Our Garlic BGGCL Strategy Garlic in Braidwood The Garlic Project
Our garlic is sold through the Co-op to commercial buyers and through local markets by participating growers, for information about which markets, please check our Home page, we'll publish locations during the season.
Our growers are an adventurous lot. They tend to try different varieties of garlic each season, along with the usual crops of Turbans, Creoles and Dunganski.
Here are some of the garlic varieties grown by our members:
Our growers are an adventurous lot. They tend to try different varieties of garlic each season, along with the usual crops of Turbans, Creoles and Dunganski.
Here are some of the garlic varieties grown by our members:
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DUNGANSKI
Standard Purple Stripe
A late season garlic. Harvested January - February |
Has a lovely nutty flavour when cooked and is perfect for baking whole. This garlic is regarded as one of the best flavoured in Australia. The cultivar used in Australia was found in a bazaar in Samarkand in Uzbekistan. |
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MONARO PURPLE
Turban
An early season garlic. Harvested October - November. |
Said to have been brought to Australia by immigrant workers during the construction of the Snowy Mountain Hydro Scheme 70 years ago. This garlic is a good all rounder with a sweet nutty flavour and some heat. |
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SPANISH ROJA
Creole
A mid season garlic harvested in December |
Hot and spicy flavour, sweet and creamy some may find its flavour too strong to be eaten raw in salads, excellent on garlic bread. This garlic stores well. |
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LOKALEN
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What a beautiful and amazing Silverskin with long 12 months of storage. Sweet complex flavours and a nice sizzling zing of heat. Brilliant dehydrated. |
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ITALIAN PURPLE
Turban
An early season garlic. Harvested October - November. |
Thought to have originated with the Italian communities around Leeton and Griffith, this garlic is rich, sweet and nutty when roasted. |
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ITALIAN LATE
Artichoke
A mid season garlic harvested in December |
This garlic just loves the cold. Hot and rich. This garlic is best suited to sauteing and the slow cooking styles of the European kitchen |
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WHITE CROOKNECK
Turban
An early season garlic. Harvested October - November. |
This garlic has white bulb skin with white to pale pink cloves. Its mild, pleasant flavour makes it great for eating raw and it sautes with a lovely flavour. |
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CALIFORNIA WHITE
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Artichoke A mid season garlic harvested in December |
This garlic just loves the cold. Hot and rich. This garlic is a favourite in the US where migrant populations have adopted dishes suited to its pungency |
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Source: Adapted from Australian Garlic www.australiangarlic.net.au