Contact The Culinary Farm
Chittering, Western Australia
info@theculinaryfarm.com.au
We grow garlic which is spray- and chemical-free on our farm in Chittering, Western Australia. The Culinary Farm provides premium quality award winning 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 in November for a limited time
The harvest of green garlic signals the start of the garlic season each year at The Culinary Farm. 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. Fresh garlic is best stored in the fridge and used within two weeks.
Garlic Bulbs
Available from November
At The Culinary Farm, we keep the leaves attached to the garlic bulb 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.
Spanish Roja
Gold Medal 2025 Australian Garlic Awards – Creole group
Spanish Roja is from the Creole group of garlics. It has become a favourite for garlic connoisseurs and chefs and is recognised as one of the world’s finest garlics. It’s known for its outstanding blend of spicy, rich and complex flavours. Spanish Roja is delicious used in stir-fries and slow cooked dishes, and ideal for using raw in home-made dressings and rubbed on hot toast to make bruschetta. The bulbs are smaller than other cultivars and have a bright white skin. The cloves have tight skins in colours ranging from red, purple and bronze. In the right conditions, bulbs can be stored for 8-12 months.
Tasmanian Purple
Silver Medal 2025 Australian Garlic Awards – Turban group
Tasmanian Purple is from the Turban group of garlics. The turban bulbs are one of the first bulbs to be harvested in the garlic season and they have a shorter storage life of up to five months. This garlic has striped and blotched purple bulbs with pink and cream cloves. Tasmanian Purple is a pleasant tasting garlic that is hot when raw and mellows when cooked. A versatile garlic to have on hand in the kitchen for all cooking creations. It’s also a delicious treat when picked and eaten fresh as green garlic. Look out for us at the farmers markets early in the garlic season for this sought after culinary ingredient.
Italian Pink
Italian Pink is from the Artichoke group of garlics and is one of the main cultivars grown in Western Australia. The bulb is a teardrop shape and has pink-purple skin with lots of cloves. It’s mild in flavour and stores for up to five months.