the white garlic of lomagne

Lomagne, the land of white garlic, is where land and a legendary plant with hidden virtues come together.

Garlic festivals

BEAUMONT DE LOMAGNE
3rd Sunday of July

The annual Beaumont de Lomagne garlic festival takes place in the heart of the bastide.
The Fête de l'Ail Blanc de Lomagne (Lomagne White Garlic Festival) is full of different events based around white garlic, such as Pan Tintat tasting sessions, the tourin (garlic soup) world championship and the garlic peelers' world championship.
This day of celebration is suitable for everyone and is packed full of cultural and artistic activities: concerts, street shows, activities for kids, mathematical workshops, exhibitions, car boot sales, etc.
Numerous garlic growers, craftsmen and traders all gather to present their products.

BEAUMONT DE LOMAGNE
2nd weekend of September

A weekend dedicated to professional garlic craftspeople where the most beautiful braids, sheaves and other garlic masterpiecesare put on display. The talent of all our farmers comes together to showcase this quality product.

Colourful Cuisine

White garlic from Lomagne can be used in all dishes and cooked in all forms: raw, cooked, chopped, dyed, as whole cloves, piqué and more...
Garlic is a key ingredient in southern cooking, and is both universal and unavoidable. Tasting of the language of Occitan, cooking with garlic brings a feeling of happiness and tranquillity.
One of the earliest known recipes from Roman times was garlic ointment. In the Middle Ages, Plautus talks of a garlic stew which he called "alliatum", or better known in French as "aillade". In the same way as a large onion, the 16th centurysaw garlic being cooked under ashes, in a hermetically sealed pan. The whole clove was added, unpeeled, and then cooked in its skin so as not to lose any of the flavour.

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CCP / IGP quality label

Lomagne white garlic is easily worthy of all the attention it receives from producers: sowing, harvesting, peeling, drying, braiding, etc.
With regard to consumers, various experiemental trials, seed selection and respect for the environment means that professionals can offer a quality product that has been the recipient of a CCP/IGP quality label since 2004.
Cultivated in Lomagne since the 13th century, the popularity of white garlic really took off at the end of the Second World War, particularly thanks to the inspiration of traders who turned Lomagne into an important centre in France for the garlic trade.

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A magical plant with many beneficial uses

In an age when scientists are searching for ways in which to ensure everyday food is provides ways in which to maintain or promote your health, garlic certainly has a head start.

Garlic has an antioxidant effect: it protects cells from the impact of free radicals, which can help contribute to the development of cardiovascular disease.
Rich in vitamins, minerals and trace elements, garlic stimulates the immune system, strengthens bones, improves the condition of skin, hair and nails and even helps to combat cellulite.
It is the allicin found in garlic that gives it the properties to be a bactericide and a pulmonary and digestive antiseptic. Garlic is an antiseptic and can help with mosquito bites and stings. It is also used in a number of soaps because of its antibacterial properties.

A legendary plant

Over the course of time, civilisations and different peoples, garlic has been said to be an aphrodisiac. It is also believed that it lengthens life and has oracular virtues, giving strength and vigour.

Its fantastic powers have meant garlic is now seen as a universal panacea.
In those regions haunted by the ghost of Dracula, garlic has the reputation for being unrivalled in its capacity to hunt down vampires.
In the Ancient World, it was a source of power and strength for pyramid builders and wrestlers, but is also connected with a number of more mischievous legends.