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Fleur de sel with Bear’s garlic

This mix of Ifaty fleur de sel and Bulgarian Bear’s garlic makes a delicious match, perfect to enhance a courgette tart, soups or simply a dish of spaghetti.
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In olden days allium ursinum was said to have magical properties which protected unborn children. This plant is called Bärlauch, Bear’s garlic in German, and daslook, Badger’s garlic in Dutch, referring to the animals who eat its leaves after hibernating as a cleansing process. Bear’s garlic thrives in the undergrowth and along the banks of streams. It is about 50cm high with white flowers. One of its main characteristics is the pungent smell of garlic it releases when its leaves are crushed. The leaves sprout between February and March, and the plant blossoms from April to June. The garlic is harvested when the first flowers wilt. Bear’s garlic is mainly eaten in Asia and Europe and is used as a vegetable or a condiment. Its distinct yet delicate flavour is enhanced by sweet and slightly spicy notes and make it the perfect companion for your meat, vegetable or fish dishes.


Additional Information

Country Madagascar
Post Découvrez nos articles sur notre blog http://www.terreexotique.fr/blog
Storage conditions A l'abri de la lumière, dans un endroit sec et à température ambiante
Allergen Allergen free
Use By date 5 ans
Ingredient Fleur de sel, ail des ours
Nutritional info /
Color No


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