What is garlic?
Garlic is a species of monocotyledonous perennial vegetable plants whose bulbs have a strong smell and taste. They can be common or cultivated and have several types. They are often used as a condiment in cooking or used as a medicine. The head of garlic consists of several cloves and is covered by a papery skin. Garlic flower can also be consumed raw or cooked.
Origin of garlic
It is believed that garlic was first cultivated by Sumerians on the shores of the Mediterranean over 5,000 years ago. Other sources claim that it came from the eastern plains of the Caspian Sea, from where it later spread to Asia. Cultures around the world, since the beginning of recorded history, have touted garlic for its medicinal properties, using it to treat many conditions. Sanskrit records show its medicinal use 5,000 years ago, and in China, for at least 3,000 years. It wasn’t until the Middle Ages that garlic arrived in Europe, courtesy of Roman invaders.
Types of garlic
There are 211 different varieties of garlic in the world. Two types of garlic are planted in Syria. The Mediterranean and the Chinese breed. The Chinese breed has been planted locally and domesticated, giving it a stronger and more poignant taste.
We at Le Capre, have decided to work with the Chinese domesticated breed as it is more to the liking of our European customer and produces bigger cloves.
Production – purchasing and drying
We purchase the garlic when it is still green with its
roots and stems and spread it on the ground heads
facing down to dry for at least two weeks.
Production – cutting and peeling
When the garlic is dry, the roots and stems are cut off manually to separate the heads. The cloves are then separated
to be transferred to the peeling machine.
Production – picking and calibrating
Once peeled, the cloves are spread on the exam tables to be separated based on the following criteria: damaged or
colored cloves and perfect cloves. The damaged or colored cloves are disposed of and the perfect ones have their
heads cut off before being calibrated.
Production – pickling and preserving
During the final stage, the garlic cloves are pickled to preserve
their white color and strong flavor and preserved in drums
until ready for shipping.
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