Cadours violet garlic

Ail violet de Cadours

What it is

Only two varieties qualify, Germidour and Valdour, both selected from the local violet population and planted between mid-October and mid-December on clay hillsides across 106 communes of Haute-Garonne, Gers and Tarn-et-Garonne. Bulbs must reach 45 mm and are dried on the farm until they have lost 20% of their weight. Anti-sprouting treatments are banned and these varieties have little dormancy, which is why the appellation ends on 31 March after the harvest.

In the kitchen

Buy it as a braid or a bouquet and hang it somewhere dry and airy, not in the fridge. From late winter, halve each clove and lift out any green shoot before cooking, as it turns harsh in the pan.

Goes with

Lamb Duck fat Duck confit Potato Parsley Olive oil Thyme Egg

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

In season alongside

Cabbage Durian Elephant garlic Grey shallot Hanawasabi (wasabi flower stems) Horseradish

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