In the Languedoc-Roussillon region, it is easy to eat at least five portions of fresh fruit and vegetables per day. We could eat more than this because vegetables are grown in abundance, particularly in the Gard and Pyrénées-Orientales regions, which bear the title of the vegetable garden of France.
With trays of sliced vegetables, assorted raw vegetables, or even purées, seasonal broths, soups and salads, Sud de France vegetables really are delicious. Producers within the region, many of whom grow their vegetables organically, attach major significance to the seasonal vegetable. The Mediterranean sun ensures quality and tasty produce.
The weather conditions of the Languedoc Roussillon region are also particularly suited to an early production of vegetables grown under shelter. The Béa du Roussillon, which is an early potato, is ready and harvested before it is fully ripe, fat. Nîmes lettuce, sweet onion, or red Toulouges onions, and sweet Cévennes onions are the star vegetables of the region. However, we should not forget the Roussillon purple artichoke, sold in packages of 4 or 5 heads, and which can be eaten raw or cooked, or white Camargue asparagus, which grows in the sand and is pulled away using a gouge.
The list of vegetables (some less widespread than others) which grow in Languedoc-Roussillon is long: herbs, several garlic species, salad lettuces, courgettes, aubergines, black Pardailhan turnip, Carlencas chickpeas, cucumbers, small spring vegetables (radishes, carrots, spinach, green cabbage celery, peas), not to mention the black Uzès truffle, porcinis and other mushrooms from Lozère.