Asparagus. Green asparagus is cultivated in light, sandy soil in Hérault, Gard and Roussillon. Steamed or boiled, it is served cold with sauces (olive oil vinaigrettes) or cooked in soups, flans or simple omelettes. A tasty variety of asparagus grows wild in the Languedoc.
Pardailhan turnips. These black-skinned turnips are grown exclusively on the Pardailhan limestone plateau in Hérault. Their sweet, white flesh has a characteristic flavour. Served with roast meat or cook in stews and gratins. Fried in goose fat with caramel, they make an interesting sweet and savoury dish.
Camargue Rice. Almost all French rice is produced in the Camargue.
Sweet onions of Languedoc. Sweet onions are grown on the terraces of the southern slopes of the Cévennes hills. These onions are round in appearance and have a soft satin texture. They melt in the mouth with a delicate flavour. These onions can be eaten raw in a salad, pickled or used in cooking.
Potatoes. Potatoes from the Plateaux de Sault are the best in France, and therefore the best in the world.
Click on the following link for recommended books on Languedoc food, eating and regional specialities