FREE FROM:

  • Insecticides
  • Fungicides
  • Sprout Inhibitors
  • Bleaching Agents

Monaro Purple

A variety believed to have been brought to Australia by Italian immigrants who came to work on the Snowy Hydro Scheme. It is now widely grown throughout the eastern states of Australia and is well adapted to a variety of climates, its only requirement being cold, frosty winters. Occasionally the outer skin will loose its purple appearance however the individual cloves will allways retain their colour. With 8-14 medium sized outer cloves with a moderate to strong flavour, it is a versatile variety, perfect for the home chef to add to any dish.

We normally harvest this variety in late October through to early November and it will be cured and ready for sale by early December. When stored properly, it should not sprout until April/May the following year. Until this time, the garlic will retain excellent flavour and texture.

French White (Printanor)

Of French origin, this variety produces a stunningly vibrant white bulb with white cloves. It is capable of growing to a large size (up to 10cm diameter) with 10 – 14 large cloves. This variety is widely grown throughout Australia and New Zealand for its superior agronomic characteristics and excellent eating qualities. It has a rich flavour and the easy to peel cloves make it perfect for home cooking.

We harvest this variety in late October and when stored properly, it won’t sprout until April/May.

Elephant Garlic

This variety is sometimes also called Russian Garlic and is actually a leek that just happens to taste and look like garlic – so we call it garlic. True to its name, it can grow to enourmous sizes with bulbs as big as 15cm in diameter. Each bulb contains 4-8 very easy to peel, juicy cloves up to 5cm in diameter but on average, they will be 2-3cm. The juiciest of all the garlics. It has a milder flavour than true garlic varieties but don’t let that put you off if you think you like strong garlic. The mild flavour allows you to add more to your favourite meals to create a rich, garlic flavour that is not too strong or everpowering. This is our favourite variety to cook with for that very reason.

We normally harvest this variety in mid November and it will be cured and ready for sale in January. This variety has excellent storage with many people telling us that their garlic has tasted just as good and hasn’t sprouted as late as the following November, 12 months after harvest. Good storage in a dry dark place is vital to acieve these results.  An excellent variety to stock up on later in the season to carry you through the winter and spring before you can get fresh Aussie garlic again. There is no need to buy imported garlic now.

Notes on Storage

Remember that storage in a dark dry place away from excessive heat will maximise the life of your garlic. DO NOT REFRIGERATE. Over exposure to light will accelerate the sprouting process while humid conditions will lead to mould growth.

Notes On Sprouting

Once sprouting is initiated, the cloves will soften slightly and the green shoots can be seen coming through the tip of the clove. The garlic is still perfectly edible when it has sprouted, the only difference being a slight loss in the intensity of the flavour. The green shoots are edible and can even be separated from the flesh and used as a garnish or in a similar way to shalots.

Sprouting is a completely natural process for garlic because the clove acts as the seed for the next generation. We plant our crop in April as this is when the plants naturally want to start growing again. This natural lifecyle takes place so long as the garlic is stored at ambient temperature. However, when stored in a cold, controlled environment, the time until sprouting can be extended, the only problem being that once the garlic is removed from the cold environment, it will sprout within a few weeks. Much of the garlic imported into Australia has come out of cold storage and you may have experienced it spouting not long after you buy it.

Remember that storage in a dark dry place away from excessive heat will maximise the life of your garlic. DO NOT REFRIGERATE. Over exposure to light will accelerate the sprouting process while humid conditions will lead to mould growth.

Storing Temperature

We only ever store our garlic at ambient temperature.
By purchasing Australian grown garlic between November and May (some varieties can store longer eg. Elephant Garlic), you can be sure that you are getting a fresh product that has not been in cold storage for months on end. It is always good to ask where in Australia the garlic has come from as Garlic from Queensland will generally be harvested up to three months earlier than garlic from Tasmania. Consequently, Tasmanian garlic will be fresher later in the season than Queensland garlic.