oil with salt for 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches, twist the fat through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. You won't find a better addition to bread for borscht!

Never throw away young milky garlic shooters, but try to make something tasty. And until their season is over, I want to tell you how to cook garlic arrows, I give simple recipes for every taste: with sour cream, bacon, fried, with an egg, cottage cheese and soy sauce.

I told how garlic, and separately. The topic interests me, and I have been collecting recipes for a long time.

In addition to useful properties, garlic has a significant drawback - an unpleasant odor after use. This, I think, stops many from eating a wonderful vegetable. Especially us women, that's why we avoid it. In cooked dishes you will get, and you will avoid the aroma that scares off interlocutors.

How to cook garlic arrows

Recipes for making arrows are not so few. But many of their hostesses do not know, and do the simplest thing, they use arrows in a frying pan with oil, preferably olive oil.

It is really deliciously delicious, the aroma goes to the whole apartment, and the household goes to the aroma. As a result, the whole family ends up in the kitchen. But try to diversify the menu according to the recipes I have proposed.

How to properly collect and select arrows for cooking, I told. I will only repeat: you need to choose young ones, just starting to bend into a loop, with buds that have not blossomed. Then they will be milky ripe, soft and tender - such are suitable for eating.

Garlic arrows with cottage cheese

From the arrows you can cook a wonderful pasta with cottage cheese, it is perfect for sandwiches for breakfast and a quick snack.

Preparing the pasta is simple: cut the arrows, pass in a meat grinder and mix with a pack of cottage cheese.

Arrows with soy sauce - recipe

A very simple and tasty dish will turn out if you put out the arrows with sauce. Take the ingredients by eye, depending on your taste preferences.

How to cook:

1. Cut the arrows, heat the oil in a pan and send the arrows to lightly fry.
2. Add ground black pepper and sauce. Taste for salt and adjust a little if necessary.
3. Simmer until done. You can add meat if you like.

Arrows with tomatoes

You will need: arrows, onions, tomatoes and salt. (If desired, you can add carrots to the dish). A little butter and vegetable oil for frying arrows.

Cooking:

1. Finely chop and fry the onion in a mixture of oils.
2. While the onion is frying, chop the tomatoes and arrows. Cut the arrows not long, 3-4 centimeters.
3. First, add tomatoes to the onion, simmer for a few minutes and put the arrows. Salt and stir. They quickly change color, become soft. And then the dish can be considered ready.

How to cook garlic arrows with tomatoes

Take: arrows, oil, tomato paste, garlic, paprika and other seasonings as desired.

Cooking:

1. Put the arrows in the pan, first heating the oil.
2. After a minute, add a little water (just a little bit), salt, add paprika, other seasonings and chopped garlic.
3. Extinguish, when the arrows are almost ready, put the tomato. Stir and simmer for an additional couple of minutes.

Garlic arrows with egg - recipes

With the addition of eggs, you can cook two delicious and simple dishes from arrows - an omelet and stewed with tomatoes.

Omelette:

• Chop and fry the garlic cloves in oil for a couple of minutes.
• Then pour beaten with a little milk, eggs. Add salt to eggs.
• Simmer the omelet until done.

Egg stew:

Take: arrows, tomatoes, oil, salt, eggs, seasonings as desired.

Cooking:

1. Cut and stew the arrows in oil, adding a little water (literally a couple of spoons).
2. Salt, put spices and finely chopped tomatoes. Simmer together for another five minutes.
3. Separately, while stewing, beat the eggs with a fork and pour into the pan. Stir and simmer again for a couple of minutes.

Fried garlic arrows

If you don’t know what to cook from arrows, don’t think for a long time - fry them. Fried arrows are something!

Recipe without proportions, take: arrows, sesame oil, sesame seeds, oil and salt.

Step by step cooking fried arrows:

1. Cut the arrows and put them in the heated oil. Juice will stand out, but it will quickly evaporate.
2. Fry for five minutes, salt, add a little sesame oil and sesame seeds. Fry for a couple of minutes and remove from heat.
3. Fried arrows can be eaten cold. No sesame oil - it doesn't matter, fry without it. And the seeds are also not at all necessary to put, it will still be delicious.

Arrows with meat - recipes

Recipe number 1. We take:

• Arrows - bunch.
• Meat (pork, beef, chicken fillet) - 700 gr.
• Sweet pepper - 3 pcs.
• Onion - 1 pc.
• Various herbs, salt and ground pepper.
• Vegetable oil.

Cooking with meat:

1. Cut the onion and sweet pepper into small half rings. Cut the arrows 3 cm long, the meat into small cubes.
2. Fry the onion first, then add the arrows and fry a little, put the bell pepper next.
3. Salt, and put the meat in the pan. Salt, add chopped greens if desired and pepper.
4. Simmer meat until done. Add a little sour cream, the dish will turn out - you can’t pull it by the ears!

Recipe number 2. It tastes like meat with real mushrooms, but mushrooms can also be added here.

Take:

• Meat - 700 gr.
• Onion - 2 pcs.
• Lemon - a quarter.
• Arrows - bunch.
• Salt and vegetable oil.
• Basil, marjoram, oregano - a pinch each.

1. Cut the meat into small pieces, sprinkle lightly with lemon juice and salt.
2. Fry in oil until half cooked. Add finely chopped onion, and fry a little together, literally 2-3 minutes.
3. Pour in a little water, and simmer the meat under a closed lid until tender.
4. At the end of the stew, put the arrows in the dish, all the spices, sweat for 5-10 minutes (make sure that the arrows become soft) and turn it off.

Arrow pate with lard

I recently learned that garlic sprouts can be used to make a delicious bacon pate.

• So, to cook, take 500 gr. shooter and 1 kg. salt salsa. Pass through a meat grinder and the pate is ready. It is good to add dill with parsley here, you can pepper if desired.

Now, friends, you know what can be cooked from garlic arrows, I'm glad, because an inexpressible pleasure awaits you! Pleasant kitchen chores, and good appetite. With love… Galina Nekrasova.

The content of the article:

Onion arrows are the inflorescences of a vegetable plant of the Allium species, which also include 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 an elongated shape of a small bulb. Inside hide the seeds intended for the 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 shoot - batun, onion, slime, chives, leek, shallots. No one provides for this especially for cooking, but if they appear, then the shoots are cut off and various salads, soups, pastries are prepared from them.

The composition and calorie content of bow arrows

The calorie content of onion arrows (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;
• Dietary fiber - 1.2 g;
• Water - 93 g;
• Ash - 1 g.

Vitamins per 100 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, folates - 18 mcg;
• C, ascorbic acid - 30 mg;
• E, alpha-tocopherol, TE - 1 mg;
• H, biotin - 0.9 µg;
• K, phylloquinone - 166.9 mcg;
• RR, NE - 0.5 mg;
• Niacin - 0.3 mg.

Macronutrients per 100 g:

• 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.

Trace elements per 100 g:

• Aluminum, Al - 455 µg;
• Iron, Fe - 1 mg;
• Cobalt, Co - 7 mcg;
• Manganese, Mn - 0.129 mg;
• Copper, Cu - 90 mcg;
• Molybdenum, Mo - 20 mcg;
• Selenium, Se - 0.5 µg;
• Chromium, Cr - 4 mcg;
• Zinc, Zn - 0.45 mg.

Useful properties of bow arrows

The stems of the plant that gave the arrows are a very strong antiscorbutic, antibacterial, antihistamine. They have found use in cooking to improve both mental and physical condition. They are recommended to be used by all those who want to look young and beautiful, since such greens are an excellent absorbent.

Onion arrows have the following useful properties:

1. Cleansing. Flowering stems are indispensable for intoxication of the body, they bring out radionuclides, salts of heavy metals, toxins that have entered the bloodstream as a result of eating low-quality food. With their help, all the sand comes out of the kidneys, and the intestines get rid of the remnants of feces that can settle on the walls for years.
2. Normalizing. Here it is worth mentioning the improvement of blood circulation, the restoration of lymph flow and the production of bile. As a result, manifestations of biliary dyskinesia disappear, the course of various diseases of the ENT organs (pharyngitis, laryngitis, tonsillitis) is facilitated, the risk of heart problems in the form of arrhythmia, angina, ischemia is reduced.
3. Hematopoietic. The product promotes the formation of erythrocytes 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 anemia, hemorrhagic diathesis, thrombocytopathy.
4. Firming. Such properties allow you to make tooth enamel stronger, which reduces the likelihood of caries and possible removal of molars. In rheumatology, they are manifested in reliable prevention of arthritis, arthrosis, age-related degenerative-dystrophic changes in the joints. In cosmetology, onion arrows are known as an effective tool for strengthening the nail plate, which allows you to make a beautiful manicure. Such beneficial properties are associated with the presence of calcium in the composition of the stems.
5. Protective. Fresh tops, which gave arrows, prevent adults and children from getting sick with influenza, tonsillitis, measles and other airborne diseases. This is especially important during their outbreaks, such as in winter.
6. activating. Green onion arrows speed up the metabolism, which has a positive effect on body weight and skin condition. They give cheerfulness and good mood, improve the functioning of the nervous system, help eliminate depression. Thanks to them, the heart begins to pump blood faster, which reduces the risk of developing heart failure, coronary disease and other cardiac pathologies. It is also important that with their help visual disturbances are prevented, and in some cases it even gets better.
7. Anti-aging. The product slows down the aging of the body, removes carcinogens and other dangerous substances from it. This is facilitated by the fact that it activates the restoration of cells and protects them from attacks by viruses, bacteria, toxins.

Important! The benefits of onion arrows will be obvious for hypotensive patients who want to increase blood pressure.

Contraindications and harm to bow arrows

The stems that have begun to shoot acquire a bitter taste and accumulate a large amount of biologically active substances that irritate the walls of the stomach and intestines. That is why they should not be eaten in large quantities even by healthy people, especially when raw. It has been proven that they increase the level of acidity in the stomach and thereby cause nausea, heartburn, and sharp pains in the navel.

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 is also worth excluding it in case of hypertension. Caution must also be for those who suffer from colitis, gastritis, stomach and duodenal ulcers, including those in remission.

In order not to harm yourself with onion arrows and not cause allergies, it is not recommended to give them to pregnant, nursing mothers and children.

How to eat onion arrows

The upper part is cut off after the appearance of signs of shooting on the shoots, while the roots can be left in the ground for the re-formation of tops. Then 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, side dishes.

In its pure form, due to the bitter taste of onions and other types of onions, it is difficult to eat, but they can be seasoned with vegetable oil and salt. True, you won’t eat a lot of such a salad, then your stomach may swell and even constipation may form. But it reveals itself perfectly in pan-fried pies and in combination with baked potatoes.

The shoots on which the inflorescences appeared can be used for preservation and marinades. Often they simply decorate various dishes and cuts. It is also possible to add them to the first dishes to give the latter an original flavor.

Bow arrow recipes

This ingredient has a rather specific taste and most often serves as an addition to various dishes rather than their main component. It tolerates passivation, stewing, blanching, pickling, pickling and even retains its unusual taste after being preserved in jars. To keep as many useful substances as possible in it, it is not recommended to subject it to heat treatment for more than 10-20 minutes.

When choosing certain recipes with onion arrows, you can take note of the following:

• Fried eggs. Wash directly with the inflorescences, dry, cut the arrows (7 tablespoons) and fry in butter (50 ml). Next, break the eggs (3 pcs.), Salt, pepper, dilute with milk (3 tablespoons) and pour into the pan to the greens. Grate one processed cheese on top, 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, vermicelli, any cereals.
• Stewed with sour cream. Wash the onion arrows (5 medium bunches), let the water drain and cut them into smaller pieces, like a salad. Put 50 g of butter in a deep frying pan with thick walls, melt it and put the greens here. Saute it for 2-3 minutes and pour thick sour cream (3 tablespoons). To emphasize the unusual taste, you can pour 2 tsp into the mixture. lemon juice. After that, simmer it on low heat under the lid for about 10 minutes. Such an appetizer can be safely put, for example, on a loaf greased with butter.
• Spaghetti. They must be from durum wheat, boil them (300 g) in salted water, then season with sauce. To prepare it, cut well-washed onion arrows (40 g), bell pepper (half of 1 pc.), Raw champignons (120 g). Next, beat it all with a blender, salt and pepper to taste, add a pinch of basil and cinnamon. Before serving spaghetti, drizzle with the sauce of your choice.
• Pickled onion arrows. To prepare this dish, wash and dry them while still raw (500 g). Next, grind 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 sugar must be dissolved in advance (4th part of a 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 more. After that, sterilize the jars, fill them to the top with the mixture and roll them up. Then do not forget to lower the preservation into the basement.
• Caviar. To prepare it, you first of all need garlic and onion arrows in equal quantities (500 g each). Wash, chop and fry them until dark. Then pour boiled tomato (200 ml) or boiling water diluted with tomato paste (50 ml per 150 ml of water) to them. Next, add chopped dill (20 g), salt, ground black pepper, oregano and vegetable oil to taste. Leave this mixture covered over low heat for 10-15 minutes.
• Salad. Fry diced homemade ham (200 g) in a pan in butter. Next, boil two eggs, peel them from the shell and crush with a fork. Now chop the arrows (20 g) and processed cheese (1 pc.) On a grater. Connect all this in order in the specified sequence. Top the resulting salad with not very salty mayonnaise.

Attention! To reduce the bitterness of onion arrows, they can be poured over with boiling water before cooking and held in water for 2-3 minutes. By the way, after freezing and thawing, a slightly unpleasant taste also disappears.

Flower stalks are far from being formed on all onions, usually this is due to poor-quality soil, lack of moisture, poor sorting of heads for planting or sowing seeds (nigella) too early, as well as premature planting of bulbs in open ground. This applies to those who are in a hurry to do so until mid-May, until the earth warms up to + 12 ° C.

Onion arrows are much less common in cooking than garlic ones. This is due both to their less bright taste, and to the rarity of the formation of inflorescences on the stems. With proper care for the greenery, this may not happen at all for the entire season.

Stems that have begun to shoot are tasty only fresh. You should not keep them in the refrigerator for more than 2-3 days before use, as they release juice, become unpleasantly bitter and less juicy. It is also important to cut them off while still young, because during the growing season of the plant they become unappetizing and have a 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 green onion in the form of feathers.

Watch a video about bow arrows:

Since onion shooters are eaten differently in each country, there is no single secret to their successful preparation. Here you can experiment as long as you like, the main thing is to remember that they do not like long-term heat treatment. In general, this is a fairly hassle-free ingredient for cooking, which is inexpensive and affordable.