Name: Garlic
Latin name: Allium sativum
Harvest area: Asia
Harvest period: Summer
Properties:
• Source of vitamin C, potassium, phosphorus and copper
•High in vitamin B6 and
manganese

Description:
Originates from central Asia where it is symbol of strength and vitality. Nowadays, garlic is particularly appreciated in Asia and in Mediterranean countries. Passed civilizations considered garlic to be a tonic and invigorating food. Greek and Roman athletes used to eat it before confronting their opponents in the arena.

Cultivation:
Needing little attention, garlic is suitable for all climates and more or less any soil. In France, garlic is harvested in autumn.

Favorite recipes:
Garlic is ideal with meats, whole in lamb dishes or crushed in a little oil to marinate roasts. Garlic is the main ingredient for sauces but also pesto.

Uses:
Garlic is an herbaceous plant of which only the bulb is used, also called garlic head, which is made of about a dozen of cloves. Garlic must be kept in a cool, dry and aerated place, in order to avoid germination.