Available from late July to late December – after the harvest in late June and several weeks' drying – Lomagne garlic, with its fragrant, strong flavour, benefits from a PG (Protected Geographical Indication), and is characterised by the white colour of its round cloves, which sometimes have violet streaks, and its size, which exceeds 45 mm.
Used in many cooking recipes, white garlic is rich in vitamins, minerals and oligo-elements, and has a number of nutritional and therapeutic virtues. This is demonstrated by its antioxidant properties, as well as its anti-inflammatory and anti-septic effects. Used raw as a condiment to add flavour to dishes, it is also excellent when cooked, as a garnish.
Places to visit: the House of Garlic in Saint-Clar, which offers an exhibition on the history and culture of garlic.
Two major festivals are held to celebrate this famous bulbous plant, one in Beaumont-de-Lomagne in July, the other in August in Saint-Clar.
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