Wild garlic is a wild plant very similar to garlic to be harvested in Spring. We start by harvesting the leaves, then the first buds appear in May. Full bloom in June marks the end of wild garlic season. It is in the heart of forests and undergrowth that you will find this aromatic plant. Haute-Provence being occupied by some 251,000 ha of forest, the picking can be generous!
The leaf, the flower bud, the flower and even the bulb: everything can be eaten in wild garlic! The leaves find many uses in the kitchen, especially in marinades, soups, salads or in pesto…
Discover our totally Mediterranean recipe: sun-kissed tomatoes, feta cheese, a few lightly roasted slivered almonds and honey.SEE RECIPE
Discover our recipe for deviled eggs with wild garlic. It was in 1925 that the recipe for mimosa eggs was established. The latter is of French origin and more: Mediterranean!SEE RECIPE
Here is a dessert combining sweetness and acidity, a gourmet ambivalence that we strongly recommend! Honey goes wonderfully with dairy products and remains a healthy and balanced way to sweeten your dessert. Lemon curd, made with olive oil, is 100% natural and unique. It supports the solar side of this recipe.SEE RECIPE