One of the most popular varieties grown in commercial garlic production in Australia, the large flattened tear-drop shaped bulbs are perfect for roasting, sauteeing and, of course, garlic bread! A great performing variety that has large cream heads that are bursting with a hot, yet earthy flavour, this garlic is part of the Artichoke Group which includes Softneck, non-bolting varieties. An early harvest crop suited to all areas without summer humidity. Storing well late into the season. Rated 9/10
Group: Artichoke Description: All garlics in this group are non-bolting (softneck) with multiple clove layers and a general flattened shape. Bulb skins are off-white to pale mauve, coarse and thick, sometimes with purple patches. Some bulbs are round and symmetrical (e.g. ‘Italian Late’), others lumpy and asymmetrical (e.g. ‘Kisswani’). Plants are short and wide with broad nearly horizontal yellow-green leaves. Good for plaiting. Cloves: Clove numbers vary from 12–20, in three layers with the inner cloves smaller and narrower than the plump, clasping outer cloves. Clove skins are off-white to light tan and difficult to peel. Climate: Garlics in the Artichoke group are mid season to plant and harvest, and are widely adapted to a variety of climates, growing best from NSW to TAS, plus SA and southern WA (inc. Perth). Flavour: Simple, direct flavours and are mild to hot when raw. The best tasting cultivars though can be more complex with long-lasting sweet true garlic flavours. 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.