Let's move on to garlic. As France has been maintaining 6 varieties of garlic classified as protected
local products, various colours of garlic exist: the pink garlic (from Auvergne and Lautrec), the purple garlic from Cadours, the white garlic (from Lomagne and Drôme). White garlic accounts for
80% of national production and is widely used in Mediterranean cuisine. Reasons for the
recognition of French garlic? The typicity of garlic cultivation in France is defined by the different
colored varieties, a slight cutting of the roots - there remains 'a foot' of dry roots at the bottoms of
the bulb -, a meticulous drying of the bulbs and stems to ensure that they can be braided in large
quantities. This method is the way to success conservation of garlic during winter, in bunches or in braids.
The precious one from France: the shallot. This type of onion is distinctive with its elongated shape and its dark pink color. French cuisine favors it when cooked as part of a meat sauce, or raw as part of a salad sauce. Eating oysters or shellfish the French way may involve serving them with a shallot vinegar.
POINT SANTE +++
The smell emitted by these three items is made up of sulfur compounds that repel animals from digging up the bulbs! Luckily for us humans, cooking turns these molecules into delicious flavors with beneficial effects. In addition, there is one of the most powerful elements for the prevention of liver fibrosis and osteoroposis and for the reduction of inflammation: the quercetin.
- Sorry, it's only in French!
- McGee on Food & Cooking - An encyclopedia of kitchen science, history and culture, McGee Harold, Editions Hodder and Stoughton Ltd, 2004, 884p, ISBN 9780340831496
- From the Mediterranean cuisine knowledge, mainly promoting the strong taste of garlic with the recipe of aïoli
Designed with Mobirise Website Maker