GARLIC SPROUTS

GARLIC SPROUTS

A VERY DIFFICULT SEED TO SPROUT

Garlic is of the Latin family Allium. In the same family you will find onions, leeks, scallops, leeks and chives. The uniqueness of this group is that Allium seed is very difficult on the verge of growing in your own sprout box.

Therefore, do not be disappointed if you do not succeed in cultivating the white, crispy sprouts with the lovable taste. Instead, you can enjoy buying the ready-made garlic sprouts from the supermarket. The often high price of ready-made garlic sprouts is due to the fact that this is a big germ to cultivate even for industrial spiral growers.

TASTE  •  EDIBLE PARTS

Garlic sprouts have a characteristic and spicy taste of garlic. You can eat the whole garlic sprout except the hard, black seed shell. It’s both a nice and crisp sprout that makes it tasteful in many salads, such as green or flavor enhancement. In short, a hot sprout.

As described in the first paragraph, it is very difficult to cultivate this germ itself. Therefore, you will be most pleased to buy a baked ready-made garlic sprouts and enjoy them to try to grow themselves.

NUTRIENTS

VITAMINS
B1, B6, C

MINERALS
Potassium, Calcium, Copper, Phosphorus, Iron, Manganese, Selenium

PROTEIN
2% – measured in relation to sprouts consisting of 75% water

SIZE • LOOKS

Garlic seeds are small, black, hard and angular. The seeds have a thick shell which makes the seed highly resistant to shock and / or drying.
The seeds smell strongly of garlic as soon as they get wet.

If your expectations are successful, grow your own garlic sprouts in your sprout tray, they should be grown for about 14 days until the stem is 10 cm long. At that stage, the plant will typically have wiped the hard shell of the elongated leaves.

REMOVE THE BLACK HULLS

When you buy the ready-made garlic sprouts in the supermarket, there are often black seedlings on the sprouts. It’s nice to look at, but the seed shells are hard to chew and taste bitterly. Therefore, you will probably flush them out of the sprouts. A smart trick is to put the garlic sprouts in a large bowl of cold water for 15 minutes. The water causes the shells to loosen and fall off the sprouts. Now your sprouts are ready to beautify your dishes.

RECIPES WITH GARLIC SPROUTS

Garlic sprouts are deliciously spiced and crispy. They will be used in the food during a single day after opening the ground with ready-made sprouts from the supermarket. The short shelf life is because the sprouts do not tolerate drying and typically have a little pressure during the packing. However, you can quickly use the sprouts because they are so delicious.

You can eat whole garlic sprouts from root tip to leaf top. However, you can not eat the hard black fry capsules. See the tip to rinse them from above. You can use the sprouts as a decorative or flavoring ingredient in all salads, dips, tapas, sandwiches or sandwiches.