Dried garlic arrows for winter

Despite the fact that garlic is very widely used in cooking, only a small part of people use green garlic arrows in food. Meanwhile, the use of green garlic shoots can significantly improve the taste of ready meals. Powder from dried arrows for piquancy is added to various sauces, salads, used as a seasoning of hot dishes.

Green garlic arrows are harvested in late spring or early summer for a fairly short period of time - only 2-3 weeks. It is then that young, juicy, crispy and fragrant garlic arrows appear from the ground. Then the garlic arrows become too hard, coarse and lose their useful properties. However, if they are dried, they can be added to food as a seasoning all year round.

Green garlic arrows are the easiest to collect in bunches. Then it is necessary to cut off the tops from the green shoots, which contain garlic seeds. The shells of these bulbs are too coarse and are not suitable for eating. It is necessary to carefully sort out the harvested crop - throw out too dark and rough ends with thickenings, spoiled and too dry stems.

Then rinse the selected arrows well under running water, cleaning them from dust and earth. Spread them out on a board, dry them a little. Cut the arrows into small strips.

Chop the chopped garlic arrows with a blender or pass through a meat grinder, resulting in garlic powder.

Put the resulting mass in an electric dryer for vegetables and dry at maximum power until the powder dries completely. The consistency of the powder turns out to be rough and crunches between the fingers. Therefore, it is better to grind the resulting powder in a coffee grinder to a finer fraction and uniformity. But you can leave it like that.

Pour the finished garlic powder into a glass or other container, close the lid tightly and store at room temperature.

Powder from dried garlic arrows has a more subtle and refined aroma compared to the aroma from garlic cloves and will help diversify the taste of your favorite dishes.