Ail blanc de Lomagne

Ail blanc de Lomagne is a white garlic grown across 200 communes in the Gers and Tarn-et-Garonne departments of south-west France. Bulbs must meet 'extra' or 'class I' grade standards, with a minimum diameter of 45 mm, and are distinguished by evenly sized, beige-to-cream cloves numbering 8 to 12 per bulb. Peeling by hand and traditional drying methods are mandatory under the specification.

About this designation

Registered as a PGI on 15 June 2005 under file number PGI-FR-0470 (eAmbrosia identifier EUGI00000013741), Ail blanc de Lomagne covers garlic grown, dried, peeled, packaged, and approved within a delimited area of 200 communes spanning the Gers and Tarn-et-Garonne departments. Only varieties selected by reference to two control varieties descended from the original 'blanc de Lomagne' population are authorised; producers must sow only certified seeds drawn from a list issued annually by the Association de Défense de l'ail blanc de Lomagne. Land eligible for cultivation must have a clay content of over 20 % and a pH no lower than 7.5. A plot may not be used for garlic if it has carried garlic during the preceding three growing seasons, nor may garlic follow sorghum, maize, alfalfa, other alliums, or meadowland. Sowing takes place between 15 October and 15 December. During drying, bulbs lose between 20 % and 30 % of their harvested weight. Peeling must be carried out by hand, removing faded or discoloured outer layers while keeping the last layer intact and cutting roots flush with the root disc without damaging it. Each packing unit bears a unique identification number guaranteeing traceability. Labelling must include the product name, the Community PGI logo, and the batch identification number. The inspection body is Qualisud, an EN 45011 accredited certification body based in Agen.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 15 June 2005 under file number PGI-FR-0470, eAmbrosia identifier EUGI00000013741.
• The specification requires bulbs to meet 'extra' or 'class I' grade, with a minimum diameter of 45 mm.
• Peeling must be carried out by hand; no mechanical peeling is permitted under the specification.
• During drying, bulbs must lose between 20 % and 30 % of their original harvested weight.

Tasting notes

Gers-Tarn-et-Garonne white garlic IGP. Bright white papery skin, dense aromatic cloves, robust garlic flavor.

HoReCa use

South-west cuisine, foundation aromatic for cassoulet; used in confit cooking.

Packaging

• braid-traditional-500g
• braid-traditional-1kg
• mesh-bag-1kg