Order your professional garlic bulbs
Bulbiverse , a specialist wholesale supplier of garlic bulbs, offers professional growers a complete range of certified varieties, adapted to the requirements of the French market. Buying your garlic bulbs allows you to benefit from plants selected for their productivity, their sanitary robustness and their high taste quality. Our bulbs come from specialized nurseries, free from the OYDV virus and designed to offer a high yield , disease tolerance and excellent conservation . Take advantage of our producer prices , benefit from dedicated technical support and a responsive sales department to assist you in your cultivation choices. Fast and careful delivery throughout France guarantees optimal availability at the right time. Our experts provide you with personalized advice for a successful campaign. Order your certified garlic bulbs now or request your free quote .
Garlic Production in France: Market and Professional Varieties
The garlic market in France is experiencing notable expansion, with a significant increase in the areas dedicated to its cultivation in recent years. Major producing regions, such as Occitanie, which is emerging as the leader, include Drôme, Gers, Tarn, Tarn-et-Garonne and Vaucluse. This dynamic is driven by renowned labeled productions, such as the Pink Garlic of Lautrec Label Rouge , the White Garlic of Lomagne (IGP) or the AOP Purple Garlic of Cadours , true guarantees of quality for professionals. Choosing to buy French garlic bulbs means investing in a product that is gaining ground compared to imports, even if the price remains a determining factor for professional buyers and end consumers.
To meet the varied demands of the market, professionals can select autumn or spring garlic varieties , each offering unique characteristics.
Autumn Garlic Varieties: Robustness and Yield
Cultivated garlic, or Allium sativa , is divided into several types depending on the color of its cloves and its planting periods. Among the varieties of autumn garlic, we find a rich and efficient selection:
Germidour Garlic
Originally Violet de Cadours, it is very early and very productive . Its purple skin and ivory-white flesh offer a beautiful visual appeal. Round and with 10 to 15 cloves , it gives off pronounced, slightly spicy aromas. Suitable for sale fresh, semi-dry and dry, it ensures a quick harvest from May to June after planting from September to November. It is free from the OYDV virus, a major asset for garlic producers concerned about the sanitary quality of their crops. Its low dormancy allows for good conservation.
Messidor Garlic
Originally from the Drôme region, this is an early, high-yielding variety. With white skin and ivory flesh, its large cloves ( 10 to 15 ) offer a much-appreciated mild taste. Its strong dormancy and good winter resistance, thanks to a large root system, make it a safe choice for marketing as dry and semi-dry, with harvesting from late May to July . It is also free from the OYDV virus.
Garlic Messidrome
Also from the Drôme, it shares the precocity and excellent productivity of Messidor. Its skin is white and its flesh ivory, with a sweet and subtle taste enhanced by a slight hint of spice. Round and composed of 8 to 14 cloves , it is harvested from the end of May to July and is well suited to sale as dry and semi-dry. It has good storage properties, is resistant to drought and is free from the OYDV virus.
Paradour Garlic
Originally from Parthenay, it is very early and tasty. Its purple skin and brown flesh give it a distinctive appearance. It offers a good yield and is harvested from May to June . This round bulb of 10 to 15 cloves , with a slightly spicy taste, is ideal for sale green, semi-dry and dry. It is also free from the OYDV virus and benefits from good storage despite low dormancy.
Precosem Garlic
An ultra-early variety from Central Europe , it offers a high yield. Its skin is white with purple flames, and its flesh is creamy. Round, with an average of 12 cloves , it has a classic, slightly spicy flavor. Its very rapid harvest, from April to June , makes it a perfect product for green production. It is free from the OYDV virus and its early dormancy ensures good conservation.
Primor Garlic
The earliest garlic in the Middle East, it is ultra-early and ensures a good yield. Its round bulbs of 8 to 10 cloves have a purple skin and a white-pink flesh. Its classic, slightly spicy taste makes it an excellent green garlic, harvestable from April to June . Its very low dormancy means that it must be consumed quickly after harvest, which makes it ideal for fresh and rapid marketing. It is free from the OYDV virus.
Sabadrôme Garlic
An early and hardy variety from the Drôme, it has a high yield potential and good resistance to cold. Its round bulbs ( 10 to 15 cloves ) have white skin and beige flesh, with a tasty and slightly spicy taste. Harvested from May to July, it is ideal for sale in dry and semi-dry form. Its medium dormancy ensures excellent conservation. It is free from the OYDV virus.
Sabagold Garlic
From Blanc de la Drôme, is a mid-late variety with excellent productivity . It produces very large bulbs and cloves ( 13 to 18 ), with white skin and beige flesh. Its taste is tasty and slightly spicy. Very robust, it resists winter well thanks to its large root system and adapts to all types of soil. Harvestable in June-July , it is suitable for sale dry and semi-dry and benefits from excellent conservation thanks to its average dormancy. It is free from the OYDV virus.
Therador Garlic
Originally from the Drôme region, this mid-late variety is renowned for its robustness and high yield , thanks in particular to the large number of cloves per bulb ( 12 to 17 ). Its skin and flesh are white, and its tender, fragrant taste makes it a first-rate culinary choice. Drought-resistant and free from the OYDV virus, it is harvested in June-July and keeps very well, making it ideal for sale as dry or semi-dry vegetables.
Thermidrome Garlic
Also from the Drôme, this is an early variety with good productivity. Its skin is white with some purplish highlights, and its mild, sweet flavor is highly sought after. Round, with 10 to 15 cloves , it is perfectly suited to organic farming and withstands harsh conditions, especially cold. Its long shelf life of 150 days after harvest, due to medium dormancy, makes it ideal for sale as semi-dry and dry. It is free from the OYDV virus.
Spring Garlic Varieties: Specific Characteristics
Spring garlic, planted from January to April , is an ideal addition to the range of products available to market gardeners and nurserymen:
Garlic Arno
Originating from Rovigo in Italy, this is a mid-late variety, renowned for its very long shelf life and its powerful, fragrant taste. Its pink skin and slightly brownish beige flesh make it distinctive. With a good yield and a harvest in June-July , it is free from the OYDV virus and is highly resistant to diseases. It is mainly sold dry and semi-dry.
Cledor Garlic
Derived from the Rose d'Auvergne, this late variety offers excellent storage, up to 2 or 3 months longer than traditional white garlic. Its white skin and pinkish-beige flesh harbor a pronounced, slightly spicy taste. Planted from January to April for harvest in July-August , it displays good yield potential and good resistance to cold and disease, while being free from the OYDV virus. It is ideal for dry sale.
Garlic Flavor
Also from Rovigo in Italy, this is the latest of the spring garlics , harvested in July. It is distinguished by its very mild, slightly sweet and not very spicy flavor, making it perfect for seasoning. With an ivory-white skin and light pink flesh, it has a very good storage capacity (180 days) thanks to its high dormancy. This productive variety is free from the OYDV virus and is sold dry.
Spring Garlic
A mid-late variety originating from the Rose du Var region, it is the earliest of the spring garlics . With white skin and light pink flesh, its round bulbs contain 12 to 18 cloves . Its slightly spicy taste and very high yield potential make it a popular choice. It is free from the OYDV virus and offers good storage capacity, which makes it versatile for sale dry and semi-dry after a July harvest.
Precocity: Strategic Asset for the Fresh Market
In the fresh market, early harvest is an undeniable competitive advantage for market gardeners who want to be the first to offer their products. "New" garlic can be harvested green as early as mid-May, although its storage in the refrigerator only lasts a few days. Ultra-early and very early varieties are therefore particularly popular for anticipating seasonal demand.
Ultra-Early Varieties
The Precosem and Primor varieties are distinguished by their ability to be harvested as early as April, sometimes as late as June depending on cultivation techniques. Primor is even considered the earliest-ripening garlic. These varieties are ideal for producing green garlic, allowing for early demand and offering a fresh product at the very beginning of the season.
Very Early Varieties
Germidour and Paradour garlic bulbs offer a harvest in May-June. This window allows market gardeners to have a fresh product at the start of the summer season, thus offering a significant competitive advantage.
These early options are essential for market gardeners and retailers looking to optimize their production and marketing schedule, ensuring a continuous supply of fresh produce to market.
Production Optimization: Technical Advice
The success of a quality garlic crop for professional producers is based on controlled cultural practices , from planting to harvesting and storage.
Choice of Certified Plant
The use of certified plants is a fundamental recommendation for professionals. These plants, resulting from a very strict production scheme under the control of the Official Control and Certification Service (SOC), guarantee a better recovery capacity, excellent health and a higher yield. The certification process ensures varietal identity and purity, as well as the absence of serious viral diseases such as the OYDV virus , and parasites such as white rot or nematodes. The first generations are even multiplied in an insect-proof tunnel to prevent any contamination. Buying certified garlic plants is therefore an investment for a healthy and productive crop.
Ideal Growing Conditions
Garlic adapts to all types of young soil, except heavy or poorly drained soils which retain water in winter. A sunny exposure is essential for optimal development. Planting is done in autumn or at the end of winter, depending on the type of garlic. The cloves should be planted head up, 2 or 3 cm deep , ideally on a mound of earth or a ridge if the soil is moist, respecting a spacing of 10 cm between the cloves and 30 cm between the rows . Avoid using garlic cloves intended for consumption, always favor certified plants.
Weed Management and Nutrition
Garlic requires little maintenance. A few hoeings are necessary in the spring to limit competition from weeds, which is crucial for yield and bulb size. In fact, poor weed management can complicate harvesting. Mechanical weeding , an alternative technique that is increasingly relevant in the face of restrictions on the use of plant protection products, allows for effective weed control. Tools such as the spring harrow or the cultivator are very effective, especially when used early on, on poorly developed weeds. Observation of the plots and proper timing of interventions are crucial for their success. Fertilization is generally not necessary if the soil is already well provided. It is important to avoid the addition of poorly decomposed manure, which could promote the spread of diseases.
Irrigation: Key Factor for Caliber
Garlic's water requirements are particularly high in spring, during the vegetative development phase (from 4 to 12 leaves) and especially during bulb formation, until the first leaves become senescent. Targeted watering in May, if necessary, directly contributes to the formation of quality bulbs and helps loosen the soil, thus limiting the risk of deformation. Irrigation should begin before the appearance of water stress symptoms to maintain optimal humidity in the upper soil horizon ( 0-30 cm ). However, it is advisable to stop watering two to three weeks before harvesting to avoid the risk of bursting or visual depreciation of the bulb.
Quality and Conservation: Major Issues
The ability to properly store garlic after harvest is a major issue for producers and retailers, directly affecting marketing and profitability.
Disease Resistance
All the mentioned autumn and spring garlic varieties are free from the OYDV virus . This resistance to the OYDV virus is a considerable advantage for professional growers, ensuring healthy crops and reliable production. Although other diseases such as rust or white rot can affect garlic, certified plants greatly help to limit these risks.
Dormancy and Post-Harvest Storage
After harvesting, when the upper half of the leaves have dried out for optimal preservation, the bulbs should be stored for a few days in a dry place away from sunlight. The dormant phase is crucial for the preservation of garlic. It corresponds to a resting period during which the garlic suspends its growth, thus reducing its metabolic activity and preventing early germination.
Varieties have varying levels of dormancy that influence their shelf life:
- Varieties like Primor have very low dormancy, meaning they are ready to eat shortly after harvest and must be marketed quickly to ensure freshness.
- Others, such as Germidour and Paradour , have low dormancy, allowing good conservation. Precosem benefits from early dormancy, also ensuring good conservation.
- Medium-dormant varieties, such as Messidrome, Sabadrôme, Sabagold, Therador, and Thermidrome , offer extended storage. Thermidrome, in particular, is distinguished by a long storage life of 150 days .
- Finally, high-dormant varieties like Messidor, Arno, Clédor, and Flavor stand out for their excellent storage properties. Arno ensures long storage, while Clédor can be stored for 2 to 3 months longer than white garlic, and Flavor for up to 180 days . The Printanor variety also offers good storage.
Conservation management is an active area of study, with research being conducted to understand and limit post-harvest damage such as Waxy Breakdown , Fusarium wilt and shock marks, in relation to harvesting temperature, drying and humidity.
To summarize: Our garlic bulbs
Bulbiverse , a specialist wholesale supplier of garlic bulbs, helps you choose the best varieties suited to your production objectives, whether dry, semi-dry or green. Our garlic bulbs are rigorously selected for their impeccable health, their high storage capacity and their natural resistance to the OYDV virus. By choosing to buy SOC-certified garlic bulbs , you are investing in high-performance plant material, adapted to the requirements of the professional market. Our varieties cover all earliness, from April to August, with ultra-early options for fresh produce and long dormancy periods for storage. Thanks to a reliable and traceable supply, we help you plan your campaigns with complete peace of mind. As a specialist wholesale supplier of garlic bulbs , Bulbiverse offers you bulbs adapted to the different French terroirs, with tailor-made technical support. To secure your yields and meet market expectations, it is strategic to purchase robust, certified, and calibrated garlic bulbs . As a wholesale supplier specializing in garlic bulbs , we put our expertise at the service of your profitability. Don't wait any longer to buy garlic bulbs and make your next professional campaign a success.
