Garlic - Getting to know Australian Garlic

Nov 25, 2015

Farmhouse news

Garlic - Getting to know Australian Garlic

Most Australian garlics belong to one of six garlic groups. Each group has its own flavour characteristics when raw, sautéed or roasted and varying heat and flavour intensity.

In Australia there is huge confusion around garlic names. So if you can determine what group a garlic belongs to, you will at least have an idea of where it will grow and when to plant and harvest, how long it will store, and what the flavour will be probably be like. Thiscultivarwill share these characteristics with the othercultivarsin that group.(Most types of garlic have arisen through cultivation by humans, so technically they are cultivars rather than varieties.)

Garlic Groups

There are eleven garlic groups recognised around the world, however, most Australian garlics belong to one of six garlic groups. Each group has its own flavour characteristics when raw, sauted or roasted and varying heat and flavour intensity. Farmhouse Direct was kindly provided with some detailed information on the six groups via the Australian Garlic Industry Association.

Garlic Groups

Visit our Garlic category.

6 Australian Garlic Groups

Artichoke

Harvest: EARLY/MID

Storage: 6-8 MONTHS

Raw

Work horse of Australian garlic with simple, direct, vegetative flavours, mild to hot. The best are more complex with longer lasting developing flavours.

Sauted

When sauted till crisp has delicious mild garlic flavour.

Roasted

Mild, sweet earthy flavour, holds well.

Silverskin

Harvest: LATE

Storage: 12+ MONTHS

Raw

Some hot, aggressive, and lacking in complexity. The best are spicy with sweet overtones, persistently hot at the back of the mouth and very garlicky.

Sauted

When sauted till crisp has delicious strong garlicky flavour, less heat than when raw.

Roasted

Strong, good depth of flavour, slightly earthy. Holds flavourwell.

Creole

Harvest: MID SEASON

Storage: 12+ MONTHS

Raw

Produces a range of flavoursfrom little flavourwith excessive heat, to strong rich complex flavourswith or without heat. Rich, complex, sweet true garlic flavour. Long lasting. Contains cultivars with the hottest heat of all garlic.

Sauted

Beautiful garlic explosion often with nutty flavour. Doesnt have to be crisp. Gentle saut maintains heat, but becomes much nuttier when crisp.

Roasted

Lovely mellow, caramel flavoursbut looses heat.

Turban

Harvest: EARLY

Storage: 4-5 MONTHS

Raw

Work horse hardneckAustralian garlic with simple, crisp savouryflavours, initial mild to hot, heat fades quickly. The best are very strong, rich sometimes fruity garlic flavour.

Sauted

Versatile saut from gentle cooking but best when crisply tanned providing a lovely nutty flavour.

Roasted

Very good roasted, sweet nutty and often with caramelisedflavours.

Rocambole

Harvest: MID SEASON

Storage: 4-5 MONTHS

Raw

Deep, rich sweet flavour, smooth heat to start but fades gently. Complex, described as floral, earthy, creamy, flavourbomb.

Sauted

Best gentle sauted, dont crisp. Maintains complex flavours.

Roasted

Rich sweetness but loses complexity.

Purple Stripe

Harvest: LATE

Storage: 6-8 MONTHS

Raw

Complex flavoursoften with, peppery hot overtones that combines well with chilliand spices. Better cooked. Flavourimproves with age.

Sauted

Good for sauting. Flavoursand depth of character increase especially nuttiness.

Roasted

One of the best for roasting. Creamy nutty, complex garlicky flavoursdevelop.

Time to explore what Garlic varieties our Farmhouse Producers have on offer for you, visit our Garlic category.

Information provided by the Australian Garlic Industry Association www.garlicaustralia.asn.au