Experts all recommend "eat seasonal vegetables", and now is the season to eat green garlic. But many young housewives go to the market and find garlic and shallots foolishly confused, can't pick green garlic, and don't know how to cook. Experts say that green garlic is the ground stem of garlic, and you can smell garlic when you touch it. When picking garlic, choose garlic that is white and longer, so that it will be crisp and tender and taste good.
Seasonal fruits and vegetables do not require fertilization and pesticides, and are nutritious and safe.
Health experts or nutrition experts will encourage the public to eat seasonal fruits and vegetables, because the fruits and vegetables produced in season are not only the most beautiful and nutritious, but also do not require excessive fertilization or drugs during the season. Fruits and vegetables will grow fast, with good quality and safety. According to a Taiwanese proverb, "scallions in the first month, chives in February, amaranth in March, water spinach in April, gourd in May, gourd in June, bamboo shoots in July, taro in August, kale in nine , ten celery, eleven garlic, twelve white", November is the time to eat green garlic.
Green garlic is the "juvenile period of garlic"
Dr. Zhao Xiubi from the Tainan Agricultural Improvement Farm of the Council of Agriculture said that "garlic" is called "green garlic" in Taiwan, which is also the garlic seedlings mentioned in the "fried bacon with garlic seedlings" in restaurants. In fact, green garlic is a "family" with the garlic added in general cooking. The garlic is the underground stem, and the green garlic is the above-ground stem and leaves of the garlic. When garlic grows, it will first grow aboveground stems and leaves. After the growth period, nutrients will enter the underground stems and form garlic heads. Therefore, green garlic is an immature garlic head, which can also be said to be the "garlic adolescent stage".
Can only be planted after Bailu, matures in 90 to 100 days
Zhao XiuTai said that green garlic is a plant that is rich in cold seasons. When the temperature is low, the plants will be more beautiful when they are extracted. Therefore, farmers in Taiwan generally do not plant them until the "white dew" has passed. After green garlic is planted, it matures in about 90 to 100 days and can be harvested. Generally, it begins to produce abundantly in November. This year's white dew is on September 7th, 90 to 100 days later, the maturity date will be delayed, and the green garlic after December this year will also be delicious. Next year's Lunar New Year will be in February, and some garlic farmers will plant them at a later date, so that the ripening period is just in the Spring Festival, so you can also eat green garlic of good quality in January and February.
How to pick green garlic
There are two varieties of green garlic, one is "bone" and the other is "cartilaginous". Zhao Xiubi said that the hard bone species are mainly grown to bind garlic, and the fibers of the cartilage are thin, and green garlic is mainly grown as a vegetable. The hard-bone seeds can be planted in advance because they are heat-resistant. There is no need to wait for the white dew. Sometimes the price of green garlic skyrockets. Farmers will change their plans and sell the hard-bone garlic seedlings that were originally used to make garlic balls as green garlic to "rush the market".
But in general, cartilaginous garlic has few and fine fibers, is pale green, tender and crisp when bitten. The stems of hard-bone garlic are older and more fibrous. The color of the plant looks dark green, and the white part of the garlic is short, about half of the cartilaginous species. In addition, there are also some green garlic that seem to have a small ball like garlic at the bottom. This is usually a hard-bone species that has to wait to be formed into a garlic head. Because the price of green garlic is good at the end of the season, garlic farmers will switch to early harvesting. Green garlic is usually sold in the evening market.
White long garlic is the best to eat
When picking green garlic, choose "white long garlic". Zhao XiuBi said that although the green leaves of green garlic are also very garlicky, the fibers of the white garlic are finer, sweeter and easier to break. The green leaves have more fiber. Generally, only some decorations are added when cooking. When too much is added, it will taste old. Therefore, when picking green garlic, the longer the white garlic, the better the quality. Green garlic is planted relatively densely in Taiwan, so the white garlic is usually very long, and when the green garlic grows well, the white garlic can even be as long as 100 cm!
Green garlic is white and sweet, and can be eaten raw. It is often eaten raw with roast duck slices, or eaten with sausages, mullet roe, etc. The green leaves are beautiful in color and have a garlic flavor, and are often used in stir-frying. For example, fried pork belly with garlic sprouts or fried bacon, etc., the garlic flavor is sufficient, and the smell does not last for a long time like eating garlic, so it can be used as a substitute for garlic.
◎ Image source/Provided by Dazhi Image/shutterstock
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