Heritage Garlic
The 2025 season's garlic is nearly ready to share with you.
At Fat Tomato, we grow a mix of heritage garlic varieties each year, observing how each responds to the quirks of Irish weather. Some thrive, some do not - but with good compost, lots of rain, a bit of seaweed, and plenty of patience, we always end up with something worth sharing.
We grow without chemicals or artificial fertilisers - just our homemade organic compost, hand-weeding, and care. Irish garlic is bold, full-flavoured, and you only need a little to transform a dish.
Garlic is a slow-growing crop, taking 7 to 9 months to mature. Planted in October - November, it grows slowly through the cold weather. Irish conditions are ideal: cool early temperatures help cloves split into new bulbs, and our moist, fertile soil supports strong growth.
In 2024, we planted seven varieties, and this year’s harvest has been especially good. The bulbs are plump, fragrant, and full of flavour. Here’s what’s available:
Garlic Germidour: A French soft-neck garlic with purple-streaked skin and a rich, punchy flavour. A favourite in our kitchen - a little goes a long way.
Garlic Messidrome: This soft-neck garlic is renowned for its culinary uses. Traditionally grown in the Drome region of France near Provence, it has a white papery skin with ivory flesh and a delicious mild garlic flavour.
Garlic Elephant: Elephant garlic looks like garlic but is more related to the leek family. One of the largest varieties of garlic available, each bulb is approximately 10cm across, and a single clove can be as large as a whole bulb of ordinary garlic. It has a milder and sweeter flavour and goes well with white fish and chicken. We love to confit it in olive oil, keep it in the fridge, and use it for dressings and marinades.
The 2025 season's garlic is nearly ready to share with you.
At Fat Tomato, we grow a mix of heritage garlic varieties each year, observing how each responds to the quirks of Irish weather. Some thrive, some do not - but with good compost, lots of rain, a bit of seaweed, and plenty of patience, we always end up with something worth sharing.
We grow without chemicals or artificial fertilisers - just our homemade organic compost, hand-weeding, and care. Irish garlic is bold, full-flavoured, and you only need a little to transform a dish.
Garlic is a slow-growing crop, taking 7 to 9 months to mature. Planted in October - November, it grows slowly through the cold weather. Irish conditions are ideal: cool early temperatures help cloves split into new bulbs, and our moist, fertile soil supports strong growth.
In 2024, we planted seven varieties, and this year’s harvest has been especially good. The bulbs are plump, fragrant, and full of flavour. Here’s what’s available:
Garlic Germidour: A French soft-neck garlic with purple-streaked skin and a rich, punchy flavour. A favourite in our kitchen - a little goes a long way.
Garlic Messidrome: This soft-neck garlic is renowned for its culinary uses. Traditionally grown in the Drome region of France near Provence, it has a white papery skin with ivory flesh and a delicious mild garlic flavour.
Garlic Elephant: Elephant garlic looks like garlic but is more related to the leek family. One of the largest varieties of garlic available, each bulb is approximately 10cm across, and a single clove can be as large as a whole bulb of ordinary garlic. It has a milder and sweeter flavour and goes well with white fish and chicken. We love to confit it in olive oil, keep it in the fridge, and use it for dressings and marinades.
The 2025 season's garlic is nearly ready to share with you.
At Fat Tomato, we grow a mix of heritage garlic varieties each year, observing how each responds to the quirks of Irish weather. Some thrive, some do not - but with good compost, lots of rain, a bit of seaweed, and plenty of patience, we always end up with something worth sharing.
We grow without chemicals or artificial fertilisers - just our homemade organic compost, hand-weeding, and care. Irish garlic is bold, full-flavoured, and you only need a little to transform a dish.
Garlic is a slow-growing crop, taking 7 to 9 months to mature. Planted in October - November, it grows slowly through the cold weather. Irish conditions are ideal: cool early temperatures help cloves split into new bulbs, and our moist, fertile soil supports strong growth.
In 2024, we planted seven varieties, and this year’s harvest has been especially good. The bulbs are plump, fragrant, and full of flavour. Here’s what’s available:
Garlic Germidour: A French soft-neck garlic with purple-streaked skin and a rich, punchy flavour. A favourite in our kitchen - a little goes a long way.
Garlic Messidrome: This soft-neck garlic is renowned for its culinary uses. Traditionally grown in the Drome region of France near Provence, it has a white papery skin with ivory flesh and a delicious mild garlic flavour.
Garlic Elephant: Elephant garlic looks like garlic but is more related to the leek family. One of the largest varieties of garlic available, each bulb is approximately 10cm across, and a single clove can be as large as a whole bulb of ordinary garlic. It has a milder and sweeter flavour and goes well with white fish and chicken. We love to confit it in olive oil, keep it in the fridge, and use it for dressings and marinades.
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Store in a cool, dark place in your kitchen. If your kitchen is warm, place it in the bottom drawer of your fridge.
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Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
