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'L'ail du nord' (Garlic from the north)

 
 

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'L'ail du nord' (Garlic from the north)

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'L'ail du nord' (Garlic from the north) Woven garlic Traditionally, smoked garlic is grown in the region of Arleux, between Douai and Cambrai. ImageSource/ Age Fotostock

See more pictures: 'L'ail du nord' (Garlic from the north)

  • Woven garlic
  • A clove of garlic
  • Two bulbs of garlic
  • Garlic and aromatic herbs
  • A leg of lamb, herbs and garlic
  • Cloves of pink garlic

In Arleux, near Douai, garlic production is a tradition dating back to the Middle Ages.
Locon, between Béthune and Merville, is the second centre of production. The garlic is planted in winter and harvested in August.
The bulbs are pulled out of the ground and left to dry in the fields for a few days, before being collected, cleaned, plaited into bunches and hung up. They are then dried by a smoking process with a fire of sawdust, marsh peat and straw fragments.
Garlic is mainly used as a condiment, and it is an ingredient in a number of regional dishes, for example pikeperch fillet with smoked garlic cream, and garlic soup.

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