We grow garlic which is spray- and chemical-free on our farm in Chittering, Western Australia. Culinary Farms provides premium quality garlic that’s as much a treat for the eyes as the taste buds. Our garlic is sustainably grown using organic methods such as hand weeding and without the use of synthetic fertilisers and pesticides.
Our garlic is available seasonally from November each year until we sell out. We don’t use growth inhibitors to extend shelf life, which is often used on garlic that is kept in cold storage for extended periods of time. The flavour profile of locally grown garlic can’t be compared to imported garlic, which has travelled long distances and has been fumigated to control pests and disease entering the country.
Fresh Green Garlic
Available November 2024
The harvest of green garlic signals the start of the garlic season each year at Culinary Farms. Our fresh green garlic is harvested when the garlic is fully grown with a fully developed bulb. In this form the garlic is eaten fresh before it is cured.
Freshly harvested green garlic has a delicious, sweet garlic taste whereas cured garlic develops more intense and complex flavours over time.
Freshly harvested green garlic is available for a limited time.
Garlic Bulbs
Available December 2024
Garlic bulbs, plaits and grappes are available from late December.
At Culinary Farms, we keep the leaves attached during the curing process which creates a longer storing bulb. Well cured garlic bulbs feel firm, have dry papery skins and the cloves are tightly packed. To extend the storage life of garlic bulbs store them in a way that allows air to circulate around each bulb. Remove them from the bag that you purchased them in and store in a single layer on a tray or basket in a dry airy space. Storing bulbs at room temperature is best.
There are many different varieties of garlic and some will store longer than others. This season we have three garlic varieties on offer.
Spanish Roja is a hardneck garlic cultivar of the Creole group. It has become a favourite for garlic connoisseurs and chefs and is recognised as one of the world’s finest garlics. It has a rich, sweet depth of flavour and is long storing up to 12 months.
Tasmanian Purple is a hardneck garlic cultivar of the Turban group. This garlic has striped and blotched purple bulbs with pink and cream cloves. Tasmanian Purple is a pleasant tasting mild garlic with a bit of heat and stores for up to five months.
Italian Pink is a softneck garlic and one of the main cultivars grown in Western Australia. It has pink-purple skin and stores for up to five months. It is mild in flavour and a cultivar of the Artichoke group. The Artichoke garlics are one of the most commonly grown and best-known garlic groups.