meeting with a black garlic producer in the Gers

In the Gers, a producer grows black garlic. “Black garlic comes from Asian countries. So, basically, it was white garlic that they had preserved in sea water. When they released it three weeks later, it had confit“, says Jeremy Vermaeleorganic Panacea. This producer switched to black garlic three years ago and invested in equipment. Indeed, before turning black, the white garlic must cook, then be refined at temperature for several weeks.

“We will see if it is very dry, if it has cooked well and especially if, inside, the pods are very creamy.“, indicates the producer. Black garlic has twice the medicinal properties of white garlic. It can thus be eaten as a cure to fight against cardiovascular diseases. The heads can be eaten whole straight out of the oven or as a spread. Chefs are increasingly using this ingredient.