Garlic head weighs. How to grow garlic with large heads

04.11.2020

Garlic is widely used in cooking for a long time. It is used as seasoning and popular thanks to its wonderful medical properties. The foods use heads and slices of garlic, as well as its green leaves. But not everyone knows that the arrows of garlic also have good taste qualities - young blown plants.

Garlic arrows: cooking recipes

These cute green, fancy swivel shoots can be prepared in various ways. They are very tasty in fried form stewed with tomatoes or other vegetables. In order to prepare the arrows of garlic, recipes exist different - you just need to choose the appropriate.

Fried arrows garlic

This is perhaps the simplest dishes using such a product. First prepare the arrows themselves. They should be fresh enough. They are cut into pieces of about 5 cm long, salted and quickly roasted on vegetable oil (for 4-5 minutes). At the same time, the juice should be highlighted, and if this did not happen, you should add some water. Then you need to add a bit of olive oil into the pan and bring to readiness on low heat. Finished arrows will be transparent. Spices are added to taste: salt, black or red pepper, greens. To give an even more interesting taste of such a product as the arrows of garlic, recipes can be diversified by other ingredients - for example, fried onions. Often also add tomato paste or other vegetables. In this case, fried garlic arrows are reminded to taste mushrooms.

howsolish garlic

Garlic heads can be prepared for the winter, sleeping or picking them. At the same time, they retain most of their useful properties. In addition, it is not at all difficult to do. Large fresh heads need to be cleaned from the upper layers of husks, necessarily leaving some skin on slices. Then they need to be kept in cold water to three days. Water must be regularly changed, at least once a day. For the preparation of brine in a liter of water, 100 g of salts should be dissolved. It is easier to do, if you warm the water. Then the cooled brine must be pouring garlic, tightly laid in banks, and remove it for storage in a cold place. In a warm place, you can store salted garlic, the recipe of which is rather similar to the recipe for pickled - with the addition of vinegar. You can also lay garlic into sterilized banks, pour boiling brine and roll.

Garlic soup

Another original dish with the use of garlic is garlic soup, the recipe of which is found in the cooking of various nations of the world. If in Slovak and Czech cuisines you can find light chowers with garlic taste, the French prepare a similar dish enough, on a vegetable broth, adding cream to it. And the Spaniards are traditionally fed to such an acute crunch. The recipes of the hostess soup are often modified on their own.

Conclusion

Garlic is an excellent addition to meat, vegetables, mushrooms. It gives food a special piquancy and aroma. But, in addition to ordinary recipes, you can take up and some non-standard. So, it will be interesting to prepare acute garlic soup, picking up the head of garlic for the winter or fauncing the arrows of garlic. Recipes data dishes are easy to execute.

The head of garlic consists of teeth of different masses and quantity. The size, weight and number of teeth, and, accordingly, and the mass of the entire head of garlic depends on several factors:

varieties;
cultivation conditions;
agrotechnology.

If more precise, then culture grown by Russia is larger than analogue from China. Our Garlic on average will weigh 60 g, Chinese - 40 g. Garlic, grown at home beds, is often larger than grown industrial method. Accordingly, the larger and every teeth.

Winter culture weighs more than the spring. According to the registry of varieties permitted for use in the country, the weight of the head of winter garlic ranges from 37 to 85 grams, stern - from 24 to 67. When performing all agrotechnical events, the heads can grow up to 100 grams and larger.

40-60 g. - It is so much that weighs the head of garlic on average.

Important! The average garlic head weight is indicated. It is allowed to use such data in cooking. However, if you are preparing some kind of tincture, and you need to take a certain weight of garlic, use kitchen scales.

Middle weight of garlic for calculations

1 garlic head - 40-50 grams.
2 garlic heads - 80-100 grams.
4 heads of garlic - 150-200 grams.

The average weight of the clove of garlic also fluctuates: from 1.5 g. In the cloth of a small spring garlic, up to 3-6 grams in the ozo's teeth.

For the convenience and speed of perception, information, like last time, sampled to items (this time I try to withstand a temporary sequence):

For planting, choose large-scale varieties of garlic. One of the unconditional favorites is "Rocambol", he is "ivory garlic", "Egyptian onions", "Spanish garlic". From the kids grow alone on 40-50 g, and from the teeth, there are bulbs in 200-450 g each (with 4-8 teeth). Growing conditions standard. Cleaning in July. The collected heads, despite their gigantic sizes, is confidently stored until April, therefore this variety can be grown as a spring culture too.
Only when landing under the winter, the largest heads with a fist are obtained. When growing garlic as a spring culture of the heads will be released less than others.
Planting alone and seeds-kids in the middle lane of Russia from the end of September to mid-October. Garlic loves cold. Even if one-town has time to come to the beginning of winter, they will postpone the winter well.
Excavated crop rotation. Do not squeeze garlic in places where garlic, onions, carrots, greens, radishes grew to him. The best predecessors are potatoes, zucchini, cabbage, cucumbers, pumpkins, patissons, legumes.
In front of the autumn fit, follow the preparation of the bed. Make it in it humus, superphosphate and wood ash, after which it is good to redo it. Garlic can exhaust a large bulb only in loose fertile land, where there is a place for a gradual expansion of the head.
For landing, select an extremely healthy planting material. If you even detect minor lesions, rebel the cloves.
To get a large head, it is necessary to plant a large teeth.
When planting the cloves, garlic will gradually degenerate and get sick more often. To update the sowing material, do not forget to climb babbies from the bobbies.
Strictly observe the interval - step in a number of at least 15-20 cm, better 30 cm. For the development of large heads, you need a space and "feed base".
Crichers with planted garlic are climbing with humus (compost) and fallen foliage.
At the end of the landing, evenly scatter a dry lime-puffer on the surface.
After melting snow in the spring, do careful loosening of garlic rice.
Early spring abundantly sprinkle garlic beds crushed wood ash.
As soon as garlic gives feathers with a height of 10 cm, pour it with a brine (100 g of a cauldron at 10 liters of water). After 3 weeks, repeat the salt feed.
In order for garlic to actively increasing the head, it needs to often and abundantly water. When growing in the greenhouse, it is necessary to especially follow the humidity of the air - it should not be high.
Upburn: In May Calcium Selith (1 Art. L. On 10 liters of water), in June, enter the superphosphate. All feeding strictly before July.
After compulsory removal (rolling) arrows, tie garlic feathers in tight nodes so that at the final stage they gave all the nutrients on the bulbs. Do not worry if the individual sheets are slightly stuck.
It is important not to miss the cleaning time. The main signs - the stem begins to tear down to the ground, and the bottom leaves are to push. If you redo the heads in the ground, then the bulbs will begin to decay on the teeth, the planting material will be worse in the future. You also risk to lose the "kids", which after the coating flakes burst, fall on the ground.

Garlic - a plant is quite "respected" in the garden and the table of Russians. And, it would seem what difference how much one of his head weighs, if you use on food or in the workpiece in any quantity? However, each self-respecting gardener and ignarious cooks consider their duty to know all the weight and quantitative characteristics of the "Garlic Product Units" - Heads. Otherwise, the taste and crop crop can occur "inexplicable" changes that the owner and the cook is completely not expected.

Why do we need to know about the garlic head?

The reasons for which the main quantitative characteristics of the garlic head are worth knowing:

Culinary. In many recipes, garlic weight is indicated in grams. In order not to make a dish too sharp or very "fresh", do not spoil the blanks for the winter, it is important to accurately observe the proportions of the ingredients.
Horticultural. To grow garlic to landing, be sure to plan, how many teeth can be obtained from planted bed and the approximate weight of each. A truly large, high-quality garlic can be obtained only from full, healthy teeth.
Dietary. As for any product, in matters of dietary food, it is important to know how many calories are contained in 1 head.
Medical. Many therapeutic tinctures require accurate use of garlic in grams.

Main quantitative characteristics

The head of garlic is her root roof. It consists of teeth of different masses and quantity.

Weight dependence on type and variety

The weight of the head and the number of teeth directly depends on the type, varieties of plants and conditions of cultivation. Culture grown in Russia is larger than in China. The average weight of our garlic head 60 g, Chinese - 40 g. Garlickes of the household are always larger than the industrial method grown. Accordingly, the larger and every teeth.

Winter culture weighs more than the spring. According to the registry of varieties permitted for use in the country, the weight of the winter garlic head ranges from 37 to 85 grams, stern - from 24 to 67. In particularly favorable conditions, they can grow up to 100 grams and larger. It turns out the average weight - 40-60 g.

Calculations for cooking

Given the average mass of the garlic, you can calculate their number on a certain dish. According to data, which is more often indicated in culinary books, the following is obtained on average:

50 grams of garlic - 1.5 heads.
100 g - 2 or 3 pieces.
200 - from 4 to 6 copies, depending on the variety.
300 - approximately 6-9 pieces.

Caloric content data:

Gardeners, considering calorie food, may not worry. Culture gives minimum calories.

1 teeth - 4 calories.
3 - about 13.
100 grams - depending on the variety, up to 135 calories in the fresh product and 42 calories - in pickled.

Weight of cloves

To find out how much it weighs 1 teeth, you need the total mass of the garbage to divide the number of teeth in it. In winter grades of garlic from 4 to 15 "Palek", in spring 10-20. It turns out, 1 large teeth on average will "pull out" by 3-6 grams, smaller from 1.5 g.

The purified instance will be easier to 1 g. The weight of 100 g of the product will be approximately 16 teeth, 150 g - 24 "slices", 200 grams "will give" 32 teeth. These data are particularly relevant for medical tinctures that are done to treat at home.

It is necessary to realize that all the numbers are based on approximately. How much the head or separate slicing always depends on the type and variety. Therefore, it is possible to focus on the above numbers, but it is impossible to consider them absolute.

How many useful substances are contained in one garlic?

Another important question, which is interesting to everyone - how many and what beneficial substances does a person get from garlic, in particular, from one head? If we take an average bulb mass for 50 g, from one head for health benefits it turns out:

A whole set of group vitamins in 2.9 mg.
Provitamin A - 2.5 μg.
Vitamin C is about 16 mg.
Decent "set" minerals - potassium, calcium, phosphorus and others.

As well as 3.5 g of proteins, more than 16 g of carbohydrates, up to 30 g of water and a number of other of the most most-sighted elements.

Garlic - culture of accurate planting and cooking recipes. Knowing all the answers to the question "how much" in relation to one head of garlic, you can easily make billets for the winter, create any culinary dishes and, of course, wonderful tinctures. The taste and benefit of this therapeutic product in your hands.