Bungonia Creek - Garlic

Update - 15 Feb 2021. The Monaro Purple is SOLD OUT. The Dunganski was a failure this year and we will discontinue growing it. The Italain White has been harvested but was not a great success. We have a limited quantity for sale. The bulbs have been affected by the two years of drought and are smaller than normal. We will be open for orders until this runs out.

Update - 23 Dec 2020. We have SOLD OUT of all of our Monaro Purple. We will be dispatching the last orders after Christmas. Thank you to everyone that took the opportunity to pre-order. The Italain White has been harvested and is now curing. We will open this up for orders when we have started cleaning it.

Update - 15 Dec 2020. The Monaro Purple has cured beautifully and we have dispatched all pre-orders. For those of you making pre-orders, thank you for your patience. The Italian White is being harvested and will be available for purchase once it has cured sufficiently

Update - 20 Nov 2020 - We harvested the Monaro Purple over the weekend and it is currently curing. We have opened up the online shop (Catalogue) so that a limited number of pre-orders for Monaro Purple in 1kg and 2kg amounts can be placed. The bulbs are a reasonable size this year (an improvement on last year) but not as large as we would like!

Orders will be dispatched when the garlic is sufficiently cured which may take a further week or two.

If you would like to be notified by email when we open for pre-orders of our other varieties please send us an enquiry indicating your garlic interest.

 

Australian grown garlic

Buy premium quality Australian garlic, which has a good rich garlic flavor - hot raw but milder and nuttier when roasted. If you are at all concerned about buying cheaper imported Chinese garlic see Graeme Sait's comments at the bottom of this page. We grow our garlic in some of the spare rows we have in the vineyard

Garlic growing in the spare rows in the vineyard 

Our rich basalt soil and cool crisp winters are perfect for growing dense, full-flavoured, sweet garlic. We hand plant and harvest our garlic, and grow it according to organic and biodynamic principles. We prepare the soil with organic and mineral soil conditioners, and biodynamic preparations in summer, and sow our garlic during March and April. We nurture the garlic all winter, keeping it mulched, watered, and weeded, before harvesting in November and December.

Starting the garlic harvest 2015 

The harvested garlic is hung in the shed to air-dry, which is when it develops its best flavor profile. Each bulb contains between 10 and 12 cloves, regardless of the size of the bulb, so the bigger the bulb, the bigger the clove. Ideal for garlic lovers… Our bulbs usually weigh between 40-100grams.

Garlic drying 2015 

Our garlic is only available in season, so get your orders in now.

Garlic bunches - 500gms

You can buy your garlic in individual corms or buy a braid or a bunch at our cellar door or at one of the markets we attend. Alternatively you can order via our CATALOGUE. Garlic stores well in a dry position out of the sun. It should not be refrigerated. Storage times for our garlic are as follows:-

  • Our Monaro Purple garlic will keep until March/April.
  • Our white garlic will keep until April.
  • The Dunganski should last until May / June. On Sale from mid January

 

Monaro Purple

Sold out for the 2020/21 season

Monaro Purple is probably derived from an Italian Purple variety and reportedly first appeared in the Snowy Mountains around 80 years ago when the workers on the Snowy Hydro Scheme brought the garlic out from Europe. The name Monaro comes from the Monaro region of Southern NSW. There are many other locally named varieties of "Italian Purple" grown in Australia that may all originate from the same source.

 

Italian White

 

Italian White is a mild flavored garlic. It has a white skin, often with purple blotching or striping especially in cooler climates. It has a slightly longer shelf life (5 months) than the purples. Being a soft neck garlic it is easier to braid and we offer this variety braided.

 

Dunganski

 

Dunganski has a excellent flavour that is moderate to hot. It comes from the Standard Purple Strip group of garlic and originates from Afganistan / Uzbeckistan . Cooked it has a lovely nutty flavour and is very nice baked whole. We trialled the growing this variety of garlic last year.. The bulbs were small but full of flavour. We replanted the best of our bulbs and this year it looks like being a great crop (we harvest in late December/January).

 

Shipping.

Due to quarantine regulations we can only ship to NSW, ACT, VIC and QLD.

Delivery is made by Australia Post.

We only send orders on Monday, Tuesday or Wednesday to ensure that your garlic does not sit in the depot over the weekend.

 

The abomination of a superfood by Graeme Sait

Last year I was a guest speaker at two southern garlic conferences and I was able to socialise with the entrepreneurial and entertaining souls whom have chosen to grow garlic. I wondered how a local industry could survive when prices are four times that of imported Chinese garlic, so I researched the imported option. My goodness, this garbage will never grace my dinner table again. It is the classic bastardisation of a wonderful food! Here are some details of the toxic quartet involved in the cheap import:

  1. First, the garlic is soaked in bleach to produce an unnatural, pristine look. The intent is to suggest purity, but bleach is a dioxin. Dioxins are fat soluble, class one carcinogens and they should not even be in your laundry, let alone on your food.

  2. Then, the unfortunate functional food is dowsed with maleic acid to prevent premature sprouting. In continuation of the cancer theme, this additive is a proven class 3 carcinogen and can also create serious kidney damage.

  3. The third indignity bestowed upon this medicinal bulb involves irradiation to extend shelf-life. The major powerhouse medicinal component of garlic is called allicin. It can lower blood pressure, while reducing inflammation and boosting immunity. The enzyme alliinase converts alliin to allicin. Ideally, cloves should be bruised a little and then left to stand for 11 minutes to allow the formation of allicin before consumption. It is important to understand that irradiation neutralises all enzymes. This effectively means that there is no chance for allicin to form. It might look like garlic and you can still smell the sulfur component, but it is no longer the protective, defense food it was designed to be.

  4. Finally, the highly compromised cloves arrive on Australian shores and are subjected to a particularly nasty local ritual. Imported fresh food is soaked in methyl bromide to ensure that we are not importing any unwanted intruders into our country. This chemical was widely used as a soil treatment to kill nematodes and destroy weed seeds. It has been banned in most counties due to the extreme toxicity and damage to the ozone layer. All other counties that employ this toxic intervention insist upon a withholding period before the treated food hits the consumer. Australia and New Zealand are the only two countries that have not agreed to this withholding period.

Perhaps you now understand why you might pay an extra premium for organic or biological garlic, produced in our country, rather than this imported abomination.

 

Garlic braidsGarlic can be ordered online in the following packages:-

  1. 500gms braid - $30 (Italian white only)
  2. 1kg - $50
  3. 2kg - $90

See our Catalogue to order. Delivery is via Australia Post and postage will be added when you order.

If you wish to purchase larger quantities please email us to discuss