Fresh herbs | Bulbs | Garlic

Pink garlic, selected by Le Delas, is a prestigious variety particularly prized in fine dining for its delicate aroma and excellent shelf life. Its cloves, protected by skins with characteristic pinkish hues, offer a subtle flavour, less pungent than that of white garlic. This high-quality product is a must-have in professional kitchens for adding an elegant, lingering hint of garlic to dishes without excessive bitterness. Professional uses, preparation and storage: ► Culinary bases: It is the ingredient of choice for cold or hot infusions in cooking oils, compound butters or garlic creams. Its mildness allows it to be incorporated into delicate emulsions without masking the flavour of other ingredients. ► Slow cooking: Used whole (with its skin) when roasting meat or root vegetables, it slowly caramelises to offer a melt-in-the-mouth, sweet texture, ideal for accompanying lamb or full-flavoured poultry. ► Preparation: For optimal digestibility, it is advisable to remove the central germ. For raw preparations, such as aioli or pesto, pink garlic adds a subtle intensity and a fresh, aromatic flavour. ► Storage: An exceptionally long-lasting product. It should be stored in a dry, cool and well-ventilated place, away from direct light to prevent premature sprouting and preserve the firmness of the cloves.

White garlic is a staple ingredient in professional kitchens, selected by Le Delas for its generous bulbs and intense aroma. Characterised by large cloves and a pure white skin, it offers a clean, pungent flavour that is essential for defining the taste profile of many traditional dishes. Its excellent yield and potency make it an economical and efficient ally for large-scale production in restaurants and catering. Professional uses, preparation and storage: ► Cooking bases: It forms the aromatic base for many stocks, tomato sauces, and marinades for meat and fish. Its strong character allows it to make its mark on stir-fries and stews right from the start of preparation. ► Regional cuisine: Indispensable for making aioli, rouille or snail butter, it provides the necessary kick to balance fats and enhance dishes with character. ► Preparation: For quick cooking, it is best to chop or crush it to release its sulphur compounds. For a more subtle and less pungent flavour, it can be used whole and crushed (‘in its skin') in roasting juices. ► Storage: Store in a dry, cool and well-ventilated place. To preserve the firmness of the bulbs and prevent the growth of mould, it is essential to keep them away from moisture and direct light.

White garlic forms the universal aromatic foundation of any professional kitchen. Sold in a standard pack of 3 bulbs weighing an average of 180 g, it features generous, plump cloves rich in essential oils. Its flavour is sharp and pungent when used raw, evolving into sweet, melt-in-the-mouth notes after slow, prolonged cooking. Professional uses, preparation and storage: ► Sauce bases: Finely chopped or crushed to start stews, braised dishes, sauce stocks and classic tomato sauces. ► Slow cooking as a garnish: Placed whole ‘in its skin' in roast juices to deliver a creamy texture and the highly sought-after flavour of confit garlic. ► Preparation: To reduce the pungent sulphuric taste and aid digestion in cold dishes, always remove the central green germ from the clove. ► Storage: Store in a dry, cool and well-ventilated place, kept strictly away from light to prevent any chance of sprouting.