How many grams does an average head of garlic weigh? Garlic heads and arrows: cooking recipes. Lichen scaly and eczema

The head of garlic consists of cloves of different mass and quantity. The size, weight and number of cloves, and, accordingly, the weight of the entire head of garlic depends on several factors:

• varieties;
• growing conditions;
• agricultural technology.

More precisely, the culture grown in Russia is larger than its analogue from China. Our garlic will weigh on average 60 g, Chinese - 40 g. Garlic grown in home beds, often larger than industrially grown. Accordingly, each clove is also larger.

Winter crops weigh more than spring crops. According to the Register of varieties allowed 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 up to 100 grams and 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. The use of such data in cooking is allowed. However, if you are preparing a 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 fluctuates: from 1.5 g in a clove of medium-sized spring garlic to 3-6 grams in a clove of winter.

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

1. For planting, choose large-fruited garlic varieties. One of the undisputed favorites is Rocambol, aka Elephant Garlic, Egyptian Onion, and Spanish Garlic. From the children, one-tooth 40-50 g grow, and from the cloves, bulbs of 200-450 g each (with 4-8 teeth) are obtained. Growing conditions are standard. Cleaning in July. The collected heads, despite their gigantic size, are confidently stored until April, so this variety can be grown as a spring crop too.
2. Only when landing before winter are the largest heads with a fist obtained. When growing garlic as a spring crop, the heads will come out less, all other things being equal.
3. Planting one-tooth and baby seeds in central Russia from late September to mid-October. Garlic loves cold. Even if the one-toothed beetles have time to germinate a little by the beginning of winter, they will endure the winter well.
4. Crop rotation is important. Do not plant garlic in places where garlic, onions, carrots, herbs, radishes grew before it. The best predecessors are potatoes, zucchini, cabbage, cucumbers, pumpkins, squash, legumes.
5. Prepare the beds before planting in autumn. Add humus, superphosphate and wood ash to it, and then dig everything up 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 exceptionally healthy planting material. If you find even minor lesions, discard the teeth.
7. To get a large head, you need to plant large teeth.
8. When planting cloves, the garlic will gradually degenerate and hurt more often. To renew the seed, do not forget to plant the babies from the bulbs.
9. Strictly observe the interval - a step in a row of at least 15-20 cm, preferably 30 cm. For the development of large heads, you need space and "food supply".
10. Mulch the beds with planted garlic with humus (compost) and fallen leaves.
11. At the end of planting, spread dry fluff lime evenly over the surface.
12. After the snow melts in the spring, loosen the garlic beds thoroughly.
13. Sprinkle the garlic beds generously with chopped wood ash in early spring.
14. As soon as the garlic produces feathers 10 cm high, pour over the saline solution (100 g of table salt per 10 L of water). After 3 weeks, repeat the salt dressing.
15. In order for the garlic to actively grow its head, it must be watered often and abundantly. When growing in a greenhouse, you need to especially monitor the humidity of the air - it should not be high.
16. Top dressing: in May, calcium nitrate (1 tablespoon per 10 liters of water), in June add superphosphate. Perform all feeding strictly until July.
17. After the obligatory removal (breaking off) of the arrows, tie the garlic feathers in tight knots so that at the final stage they give all the nutrients to the bulbs. Don't worry if some of the leaves break a little.
18. It is important not to miss the cleaning time. The main signs are that the stem begins to slope to the ground, and the lower leaves begin to dry out. If you overexpose the heads in the ground, then the bulbs will begin to disintegrate into cloves, the planting material will be worse stored in the future. You also run the risk of losing the "kids" who, after the integumentary scales burst, fall to the ground.

Garlic has been widely used in cooking since ancient times. It is used as a condiment and is popular for its remarkable medicinal properties. They use the heads and cloves of garlic, as well as its green leaves. But not everyone knows that the arrows of garlic, the young flower stalks of the plant, also have good taste.

Garlic Arrows: Cooking Recipes

These pretty green, whimsically curled shoots can be prepared in a variety of ways. They are delicious 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 the dishes using such a product. First, the shooters themselves prepare. They must be fresh enough. They are cut into pieces about 5 cm long, salted and quickly fried in vegetable oil (for 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 olive oil to the pan 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 add an even more interesting flavor to a product like garlic arrows, recipes can be varied with other ingredients, such as fried onions. Tomato paste or other vegetables are often added as well. In this case, the fried garlic arrows taste like mushrooms.

Howsalt the garlic

Heads of garlic can be prepared for the winter by pickling or pickling them. However, they retain most of their useful properties. Moreover, it is not at all difficult to do. Large fresh heads need to be cleaned of the upper layers of the husk, be sure to leave a little skin on the slices. Then they need to be soaked in cold water for three days. The water should be changed regularly, at least once a day. To prepare brine in a liter of water, you need to dissolve 100 g of salt. This is easier to do if the water is heated. Then pour the cooled brine into the garlic, tightly packed in jars, and remove it for storage in a cold place. In a warm place, you can store salted garlic, the recipe for which is more similar to the recipe for pickled - with the addition of vinegar. You can also put the garlic in sterilized jars, pour over boiling brine and roll up.

Garlic soup

Another original dish using garlic is garlic soup, the recipe of which is found in the cooking of various peoples of the world. If in the Slovak and Czech cuisines you can find light chowders with a garlic taste, then the French prepare such a dish quite spicy, in vegetable broth, adding cream to it. And the Spaniards traditionally serve croutons with such a spicy soup. The hostess's soup recipes are often refined on their own.

Conclusion

Garlic is an excellent addition to dishes made from meat, vegetables, mushrooms. It gives food a special piquancy and flavor. But, in addition to the usual recipes, you can use some non-standard ones. So, it will be interesting to cook a spicy garlic soup, pickle the heads of garlic for the winter, or fry the garlic arrows. The recipes for these dishes are easy to follow.

Garlic is a very "respected" plant in the kitchen garden and on the table of Russians. And, it would seem, what's the difference how much one head weighs, if you can use it for food or in workpieces in any quantity? However, every self-respecting gardener and excellent culinary specialist considers it their duty to know all the weight and quantitative characteristics of the "unit of garlic production" - the head. Otherwise, “inexplicable” changes may occur to the taste and yield of the crop, which the owner and the cook are not expected at all.

Why do we need to know everything about a garlic head?

Reasons why you should know the main quantitative characteristics of a garlic head:

• Culinary. Many recipes indicate the weight of garlic in grams. In order not to make the dish too spicy or very "bland", not to spoil the preparations for the winter, it is important to precisely observe the proportions of the ingredients.
• Horticultural. To grow garlic for planting, it is imperative to plan how many cloves you can get from the planted garden and the approximate weight of each. Truly large, high-quality garlic can only be obtained from full-bodied, healthy cloves.
• Diet. As with any product, in matters of diet, it is important to know how many calories are in 1 head.
• Medical. Many medicinal tinctures require the exact use of garlic in grams.

Basic quantitative characteristics

The head of garlic is its entire root crop. It consists of cloves of different mass and quantity.

Weight dependence on species and variety

The weight of the head and the number of teeth directly depends on the species, plant variety and growing conditions. The culture grown in Russia is larger than in China. The average weight of a head of our garlic is 60 g, and that of Chinese garlic is 40 g. Household garlic is always larger than industrially grown garlic. Accordingly, each clove is also larger.

Winter crops weigh more than spring crops. According to the Register of varieties allowed for use in the country, the weight of a head of winter garlic ranges from 37 to 85 grams, of spring - from 24 to 67. In especially favorable conditions, they can grow up to 100 grams and larger. It turns out the average weight is 40-60 g.

Calculations for cooking

Given the average weight of garlic, you can calculate their amount for a certain dish. According to the data that is most often indicated in cookbooks, the average is the following:

• 50 grams of garlic - 1.5 heads.
• 100 g - 2 or 3 pieces.
• 200 - from 4 to 6 copies, depending on the variety.
• 300 - about 6-9 pieces.

Calorie data:

Gardeners counting the calorie content of their food need not worry. Culture provides a minimum of calories.

• 1 clove - 4 calories.
• 3 - about 13.
• 100 grams - depending on the variety, up to 135 calories in fresh food and 42 calories in pickled food.

Cloves weight

To find out how much 1 clove weighs, you need to divide the total mass of the garlic by the number of cloves in it. In winter varieties of garlic from 4 to 15 "cloves", in spring varieties 10-20. It turns out that 1 large clove will on average "stretch" by 3-6 grams, a smaller one from 1.5 g.

A cleaned specimen will be 1 g lighter. The weight of 100 g of the product will be approximately 16 cloves, 150 g - 24 "wedges", 200 grams will "give" 32 teeth. This data is especially relevant for medical tinctures that are made for home treatment.

You need to be aware that all numbers are given roughly. How much a head or a separate slice weighs always depends on the type and variety. Therefore, you can focus on the given numbers, but you cannot consider them absolute.

How many nutrients are in one garlic?

Another important question that is interesting to everyone is how much and what nutrients does a person get from garlic, in particular, from one head? If we take the average weight of an onion for 50 g, from one head for health benefits it turns out:

• A whole set of B vitamins - 2.9 mg.
• Provitamin A - 2.5 mcg.
• Vitamin C - Approximately 16 mg
• A decent "set" of minerals - potassium, calcium, phosphorus and others.

And also 3.5 g of proteins, more than 16 g of carbohydrates, up to 30 g of water and a number of other most useful elements.

Garlic is a culture of precise planting and preparation recipes. Knowing all the answers to the question "how much" in relation to one head of garlic, you can easily make preparations for the winter, create any culinary dishes and, of course, wonderful tinctures. The taste and benefits of this medicinal product are in your hands.