Arleux is the home of smoked garlic, renowned for its culinary and medicinal properties. Garlic is said to be an anti-septic, anti-inflammatory and anti-oxidant.
Planted in February, harvested in August, then dried and smoked over a fire of straw and peat, smoking and braiding are typical skills of the region. The name ‘Arleux smoked garlic’ is now reserved for garlic grown according to the PGI (Protected Geographical Indication) specifications, in the historic production area, and using traditional methods. This high-quality garlic will keep for up to a year.
