The period of rapid flowering of greenery in our plantings continues. Many plants have produced powerful flower stalks and are producing their first flowers. Some plants are already bearing fruit. At this time, along with watering and fertilizing, it is useful to support the plantings with protective agents. It is most practical to use an infusion of garlic: it acts on many pests at once: snails, cruciferous flea beetles, mole crickets, caterpillars, partly aphids, all kinds of butterflies, even thrushes from ripening strawberries can be repelled with it.

Thus, “garlic water” can be used as a general protective agent and used prophylactically on vulnerable crops such as roses, cabbage, strawberries... Therefore, avid gardeners will find extensive plantings of garlic on their plots: bulbs for food, tops for food. for a protective infusion. In the spring, it’s a pity to pull out garlic for spraying, but from the end of June, when the bulbs have already appeared and can be used for food, beware of the pest! Garlic tops do not go into compost, but into protective infusions. In the garden there will always be something to water them: after all, shouldn’t some area be kept away from mole crickets? The smell of garlic disappears in a couple of days, so there is no need to worry about the taste of the fruit after dousing it with infusion.

The infusion is prepared extremely simply: you need to chop a bunch of stems and leaves (with heads of inflorescences) with pruning shears and pour the cuttings into a bucket of water so that the plant juice goes into the water. The strength of the infusion depends on the amount of raw materials: just fill it with slices / buckets and fill it to the top with water. The tops may not steep for long the first time: in case of urgent need - 1 hour, but in general 6 hours is enough or overnight. Then we drain the water and fill the slices with water for a second infusion, now for a long, daily infusion.

The resulting bucket of infusion (both from the first and second drain) can be diluted with water by half to charge two watering cans and water more plants. Against snails, aphids and other leaf enemies of our pets, it is enough to quickly pour rain on the bush from a watering can, so one watering can can cover a large area (with a quick continuous sweep, you can pour about 10 linear meters). To scare away mole crickets or mice, you will have to wet the soil at least 5 cm; this will require a larger volume of product. But moist soil will retain the smell of garlic longer.

As always, when using herbal infusions, the effect will be stronger if the spill is repeated after a few hours or every other day.

If there is not enough garlic, then we use it not for dousing, but for wiping the shoots. Aphids attack only the very ends of the shoots, so we need to treat not such large surfaces. We take a mug with a strong garlic infusion and go into the garden: dip our fingers and wipe the tips of the shoots of currants, roses, young apple trees and other crops vulnerable to aphids, and at the same time crush the aphids that have settled there.

We went to the farm a couple of times in June and had a blast at the greenery, especially at the end of June, on Midsummer, when everything had grown up, salad greens, radishes, and rhubarb.
And they ate there and brought it with them.
I’ll show you what I “stuffed into a jar,” maybe someone will find it useful.

Let's start with the tops.

I saw it at Vadim’s place once trablin a chic and simple idea, like all ingenious things, and immediately realized it with the availability of raw materials.
Just garlic arrows, ground in a blender, with the addition of vegetable oil, salt, pepper, ground coriander.
And the same goes for young garlic leaves. Grind, season - and into the refrigerator.
This green garlic paste can be kept in the refrigerator without any damage to quality and is eaten with pleasure, on bread, with meat, borscht, pasta, etc. Or just tomatoes. Tasty and healthy!)

Garlic arrows
Coarse sea salt
Freshly ground black pepper
Ground coriander
Sunflower or vegetable oil

First you need to prepare the garlic arrows - rinse thoroughly, cut into pieces, grind in a food processor (blender, meat grinder).
Add 1 tbsp per 1 liter of ground arrows. a spoonful of coarse sea salt, a teaspoon each of ground coriander and black pepper and 4-5 tablespoons of sunflower oil.
Place in a jar, close and keep in the refrigerator.
“Oil, salt and, in fact, garlic itself are excellent preservatives, so you don’t have to worry about spoilage if you store the paste in the refrigerator.”

These are crushed garlic leaves

The arrows make the paste more pasty or something. In the left jar there is a paste of leaves, in the right jar there is a lighter-looking paste of arrows.

And now - to the roots.
Garlic paste “from Don Pedro”, from Tinatin, I already showed it when I made it for the first time. And now I can say that it can be stored in the refrigerator for a long time, I had leftovers in the jar for almost a year, nothing happened to it, maybe it became less vigorous. And then I made a new batch. A great option to preserve garlic. For me, especially in the spring, it doesn’t last long, the cloves dry out, rot, sprout, etc., but in the form of a paste it’s just superb.

For gardeners and gardeners, with the arrival of summer comes an active time of pest control. Against the backdrop of effective pesticides, folk remedies are no less popular, including garlic infusion against aphids and other harmful inhabitants that spoil the harvest.

Why garlic is attractive for gardeners

Garlic, onions and a number of other plants contain phytoncides - antimicrobial substances that help prevent the appearance and spread of such dangerous plant pests as aphids and spider mites on the foliage. In addition, the active esters of garlic and onion repel other creatures harmful to the crop. The toxic substance that activates the action of garlic is dallyl sulfite. Garlic is a natural insecticide that is especially helpful against leaf-eating insects, mites and ants. The most common types that garlic helps against are:

• cabbage caterpillar;
• codling moth;
• snails;
• slime;
• thrips;
• peach glass.

In addition, garlic esters help protect the plant from fungi and bacteria.

Garlic infusion for pests is prepared in different concentrations for different types of pests. Thus, aphids can cause damage to fruit trees and shrubs by settling on their foliage, from which they draw juices, disrupting the viability of the plant. Various manipulations are carried out with solutions - plants are watered, foliage is treated, and garlic infusion is also used for spraying. It is especially important, when using garlic infusions against pests, not to harm the plant itself, so you should follow the instructions and recipe.

An infusion of garlic is prepared from all the components of this plant - leaves, arrows and even husks. To enhance the toxic effect on garden enemies, other active plant species are added to the garlic infusion.

1. You can protect plants not only by watering them with garlic infusion: If you plant garlic next to currant bushes, you can thus protect it from mite damage.
2. Experienced gardeners, before planting strawberries, tomatoes or potatoes on a plot of land, plant garlic in this area a year before.
3. Rose bushes will be protected from powdery mildew by planting garlic nearby.
4. Garlic infusion also helps against field mice. Planted in different places in the garden, it thus protects the plants from unwanted guests.
5. Almost everything that can be watered with garlic infusion grows in the garden and vegetable garden. The most vulnerable and needy species include tomatoes, spinach, radishes, cabbage, cucumbers and other species. To ensure that vegetables and fruits do not lose their ecological purity, processing and watering with garlic infusion is what is needed.

Plants should also be watered with garlic infusion to strengthen their immunity. This property is also known in the use of the plant by people.

Despite the effectiveness of garlic properties for garden crops, treating indoor plants with garlic infusion is strictly contraindicated. It should also be taken into account that the garlic infusion for plants will lose its potency if the field treated with it rains.

Treating plants with garlic infusion is a process that requires care and correct dosage. Here, as in the treatment of human diseases, the main thing is not to harm.

Recipes for infusions for spraying

For each type of pest there is a special recipe for how to prepare an infusion of garlic.

To get rid of cabbage moths, earwigs, aphids, and horned caterpillars, professional gardeners use the following garlic infusion for spraying, which is prepared in the following way:

1. Crush a large number of garlic cloves well and add vegetable oil. Let the mixture sit for 1 day.
2. Strained infusion in the amount of 2 tsp. mix with 500 ml of water, add 0.5 tsp. liquid soap. Mix.
3. Strain again.
4. Plants are also sprayed with this solution in order to prevent the appearance of brown rot, the appearance of spots on the leaves, and fungal diseases.

There is another way to make an infusion of garlic for spraying. To prepare it, garlic should be minced and water added in a 1:1 ratio. In a warm, dark room, the mixture should be infused for 7-10 days. The plants are sprayed with the prepared solution at the rate of 50 - 70 ml per 10 liter bucket of water. To ensure that the solution adheres well to the surface of the foliage, you can add a little laundry soap or washing powder to it.

An infusion of garlic leaves will help get rid of carrot flies and cucumber aphids:

1. Fill half a bucket of green leaves to the top with water.
2. Leave to stand in the sun for 2 days.
3. It is advisable to carry out the treatment not in sunny times of the day.

To avoid bacteriosis between cucumber rows, it is also recommended to plant onions and garlic. They also help prevent this disease by watering the areas between the rows with an infusion of garlic arrows according to the above recipe.

Spraying tomatoes with garlic infusion prepared according to the following recipe is necessary to get rid of late blight. This garlic infusion for spraying should be used 4-5 times per season:

1. Pass 200 g of garlic through a meat grinder, leave for several days in 1 liter of water.
2. Add the prepared infusion and 30 g of laundry soap (shavings) to 10 liters of water.
3. The spray solution is also used against cutworm caterpillars.

There is another way to prepare a garlic infusion for spraying from the husks and leaves of the plant. For this:

1. The dry components of the plant are poured into a bucket of warm water at the rate of 150 g of raw material per 10 liters of water.
2. The finished composition is filtered and fruit and berry plants are sprayed for 7 days.

Garlic peel, an infusion of which is used against spider mites, cutworms, and aphids, is also effective:

1. 500 g of garlic peels are passed through a meat grinder and 5 liters of water are poured in.
2. Strain the mixture and fill the extracts with water again. Do this several times to get 10 liters of the composition.
3. After the last stage of straining, the infusion is treated
4. plants.

Garlic infusions for flowers

Garlic infusion against pests is also used for watering flowers decorating the garden plot. Gladioli are protected from fusarium by planting 1 row of garlic between 2 rows of flowers, as well as by watering and spraying with garlic infusion.

If it is not possible to protect the flowers by simply planting garlic, you can spray the plants with an infusion of garlic prepared from 300 g of crushed plant and 5 liters of water. The infusion, strained after 2 days of aging, is used for watering flowers at the rate of 10 liters of water per 1 half-liter jar. It is strictly forbidden to water and spray in sunny, hot weather.

There is another way to infuse garlic for watering flowers:

1. Pour crushed 600 g of garlic into a bucket of hot water.
2. Boil covered over low heat for 3 hours.
3. Strain the broth and dilute it by half again with water.
4. The finished decoction should sit for at least a day.
5. Water the soil at the rate of 0.5 liters per 1 square meter.

An infusion of onion and garlic is used against pests that destroy the plant not only from above, but also in the soil:

1. Boil 50 g of onion peels and 50 g of tobacco dust in 2.5 liters of water for 2 hours.
2. The broth is infused for an hour and 50 g of ready-made garlic pulp is added.
3. Dilute the prepared composition in 5 liters of water.
4. Plants already infected with other diseases are also used against aphids. Flowers can be irrigated.

Other Ways to Use Garlic for Plots

Before planting annual flowers in the ground in the spring, it is recommended to treat the selected planting sites with ready-made garlic infusion. do this a day before planting.

In addition to the fact that you can water plants with garlic infusion, you can protect them in a simpler way - place arrows, leaves and boxes of garlic near them, and also apply protective strapping.

An infusion of garlic arrows, prepared according to the standard method at the rate of 500 g of arrows per 5 liters of water, is used to water trees when ants appear near them. Arrows are also used in another way, which is no less effective than preparing garlic infusion. It consists in making flagella from them, which are tied around the trunk at a height of 30 cm from the ground. The smell of garlic will repel the ants, and they will not attack the trees.

In addition, there is another way to prepare an infusion of garlic for watering and irrigation. It implies a way to make a concentrated infusion of garlic for long-lasting plants:

1. Grind the garlic bulbs into a paste, place it in a dark glass container and add water in a 1:1 ratio.
2. Leave in a cool room for 11 days.
3. Strain the finished infusion and store in a dark glass container, using garlic infusion against aphids and other pests, diluting 2 ml of infusion in 10 liters of water.

They also spray with garlic infusion in the form of a soap-oil concentrate, which is prepared according to the following recipe:

1. Peel 5-6 cloves of garlic, press them through a press, add 10 ml of vegetable oil and 5 ml of liquid soap.
2. Infuse the garlic in water for 3 days, strain, and add the remaining ingredients.
3. For convenience, the contents are poured into a spray bottle and used for their intended purpose. The optimal proportion for 2 liters of water is 60 ml of concentrate.

An infusion of onion and garlic is prepared separately. To do this, add garlic pulp to 2 liters of water and at the same time add onion peels to 2 liters of water. Everything is left for 3 days, then the solutions are mixed. Use formulations prepared from diluted infusions (500 ml) per bucket of water. An infusion of garlic and onions against aphids prepared in this way will help not only prevent their appearance, but also cure a plant already infected with it.

Despite its effectiveness, the prepared infusion of garlic leaves or its other components is not a drug that will have an immediate effect. Like any folk remedy, when choosing what to water with garlic infusion, owners of personal plots must be patient, since the process of treatment and prevention of plants is designed for at least weeks, or even months.

In any case, knowing how to make an infusion of garlic for spraying or watering a plant, you can be sure that thanks to this remedy, garden trees and shrubs, as well as flower plants, will not die from harmful insects and diseases.

Even the very first vegetables, fruits and berries give us an excellent opportunity for home canning.

Preparations from garlic arrows and green garlic feathers

Pickled garlic arrows

An excellent addition to meat dishes, boiled potatoes and simply as a snack.

Boil the garlic arrows in salted water, drain in a colander (do not pour out the broth).

Cut the arrows into pieces of 5-10 cm and put them in prepared jars, at the bottom of which put 2-3 buds of cloves, allspice and black pepper.

Pour the broth into a saucepan, taste it and, if you need to add salt, add table vinegar to taste and boil.

Pour boiling brine into the jars and seal. You can also use jars with screw caps.

Appetizer of garlic arrows and green beans in tomato sauce

Cut the garlic arrows into pieces 5-10 cm. Also cut the green beans into pieces.

Boil together in salted water. Drain the broth, but do not pour it out.

For one 0.5 liter jar you will need 250 g of beet tops or 150-200 g of leaves without petioles, 1 teaspoon of salt, 2 teaspoons of sugar, 1 clove of garlic, a piece of horseradish, dill, 5-7 peas allspice, 10-15 black peppercorns, 1 ml of 70% vinegar.

It is advisable to preserve the stems and greens of beet tops in different ways - the petioles using triple filling, and the leaves by sterilization.

Method No. 1

Cut the washed stems. If you plan to use the stems in soup in the future, then you need to cut them smaller, and if for a snack, then longer (can be as long as the height of the jar).

In the prepared jars, put a clove of garlic, cut into slices, a small piece of horseradish, a small umbrella of dill and add peppercorns.

Fill the jars to the brim with chopped beet stems. Pour boiling water over and leave for 1-2 minutes. Pour boiling water into a saucepan.

Pour boiling water over the jars a second time and cover with lids.

Place the pan with the first water on the fire, add salt and sugar and add a little water. When the water boils, drain the jars and fill them with boiling brine (third fill). Pour vinegar into the jars (it is convenient to measure the required amount using a syringe) and seal hermetically. Wrap the jars and leave until completely cool.

Method No. 2

Chop the leaves of the beet tops, and if they are later used for stuffing, carefully fold them. First put all the spices in the jars, and then the leaves. Pour water into the jars, pour it into the pan (this is necessary to know the exact amount of water that fits in the jars). Add salt and sugar to the water and boil for about 2 minutes. Pour boiling brine into jars and cover with lids.

Place gauze on the bottom of a large wide pan, place the jars and pour boiling water so that it reaches the hangers of the jars.

Sterilize at low boil for 15-20 minutes. Pour in vinegar and roll up.

Sauces and seasonings

Apricot seasoning

This seasoning is used for sauces served with baked and fried meat, or as an independent side dish.

For 1 liter of puree you will need 100-200 g of sugar, a pinch of ground cinnamon.

Wash well-ripened fruits and pass through a meat grinder with a cone attachment to separate the skin. Pour the resulting puree into a wide vessel and boil until its volume is reduced by 1/5-1/6 of its original volume. Then for each liter of puree add 100-200 g of sugar (depending on the acidity of the fruit) and ground cinnamon.

Pour the prepared seasoning into jars, close them hermetically, place them in a vessel with hot (80 degrees) water and sterilize for 15 minutes.

You can pour the seasoning into jars while hot, fill them to the top, seal them hermetically and keep them with the lids down until the contents have cooled completely.

Tkemali

Tkemali sauce is served with shish kebab and tabaka chicken.

The main ingredients of the sauce are tkemali plum, garlic and herbs. When preparing tkemali, the spice ombalo (also known as pennyroyal) must be used - the classic tkemali sauce cannot be made without it. You can buy seasoning at the market.

Depending on which tkemali plum is used for the sauce, the sauce can be green, red or yellow.

You can prepare tkemali sauce not only from tkemali (you can’t buy it everywhere), but also from ordinary unripe plums or cherry plums.

№1
For 1 kg of plum you will need 4 teaspoons of salt, 1 small pod of red hot pepper, a head of garlic, 1 large bunch of cilantro and half a bunch of dill. If there is, half a bunch is ombalo.

Pour water over the tkemali plum and cook for 30-40 minutes. Then rub through a sieve along with the broth, discard the peel and seeds. Boil the puree until it becomes thick with sour cream, add crushed garlic, cilantro, red pepper and salt, let it boil and cool.

№2

Take the seeds out and sprinkle the fruits with salt, wait until the plum gives juice. Put on fire and let simmer for 5 minutes, add chopped pepper and cook for another 5 minutes, then add cilantro, dill and cook for about 2 minutes, add garlic and turn off the heat.

Pour the sauce into a blender and blend until it reaches the consistency of sour cream.
Add 1 tbsp. a spoonful of apple or grape vinegar. You can add more salt or seasonings to taste. Keep refrigerated.

For 1 kg of plums (seedless) you need 50 g of sugar, 20 g of salt, 6 g of garlic, 1.5 g of red hot pepper (pod or ground), 50 g of cilantro, 50 g of dill, 1/2 teaspoon of ground coriander.

Pass the plums through a meat grinder. Add salt, sugar and boil for 5 minutes. Add very finely chopped garlic, pepper, herbs and ground coriander. Boil. Remove from heat. After cooling, the sauce is ready for use.

If this sauce is being prepared for the winter, after boiling you need to pour in vinegar at the rate of ½ teaspoon of 70% vinegar per 1 liter of sauce, pour into prepared jars and roll up. Wrap well and leave until cool.

№4
Required: 1 kg of tkemali plums, 1 glass of water, 1 clove of garlic, 0.5 bunch of dill and cilantro, 1 teaspoon of ground red pepper, salt to taste.

Wash the plums, place them in a saucepan, add water and cook over low heat, stirring constantly until tender.

Then rub the plums through a colander and dilute with a decoction
Finely chop the greens and garlic, mix with the plum mass, add spices and salt and bring the sauce to a boil.

Cherry plum juice

The juice is made from green cherry plums, in which the fruits have reached their maximum size and have begun to change color from dark green to yellow-green.
Wash the fruits, put them in a saucepan and pour boiling water so that it just covers the fruits. Boil over high heat for 7-8 minutes until the skin bursts. While hot, rub through a sieve with a wooden spoon.
Bring the resulting liquid slurry to a boil and immediately pour into bottles. Seal them tightly and turn them upside down until they cool completely.

Cherry plum with garlic

Wash almost ripe cherry plums, fill them into wide-necked bottles, placing peeled large cloves of fresh garlic between the fruits in a ratio of 4 parts plums and 1 part garlic. Pour cherry plum juice (see recipe above). Add salt to the juice (1 part to 10 parts juice) and dill sprigs.

After filling the jars with the mixture, seal them hermetically and place them in a dark, cool place.

Cherry plum with tomatoes and garlic

Used as a seasoning.

Fill the jars with almost ripe cherry plum fruits, placing hard red tomatoes and garlic cloves between them in a ratio of 4 parts cherry plum, 1 part tomatoes and 1 part garlic. Add green dill. Pour cherry plum juice (see recipe above), add salt and sugar to the juice in the proportion of 15 parts juice, 2 parts salt and 3 parts sugar.
Seal the jars hermetically and store in a dark, cool place.