How many grams does an average head of garlic weigh? How to grow large garlic heads

For convenience and speed of perception, the information, like last time, I will break down into points (this time I try to maintain the time sequence):

1. For planting, choose large-fruited varieties of garlic. One of the absolute favorites is "Rocambole", it is also "Elephant Garlic", "Egyptian Onion", "Spanish Garlic". One-toothed 40-50 g grow from the children, and bulbs of 200-450 g each (with 4-8 cloves) are obtained from the cloves. 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 planting before winter, the largest heads with a fist are obtained. When growing garlic as a spring crop, the heads will come out less, other things being equal.
3. Plant single-toothed and baby seeds in central Russia from the end of September to mid-October. Garlic loves the cold. Even if the single-toothed teeth 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. The best predecessors are potatoes, zucchini, cabbage, cucumbers, pumpkins, squash, legumes.
5. Before the autumn planting, prepare the beds. Add humus, superphosphate and wood ash to it, then dig everything well. Garlic can grow a large bulb only in loose, fertile soil, where there is physically room for a gradual expansion of the head.
6. For planting, select only healthy planting material. If even minor lesions are found, discard the cloves.
7. To get a large head, you need to plant large teeth.
8. When planting cloves, garlic will gradually degenerate and hurt more often. To update the seed, do not forget to plant babies from 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, space and a “food base” are needed.
10. Mulch the beds with planted garlic with humus (compost) and fallen leaves.
11. At the end of planting, evenly scatter dry lime fluff over the surface.
12. After the snow melts in the spring, carefully loosen the garlic ridges.
13. Sprinkle garlic beds generously with crushed wood ash in early spring.
14. As soon as the garlic gives feathers 10 cm high, pour it with saline (100 g table salt per 10 liters of water). After 3 weeks, repeat the salt top dressing.
15. In order for the garlic to actively build up the head, it must be watered often and plentifully. 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 top dressing strictly until July.
17. After the mandatory removal (breaking off) of the arrows, tie the garlic feathers into tight knots so that at the final stage they give all the nutrients to the bulbs. Don't worry if the individual leaves break a little.
18. It is important not to miss the cleaning time. The main signs are that the stem begins to lean towards the ground, and the lower leaves dry out. If you overexpose the heads in the ground, then the bulbs will begin to disintegrate into teeth, the planting material will be stored worse in the future. You also run the risk of losing the "children", which, after the integumentary scales burst, will 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 wonderful healing properties. Heads and cloves of garlic, as well as its green leaves, are used as food. But not everyone knows that good palatability arrows of garlic - young flower stalks of the plant also have.

Arrows of garlic: cooking recipes

These pretty green, intricately curled shoots can be cooked different ways. They are very tasty fried, stewed with tomatoes or other vegetables. In order to cook 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, prepare the arrows themselves. They must be fairly fresh. They are cut into pieces about 5 cm long, salted and quickly fried for vegetable oil(within 4-5 minutes). In this case, juice should stand out, and if this does not happen, you should add a little water. Then you need to pour a little into the pan olive oil 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 give an even more interesting taste to such a product as garlic arrows, recipes can be varied with other ingredients - for example, fried onions. Often also added tomato paste or other vegetables. In this case, 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. Plus, it's not hard at all to do. Large fresh heads must be peeled from the upper layers of the husk, while leaving a little skin on the slices. Then they need to be soaked in cold water for three days. Water should be changed regularly, at least once a day. To prepare a brine in a liter of water, you need to dissolve 100 g of salt. This is easier to do if you heat the water. Then, with the cooled brine, you need to pour the garlic, tightly packed in jars, and put it away for storage in a cold place. Can be stored in a warm place salted garlic, the recipe of which is more like a pickled recipe - with the addition of vinegar. You can also put garlic in sterilized jars, pour boiling brine and roll up.

garlic soup

Another original dish with the use of garlic is a garlic soup, the recipe of which is found in the cuisine of various peoples of the world. If in Slovak and Czech cuisines you can find light stews with garlic flavor, then the French prepare a similar dish quite spicy, on vegetable broth adding cream to it. And the Spaniards traditionally serve this spicy soup toast. Recipes for soups are often modified by housewives on their own.

Conclusion

Garlic is a great addition to dishes of meat, vegetables, mushrooms. It gives food a special piquancy and flavor. But apart from conventional recipes, you can adopt 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.

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

• varieties;
• growing conditions;
• agricultural technology.

To be more precise, the culture grown in Russia is larger than the analogue from China. Our garlic will weigh an average of 60 g, Chinese - 40 g. Garlic grown in home gardens is often larger than those grown industrially. Accordingly, each tooth is larger.

Winter crops weigh more than spring crops. According to the Register of varieties permitted for use in the country, the weight of a head of winter garlic ranges from 37 to 85 grams, spring - from 24 to 67. When all agrotechnical measures are taken, the heads can grow up to 100 grams and larger in weight.

40-60 g. - this is how much a head of garlic weighs on average.

Important! The average weight of the garlic head is indicated. It is allowed to use such data in cooking. However, if you are preparing some kind of 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 winter clove.