The 2026 garlic harvest has been picked, cured, packed and is ready to find new homes.
At Fat Tomato, we grow a couple of garlic varieties each year, observing how each responds to the quirks of the Irish weather. Some thrive, some struggle, and others surprise us — but with rich homemade compost, plenty of patience and a little help from the rain, we always harvest something worth sharing.
Garlic is a slow-growing crop, taking seven to nine months to mature. Planted in October and November, it establishes itself through the colder months before putting on strong growth in spring. Those cool early temperatures help the individual cloves divide and form new bulbs, while our moist, fertile soil supports their steady development.
Our garlic is grown without synthetic chemicals or artificial fertilisers. We use our own compost, seaweed and plenty of hand-weeding, allowing each variety to develop its distinctive character naturally.
Freshly harvested Irish-grown garlic is wonderfully aromatic and full of flavour. A little can transform a dish, and each variety brings something different to the kitchen — from gentle, creamy cloves to bold, lingering heat.
The 2026 harvest has now been carefully cured and selected. The following varieties are available to buy online, with additional bulbs available from our Honesty Farm Shop in North Wexford.
Garlic Elephant: Not a true garlic but a member of the leek family. Its enormous cloves have a gentle, mellow flavour and a soft texture when cooked. Roast them whole, confit them slowly in olive oil or use them in marinades and dressings — particularly when a milder sweet garlic flavour is preferred.
Garlic Flavor: An attractive softneck garlic with ivory-white bulbs and pink-skinned cloves. It has a gently spicy, aromatic flavour that works beautifully in everyday cooking, from sauces and soups to marinades and roast dishes. Flavor also stores particularly well.
Garlic Germidour: A reliable early French softneck variety, often streaked with violet, and generously sized cloves. Mild but rich in flavour, it is delicious minced or chopped into dressings, compound butters and sauces, or gently roasted until sweet and creamy.
Garlic Messidrome: A classic French softneck garlic traditionally associated with the Drôme region. It produces large white bulbs with firm ivory cloves and a beautifully mild, rounded flavour.
Garlic Morado: A striking Spanish hardneck variety with purple-streaked skins and a strong, spicy flavour. Morado is prized for its rich aroma, dense cloves and lingering heat. A favourite for dressings, roasts and deeply flavoured sauces.
Garlic Precosum: Small but mighty, Precosum is an early-ripening hardneck garlic with smooth white skins and a robust, well-rounded flavour. Excellent roasted whole, sliced into stir-fries or used fresh in dressings and marinades.
Garlic Therador: A French softneck variety with creamy white skins, sometimes brushed with purple, and large, firm cloves. Milder than many hardneck varieties but still full and rounded in flavour, it is excellent roasted whole, sliced for sautéed greens or crushed into dressings, sauces and marinades. Therador also stores particularly well.
Garlic Thermidrome: An early French softneck variety producing large white bulbs, sometimes tinged with pink, and plump beige cloves. Its balanced, moderately pungent flavour holds well when cooked, making it a versatile choice for roasting, sautéing, sauces and slow-cooked dishes.
Garlic for Cooking or Planting: Our garlic bulbs can be enjoyed in the kitchen or divided into individual cloves and planted in our own garden in autumn/winter. Each garlic variety includes information about the variety, its flavour, and culinary uses.
The 2026 garlic harvest has been picked, cured, packed and is ready to find new homes.
At Fat Tomato, we grow a couple of garlic varieties each year, observing how each responds to the quirks of the Irish weather. Some thrive, some struggle, and others surprise us — but with rich homemade compost, plenty of patience and a little help from the rain, we always harvest something worth sharing.
Garlic is a slow-growing crop, taking seven to nine months to mature. Planted in October and November, it establishes itself through the colder months before putting on strong growth in spring. Those cool early temperatures help the individual cloves divide and form new bulbs, while our moist, fertile soil supports their steady development.
Our garlic is grown without synthetic chemicals or artificial fertilisers. We use our own compost, seaweed and plenty of hand-weeding, allowing each variety to develop its distinctive character naturally.
Freshly harvested Irish-grown garlic is wonderfully aromatic and full of flavour. A little can transform a dish, and each variety brings something different to the kitchen — from gentle, creamy cloves to bold, lingering heat.
The 2026 harvest has now been carefully cured and selected. The following varieties are available to buy online, with additional bulbs available from our Honesty Farm Shop in North Wexford.
Garlic Elephant: Not a true garlic but a member of the leek family. Its enormous cloves have a gentle, mellow flavour and a soft texture when cooked. Roast them whole, confit them slowly in olive oil or use them in marinades and dressings — particularly when a milder sweet garlic flavour is preferred.
Garlic Flavor: An attractive softneck garlic with ivory-white bulbs and pink-skinned cloves. It has a gently spicy, aromatic flavour that works beautifully in everyday cooking, from sauces and soups to marinades and roast dishes. Flavor also stores particularly well.
Garlic Germidour: A reliable early French softneck variety, often streaked with violet, and generously sized cloves. Mild but rich in flavour, it is delicious minced or chopped into dressings, compound butters and sauces, or gently roasted until sweet and creamy.
Garlic Messidrome: A classic French softneck garlic traditionally associated with the Drôme region. It produces large white bulbs with firm ivory cloves and a beautifully mild, rounded flavour.
Garlic Morado: A striking Spanish hardneck variety with purple-streaked skins and a strong, spicy flavour. Morado is prized for its rich aroma, dense cloves and lingering heat. A favourite for dressings, roasts and deeply flavoured sauces.
Garlic Precosum: Small but mighty, Precosum is an early-ripening hardneck garlic with smooth white skins and a robust, well-rounded flavour. Excellent roasted whole, sliced into stir-fries or used fresh in dressings and marinades.
Garlic Therador: A French softneck variety with creamy white skins, sometimes brushed with purple, and large, firm cloves. Milder than many hardneck varieties but still full and rounded in flavour, it is excellent roasted whole, sliced for sautéed greens or crushed into dressings, sauces and marinades. Therador also stores particularly well.
Garlic Thermidrome: An early French softneck variety producing large white bulbs, sometimes tinged with pink, and plump beige cloves. Its balanced, moderately pungent flavour holds well when cooked, making it a versatile choice for roasting, sautéing, sauces and slow-cooked dishes.
Garlic for Cooking or Planting: Our garlic bulbs can be enjoyed in the kitchen or divided into individual cloves and planted in our own garden in autumn/winter. Each garlic variety includes information about the variety, its flavour, and culinary uses.
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