Courgette with Moroccan spices
Chermoula is a marinade, a real institution on Moroccan tables. This colorful blend is sprinkled with parsley, coriander, garlic, cumin, paprika, lemon juice, and olive oil. “Faim d’épices”
Garlic is a herbaceous, bulbous and perennial plant with a large number of leaves that engulf the bottom of the stem. It measures 5 to 12 cm in height normally, with a spacing of 10 cm. The inflorescence is wrapped with a spathe in one piece falling rather quickly. The flowers are grouped in umbels. Quite a few, they are white or pink and bloom in summer. The fruit is a capsule with three boxes, but it is rarely produced. The bulbous root is composed of three to twenty bulbillae (pods) arched (the caieux). It is harvested in July-August. The plant likes deep, light, well-drained, nutrient-rich soils 3 to 5 cm deep in rows 25 cm apart. Spread the plants every 10 cm. Garlic bulbs rot in loamy and heavy soils. It rots if it is grown in organic soils or if fresh manure is used. Garlic prefers mineral granular fertilizers. Never meet garlic bulbs, the bulb surface should be in the air. Use the center for consumption and external parts for planting.
Try Moroccan rabbit recipe. Don’t forget the crushed garlic clove! “Faim d’épices”
In France, it can be planted from May. In warmer areas, planting can be done until autumn if it is made in soil that will drain well in winter. The autumn plantings give better harvests. In Canada, planting is usually done in October under a mulch that is removed in the spring. Some prefer to plant in the spring as soon as the soil is thawed. The harvest is done at the end of July, beginning of August. Harvest: At the end of the summer, tie the foliage (bedding on the ground) in order to ripen the bulbs and increase the harvest.
Only 10 minutes of preparation and 15 minutes of cooking for the Moroccan recipe of sautéed shrimp garlic and parsley. “Faim d’épices”
Nutritional and medicinal values.
Medicinal use is important: Garlic extracts are ingested for medical reasons by just over 10% of the Australian population and 4% of the US population. Garlic destroys pathogenic intestinal bacteria without destroying the flora, it contains vitamins A, B1, B2 and C, various natural antibiotics including Ajoene (the latter, unstable, would be found at too low doses in the organism after ingestion of garlic to have a real effectiveness) as well as anti-cholesterol-lowering agents (this last property having not been confirmed).
Discover the spices while having fun during the Moroccan cooking classes with Faim d’épices (Marrakesh)
It has anticoagulant agents, which can potentiate the risk of bleeding when combined with antiplatelet medications. Garlic extracts may be moderately effective in lowering numbers in arterial hypertension, they are commonly used in the treatment of colds, with no proven efficacy.
Recettes Marocaines à base d’ail, en français sur “recettes.de”
Garlic is widely used in Moroccan cuisine.
