Albigensian Garlic

A white softneck garlic, originally from south-west France, that in extensive growing trials over the past 5 years or so has proved to produce large bulbs under UK growing conditions.

Once harvested, tends to keep longer than other Mediterranean softneck garlics.

As a by-the-by and as a matter of interest, this is the variety favoured by the Cathars, 13th century heretics from Languedoc, best known today to followers of the ‘Da Vinci Code' and the ‘Holy Grail'.

Cooking Tip - Roasted garlic makes a delicious appetiser.  Squeeze the pulp out of the cloves and spread on the bread of your liking or serve with bruschetta and/or tapenade. Roasted garlic is also excellent when used in baking and is milder than raw garlic.