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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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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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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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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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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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Allicin: Why The Ingredient in Garlic is so Healthy

Allicin gives garlic its distinctive smell. But the substance is also responsible for many of the health benefits of garlic.

Opinions differ when it comes to the smell of garlic. Some love him, others can’t stand him. Allicin is responsible for the strong smell of garlic. Allicin is a cleavage product of alliin, an amino acid found in garlic. If the garlic clove is injured, enzymes begin to break down alliin into allicin and other aromatic substances.

But allicin not only gives garlic its characteristic smell. The substance is also considered to be very healthy, which is why the food and pharmaceutical industries often work with it. A large number of food supplements and medicines based on garlic are now on the German market. According to the consumer center, the prescribed maximum amount for allicin as a drug is five milligrams per day.

The health effects of allicin

Scientists have long wondered why garlic is so healthy. It is still unknown how the tuber works exactly. Science assumes that the health-promoting effects of garlic come about through the interaction of the various ingredients. Allicin plays a crucial role in this.

Studies suggest that allicin:
Can prevent cancer because it prevents the formation of tumors as a radical scavenger.
Prevents infections with pathogens because it has an antimicrobial effect.
Prevents cardiovascular disease as it can lower the levels of bad LDL cholesterol.
It’s important to keep in mind that many of the studies on allicin have been conducted on animals. The extent to which these results can also be transferred to humans is scientifically controversial. In addition, the study results are not always clear: For example, a cholesterol-lowering effect of garlic was observed in only 44 percent of all studies from 1993 to 2006.

The antimicrobial effect of allicin may be one reason why garlic is particularly popular in the national kitchens of tropical countries. The antimicrobial effects of garlic, chillies, pepper, and ginger protected people from bacterial pathogens before the invention of the refrigerator. Germs in the food could be killed by garlic and marinades containing chilli.

You should pay attention to this when buying garlic

If you want to benefit from allicin’s healthy properties, you don’t need to resort to supplements or drugs. According to the consumer center, one should not assume that garlic in powder form or extracts has the same healthy effects on human health. It is therefore best to avoid artificial products and cook with garlic at home more often. It is not only healthy but also delicious.

If possible, buy garlic from Europe, as it travels shorter distances than, for example, Asian garlic. Garlic from China is also often heavily contaminated with pesticides. Bleaching agents that are banned in the EU are often used illegally there. You should therefore avoid snow-white garlic.

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Plant Garlic: This is How it Grows at Home

Planting garlic is not difficult at all – even if it is not native to us. If you follow a few simple basic rules, you can do it at home too.

If you don’t have a green thumb, you’ve made the right choice with garlic. It is one of the leek plants that are usually very easy to care for. In addition, it is winter hardy and only needs sufficient sun and moisture to be able to grow optimally.

To plant garlic yourself, all you need is a fresh clove of garlic. With a little patience, you can soon be harvesting your own garlic.

Planting garlic: the right time

As with all herbs and spices, when you plant the seeds or bulbs is crucial:
Ideally, you should plant garlic in the fall so that it can sprout in the spring.
While you can start in the spring, the garlic plants will often become smaller and slower to grow.
The right soil is just as important as the timing:
Only when the garlic plant gets enough nutrients can it form roots and sprout.
A loose soil, such as humus or special herbal soil, which contains a particularly large number of nutrients, is best suited.
However, fertilizer is not necessary.

Plant garlic on the balcony

You can simply plant garlic in a small pot or box on the balcony:
To prevent waterlogging, the bottom layer in the pot should consist of small stones or compost. This allows the water to drain away and no mold develops.
Choose a sunny spot on your balcony close to the wall of the house and plant the garlic cloves in the soil as described above.
The same applies here: water only occasionally and let the soil dry out a bit.

Planting garlic in the garden

The easiest way to plant garlic is in a small bed:
First loosen the soil.
Then stick the garlic cloves, point up, about 1.5 to 2 inches (4 to 5 centimeters) into the soil.
Attention: Do not plant the individual cloves too close together so that the plants have enough space later. A distance of 10 to 15 centimeters is sufficient.
At the end you have to close the holes again and water something.
You should observe these care tips:
Make sure the soil doesn’t get too wet.
You should also loosen the soil from time to time.
Even if frost and cold can hardly harm the garlic plant, you should still protect it from heavy rain: Cover the bed with a tarpaulin in winter.
Important: Do not water too much, otherwise the garlic can rot!

Harvest garlic you planted yourself

In summer you can harvest your garlic. You can even use the stalks in the kitchen: They are ideal for seasoning all kinds of dishes, and you can use the stalks like spring onions.

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Black Garlic: What’s Behind The “Black Garlic” Trend

Black garlic is touted as the culinary delicacy in some delicatessens. In addition to the unique taste, “Black Garlic” is also said to be extremely healthy. We’ll tell you what’s up.

Black garlic – what is it?

Black garlic is not a separate plant species, but ordinary white garlic (Allium sativum). The bulb gets its black color from a special fermentation process.

To produce black garlic, it is exposed to a temperature of 60 to 80 degrees for several weeks at a high humidity of 80 to 90 percent. This fermentation process is often used in food production and is responsible for turning garlic black.

Incidentally, black garlic has long been popular in Asian cuisine. Now he is penetrating more and more into the European market.

Taste and uses of Black Garlic

Black garlic is mainly advertised because of its extraordinary taste: in terms of taste, it has very little to do with ordinary garlic. Instead, the Black Garlic comes up with sweet and sour nuances of liquorice, balsamic vinegar and plum compote. The consistency is soft, almost jelly-like.

You can use the black garlic in many different ways: it goes well with pasta and rice dishes, dishes with meat and fish, but also various salads. It is also well suited for marinades. Thanks to its unusual appearance, Black Garlic is also a great garnish.

The big advantage: Black garlic does not produce the typical garlic-like bad breath and – unlike fresh garlic – does not have a pungent taste.

Black garlic is so healthy

It seems like a marketing gimmick that the industry wants to sell us the Black Garlic as even more healing. But actually: numerous studies have now researched how and why black garlic is so healthy.

The health-important ingredient allicin is hardly present in black garlic, as it has been converted into antioxidant compounds by fermentation. These include bioactive alkaloids and flavanoids.
The antioxidant effect of black garlic is significantly higher than that of normal garlic.
In addition, black garlic is considered anti-inflammatory, anti-cancer and anti-allergic. Black Garlic can also be more effective than its usual form in type 2 diabetes.
Since the fermented garlic also contains fewer fructans, it is also easier on the stomach and intestines.

A culinary delicacy with a poor eco-balance?

Compared to garlic in its usual form, black garlic has a number of advantages: it is easier to digest, can be used in many ways, does not cause bad breath and also has health potential. You should have tried it at least once because of its very special aroma and taste combination alone.

In addition to all the good aspects, we only see the downside of black garlic in its eco-balance: The Black Garlic offered in this country mostly comes from southern Spain, sometimes even from China or Korea – even though garlic is native to us. Due to the long transport routes, you should make sure that you use regional providers if possible.

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Black Garlic: Kiss-Proof Health Bomb

At my harvest, nothing works without garlic (Allium Sativum) – the widespread tuber, which is actually an onion or leek plant, is used in our team on an inflationary basis because of its taste and its extensive powers. When you get a cold it is eaten raw before breakfast, it is almost never missing from lunch and some of us would like to smuggle it into dessert. No wonder we delved deeper into the world of garlic. We made an exciting discovery: “Black Garlic” is the name of our new favorite.

The variant, which is still rarely found on the vegetable shelf, is not a separate garlic genus, but “normal” garlic that has gone through a complex process of refinement. This refinement has properties that are praised in terms of appearance, taste and health and scores with understatement for sensitive noses.

Garlic: Health Benefits and a Small Catch

If for some it is indispensable in the kitchen, for others it is an absolute NO GO – the garlic divides minds.

The health properties of the spice plant are clearly convincing. The so-called toes of the plant from Asia have a proven antibacterial, blood pressure-lowering and blood-thinning effect and are used in many cultures around the world, e.g. B. by the ancient Egyptians or Romans, used as a medicinal plant for a long time. It is also said to have preventive and soothing properties for colon cancer.

While the smell of raw garlic is usually despised, fried or baked it can make you want more. However, when consumed, garlic can put the olfactory buds of the social environment to a severe test, which is why many people wave their hands at an important appointment or at a romantic dinner. Who would want to chase their opponent into the distance with acrid vapors or garlic flags?

The reason for the unpleasant smell: It is precisely the health-promoting, organic sulfur compounds that are produced by the starting material allicin that are responsible for the fact that garlic often leaves a “lasting impression”.

The “little black one” is always convincing

Knobi fans have reason to be happy thanks to the “black garlic”: After the conversion through the so-called “Maillard reaction”, the black bulb does not produce stubborn vapors or odors and shines in this area with restraint – rating: kissable.

The chemical reaction that occurs when the garlic is stored for four to six weeks under heat (55-65°C) is also beneficial for the other senses: the garlic shines elegantly in a dark robe and surprises with subtle, sweetish notes of liquorice and balsamic vinegar -, preserved plum, fig and caramel notes – a taste adventure for every palate. Sugars and amino acids are responsible for this, which produce yellow-brown to black nitrogenous compounds during the long fermentation process, similar to fried onions. Another plus point: According to scientific knowledge, black garlic has a higher antioxidant content than white garlic and is recommended for oxidative stress, such as during the menopause.

The purchase price, which at first glance is a bit high, is due to the complex finishing process, which is practiced worldwide above all by the Koreans and South Americans.

Already knew?

Some people experience digestive problems after eating regular garlic.
Steffi’s tip: Before processing, take out the strand in the middle of the toe if it is green and pronounced, this has proven to be helpful 😉
In order for it to develop its full health effect, the cell walls of conventional garlic have to be destroyed. It is advisable to “bump” or press and then take a ten-minute rest before processing. Incidentally, garlic does not like high and long heat.
As with almost all foods, most of the nutrients are ingested in their raw form – this is much easier to absorb with black garlic than with white garlic.

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