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Moreton Bay Bugs with Garlic Butter: Grill or barbecue these sweet, delicate crustaceans and serve with garlic butter.

Introduction: How to Prepare Moreton Bay Bugs with Garlic Butter

Moreton Bay bugs are sweet and delicate crustaceans that are commonly found in the waters of Australia. These bugs have a distinct flavor that is enhanced when they are cooked with garlic butter. Preparing Moreton Bay bugs with garlic butter is a simple and delicious way to enjoy this seafood delicacy.

To prepare Moreton Bay bugs with garlic butter, you will need to start by cleaning and preparing the bugs. Next, you will need to decide on a cooking method. Grilling and barbecuing are both excellent options for cooking Moreton Bay bugs. Once the bugs are cooked, they can be served with a delicious garlic butter sauce that complements their natural sweetness.

Grilling vs. Barbecuing: The Best Cooking Method for Moreton Bay Bugs

When it comes to cooking Moreton Bay bugs, you have two main options – grilling or barbecuing. Both methods are excellent choices, but they do have some differences.

Grilling is a quick and easy way to cook Moreton Bay bugs. To grill the bugs, simply brush them with olive oil and season with salt and pepper before placing them on a preheated grill. Cook for 5-7 minutes on each side until they are cooked through.

Barbecuing is a great option if you want to infuse your Moreton Bay bugs with a smoky flavor. To barbecue the bugs, you will need to place them on a skewer and cook over a charcoal fire. This method takes a bit longer than grilling, but the end result is well worth the extra time.

The Perfect Accompaniment: How to Make Delicious Garlic Butter for Moreton Bay Bugs

Garlic butter is the perfect accompaniment for Moreton Bay bugs. To make garlic butter, you will need to start by melting butter in a pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in freshly chopped parsley, salt, and pepper.

Once the Moreton Bay bugs are cooked, they can be served with a dollop of garlic butter on top. If you want to take the dish to the next level, you can also serve the bugs with a side of crusty bread to soak up the delicious garlic butter sauce.

In conclusion, Moreton Bay bugs with garlic butter are a delicious seafood dish that is easy to prepare, and perfect for any occasion. Whether you choose to grill or barbecue the bugs, they are sure to be a hit with your family and friends. So, why not give this recipe a try and discover the delicious flavors of Moreton Bay bugs with garlic butter for yourself?

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Angola

Moamba de Galinha: A flavorful chicken stew cooked with palm oil, garlic, onions, and various spices.

Introduction: Moamba de Galinha

Moamba de Galinha is a traditional Angolan dish that is popular all over Africa. This flavorful chicken stew is made with palm oil, garlic, onions, and various spices. The dish is known for its rich and aromatic flavor that sets it apart from other chicken stews. Moamba de Galinha is a staple food in Angola and is often served during special occasions like weddings and birthdays.

The Ingredients of Moamba de Galinha

The main ingredients of Moamba de Galinha are chicken, palm oil, garlic, and onions. The dish is usually seasoned with paprika, chili powder, salt, and pepper. Other spices like cumin, coriander, and turmeric can also be used to enhance the flavor of the dish. Vegetables like tomatoes, carrots, and peppers are also often added to the stew to make it more nutritious.

The Preparation of Moamba de Galinha

The preparation of Moamba de Galinha involves marinating the chicken in a mixture of spices and seasonings before cooking. The chicken is then browned in palm oil and removed from the pan. Garlic and onions are sautéed in the same pan until they are golden brown. The cooked chicken is then added back to the pan along with vegetables and water. The stew is simmered for about an hour until the chicken is tender and the flavors are well blended.

Nutritional Value of Moamba de Galinha

Moamba de Galinha is a nutritious dish that is rich in protein, vitamins, and minerals. The chicken provides essential amino acids that are important for muscle growth and repair. The vegetables in the stew provide vitamins A and C, which are important for maintaining good eye health and boosting immunity. The palm oil used in the dish contains healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.

Regional Variations of Moamba de Galinha

Moamba de Galinha is a popular dish in many African countries, including Angola, Mozambique, and South Africa. Each region has its own unique variation of the dish, with different ingredients and spices used to suit local tastes. In Mozambique, for example, coconut milk is often added to the stew to give it a creamy texture, while in South Africa, apricot jam is used to give the dish a sweet and tangy flavor.

Conclusion: Moamba de Galinha, A Delicious Dish

Moamba de Galinha is a delicious and nutritious dish that is enjoyed by people all over Africa. The dish is known for its rich and aromatic flavor, thanks to the use of palm oil, garlic, onions, and various spices. Whether served during special occasions or as a comfort food, Moamba de Galinha is a dish that is sure to satisfy any appetite.

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Food

Now is the Right Time to Plant Garlic

Growing garlic yourself is very easy: separate the cloves, stick them in the ground and watch the garlic thrive. As soon as the green shoots turn brown, the garlic bulb is ready to be harvested. Read here why autumn is the best planting time and what you should consider for a rich garlic harvest.

Growing garlic is also great for people without a green thumb because the tuber is undemanding and can survive frost.

The best time to grow the white tuber is autumn. In this way, the tuber can grow over the spring and autumn and develop better than if cultivation were only started at the classic planting time in May. The cold of winter does not damage the seedlings but actually promotes their growth.

To plant garlic yourself, you do not need special plant garlic. The only important thing is that the tuber comes from the region in which you live because garlic from China or the Mediterranean region is used to higher temperatures and thrives much worse than the more robust bulbs from colder areas.

How to plant the garlic bulb

Garlic naturally thrives best in a bed. Make grooves about four centimeters deep and put a clove of garlic in each about ten centimeters apart (transverse distance to the next groove 20 centimeters). Cover loosely with soil and water. In spring, the green garlic begins to sprout, later the plant bears a decorative flower.

In these inflorescences sit small bulbs, not unlike a clove of garlic. They can also be sown, but they don’t produce as good a yield as garlic cloves. It is recommended to pinch off the flowers so that the plant puts all its energy into developing the tuber.

As soon as the green wilts, the garlic bulb is ready to be harvested: pull it out of the ground and let it dry in a dry, airy place. You can either use the cloves in the kitchen or replant them.

Garlic also thrives on the balcony. It is vital to choose a sufficiently large planter, for example, a wooden or plastic box. You can get them in any supermarket for little money. Before you fill the container with soil, provide the bottom with a few drainage holes so that the moisture cannot accumulate. Garlic plants prefer sunny, sheltered locations.

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Food

Garlic as a Home Remedy

Garlic as a home remedy also works wonders. Because the tuber has a healthy effect. So you should not only use it in the kitchen. Find out below which ailments you can alleviate with garlic and how it can get your love life going.

Garlic is an excellent medicinal plant and can be used against health problems. Especially its antibacterial effect makes it a good household remedy. And it is one of the few plants that help with arteriosclerosis. It has a particularly strong effect on vasoconstriction.

The Story of the Miracle Bulb

The Latin name for garlic is Allium Sativum. Its main ingredients are essential oil and allicin. Originally, this comes from Central Asia and the Middle East, where it was cultivated in large quantities. People in different cultures used garlic not only as food but also as medicine. Because it was used as a remedy for athlete’s foot or for indigestion.

And now the tuber is also growing in domestic gardens. And very rarely it is found as a wild plant. In spring, a young shoot or stalk sprout from the garlic clove, which you can use to refine salads. The stems wither, and the clove thickens and becomes a tuber, which in turn consists of several cloves.

The healthy effect of garlic

Garlic was already known to the ancient Egyptians as a remedy. As a medicinal plant, garlic has a variety of effects. It is said to have antibacterial, immune system-strengthening, disinfecting, antispasmodic and secretion-promoting effects. It is particularly helpful in vasoconstriction. Because the tuber not only ensures that deposits are broken down, but also that no new ones form. But how does its healing effect unfold?

The helpful allicin can only be produced when the cell walls of the garlic clove are damaged, as happens when pressing. Because it changes when it comes into contact with oxygen. An enzyme that emerges splits the previous alliin into the highly effective allicin. Therefore, you should crush the garlic clove and then let it steep for a few minutes. Alternatively, you can also purchase high-dose preparations in the pharmacy, these are usually offered in dragee form. Consequently, garlic is healthy.

Garlic as a home remedy

Garlic is healthy and a tried and tested household remedy. Because it contains valuable antioxidants and therefore prevents many diseases. It is also said to have expectorant properties, so you can use it to treat a cough. It is best to eat it fresh and raw as often as possible. As a result, garlic can unfold its healthy effects. But using garlic for cooking can also be good for your health.

1) Garlic as a home remedy for constipation

Garlic can naturally stimulate digestion. According to this, the consumption of the miracle bulb leads to the activation of the gastric mucous membranes. As a result, more digestive juice is produced. So you should eat plenty of the tuber if you have problems with constipation. Also, note our other natural home remedies for constipation.

2) Effectively combat flatulence

The effects of fresh garlic can help against flatulence. Since garlic stimulates digestion and is also effective against bacteria, the gas formation can be reduced. But caution is also required here. Because not everyone tolerates garlic that well. And then consumption can have the opposite effect and cause bloating. Therefore, also note our other home remedies for flatulence.

3) Garlic as a home remedy for worms

The sulfur-containing amino acids in garlic and onions fight the worms. In combination with antibacterial coconut oil, the effect is enhanced. So mix 6 teaspoons of coconut oil with an onion and a clove of garlic and consume the mixture daily. As a result, you have an effective and natural home remedy for worms.

4) Relieve diarrhea discomfort

There are a variety of natural home remedies for diarrhea. This also includes the miracle tuber. Since it has a disinfecting effect, it helps to calm the intestines. Consequently, if you have diarrhea symptoms, you should eat fresh garlic or season your food with it.

5) Use of Garlic for Ear Pain

A garlic wrap has also proven effective for earaches. For this, you need to peel and slice about 6 cloves. Then wrap the toes in a thin wash mitt and place them on the affected ear. If the earache persists, it is essential to see a doctor.

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Food

Sprouting Garlic and Onions: Is It Still Eatable or Is It Toxic?

Are sprouting onions and garlic bulbs safe to eat, or do they become toxic like potatoes? We have the answer.

Germs Despite Proper Storage: But Are They Toxic?

Despite correct storage, it is unavoidable that onions will start to germinate over time. For a long time it was disputed whether one should still eat sprouting onions. In the meantime, there are no longer two opinions on this – onions do not develop any toxic substances and can be eaten without hesitation, according to the Federal Center for Nutrition

It also doesn’t matter under what circumstances and after how long the sprouts sprout from the vegetables: It doesn’t matter whether the onion or garlic was stored in the dark, in the refrigerator or in the cellar for several months during the winter, the sprouts are always harmless .

Nevertheless, one should make sure that the vegetables are consumed as soon as they have budded. As a result, the tuber loses its firmness and becomes softer. That doesn’t mean an onion will go moldy. The softening only shows that the onion is gradually losing its fleshy nutrient reservoir as it sprout. They also become drier because the germs use their water reserves.

Onions and garlic with sprouts become soft and dry: the result is a reduced nutrient content

Onions and garlic are also dried out and still edible when soft, but in this state they are significantly poorer in valuable ingredients. Garlic, in particular, is a wonderful home remedy when fresh to naturally lower blood pressure, and eating both types of vegetables can also prevent heart attacks and strokes.

Cooking tip: The green of the onion and garlic can also be integrated into many recipes, similar to spring onions or wild garlic: to refine soups, herbal quark or salads. Therefore, it is even a good idea not to eat one or more onions or garlic bulbs immediately and let them germinate. You can always harvest fresh shoots and save yourself a trip to the supermarket to get spring onions.

If an onion goes moldy, you can tell immediately. An onion then develops clear signs of mold and feels mushy and soft. There is also a noticeable smell. These onions should definitely be thrown away – the same applies to garlic.

Eating them quickly is advised: This is how the vegetables taste best

Basically, the bulb of onion or garlic should be consumed as soon as possible. Before the vegetables are used, they should definitely be smelled. You should only overcook vegetables that smell fresh and pungent as usual. For older germinating onions or garlic bulbs with little substance, it is better to use only the green onion shoots. Dishes that use a lot of onions are potato goulash, French onion soup, roasted onions or onion tart.

If you still don’t like the germinating onion for consumption, you might have a place for it on the balcony or in the garden. The sprouted onion can also be planted. However, it takes a while for new onions to sprout from a kitchen onion. The germinated bulb will grow first and produce a beautiful flower. These are an absolute eye-catcher in the bed or on the balcony. When the flower then forms seeds, new bulbs can be grown from them later.

Conclusion: Even germinating onions and garlic bulbs can be consumed without hesitation and are not poisonous under any circumstances. Although the germ dries out the vegetables, which can cause them to become soft and lose nutrients, there is no risk to health. A sprouting onion or potato tuber can even be helpful when cooking, because you can refine many dishes with the sprouts.

Potatoes are different from onions. The poisonous substance solanine collects in their shoots. This leads to intestinal problems. Potatoes with large sprouts are therefore best discarded.

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Lifestyle

Get Rid of The Garlic Stench: These 10 Home Remedies and Tips Will Help You

Garlic has become an indispensable part of our kitchen and, in addition to its great taste, scores with many health benefits. Among other things, it promotes heart health, is good for the liver and intestines and protects against infections.

However, what is often a bitter aftertaste: Due to the ingredients contained, an annoying smell sticks to your fingers after preparation – not to mention the unpleasant bad breath that you carry around with you for a long time after eating garlic. We’ll give you tips on how to get rid of that garlic smell – using simple home remedies.

How to get rid of the garlic smell

Allicin is made from the amino acid alliin and is responsible for the typical smell of garlic. It is formed when the garlic is crushed or cut up. This is a sulfur compound that has been identified as the main ingredient responsible for the healthy effects of garlic. The allicin is quite unstable and also sensitive to heat, which is why it evaporates relatively quickly and is broken down into compounds such as ajoene.

#1: Neutralize odor with lemon juice

Attention: sour! Our first tip is very good for getting rid of the annoying smell of garlic that hangs on your hands after cutting the garlic cloves. To do this, put some lemon juice in your hands and rub them well with the juice.

The lemon juice is then rinsed off with clear water. Be careful with small wounds on your hands: If the lemon juice gets there, it will burn very badly – so it is better to inspect your hands thoroughly before the lemon shower.

#2: Coffee takes the stink out of garlic

What tastes delicious when brewed also helps you get that garlic stench off your fingers. To do this, take a little coffee powder or coffee grounds and rub it thoroughly in your hands.

Then, rinse your hands well with water and you should be rid of the garlic smell. As a little extra, you’ve also done something good for your hands with a coffee peeling.

#3 Salt drives away the garlic stink

Another alternative to get rid of the garlic smell: a salt scrub. The same applies here as with coffee – the hands are rubbed thoroughly with the salt, which should normally neutralize the garlic smell.

After the salt peeling, rinse again with clear water and your hands will be like new. Caution also applies here if you should have small wounds on your hands: Just like lemon juice, the salt burns if there are injuries on the skin.

#4 Toothpaste against the smell of garlic

Everyone also has this remedy at home: toothpaste can be used to remove the strong smell of garlic from your hands. It serves as a kind of hand washing paste that cleans hands deeply.

The hands are rubbed with the toothpaste, the whole thing is given a short time to take effect and is then washed off with clear water. Afterwards, it is advisable to apply lotion to your hands, as the toothpaste has a drying effect.

# 5 milk also helps against garlic smell on the hands

Milk is also a good option to get rid of the garlic smell on your skin. To do this, bathe your hands in milk or rub your hands with it.

In addition to getting rid of the garlic smell, your hands get a nice moisturizing bath as the fat in the milk nourishes your skin.

#6 stainless steel neutralizes the smell of garlic

Stainless steel also acts as a neutralizer for unpleasant smells of garlic on your hands. There are special stainless steel soaps that, in combination with cold water, put an end to the smell of garlic on your hands.

Alternatively, you can rub your fingers on a stainless steel object, such as a stainless steel sink or similar.

#7 Milk drives away the garlic breath odor

Drinking milk has proven itself to banish garlic bad breath: To get rid of the stench, you should drink a glass of milk immediately after eating garlic-containing food. It is best to drink the milk while eating.

#8 Milk drives away the garlic breath odor

Drinking milk has proven itself to banish garlic bad breath: To get rid of the stench, you should drink a glass of milk immediately after eating garlic-containing food. It is best to drink the milk while eating.

#9 Ginger and lemon help freshen breath

Chewing on a piece of lemon or a piece of ginger is also a real miracle cure to neutralize the garlic stench in your mouth.

Cut a piece of paper and chew the piece very thoroughly and for a long time. It is best to spit out the ginger or lemon afterwards.

#10 Chewing on cumin seeds and coffee beans eliminates the garlic smell

As with ginger and lemon, chewing on coffee beans or cumin also helps. These have a strong taste of their own and a neutralizing effect, which finally gets rid of the annoying bad breath.

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Food

Insider Tip Black Garlic: What Can The Fermented Bulb do – and What Does it Taste Like?

Black garlic is an absolute insider tip for the kitchen. But how does the black tuber taste and what else can it do?

What is black garlic?

Black garlic or “Black Garlic” is a delicacy in Japan, China and Korea and belongs in every good kitchen there. But in the meantime, the black tuber has gradually become better known and, above all, more popular. However, the black bulb is not a special variety, but rather ordinary garlic (Allium sativum).

But where does the unusual color come from? The reason lies in the processing of the garlic. It is fermented for weeks in high humidity and heat. As a result, the sugar and amino acids contained in the garlic are converted into tanning substances, so-called melanoidins. The result: the tubers gradually turn black.

This fermented garlic is much easier on the stomach because it contains fewer polysaccharides. The fermentation also gives it a very special taste of vanilla, caramel or even plum and some liquorice

This is how you can ferment your garlic yourself

If you want to make your own fermented garlic yourself, you’ll need to prepare it a little differently. Because a week-long fermentation in the oven would be far too expensive. But if you can do without the black color, there are two simple production methods in particular:
With honey: peel the garlic and press it lightly. Then put it in a jar with a wire seal and pour honey over it until the jar is about 2/3 full. Keep the jar in a dark place for several weeks, turning it from time to time. Once the garlic has completely sunk in the honey, it’s done.
With salt: Make a saline solution by stirring 3 grams of salt into 100 milliliters of water. Place the peeled garlic cloves back into a mason jar and fill it 2/3 full with the brine. Now the jar is well sealed and put in the fridge for about four weeks. In the first few days you should open it briefly once a day and then close it tightly again.
Depending on your taste, you will like the sweet or salty variant of fermenting your garlic better. Try it yourself and then test your garlic in the kitchen.

Black garlic in the kitchen: the healthy black bulb goes well with it

Conventional garlic is inherently very aromatic and healthy. The little toes are antibacterial, can prevent cardiovascular diseases and are also considered a natural cholesterol-lowering agent. These are just some of the tuber’s effects. However, so-called secondary plant substances are still produced in the garlic as a result of the fermentation. They protect our cells and slow down free radicals. In addition, probiotics are produced, which protect both our intestinal flora and the immune system.

The Black Garlic is particularly popular in Asian dishes and is ideal for sauces and marinades. But in the meantime it is also becoming increasingly popular for pasta dishes. For example, you can also cook the classic spaghetti aglio e olio with black garlic. It is also ideal as “black” garlic butter. Serve them with fish, meat or potatoes, for example.

In addition to the flavor component, the black garlic is also ideal for decoration. However, you should rather use a copy from the Asian store. Like regular garlic, don’t use too much if you don’t tolerate it well or if you’re taking blood-thinning medication. Garlic can enhance the effects of such drugs. Otherwise you are doing something good for yourself, your health and your palate with black garlic!

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Cooking Tips

Peel Garlic: These Tricks Are Quick and Easy

Peeling garlic can be time-consuming and tedious. A few simple tricks will help you to quickly and easily remove toes from their shells.

Trick #1 for peeling garlic: Crush the clove

Garlic refines almost every recipe. These tricks make cooking with the spicy tuber even more fun.

The first trick is simple, but still very useful.

Mash a clove with an object such as a wide knife or spatula.
The shell can now be easily removed.
The advantage of this method is that you hardly have to touch the toe. This will make your hands smell less.

Note, however, that this method crushes the toe quite severely. If you need whole cloves for your recipe, the other methods can help.

Trick #2: The jar trick

For the second trick you need something that you are guaranteed to have at home: a screw-top jar.

It is best to put several cloves or a whole bulb in a screw-top jar. Now screw the lid on.
Shake the jar vigorously for about half a minute. The glass should then look like the picture in the middle.
Throw the peel that has already come off in the organic waste or dispose of it on the compost.
Shake the jar vigorously again and discard the detached peel.
If the skin hasn’t come off all the toes yet, you can easily peel them off now.
For this trick to work, you should

shake really long and hard.
use a jar with a hard lid. (So ​​the tuber has enough resistance when shaken.)
make a vertical shaking motion.
This method is particularly suitable for peeling several cloves or a whole tuber at once. If you don’t need all the cloves right away, you can pickle the garlic. Alternatively, you can use it to make a delicious garlic oil or garlic paste.

Trick #3: Soak garlic before peeling

The last trick you have to prepare a few hours in advance.
Soak the toes in water for about 2-3 hours.
The peel is now soaked and can be easily removed from the toe.
For this trick to work, the garlic needs to be soaked long enough. To check whether the shell is soft enough, you can take out a clove in between. Now test whether it can be peeled easily. If not, you can just let them soak in the water longer.

Have fun trying!

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Food

Garlic Mustard: Application and Effect of The Herb

The garlic mustard has a long tradition as a medicinal plant. Today the wild plant is mainly used as a herb. In this article, you will learn how to recognize and use garlic mustard.

The garlic mustard, Latin Alliaria petiolata, belongs to the cruciferous family and is related to mustard and the shepherd’s purse. Finds indicate that garlic mustard was used as a spice and medicinal plant 5000 years ago.

The rocket is a biennial plant that usually occurs wild. It is native and widespread throughout Europe. The garlic mustard grows mainly in nitrogenous soil and can be found in parks, deciduous forests, along roadsides and even in urban areas.

The plant is also called leek herb because of its special taste and reaches a height of 50 to 90 centimeters. The leaves are slightly reminiscent of those of the stinging nettle, but are much more jagged and not hairy.

The garlic mustard forms small white flowers from April to August. When they have finished flowering, pods that are about five centimeters long develop, in which the small black seeds are located.

Garlic mustard in your garden

The flowers of the garlic mustard are an important food source for insects, bees and caterpillars. Under the right conditions, you can plant the plant in your garden:

Location:
The garlic mustard prefers a place in the shade or partial shade.
The plant needs nitrogenous soil, as well as rich soil. It is best to mix them with fresh hummus.
You can also plant the garlic mustard on the balcony. A north-facing site is best for this.
Sowing:
You can release the seeds from March to April or in October. However, early March is best for sowing.
The garlic mustard belongs to the cold germs. The seeds need frost and low temperatures to germinate. You should definitely avoid sunny places.
It can take anywhere from 14 days to a month for the seeds to germinate. Since the seeds are difficult to germinate, you may need several attempts.
Care:
In the field, it is not necessary to additionally fertilize the plants. In the pot, you should treat the garlic mustard with nitrogenous, organic fertilizer about every six months.
Garlic mustard is sensitive to drought. You should water them on hot days.
Garlic herb is hardy. Therefore, no preparations for the winter are necessary.
Harvest:
You can harvest the leaves all year round, although the young leaves are more tender and taste better in spring.
You can easily recognize garlic mustard by its smell. If you rub a leaf between your fingers, you should notice a distinct smell of garlic

ingredients and effects

Since there is no commercial interest in the wild plant, it has hardly been scientifically studied. It is considered a healthy wild herb because it contains some valuable ingredients:
mustard oil glycosides
saponins
Vitamin A
vitamin C
essential oils
Originally, the garlic mustard was often used as a medicinal plant for various diseases. Today, however, it is rarely used as a medicinal plant. This is probably due to the fact that there are plants that are more suitable for the application areas. Mainly the garlic mustard had the following areas of application:
rheumatism
gout
colds
inflammation
wound healing
In traditional use in folk medicine, the following effects were attributed to garlic herb:
anti-inflammatory
blood purifying
diuretic
expectorant
However, the properties of the plant have not been scientifically proven.

How to use garlic mustard in the kitchen

The spicy kitchen herb is enjoying increasing popularity. It used to be very popular, especially among the poor, because spices were very expensive.

The taste is strongly reminiscent of garlic with a peppery note. The garlic mustard can be compared to wild garlic, but has a much milder taste. In addition, it leaves no unpleasant bad breath.

In order to preserve its aroma, you should only process the plant raw. Due to high temperatures, it loses its unique taste. If you want to use it to refine soups or sauces, you should only add the herb just before serving. You can use the garlic mustard in many ways in the kitchen and use all parts of the plant:

Root: Similar to horseradish, you can grate the root of the plant. It has a spicy taste and is well suited for sandwiches. However, you should only use the roots of the plant in the first year, as they become woody in the second year.
Leaves: Cut into small pieces, the leaves are perfect for herb butter and herb quark. The garlic mustard can also be processed into a wild herb pesto. The plant goes particularly well with walnuts.
Seeds: You can grind the fresh seeds into wild herb mustard in a mortar. When dried, the seeds can be used like pepper.
Flowers: The small, white flowers are suitable for decorating salads or other dishes.
You can freeze the herb to preserve the flavor. Garlic mustard loses its flavor as it dries.

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Lifestyle

10 Home Remedies to Get Rid of Garlic Smell

Getting rid of the smell of garlic made easy. If you don’t want to do without garlic dishes, you should know a few home remedies. We’ll show you how to fight the annoying garlic stench.

After dinner with friends at an Italian restaurant, the smell of garlic is there. It was very delicious. And the pesto tossed in aioli was a dream. But the next day you are told more than once that you smell quite penetratingly of garlic.

1) Cut garlic instead of pressing

The medicinal plant garlic is widespread worldwide. And is often used for cooking. If you cook with the white tuber yourself, make sure that you cut it rather than press it. Of course, garlic presses are very common, but when pressed, the inner structures of the bulb are destroyed so severely that the allicin is released in particularly high concentrations. It is therefore “more odor-friendly” to cut the tuber with a sharp knife. Another obvious tip when eating is not to eat large pieces of garlic at all. Because these make the largest contribution to the unpleasant smell during digestion in the stomach. But you should use garlic as a medicinal plant, as it also has health effects.

2) Miracle milk against the smell of garlic

In order to effectively combat the smell of garlic, you need to know that the unpleasant smell is mainly caused by the sulfur compound allicin being formed in the stomach when garlic is digested. This gets into the blood. And is then excreted through the skin. If you drink high-fat milk while eating, the allicin that is produced is immediately dissolved in the milk. So it doesn’t get into the blood. Therefore, enjoying milk together with food containing garlic is a really good preventive measure. Instead of using milk to get rid of garlic, you can use Turkey’s national drink, Ayran. Ayran, a drink made from salted yogurt and water, has a fat content of approx. 3% and therefore also dissolves the allicin very well.

3) Get rid of brushing your teeth and smell of garlic

However, if you have failed to take preventive odor-inhibiting measures and the garlic has reached your stomach and the allicin has already formed, then good advice is expensive. Now the substance gets into the blood and you vaporize it for about 24 hours, whether you want it or not. Of course, brushing your teeth as often as possible helps to counteract the development of odors in your stomach and then your throat, i.e. bad garlic breath. Although this only covers the smell for a certain time, it still provides relief. I’ve also tried chewing and sucking certain anti-garlic dragees and chewing gum. These also manage to fight the worst garlic flag for at least 1-2 hours. Also, note our tips for brushing your teeth.

4) Get Rid of Garlic Smell with Apple and Green Tea

Raw apples work on a similar principle. Or use the home remedy green tea. When consumed at the same time as a meal, they also neutralize the foul-smelling sulfur compound that is produced and does not allow it to get into the blood in the first place. However, since it is rather unusual to eat raw apples with garlic dishes, this alternative is not very common.

5) Chew fennel seeds for garlic smell

One of our readers has a great home remedy to fight bad breath. According to this, you can get rid of the unpleasant smell of garlic by chewing fennel seeds. Simply grab a small number of fennel seeds after the food containing garlic and chew them properly. Our reader reported that he got this tip from an Indian restaurant.

6) Get rid of the garlic smell with lemon

Another reader recommended using lemons. So you can eat a few pieces of lemon. Or for the less hardcore among us: just dilute some lemon juice with water and drink it after the meal containing garlic.

7) cardamom, parsley, sage, and co.

Likewise, some swear by chewing parsley or cardamom. The use of the medicinal plant sage is also very effective. Essential oils are released when these helpers are chewed. And these can also bind the odorous substances. Ginger is also said to help get rid of the garlic smell. However, these methods take some getting used to and are not for everyone. However, I have not had the best experiences with these methods.

8) Get rid of the garlic smell with coffee beans

Coffee as a home remedy is known to many. And that the right coffee bean is also needed for a delicious coffee. But suck a coffee bean? Who does that? Well, some swear by it to get rid of the garlic smell after eating. It’s worth a try.

9) Get rid of garlic smell on skin and hands

The common thing about the smell of garlic is that it is mainly excreted through the skin. And it is very difficult to neutralize this smell. But it helps to shower as often as possible and to wash your skin and hands with stainless steel soap. And if you use a knife with a stainless steel handle in the kitchen, the steel neutralizes the garlic fumes. Accordingly, rinse your hands under running water and rub your palms on the steel soap or alternatively on the handle of your stainless steel knife. In addition, note valuable tips for cleaning stainless steel.

10) Making clothes garlic free

But even after the bath or shower, the evaporation continues through the skin. Since the smell also quickly settles in clothing, you should also change your clothes more frequently in the 24 hours after ingesting garlic. Likewise, don’t cover up the smell of garlic with perfume sprayed on your skin. Because the combination of the fragrances from the perfume and the allicin creates a thoroughly unpleasant fragrance cocktail and confuses every nose. Speaking of the nose, garlic is also a good home remedy for a cold.

At least you don’t smell yourself

So there are a lot of tips and tricks to deal better with the annoying problem of garlic smell. It is best if you work preventively. This means that when cooking or eating, think about the smell and contain it accordingly. However, once the garlic has reached the stomach, combating it is difficult. But don’t let the unpleasant side effects of the smell deter you from a nice visit to the Greek with a good tsatsiki or your delicious homemade tsatsiki and a doner kebab with a good garlic sauce. Because there is at least one positive effect: you don’t even notice the smell of garlic yourself.

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