FRENCH WHITE WILL BE AVAILABLE EARLY 2018
French White Garlic
Of French origin, this variety produces a stunningly vibrant white bulb with white cloves. It is capable of growing to a large size (up to 10cm diameter) with 10 – 14 large cloves. This variety is widely grown throughout Australia and New Zealand for its superior agronomic characteristics and excellent eating qualities. It has a rich flavour and the easy to peel cloves make it perfect for home cooking. We harvest this variety in late October and when stored properly, it won’t sprout until April/May.
Carthian Hill is a property owned by Jim and Maddy Adams on the western fringe of the Liverpool Plains NSW Australia. The property consists of 900ha native Box Gum Grassy Woodland communities, listed as a critically endangered community and protected under Commonwealth Law. This land is used to graze our fully grassfed Poll Hereford and Santa Gertrudis cattle herd. There is a further 200ha, which is cultivated land used to grow fodder and grain crops (wheat, oats, faba beans) and our Garlic.
We have been growing garlic since 2009 when a small crop was grown in Maddy’s garden. We had excellent results in our deep fertile soils, so decided to experiment in the paddock (Jim’s Garden). We have had mixed results over the years as we learn the tricks and traps but have now reached a stage where we are able to offer commercial quantities for sale. Over the years we have been supplying friends, family a few local restaurants and local stores.
Notes on Storage
Remember that storage in a dark dry place away from excessive heat will maximise the life of your garlic. DO NOT REFRIGERATE. Over exposure to light will accelerate the sprouting process while humid conditions will lead to mould growth.
Notes On Sprouting
Once sprouting is initiated, the cloves will soften slightly and the green shoots can be seen coming through the tip of the clove. The garlic is still perfectly edible when it has sprouted, the only difference being a slight loss in the intensity of the flavour. The green shoots are edible and can even be separated from the flesh and used as a garnish or in a similar way to shallots.
Sprouting is a completely natural process for garlic because the clove acts as the seed for the next generation. We plant our crop in April as this is when the plants naturally want to start growing again. This natural lifecycle takes place so long as the garlic is stored at ambient temperature. However, when stored in a cold, controlled environment, the time until sprouting can be extended, the only problem being that once the garlic is removed from the cold environment, it will sprout within a few weeks. Much of the garlic imported into Australia has come out of cold storage and you may have experienced it spouting not long after you buy it.
We only ever store our garlic at ambient temperature.
By purchasing Australian grown garlic between November and May (some varieties can store longer eg. Elephant Garlic), you can be sure that you are getting a fresh product that has not been in cold storage for months on end. It is always good to ask where in Australia the garlic has come from as Garlic from Queensland will generally be harvested up to three months earlier than garlic from Tasmania. Consequently, Tasmanian garlic will be fresher later in the season than Queensland garlic.