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Growing garlic

July 3, 2014

 garlic the tassie farm
Growing garlic is a science. You plant in winter and harvest in summer. Sounds simple enough but there are little tricks and tips that will help give your crop a healthy boost. Preparation is our No.1 ‘must-do’, so here’s The Tassie Farm way to prepare the soil:

You may remember our post on 29 May when we picked the last of our tomatoes Well, when we did, we dug the bed through, adding a lot of natural compost before covering it in hay. About a month later we added worm wee and poo, sheep poo and organic fertiliser We then dug up the soil (again) and relaid the hay. Last weekend we lifted the hay and just like magic, the soil was rich and wriggling with worms. We then planted two garlic varieties – Tassie Purple and one from neighbours Mary and John, called the ‘Rural Gift Garlic’ (make-up name). Once again that faithful old hay went back on top to keep the weeds at bay and the soil moist. In total, 80 cloves were planted and we’re hoping this will see us through until June 2015.

If you can’t plant your own garlic, you can buy it here: or

garlic-varieties-tassie-purple-tassie farm
Garlic needs a cold winter, a moist spring and a warm, reasonably dry November and December. For these reasons, garlic grows well in Tasmania, Victoria and the cooler parts of New South Wales. The cold triggers germination, as well as ensuring that biting flavour, so make sure not to store your garlic in the fridge.

There are said to be an estimated 600 cultivated sub-varieties of garlic throughout the world! Overall, garlic is grouped a soft-necked or hard-necked and skinned varieties: white, pink and purple.

The Tassie Farm has planted two varieties this year – one of them is ‘Tassie Purple’ which is a hard-necked variety and named after its purple skin. Hard-necked varieties generally produce fewer and larger cloves per bulb than the soft-necked varieties. Soft-necked varieties generally produce larger bulbs and higher yields than hard-necked varieties. More than 80 per cent of Australia’s garlic is imported.

Sources: and