To start with, there are currently over 600 named varieties of garlic around the world, all with differing flavours from mild to OMG as well as sizes (not always an indicator of taste or potency) and they all have differing growing preferences too. These are then divided into hard and soft necked types.

So for every clove planted, it takes on some of the characteristics of the surrounding environment. Soil composition, minerals, weather, altitude, even curing methods to name a few. This determines the shape, colour, size and importantly taste profile of the garlic that we eventually eat. Hence my opening comment. For us the number one factor apart from clean health is always flavour.

It has to taste good, right?…or should I say like garlic.

From most of our research, much of what we generally grow here in Australia comes from Europe and quite often France. Originally garlic has been dated as far back as 5,000 years, with the Sumerians first cultivating it on the shores of the Mediterranean.

Once we realised how important the weather was to growing garlic and our not so flat land, the decision was made to put up a greenhouse. Not a simple one but a prudent one we believe.

Here certain processes and conditions could be better managed, after much trial and many errors. A big prompt was to be able to grow garlic repeatedly in a relatively small footprint thus overcoming the need for large acreage. Apart from a curing and processing area, it’s all grown in our greenhouse utilizing rain water, something we both agree is a good thing. So we’re currently growing a small variety of both soft & hard necks that are taking on our conditions.

So why lean towards locally growing and selling? Well this little wonder bulb is packed full of a long list of beneficial components that certain processes will and do affect.

This culinary and medicinal wonder has a very long history that still sees it as relevant today as it ever was.

Here’s to your good health.