This herb is the classic example of where large scale chemical farmers have failed. The pure bleached white imported garlic readily available at your local supermarket may be cheap but has lost so much of its taste and healing properties. Astute consumers have helped revive the Australian grown market as they search for a better and healthier taste and thus broadening the varieties offered and growing methods used.
We have found two types of garlic that want to grow at Mirum Creek, Elephant and Red/purple Créole.
Elephant garlic (Allium ampeloprasum var. ampeloprasum) is also called Giant or Russian garlic. Harvested in late November it keeps well into the following year. It handles the humid conditions during autumn and spring on the Coffs coast due to its leek ancestry. Well grown it will have a stronger taste than the cheap imported supermarket garlic but is considered mild by the experts. In addition, it has a nutty undertone which lends itself to baking whole and squeezing out onto your dinner plate. Some use raw slices in salads. One other advantage is the cloves are large and easy to peel.
Red Creole is a spicy, hot and rich garlic originally developed in Spain. Harvested in September and October it also keeps well into the next year because of its thicker skin which is a deep reddish purple colour. It’s a much more traditional garlic and grown well is very hot and tasty. Most experts agree its top shelf.
Elephant Garlic Drying
Creole Garlic
2021 crop did well even though planted a bit late. Its very hot.
Available now.
Elephant Garlic (also known as Russian or Giant).
2021 crop handled the extra rain well . An excellent flavour and milder than the Creole.
Available now.
