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A to Z of French Herbs - Wild Garlic - Ail des Ours
Wild garlic, also known as Ail des Ours, is a deliciously fun herb to use. Its subtle garlic flavour and vibrant green leaves add a rustic, wild touch to many dishes.
However, the real magic of wild garlic lies in the tradition of "wild picking", where chefs and cooking enthusiasts set out on adventures in the woods in search of this deliciously fragrant plant. This thrilling quest to harvest wild garlic creates an unforgettable culinary experience, combining a passion for French cuisine with the joy of connecting with nature.
But beware as not all plants are the same and sometimes wild garlic resembles in the forest, fields where they’re found other not so good for you plants.
A to Z of French Herbs - Violet Garlic - Ail de Violet
Violet Garlic as its name suggests, is characterised by its purple colour. Cultivated on the hillsides of Cadours, hung in barns and sheds and braided by hand. It’s a beautiful looking garlic with a great taste.
Violet Garlic in France is an AOP garlic. AOP meaning Appellation d'origine protégée. The protected designation of origin (POD) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognised know-how of local producers and ingredients from the region concerned. The violet garlic of Cadour is said to be the oldest garlic in France.
A to Z of French Herbs - Rose Garlic - L’ail Rose de Lautrec
Rose Garlic has a lighter flavour than regular white garlic. It definitely has a different fragrance to other garlics.
L’ail Rose de Lautrec is also from the Midi-Pyrénées. Legend has it that the pink garlic of Lautrec appeared in the middle Ages. A travelling salesman from far away stopped at a place called the Oustallarié Lautrec to eat. Having little money, he embellished his meal with pretty pink cloves he had bought with his and left some behind. The hostel staff planted them and the pink garlic of Lautrec was born.
Rose garlic is known for its pink coloured hue. Hue is the outside skin of the garlic. It has an extended dormancy in its growing period in Spring, which means that its harvesting period is usually around June-July. The garlic is bound into clusters called "manouilles”.
Pickled Garlic
A perfect accompaniment to cheeses or a charcuterie board is pickled garlic which is really simple and easy to make.
Here’s my recipe for pickled garlic
A to Z of French Herbs - L'ail du Lomagne
In the world of culinary delights, France is renowned for its exceptional cuisine and unique flavors. At the heart of French gastronomy lies the concept of "terroir," an expression of a region's distinct character and natural influences on food production.
From the rolling vineyards of Bordeaux to the fertile fields of Provence, terroir encapsulates the geographical factors that shape the taste and quality of ingredients. French cooking embraces this philosophy by utilizing the finest local produce, such as fragrant herbs, succulent meats, and exquisite cheeses.
The result is a harmonious fusion of flavors, where each ingredient contributes to the artistry and sophistication of French cuisine.
In an area of France known for its Fois Gras and Hazelnuts is the region of Lomagne which also produces its own garlic variety the L’Ail Blanc du Lomagne, White garlic of Lomagne.
A to Z of French Herbs - Garlic - Ail
Garlic in French is pronounced ail. The word garlic derives from old English, garlēac, meaning gar (spear), and leek, as a 'spear-shaped leek.
Some would say it’s more a vegetable than a herb but in French cuisine, it’s considered a quintessential herb. Garlic is part of the lily family which also includes onions, leeks, and shallots. Allium sativum is a perennial flowering plant that grows from a bulb. It has a tall, erect flowering stem that grows up to 1 m (3 ft).
Whilst white garlic originated in Asia they think over 7,000 years ok it is now found all around the world. It’s used for culinary and medicinal purposes. Medicinally it’s often used as an herbal remedy for colds and is thought to reduce blood pressure, and cholesterol and even been proven to have antibiotic properties