Garlic has been grown for thousands of years. Originally from central Asia, it has been in use for 5,000 years. The Greeks and Romans believed it had fortifying powers.
The plant loves deep, light, well-drained soils, high in nutritional elements. With its highly typical taste and pungent smell, garlic is the ideal condiment to flavour your dishes made with tomatoes, potatoes, meat and poultry.
| ||Jan ||Feb ||March ||Apr ||May ||June ||July ||Aug ||Sep ||Oct ||Nov ||Dec|
| Sud-Ouest, Tarn et Garonne, Drôme || || || || || || || || || || || |
Shallots are a condiment vegetable which are frequently used in our cooking. Used in small quantities, they add the perfect touch to a simple green salad or vegetable dishes. Shallots are used in the composition of many traditional French sauces: béarnaise, diable, bordelaise, Bercy, and others.
| ||Jan ||Feb ||March ||Apr ||May ||Jui ||July ||Aug ||Sep ||Oct ||Nov ||Dec|
The onion, from central Asia, is over five thousand years old and has the particular characteristic of being both a vegetable and a condiment. Onions are used in most civilisation – in Egypt, they were used as an offering to the gods and to accompany the departed in their tombs for all eternity. In ancient China, onions also symbolised intelligence.
Onions are grown in clayey limestone soils, which are naturally well-drained and rapidly warm up in the spring. These are the ideal conditions for them to flourish and develop their sweet, gentle flavour and juicy, meaty texture, adding taste to your salads, soups, flans and cooked dishes.