Drôme white garlic PGI
Grown in the region between Vercors and Provence, the distinctive Drôme white garlic PGI is fresher, milder and sweeter than other garlics. It comes from local varieties and plants that are planted, harvested, dried and packed in this geographical area of production.
Drôme white garlic PGI is a fall garlic, produced from two historical local varieties: Messidrôme and Thermidrôme. Nowadays, an organic version is also available.
Introduced by the Romans, who recognized its fortifying properties, garlic has existed for several centuries in this region situated between Vercors and Provence, as evidenced in a 17th-century book by Olivier de Serres, which references its production. Drôme garlic was spared from the diseases that affected other garlics in the 1960s, so became the reference for resistant varieties and helped revive garlic cultivation nationally. Today, 85% of French certified garlic plants originate from this region. Its characteristic sunshine and wind create favorable conditions for growing Allium sativum. The cloves are planted between October and December, with the fresh garlic being harvested in May-June, and dry garlic being available at the end of June. The windy climate means that the plants can be dried quickly, which is better for storage. Throughout the cropping cycle, producers must draw on their experience to judge the maturity of the garlic before it is harvested, and then the degree of drying. Next, the bulbs are sorted, and the soil and outer skin removed.
Nutrition and benefits 栄養価と効用
Garlic is recognized as a real health food. It is a source of vitamins C and B6, as well as phosphorous, potassium, manganese, selenium and iodine, and contains organosulfur compounds, phenolic acids and flavonoids.
Editor's Note エディターズノート
How to use
IGP ドローム産P白ニンニク は、フレッシュ状態ではバラで、ドライやセミドライ状態ではバラだけでなく、ネット、束、ケースで売られています。
Mediterranean vegetables, potato, pasta, fish, shellfish.