Garlic yellow is expensive

Appearance:Flat rhizomes are leeks, round ones are garlic yellow, garlic yellow plants are plump, leaves are waxy yellow, leaf tips are slightly lavender, the base is tender, and the tips of the leaves don't rot or dry.

Odor: leek yellow has a particularly strong odor, more pungent. The smell of garlic yellow is somewhat like the smell of garlic, and somewhat like chives. There is a garlic unique spicy flavor, can not eat often, or easy to get on fire.

One, leek yellow and garlic yellow difference

1. Essentially different: leek yellow is leeks in the dark environment through cultivation, shading, covering and other measures to soften the cultivation of yellow leeks; yellow garlic belongs to the genus Liliaceae onion, through the softening of garlic bulbs cultivated in dark conditions.

2. Different shapes: leek rhizome flat, flat leaves with stripes, leaf sheaths closed, forming a pseudostem, white flowers, black seeds; garlic rhizome round, leaf wax yellow, plant fat, leaf tip slightly purple, not withered and not rotten, rhizome base tender white.

3, the taste is different: leek yellow has a particularly strong odor, more pungent, soft and tender taste; garlic yellow taste a little like garlic flavor and a little like leeks, garlic unique spicy flavor.

4. Nutritional differences: leeks are rich in protein, vitamins, sugar, niacin, glycosides and bitter substances and other nutrients, phosphorus, calcium, iron and other mineral elements, but also rich in dietary fiber and carotene. Garlic yellow has high medicinal value and higher nutrient content than garlic. Per 100 grams of garlic yellow VC content of up to 86 mg, crude fiber content of up to 1.2 grams or more, also contains allicin, trace elements such as selenium.

Two, how to keep garlic fresh

1. cabbage leaves package method: first of all, fresh garlic clean, tied with a rope. Wrap the garlic with cabbage leaves and put it in a cool place so that the fresh garlic can be preserved for 3-5 days.

2. Water immersion method:Arrange the fresh garlic neatly and tie it with a string. Soak the garlic root side down in a basin of fresh water, which can keep the garlic fresh for 3-5 days. The above two methods can prevent garlic from losing water, replenish the water needed by the vegetable, and prolong the decay time.