GARLIC 'AUSTRALIAN WHITE' (2 heads) Organic

Product Information

Australian White Garlic is a popular soft-neck variety widely cultivated in Australia due to its adaptability, resilience, and consistent yield. It thrives in various climates and produces medium to large bulbs with creamy white skins and a mild, rich flavour. Ideal for cooking, it stores exceptionally well for up to 12 months when cured, making it a practical choice for year-round use. Its versatility, ease of cultivation, and historical significance make it a favourite among home gardeners and commercial growers alike.

Growing garlic is easy and rewarding. Plant from late December to June, dedicating a garden bed for up to 12 months. Choose varieties suited to your climate and prepare the soil with compost, manure, and organic fertilizers, ensuring good drainage. Split bulbs into cloves, planting the plumpest ones 5 cm deep and 10–12 cm apart, then mulch to suppress weeds. Water as needed and fertilize with seaweed or fish emulsion. Harvest when leaves dry, leaving 4–5 green ones, and cure bulbs in a dry, airy place for 1–2 months. Store cured garlic for up to 12 months. Artichoke Varieties: Storage: 6–8 months Planting: March - May Harvest: Nov – Jan (one month earlier in NSW and SA) Queensland Harvest: In southern areas of QLD and northern NSW, we recommend growing Subtropical garlic, as well as Artichoke or Turban varieties, as these are the most tolerant of climatic conditions in this area.