How to grow garlic with large heads. How much does a head of garlic weigh on average? Calculations for cooking

For convenience and speed of perception, I will divide the information, as last time, into points (this time I try to maintain the time sequence):

1. For planting, choose large-fruited varieties of garlic. One of the absolute favorites is “Rocambole”, also known as “Elephant Garlic”, “Egyptian Onion”, “Spanish Garlic”. The children grow into one-claws weighing 40-50 g, and the cloves produce bulbs weighing 200-450 g each (with 4-8 cloves). Growing conditions are standard. Cleaning in July. The collected heads, despite their gigantic size, are reliably stored until April, so this variety can also be grown as a spring crop.
2. Only when planted before winter do you get the largest heads, about the size of a fist. When growing garlic as a spring crop, the heads will come out smaller, all other things being equal.
3. Plant one-toothed and baby seeds in central Russia from the end of September to mid-October. Garlic loves the cold. Even if the one-toothed ones manage to germinate a little by the beginning of winter, they will survive the winter well.
4. Crop rotation is important. Do not plant garlic in places where garlic, onions, carrots, herbs, and radishes grew before. The best predecessors are potatoes, zucchini, cabbage, cucumbers, pumpkins, squash, and legumes.
5. Before autumn planting, prepare the beds. Add humus, superphosphate and wood ash into it, then dig everything well. Garlic can grow a large bulb only in loose, fertile soil, where there is physically room for the gradual expansion of the head.
6. For planting, select only healthy planting material. If you find even minor damage, discard the cloves.
7. To get a large head, you need to plant large cloves.
8. When planting cloves, the garlic will gradually degenerate and become sick more often. To renew the seed, do not forget to replant the children from the bulbs.
9. Strictly observe the interval - the step in the row is at least 15-20 cm, preferably 30 cm. For the development of large heads, space and a “food supply” are needed.
10. Mulch the beds with planted garlic with humus (compost) and fallen leaves.
11. After planting, spread dry lime fluff evenly over the surface.
12. After the snow melts in the spring, thoroughly loosen the garlic beds.
13. In early spring, generously sprinkle the garlic beds with chopped wood ash.
14. As soon as the garlic produces feathers 10 cm high, water it saline solution(100 g table salt per 10 liters of water). After 3 weeks, repeat the salt feeding.
15. In order for garlic to actively grow its head, it must be watered frequently and abundantly. When growing in a greenhouse, you need to especially monitor the air humidity - it should not be high.
16. Feeding: in May calcium nitrate (1 tbsp per 10 liters of water), in June add superphosphate. Carry out all fertilizing strictly before July.
17. After the obligatory removal (breaking off) of the arrows, tie the garlic feathers into tight knots so that final stage they gave everything nutrients bulbs. Don't worry if some of the leaves get a little broken.
18. It is important not to skip cleaning time. The main signs are that the stem begins to bend toward the ground, and the lower leaves begin to dry out. If you keep the heads in the ground, the bulbs will begin to disintegrate into cloves, and the planting material will be stored worse in the future. You also risk losing the “babies”, which, after the integumentary scales burst, will fall to the ground.

Garlic has been widely used in cooking since ancient times. It is used as a seasoning and is popular due to its wonderful medicinal properties. Heads and cloves of garlic, as well as its green leaves, are used for food. But not everyone knows that good taste qualities Garlic shoots, the young flower stalks of the plant, are also possessed.

Garlic arrows: cooking recipes

These pretty green, intricately twisted shoots can be cooked different ways. They are very tasty fried, stewed with tomatoes or other vegetables. In order to prepare garlic arrows, there are various recipes - you just need to choose the right one.

Fried garlic arrows

This is perhaps the simplest of dishes using such a product. First, the shooters themselves prepare. They must be fairly fresh. They are cut into pieces approximately 5 cm long, salted and quickly fried on vegetable oil(within 4-5 minutes). In this case, the juice should stand out, and if this does not happen, you should add a little water. Then you need to add a little to the pan olive oil and bring to readiness over low heat. The finished arrows will be transparent. Spices are added to taste: salt, black or red pepper, herbs. To give an even more interesting taste to a product such as garlic arrows, recipes can be varied with other ingredients - for example, fried onions. Often also added tomato paste or other vegetables. In this case, fried garlic arrows taste like mushrooms.

Howsalt the garlic

Garlic heads can be prepared for the winter by salting or pickling them. At the same time, they retain most of their useful properties. Moreover, it is not at all difficult to do. Large fresh heads need to be cleaned upper layers peel, making sure to leave some skin on the slices. Then they need to be soaked in cold water for three days. The water needs to be changed regularly, at least once a day. To prepare the brine, you need to dissolve 100 g of salt in a liter of water. This is easier to do if you heat the water. Then you need to pour the cooled brine over the garlic, tightly packed in jars, and put it in a cold place for storage. Can be stored in a warm place salted garlic, the recipe for which is more like a pickled one - with the addition of vinegar. You can also put garlic in sterilized jars, pour boiling brine over it and roll it up.

Garlic soup

One more original dish using garlic is garlic soup, the recipe for which is found in the cooking of various peoples of the world. If in Slovak and Czech cuisines you can find light stews with garlic flavor, then the French prepare a similar dish quite spicy, in vegetable broth, adding cream to it. And the Spaniards traditionally serve this spicy soup toast. Housewives often modify soup recipes on their own.

Conclusion

Garlic is an excellent addition to dishes of meat, vegetables, and mushrooms. It gives food a special piquancy and aroma. But besides regular recipes, you can also adopt some non-standard ones. So, it would be interesting to prepare spicy garlic soup, pickle heads of garlic for the winter, or fry garlic arrows. The recipes for these dishes are easy to follow.

A head of garlic consists of cloves of varying weights and quantities. The size, weight and number of cloves, and, accordingly, the mass of the entire head of garlic depends on several factors:

• varieties;
• growing conditions;
• agricultural technology.

To be more precise, the crop grown in Russia is larger than its counterpart from China. Our garlic will weigh on average 60 g, Chinese garlic - 40 g. Garlic grown in home gardens is often larger than those grown industrially. Accordingly, each clove is larger.

Winter crops weigh more than spring crops. According to the Register of varieties approved for use in the country, the weight of a head of winter garlic ranges from 37 to 85 grams, of spring garlic - from 24 to 67. When all agrotechnical measures are carried out, the heads can grow weighing up to 100 grams or larger.

40-60 g - this is how much a head of garlic weighs on average.

Important! The average weight of a garlic head 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 a kitchen scale.

Average weight of garlic for calculations

1. 1 head of garlic - 40-50 grams.
2. 2 heads of garlic - 80-100 grams.
3. 4 heads of garlic - 150-200 grams.

The average weight of a clove of garlic also varies: from 1.5 grams in a clove of medium-sized spring garlic to 3-6 grams in a clove of winter garlic.