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aillet
baby garlic
Mild baby garlic, sold in bunches (bottes). In May and June they appear in the markets, especially in Nouvelle Aquitaine and Occitanie, and can be a bit hard to find elsewhere.
People like them in omelettes, sautéed with spring vegetables, with potatoes, or in salads. The taste becomes stronger the longer the aillets are cooked.
Text © Dana Facaros
Image by happy P