Dried garlic arrows (seasoning)

Category: Blanks
Dried garlic arrows (seasoning)

Ingredients

arrows of garlic option

Cooking method

  • I want to share with you, my dears, how I harvest garlic arrows for seasoning. I don't even know what to write, everything is so simple. but the result is pleasing. Try it. maybe it will come in handy)))
  • I rinse the garlic arrows under water, cut into small pieces and pass through a meat grinder. ALL! Then I lay it out on trays for marshmallows and dry it in the dryer at the maximum until it dries completely (when rubbed with my hands, it begins to crumble). Then I grind it in a grinder (coffee grinder) to a fine powder, it is possible in a mortar, but the fraction will be a little coarser.
  • Dried garlic arrows (seasoning)
  • Dried garlic arrows (seasoning)

Note

By the same principle, I harvest the stems of parsley, dill, celery.

Dried garlic arrows (seasoning)
Boiled potatoes are great. Boil the potatoes, drain the water, put a piece of butter, garlic arrow powder, dill-parsley greens, dried green onions in it, shake the saucepan. so that everything is evenly distributed, cover with a lid and let it brew for about 5 minutes. Greens are restored during this time. Beautiful, aromatic and tasty Garlic arrows have a more delicate aroma than cloves of garlic Again, for smooth sauces, it's good, you can add to the dough

Admin

Well, give! They have already started the harvesting season
So, we write in mind what needs to be done to ensure a good mood in winter and all year round

Luda, BRAVO!
yudinel
Mila1, Ludmila, that's great!
Thanks for another way to harvest garlic arrows!
I usually roll them through a meat grinder and salt. Can be added to different dishes.
Mila1
Admin, Tanechka, you praised me today
I don’t have a summer residence, so my husband and I go to the market on the weekend, I pick up quickly and quickly, I need to rework it.Today is Friday, but just finished last weekend, and tomorrow again Saturday and to the market


Added on Friday 17 Jun 2016 06:40 PM

Quote: yudinel
I usually roll them through a meat grinder and salt. Can be added to different dishes.
Helen. I also know this method.It turns out deliciously And I decided to do this exactly as a dry seasoning
Maya Lebedeva
And I scrolled the garlic arrows and salted. Dill has already dried 2 times (young), garlic arrows have never dried, you must try.
Mila1
Quote: Maya Lebedeva
need to try.
Maya, be sure to try
Myrtle
Ludmila, thanks for the right and timely recipe. At the weekend, I will also run to the market / no summer residence /.
Mila1
Quote: Myrtle
At the weekend, I will also run to the market / no summer residence /.
Natasha. the market is our everything
Myrtle
Ludmila, that's for sure
RepeShock

Class!

Thank you, Luda!
Mila1
RepeShock, Ira, thanks! It seems that I didn't want to exhibit, but there are some comrades here on the forum who give me a kick constantly
RepeShock

And comrades are doing right
notglass
Great idea! I am taking it into service. As soon as they appear on our market, I will definitely do it. An irreplaceable thing in winter!
Zeamays
And I, too, scrolled these arrows and froze, even earlier I scrolled and filled with oil. And I didn't think of just drying it. But it is sold in bags of dried garlic, the smell is normal.
So there is now interesting work. Thank you, Lyudmila, for such a simple and, most importantly, timely idea.
Mila1
notglass, Zeamays, Anechka, Svetochka, I hope that the recipe will be useful I myself only thought of it this year
Quote: Zeamays
But after all, dried garlic is sold in bags
They are somehow different ... garlic heads and garlic from arrows. This one has a softer aroma, my mother said


Added on Friday 17 Jun 2016 08:18 PM

Quote: RepeShock

And comrades are doing right
It's easier for me to do it. how to arrange all this with a recipe
ninza
And I usually just cut and freeze arrows. And this is something new. Luda, thanks for the idea.
Mila1
ninza, Ninochka, please We often do not think of the SIMPLE
lappl1
Lyudochka, thanks for the great idea! This year there is no garlic, but next year I will definitely do it! While the recipe has been bookmarked!
Mila1
lappl1, Lyudochka, thank you. After your ideas, I began to move my brains at least a little
Zeamays
Just like making tea without fermentation.

And I did fiber, but I could not figure out about garlic.
The collective female mind creates masterpieces
kirch
Mila1, Luda, only today I crushed the arrows with oil and froze them. I like your version better. But the arrows cut everything off.
Admin
Quote: kirch

Mila1, Luda, just today I crushed the arrows with oil and froze... I like your version better. But the arrows cut everything off.

Do not be sorry! I have wild garlic in the freezer - it's so yummy On the basis of frozen wild garlic with butter, I cooked pasta with avocado - it turned out to be something
Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=625.0
kirch
Tanya, I don’t regret it. This year, thanks to the forum, I prepared arrows. Used to be usually eaten with scrambled eggs
Admin
Quote: kirch

Tanya, I don’t regret it. This year, thanks to the forum, I prepared arrows. Used to be usually eaten with scrambled eggs

Luda, not everything is interchangeable!
Something will come in handy in powder - I don't even know how much and where, you need to gain experience in application
And something fits from the freezer - like my pasta for example

In winter, everything will go into business, only you need to decide what and how much to do, which will actually outweigh the consumption
Mila1
Quote: Zeamays
The collective female mind creates masterpieces
that's for sure


Added on Friday 17 Jun 2016 09:45 PM

Quote: kirch
today the arrows are crushed and frozen with butter
But I didn’t guess how it turns out
Olga
I even felt ashamed, I cut them off and throw them away. And the dryer is idle. Lyudmilochka, thank you, THANKS! This year is already a bummer with arrows, we have already dug up the garlic. But now, thanks to you, I will be smart.
Mila1
Quote: Admin
On the basis of frozen wild garlic with butter, I cooked pasta with avocado - it turned out something
And nowhere else can you find wild garlic, I asked everyone on the market


Added on Friday 17 Jun 2016 09:49 PM

Olga, Olga, here I am with our forum every year I regret something that I missed and did not have time to do


Added on Friday 17 Jun 2016 09:50 PM

Quote: Admin
In winter, everything will go into business, only you need to decide what and how much to do
Tanya, this is EXACTLY
Anatolyevna
Mila1, Lyudochka is a great recipe! It's all about!
Mila1
AnatolyevnaI couldn't get past the cheap arrows on the market
Admin
Quote: Mila1

And nowhere else can you find wild garlic, I asked everyone on the market

Do not be upset The taste and smell of wild garlic is similar to arrows, it also smells of garlic
Mila1
Admin, Tanya, yes I think so too, but I still want to try
mamusi
Mila1, Lyudochka! Thank you, and I have them DIRECT Wait in the garden! Mom, family! I will, I want! Previously, I just cut it in bags and freeze it, and young garlic in the leaves, and onions, green, and dill, and parsley ... and FSE-FSE-FSE !!!
But here it is more interesting - to dry ... and in beautiful jars!
What kind of dryer do you have? I look at them ... ... and I went to Temka, read, but from the abundance of information and opinions! ... ... I am at a loss! ...
Mila1
mamusi, Ritochka, I have two of them ... Veterok and This year I bought Isidri 500. Of course, I like Isidri more (exactly the result). But the price But now Walter has an analogue of Isidri and the price is normal. Here is a comparison of these two dryers by happy owners of both


ang-kay
Lyudochka, thanks for the arrows. I still have. You can also try.
Mila1
ang-kay, Angela, try it anyway, there is never too much seasoning
lettohka ttt
Lyudmila, thank you very much for the recipe, and the idea, I'm taking it on board!))
Mila1
lettohka ttt, Natasha, I'm very glad that I liked the idea Today I bought another shooter, again land
Valyushka
Mila1, Luda, I dry too!
I froze half, everything must be tried.
Mila1
Quote: Valyushka
everything must be tried.
Now, you are right, I also froze part of it today, and part of it costs to dry
Do you dry it on a new dryer?
Valyushka
Yes, Lyudochka, I bought a "breeze". It's a little dry yet, but still ahead!


Posted Monday 20 Jun 2016 10:57 AM

Quote: Mila1
you can't find wild garlic anywhere
And I wanted to grow it myself, but nothing at all, it didn't come up ...
bulo4ka
Oh girls, I just became the happy owner of Isidri. Now I'm ready to dry everything and everyone, and here is such a recipe. The arrows are torn off, but then the question arose, but the very arrows in the meat grinder should be put into the meat grinder or should it be cut off? This is the first time I'm trying to do something with these arrows. The mother-in-law usually sends them to the compost pit
Valyushka
bulo4ka, I always cut off the heads, into all the blanks. In principle, it is possible to dry it with heads, then everything will be ground.
Let's wait for what Mila says ...
Admin

I got a large bunch of wild garlic, where there were many heads, and sometimes I noticed them too late, inside the bunch they were ...
I ground it with a blender together with the heads - the flight is normal, you can't even say that there were heads there, it didn't affect the taste
Yes, and what will be terrible from the heads, they are tasteless Well, there were flowers in the bouquet, they are not poisonous
Guzel62
Thanks for the recipe! The arrows are torn off, twisted, dried, ground, poured into a jar! Beauty and deliciousness are incredible! How brilliant! When the arrows cut off, there was a huge heap, when I scrolled through a big bowl, I put 3 full pallets in the dryer, I ground a 400 g jar! The beauty! delicious, takes up little space, will last for a long time!
Where have you been with such a recipe before? How many have I thrown them? I used to close pickled ones, but now no one eats, I've been throwing them away for many years now.
Thank you!
Dried garlic arrows (seasoning)-there are twisted and dried arrows on the drier tray
Dried garlic arrows (seasoning)-And here's how many ground came out
Dried garlic arrows (seasoning)- here it is, my treasured jar of garlic!
Maya Lebedeva
I always dry dill and parsley, only freeze it once, I didn't like it. I dried the green onion (feather), but this time I didn't guess with the garlic arrows, I salted them. If only on the trail. year, and this year I cut them all off in the garden.
Mila1
Quote: Valyushka
And I wanted to grow it myself, but nothing at all, it didn't come up ...
It's a shame



Added on Tuesday 21 Jun 2016 11:16 am

Quote: bulo4ka
and here are the very arrows in the meat grinder, then start up with a head or do you need to cut it off?
Alena, I didn’t cut off the heads, I was spinning with them it was a pity.And I also think there are seeds in the same place, a new life, so to speak, and also a bunch of useful substances, but these girls know better, I don’t understand this
Today I left some of the dried garlic arrows in granules, did not grind. I twisted it through a fine lattice and they turned out neat, pretty, I felt sorry for it, I think it will also be nice to add such to the soup or to potatoes.

Dried garlic arrows (seasoning)



Added on Tuesday 21 Jun 2016 11:16 am

Quote: Admin
Yes, and what will be terrible from the heads, they are tasteless Well, there were flowers in the bouquet, they are not poisonous
Tanya, THANKS for your help


Added on Tuesday 21 Jun 2016 11:24 am

Quote: Guzel62
here it is, my treasured jar of garlic!
Guzlechka, what a smart girl you are. Everything took a picture. Thank you very much for your feedback! I always want to look at the result. Milled garlic looks very nice (however, just twisted garlic is also beautiful, it only takes up more space). And what kind of aroma I go up to the shelf with spices, I open my bubbles in turn and smell
Quote: Guzel62
Where have you been with such a recipe before?
Yes, I myself, for the first year, made them my Dacha. And this went to the market and saw these arrows for a penny, I think let me buy. and at home I will figure out what to do with them. But the fact that I will dry it was immediately determined. but did not expect such a beautiful result



Added on Tuesday 21 Jun 2016 11:25 am

Maya Lebedeva, Mayechka, and I dry the dill and parsley separately, and cut the stalks finely and dry them separately. Then I grind the stalks into flour and into a separate bottle


Added on Tuesday 21 Jun 2016 11:27 am

On the first page, just in the photo are my bubbles with crushed stems
bulo4ka
Girls thank you very much for your answers. So I felt sorry to cut off the arrows, so as not to reduce the amount of source material And thanks again for such a wonderful recipe!
Mila1
bulo4ka, Alena, health
Crochet
Quote: Mila1
cut the stalks finely and dry them too

Lyudochka, and if they are also passed through a meat grinder before drying?

Have not tried ?

It's just faster ...
Mila1
Quote: Krosh
and if they are also passed through a meat grinder before drying
Innochka, is this about dill and parsley stalks? I usually have them in small portions. that's why it's easier for me to cut them And they also emit a lot of juice, but it's not scary, that's how I did it too

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