Garlic Sprouts
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In Asia, they have been considered a delicacy since ancient times, but in our country we are just beginning to discover these vegetables. They are tender, juicy and have a light garlic flavor. Anyone who has tried sprouts in the kitchen once will no longer be able to afford them. There are really plenty of ways to enjoy them.
They are excellent fresh in salads, spreads or various pastes. They are also great for baking, in a creamy sauce, in goulash, stewed, pickled... There are simply no limits to your imagination.
You can store them at room temperature for a week or 14 days, they do not spoil, but they can dry out. You can also freeze them.
The shoots contain a large amount of health-promoting substances. You will find sulfur, phytoncides, vitamins A, C, D and B vitamins, iodine, flavonoids and allicin, which is characterized by the antibacterial effects that garlic is known for. Simply put, you will find almost everything in them that is in classic garlic. But they taste much milder.