Westmead Park Garlic
Our garlic is lovingly grown. We grow organically with no chemicals or pesticides. Best of all, it hasn’t been fumigated with methyl bromide as imported garlic has been. The loving part of the growing comes from the sheer effort it takes to produce the best quality garlic. It is all hand sown, hand weeded and hand harvested. That’s a lot of loving!
Alison has been growing garlic for her extended family for many years. Over the past few years, more and more of the extensive vegetable garden has been dedicated to growing garlic in the hope enough seed stock could be established to turn this passion into a small commercial crop. Westmead Park garlic has adapted over the seasons to our soils and weather conditions and the end result is a garlic that is not only beautiful looking but great tasting.
In our climate, garlic is planted in March-April and harvested in November-December. Garlic loves a cold winter and we can certainly offer it that. Stored correctly, garlic will last well into Autumn. We suggest you store your garlic in a cool dark place with fairly constant temperature. The large garlic heads should be eaten first as they will also want to sprout first. Garlic can still be eaten when the green sprouts start to develop, you simply remove them.
If you've got some room in the garden, pop some of our garlic cloves in come autumn. They will reward you with beautiful bulbs in 7-8 months. Australia produces a tiny proportion of the garlic we eat, so contribute to increasing the locally grown component and enjoy the fruits of your labour.
Our main crop is the hard necked purple garlic. It has 10-12 large cloves and is easy to peel. We think it is the best tasting garlic with a moderate heat and slight sweetness. Stored properly, it should last you through to mid autumn.
Australian white has a white skin with occasional purple marks. This is a stronger tasting garlic with 8-10 medium sized cloves per bulb. This season we are offering it in mixed packages with our purple garlic for those who like a bit of diversity in their life.
Sadly, our soft necked varieties did not like the heavy rain prior to harvest. We never complain about rain after too many dry seasons so you will just have to wait until next year to try these.
Alison
Alison has been growing garlic for her extended family for many years. Over the past few years, more and more of the extensive vegetable garden has been dedicated to growing garlic in the hope enough seed stock could be established to turn this passion into a small commercial crop. Westmead Park garlic has adapted over the seasons to our soils and weather conditions and the end result is a garlic that is not only beautiful looking but great tasting.
In our climate, garlic is planted in March-April and harvested in November-December. Garlic loves a cold winter and we can certainly offer it that. Stored correctly, garlic will last well into Autumn. We suggest you store your garlic in a cool dark place with fairly constant temperature. The large garlic heads should be eaten first as they will also want to sprout first. Garlic can still be eaten when the green sprouts start to develop, you simply remove them.
If you've got some room in the garden, pop some of our garlic cloves in come autumn. They will reward you with beautiful bulbs in 7-8 months. Australia produces a tiny proportion of the garlic we eat, so contribute to increasing the locally grown component and enjoy the fruits of your labour.
Our main crop is the hard necked purple garlic. It has 10-12 large cloves and is easy to peel. We think it is the best tasting garlic with a moderate heat and slight sweetness. Stored properly, it should last you through to mid autumn.
Australian white has a white skin with occasional purple marks. This is a stronger tasting garlic with 8-10 medium sized cloves per bulb. This season we are offering it in mixed packages with our purple garlic for those who like a bit of diversity in their life.
Sadly, our soft necked varieties did not like the heavy rain prior to harvest. We never complain about rain after too many dry seasons so you will just have to wait until next year to try these.
Alison
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