Garlic

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garlicGarlic divided people into two camps. Some adore him, others hate him. Those who despise and do not take into their mouths, nevertheless, without knowing it, use his favors.

Those who adore do not always know about some of the complexities of the life of the subject of their worship. Recently, scientists have calculated that garlic is the most popular of all cultivated and wild plants in the world. The most common. So many different uses - you just wonder. But nobody knows about it. And in agriculture, he is still in the pen. There are many reasons for this. The first is the seed problem.

Garlic does not give seeds. No matter how hard vegetable growers struggle, they cannot procure seeds. And on this occasion, the botanist E. Sinskaya told the following story. In the summer of 1938, she traveled to North Ossetia. In the mountain village of Tsey, which was molded at an altitude of 3000 meters above sea level, she saw a vegetable garden, which threw her into confusion. I could hardly believe my own eyes: the garlic bloomed and gave seeds! Local gardeners have confirmed that this happens every year. Business as usual. Sinskaya immediately wrote a note to the journal Priroda, and it was immediately published there.

Sensation! Half a century has passed since then, but this case is still remembered.

And the thing is that garlic comes from the mountains. Wild relatives of sown garlic still live there: in the Tien Shan mountains, in the Caucasus, and in the Carpathians. When people lowered the garlic from the mountains to the plains, it stopped giving seeds. Can't stand being moved somewhere. Slightly change the situation - he is already barely alive. Until he gets used to it, many years will pass. Somehow they tried to take the old local variety Crimean White to the Volga region. We created ideal conditions. But he did not take root. Bulbs were transported from Andijan to Donbass in the same way. And also a misfire. Several times, good varieties were imported to Belarus from afar. And then the matter did not go well. Only a few have taken root. At the meetings, gardeners sadly joke: "Each village has its own local garlic!" However, the joke is not far from the truth.

"Garlic water". How not to peel garlic every time you cook meat.

And yet, there was one case recently when everything turned out the opposite. Elias Aisa Salum, a master of science from Lebanon, told about it in the magazine "Potatoes and Vegetables". They used to have bad varieties in Lebanon. The harvest was small and poorly stored. In the early 60s, the Lebanese brought the Eastern variety from us, from Central Asia.

garlic
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At first he went on strike as usual. They did not even want to germinate teeth. We used a strong remedy - cut off the bottom at the teeth. And everything worked out. Subsequently, they could not get enough of the new variety. It yielded four times the harvest, and the bulbs themselves came out huge - there were one or two bulbs per kilogram!

How to explain this exception to the rule? Maybe by the fact that they took a variety of not ordinary, sown garlic, but its close relative - field garlic? It is grown in France and Germany. And here in Central Asia it even runs wild. This field garlic is helped by bulbs - small onions that ripen in inflorescences instead of seeds. There are about a hundred of them. And two hundred. And even 450. They are like grapes. And for this, the field garlic was called grape.

Agronomists use garlic bulbs for sowing. But you need to handle them skillfully, otherwise you can make trouble. Here is what happened once with the gardener F. Afanasyev. Weed garlic has climbed into his garden. And settled under the apple trees. Afanasyev treated him like all other weeds. He plowed the aisles, drilled it and left it under black steam. But the garlic had a lot of bulbs. They mixed with the soil. The harrow distributed them evenly throughout the garden. The next year, there were more weed bulbs in the garden than apples. The gardener understood what was the matter. And he tried to pick out bulbs from the ground.However, this turned out to be a completely unrealistic matter. Then he roamed the ground, waited for the garlic shoots to appear, and pulled them out. But when he hoe, he stirred the bulbs in the soil, and they crumbled into separate cloves. The alien's ranks have grown even more. And the apple trees took on a completely neglected look.

Afanasyev was not at a loss here either. He planted potatoes between rows. And here and there beets. The tops covered the soil, but this maneuver was not successful either. The narrow gray leaves of garlic pierced the tops like bayonets, squeezing between the leaves. The poor gardener had no choice but to turn to an agronomic journal. "You should not plant potatoes, but buckwheat," the magazine answered, "buckwheat will crush any weed!"

The delighted owner sowed buckwheat. And again failure. Of course, buckwheat would have survived the annoying neighbor if sowed early. But she is a thermophilic culture. And therefore late. While the foliage had not yet closed, the weed squeezed between the bushes and again was the winner.

However, the magazine also left the gardener with a fallback. If buckwheat does not help, then apply an extreme measure: fill up the entire garden with manure. Yes, thicker - twenty-five centimeters! The enemy will suffocate. Expensive, of course, but what to do?

Garlic Presses and Choppers

I don't know how the confrontation ended and who won - Afanasiev or garlic? However, one can imagine the finale of this epic. The intruder finally dies. But along with it, apple trees perish, unable to withstand excessive fertilization. This happens with inexperienced gardeners ...

Now, back to the seeds. Some stubborn gardeners still manage, albeit very rarely, to get a seed, but what work is it worth! You need to sit near the grass and trim each emerging bulb so as not to interfere with the neighboring flowers. And then pollinate flowers with a brush. And more often than not, it was wasted! True, a breeder once received 39 seeds, so this number was recorded in history as a great victory. And they still remember him as of that journey of Sinskaya to a distant Ossetian aul ...

And yet, the biggest difficulty in garlic business is not seeds or bulbs. And not even long-distance cruises of a capricious vegetable. You yourself will determine what the difficulty is if you go to a store or market in the middle of winter. There you will find everything: potatoes and carrots, beets and cabbage, radishes and onions. There will be no only garlic, and if there is, then very little. It was, yes, dried up. The garlic dries pretty quickly, leaving only one white husk from it. Some dry clothes. What biologists do not do! Cover the bulbs with paraffin.

170 Cover with chalk. All is in vain. Finally they figured it out: it's about the dry clothes themselves. The more there are, the longer it lies.

We took three varieties and compared. The first is from India. He has two clothes. Two dry scales. The second is from Ukraine. He has four clothes. The third is a Leningrader. He has the most clothes - six. Stored the same. By April, the Indian half of the bulbs had dried up, and the Ukrainian had a fifth. And at the Leningrad one, only one-sixth was thrown away. Least of all.

I wish I could make a garlic with ten scales! However, two questions arise here. Maybe it's not just the number of scales? Regular onions have few scales, and they do not dry out by spring. The second question concerns coloring. Sometimes the bulb of garlic is white, and sometimes it is blue. Blue is a recent native of the mountains. He has fewer scales. White has long been grown in the plains. He has more scales. Why has he changed so much, our friend? Or did our great-grandfathers select bulbs with many clothes? Or did they multiply themselves under the influence of life on the plain?

In general, such a hassle is obtained with garlic that sometimes you don't want to plant. This is probably why they grow it so little. Ten times less against a bow.

However, there are amateurs who planted a lot in ancient times. A pharaoh in Egypt had a huge garlic garden. When they decided to build a temple on this site, the ruler immediately rushed in.“Stop work! Until you move the garden, no temples! "

Afghans have mastered this difficult culture very well in our time. Academician N. Vavilov, traveling across Afghanistan, noticed the dominance of this culture in the vicinity of one city. Wherever you looked, the garlic fields were blue. The academician asked: why so much? The Afghans answered: there are mountains around, it's hard to walk on them. Garlic gives strength and relieves fatigue. With him you can walk the mountains tirelessly!

garlic
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Observing the truth, it must be said that the Afghans were not the first to discover such a valuable quality of purple bulbs. The first were, it seems, the builders of the pyramid of Cheops. Now historians are wondering how the Egyptians, without machines and mechanisms, could pile giant stones into a pyramid. Garlic helped a lot. We do not know what the workers ate, but we do know that they were also fed garlic and onions. This is written on the very pyramid of Cheops. And how much this garlic cost in silver is also recorded. It turns out that it was not in vain that they were so concerned about garlic in those old years? With him, work was better argued.

But how did you come up with this? Hard to say. Maybe intuition helped? Even now we cannot say for sure what the matter is. Of course, it means a lot that the teeth are high in sugar. Half of the weight of the teeth! And sugar, mind you, fructose, the most necessary, the most useful for the body. It gives strength. It is also very important that garlic suppresses putrefactive processes in the intestines. Toxins harmful to humans are not formed. Even in the mouth, no harmful microbes remain. Teeth are preserved. And from this and health.

Well, since we got to the microbes, we will have to remember one fact about which our famous singer A. Nezhdanova told. In 1915 she contracted diphtheria. Then there were no radical means of struggle. Two months passed, and the disease did not go away. Once Nezhdanova wanted garlic so much that she could not stand it and ate from the heart. And the next day I did a throat analysis.

Not a single diphtheria bacillus was found!

No, it was not for nothing that in the old days they hung an onion around the neck, and sometimes a necklace of garlic. It was believed that such a talisman saves from disease. Even from the plague. Now science has established: volatile substances of garlic - phytoncides - kill the bacteria of tuberculosis and typhoid, dysentery and diphtheria. And even cholera. Until now, doctors have not been able to find such a harmful bacillus for humans, which would have survived in the vicinity of garlic!

Inspired by this turn of events, the doctors were eager to isolate a pure drug from the bulbs. It's tempting! It will not dry like teeth, and you can create any concentration. In 1942, Soviet doctors received the first drug, sativin.

Meanwhile, the Swiss decided to create synthetics - a substitute for garlic juice (so as not to bother with a difficult vegetable). But then penicillin appeared at the head of various antibiotics, and doctors for a while forgot about the modest weed. But when the first enthusiasm subsided, they remembered about garlic again. In 1967, they received a new medicine - phytoncidin.

Together, the doctors have created more than a dozen good medicines, but, alas, in their action they are all far from living garlic! And when the flu epidemic comes, and we all begin to sneeze and blow our nose, we immediately remember about the difficult plant.

But here's what is remarkable: when in the 60s several strong epidemics happened in a row, the doctor V. Korotkov tried to resort to this old remedy. He dripped 8 drops of garlic juice into the nose of his patients every three hours. The results were brilliant! But 10 117 patients were under supervision! The result was summed up by Professor B. Tokin, the discoverer of phytoncides.

“Until all the secrets of the flu virus are revealed,” he said in 1980, “smelly garlic will remain one of the best anti-flu remedies!

"Foul smelling"! It is this flaw that has divided the world into two camps.The smell does not allow us to eat it every day, although we eat sausage calmly, and there is garlic in it! But there is a simple remedy - and it will not smell. You just need to chew the parsley leaves after eating. Or drink a glass of milk. However, the smell of garlic in other cases can be attractive. Of birds, for example, bustard garlic loves most of all. In the spring, bustards in the steppes were so addicted to garlic that their meat was soaked through and through with its spicy aroma. Experts say that it was because of the garlic smell that the bustards were so quickly exterminated. Meat was considered a delicacy!

A. Smirnov. Tops and roots

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Garlic is a spicy-aromatic perennial herb with a height of 30-60 cm with a complex bulb (consists of 2-20 lobules, covered with tough leathery scales), broad-linear, flat, sharp, slightly grooved leaves and small greenish-white flowers, collected in a spherical inflorescence -umbrella. Homeland - South Asia. Garlic grows wild in India and Arabia. It is widely cultivated in Asia, Europe, America; in the USSR - almost all over the territory.

The ancient Greeks attributed a miraculous, all-strengthening property to garlic. Garlic contains proteins (6.5%), sugars (up to 3.2%), organic acids, mineral salts, B vitamins, vitamin C (10 mg% in the onion and 55 mg% in the pepper), iodine, fiber and other substances. Garlic contains a specific pungent odor and sweetish burning taste due to the essential oils contained in it.

For all peoples, garlic is considered a good seasoning for food, but it is most popular in the countries of Southern Europe, North Africa and South America. Bulbs and the aerial part of the plant are used for food. In cooking, garlic is used as a spicy vegetable for salads, first and second courses, marinades and pickles. The smell and taste of garlic goes well with lamb. For stewing poultry, it is recommended to use garlic in combination with sour apples (Antonovka, etc.) or plums (cherry plum, etc.). Garlic is not applicable to fish dishes, the taste of which it distorts. To get a pleasant, mild garlic aroma, you should avoid strong and prolonged heating. It is recommended to put finely chopped garlic in food 3-4 minutes before serving, when the fire is already off, but the food is still boiling in a saucepan. The use of raw parsley root, as well as a combination of spicy herbs of dill, savory, basil, marjoram, can easily get rid of the pungent specific smell of garlic. Garlic feathers are used for making lightly salted cucumbers, young ones for salads.

Recently, pickling of garlic has become widespread. Pickled garlic is especially popular among the peoples of the Caucasus and in Transcarpathia. Pickled garlic, specially prepared using pomegranate juice, almost completely retains all the healing properties of fresh garlic.

There are spicy and sweet varieties of garlic. Spicy varieties are common in the northern and middle latitudes, sweet ones in the south. Southern sweet garlic varieties have a delicate aroma and lack the pungency of the pungent varieties. The best varieties: Vitebsk local, Flight, Jubilee Gribovsky.Before harvesting, the leaves of the garlic are twisted or tied, and when the “neck” (false trunk) dries up, the bulbs are dug up, shaken off the ground, the roots and leaves are cut off, leaving the “neck” 2 cm above the bulb. For better preservation, the bulbs are slightly dried. Store garlic in a cool dry place at 0-3 ° C.

Due to the presence of phytoncides, garlic has a strong bactericidal effect. The highest activity of garlic phytoncides is observed in spring, and decreases by autumn. Garlic is recommended for atherosclerosis, hypertension (2-3 cloves per day). With the flu, take 2-4 finely chopped cloves of garlic at night for 2 days in a row, after which they take a break for 2 days.

It is important to be careful when eating garlic, especially for people with impaired cardiac activity, because with excessive use of garlic, the opposite effect can be observed, expressed in spasms of the vessels of the heart and brain.

 


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