Pink / white / purple garlic

Asian roots

Garlic first came from deep in Central Asia. First used for its medicinal properties, its flavour popularised its consumption with the Romans then the Gauls who started growing it as a crop, becoming a key part of French and European cuisine.

Many health benefits

Garlic is very healthy. It is particularly rich in:

  • antioxidant vitamins like the B ones
  • minerals and trace elements: phosphorous, iron, calcium, manganese, copper, selenium
  • sulphur compounds: allicin

Used as a natural antibiotic in many countries, it strengthens the immune defences, and is a powerful antimicrobial and an antifungal.

Garlic reduces cardiovascular risk by lowering arterial pressure and reducing cholesterol.


Thanks to the allicin, it also seems to reduce the development of certain cancers.

Packagings

Available in regular, recyclable and biodegradable packaging

Sizes available 40-60, 50-70 and 70-90 mm

Daniel Cadiou sells conventionally and organically grown white and purple garlic.

Basket garlic cloves 200g

3 heads net 250g

Kraft bag 3 heads 250g

3 heads cellulose net 250g

Paper bag 1kg

String 500g/1kg

Breton pink garlic

Pink garlic farming in Brittany is relatively new. It has been developing year after year on the north coast thanks to increasing demand.

Breton pink garlic is called that because of the pink colour under the skin.

It is a fragrant garlic with a delicate and fruity flavour that comes from its terroir.

Calendar of availability

The garlic cloves are planted at the end of the year for a harvest in the summer before the garlic is dried.
Before sale, the farmer cleans and prepares the garlic by hand.


Store in a dry, dark place.


Raw, cooked, chopped or crushed, it can be eaten in every way and is a subtle partner to raw and cooked food.

White garlic

White garlic in France is traditionally grown in the south where warm weather conditions are the best.

White garlic is ivory in colour.

Raw, cooked, chopped or crushed, it can be eaten in every way and flavours all kinds of dishes.

Calendar of availability

White garlic is planted in October-November and is harvested at the beginning of summer.


It is dried for 3 weeks before being sold.


Store in a dry, dark place.

Purple garlic

Grown in the south of France, purple garlic has a white skin with purple stripes and rather large cloves.

Raw, cooked, chopped or crushed, it is both sweet and pungent and flavours all kinds of dishes.

Calendar of availability

Purple garlic is the earliest: it is planted in October-November and harvested May-June.


It is dried for 3 weeks before being sold.
Store in a dry, dark place.

Recipes