Than useful young shoots of garlic?
The young shoots of garlic can help reduce the risk of cardiovascular disease, reduce cholesterol, lowering blood pressure. They are a great source of vitamins C and B6 as well as calcium, manganese and selenium.
Due to the content of ingredients: diallyl trisulfide, one of the sulfur compounds, garlic shoots and it can be effective in the prevention of cancer. Sulfur, which the cloves, and the hands owe their famous flavor, increases the level of glutathione, one of the most effective antioxidants known to date.
Substances contained in garlic sprouts, can help protect the liver and kidneys from oxidative stress, they also prevent the production of enzymes responsible for destruction of bone tissue.
Benefits only the young shoots which have not yet begun to change color – to darken or turn yellow, and curl. All these changes result in the fact that it begins to ripen the onion, garlic, and so all the nutrients are starting to focus in it.
How to eat garlic arrows?
Arrows garlic can be eaten raw, boiled, fried. They are washed, cut and added to sandwiches, salads, soups, stews, omelets. From the young shoots of garlic make a very tasty pesto.
Take in equal proportions the arrows of garlic, almonds, Parmesan and olive oil. Chop the garlic and nuts in a blender into a homogeneous mass. Do it in a pulsed mode so as not to damage equipment. Gradually add butter, then grated cheese. Season with salt and garlic. This pesto can be stored for about one month if you store it in the refrigerator. Serve it with pasta and grilled meat or smear them with pizza base, bread for sandwiches, use as you would use any other thick, fragrant sauce.