Garlic! Beautiful garlic. You'll see two types of garlic here - above you see 'Ail rose de Lautrec.' This is considered the crème de la crème of garlic. It was first grown in central Asia 5,000 years ago and in the 18th century, in Siberia, it was considered of such value that a tax was payable. Click on the link to read more.In the lower photograph, you see the same variety on the right and a more common or garden variety on the left.
de quoi faire fuir une colonie de vampire ;o)) c'est très bon l'ail rose
ReplyDeleteI think I've been buying the common variety. I'll have to try the pink one next time. I do love it in everything..
ReplyDeleteWhen my son was small and frightened of ghoulies and ghosties we used to give him garlic to put under his pillow. It seemed to work..
Aïe, aïe, aïe! Love it!
ReplyDeleteOooh, I'm drooling!
ReplyDeleteI'd love to get my hands on one of those strands. Oh, the things I could make.
ReplyDeleteToo true! It's good stuff. A macro would do it justice. All that nice smooth juicy looking exterior; the intriguing cross section when it's cut with that greenish centre bit.
ReplyDeleteMmmmh, I love the scent of garlic! Can you make aIoli? If you do, please share the recipe!...
ReplyDeleteLovely garlic! L'Ail rose de Lautrec is the best variety - it keeps much longer than the other ordinary varieties, all through the winter.
ReplyDeleteThe recipe for aioli is on my blog.
Thanks for your pictures.
Whoah one of my favourite things!!!
ReplyDeleteAioli is finger licking wonderful and I had some for lunch last weekend at the coast not long before I flew back.
So good to be back and thanks for your comments. The last month has been very sad. We had to rush home to be with my sister-in-law who very bravely lost her battle with melanoma not long after we got there.
We were just talking with friends about the best garlic in the world, and here's your picture of it!!
ReplyDeleteSunshine Coast Daily - Australia
That is some nice looking garlic!!
ReplyDeleteOh I do like these photos Jilly. Our supermarket is stocking garlic from France at the moment and we had some in our dinner last night. I just made Hokkein noodles with onions, garlic, sundried tomatoes, sesame oil and oyster sauce and chicken chunks. Very simple and quick.
ReplyDeleteFor dessert I baked banana bread and topped it with lightly cooked apricot jam and kiwi fruit and a smidge of vanilla custard.
Mme, I'm moving to Adelaide.
ReplyDeleteVery lovely photos of the garlic. Reminds me of draculas...lol
ReplyDeleteGarlic, the staple in fine cuisine!
ReplyDeleteI like it
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