Garlic sprouts after just a few days. How do you prevent it?

After garlic sprouts, there are two parts you can eat. One part is the sprout itself - stir-fried as a dish or served with noodles, it is a rare delicacy. The other part is the garlic bulb that has already aged. As long as it has not gone moldy, this part is still edible; used as a seasoning when stir-frying or eaten directly with noodles, it is a good choice, but the taste may not be as good as freshly harvested garlic. After all, the nutrients have been consumed by the sprouting, so it already seems a bit "bitter."

So how can we turn garlic bulbs into delicious garlic sprouts (blanched garlic shoots) at home?

First, select large garlic cloves and soak them in a dish of water for one day. Then peel off the outer skin and you can grow them directly in water, or cover them with a layer of soil. The most important thing is to block out light. You can put them in a cardboard box or wrap them in a black plastic bag to avoid sunlight. Water regularly to keep the soil moist, and after some time the garlic sprouts (blanched garlic shoots) will grow out. If you like green garlic sprouts, then after planting them according to the steps above, just place them directly in the sun to grow.

After harvesting garlic at home, how can you prevent it from sprouting?

Newly harvested garlic generally begins to sprout and grow leaves after dormancy of 2-3 months. How do you prevent this from happening? 1. Moisture-proofing: after harvest, dry the garlic as much as possible before storing it. You can put the garlic in an airtight bottle or in a plastic bag and seal the opening. 2. Refrigeration or heating: a small amount of garlic can be placed in the refrigerator's cold storage compartment (be careful not to put it below zero degrees, and even more so do not freeze it, to avoid nutrient loss in the garlic), or heat it in a microwave for one minute, preferably until it is not too hot to touch.

Also, in daily life, where does the garlic scape we eat come from?

In the north it is called garlic scape, while in many areas of the south it is called garlic sprout. Actually, this thing is the flower stalk of garlic. It is one of China's most important vegetables, and it is very easy to preserve. Garlic scape stir-fried with meat, sweet-and-sour garlic scape, garlic scape stir-fried with cured meat, garlic scape stir-fried with chicken gizzard, and so on are all very delicious dishes. Garlic scape is obtained during the process of growing garlic: after the flower stalk emerges and the garlic scape bends, you can pull the garlic flower stalk out by hand, and this is the garlic scape we often see on the dining table.

Garlic, garlic sprouts (blanched garlic shoots), and garlic scape (called garlic sprout in the south) are all edible parts of garlic. Even when garlic is beginning to be harvested, the leaves of the garlic can also be harvested and eaten. It can be said that at any time in garlic's growth, any part of it can be eaten. If you feel inspired, you might as well make a homemade planter on your own balcony, put in a few garlic cloves, and watch them grow day by day. When friends come, grab a handful and stir-fry two small dishes, have a couple of small cups of wine - this feeling cannot be replaced by vegetables bought from the market. Life should be like this.

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