No, our garlic is not Certified Organic.

Our garlic is completely free from harmful chemicals, pesticides and herbicides, and we use organic principles in our farming. There are no nasty sprays, bleaches or treatments used on our garlic to increase shelf life or prevent sprouting. It's all natural.

Our fresh garlic season normally runs from late December to April or until stock runs out. You can purchase fresh garlic via our website as it becomes available or from our farmgate.

On occasions we will attend local markets (follow us on our facebook page to know where we might be!).

Garlic scapes are the hard, central flowering stems of hardneck garlic, but they don’t
actually flower in the traditional sense. The stems grow straight up for several inches, then curl once or twice around before growing upward and blooming.

These will be available before Christmas and notifications will be made through our social
media.

Yes we do have farm-gate pickup available. However, please contact us first to discuss.

A confirmation of your order is emailed immediately when you place your order online, and includes the farm gate address.

Ideally, fresh garlic should be stored in a dry, well ventilated, cool and dark area. A bag, such as calico or hessian, or a ceramic pot that contains holes for air flow, are all good options. Avoid storing in the fridge, or in plastic bags and containers which are sealed and may cause the garlic to sweat and grow mold.

As soon as your fresh garlic arrives, remove it from its mailing box.

Depending on the garlic variety, correctly stored garlic should keep for between 4 - 12+ months.

Garlic will naturally begin to sprout when it is ready to be planted, or when environmental factors such as temperature or high humidity trigger the sprouting prematurely. While sprouted garlic is still fine to eat, the sprouts themselves are quite bitter which may impart an unpleasant flavour to your dish. If you notice your fresh garlic beginning to sprout, don't worry! You have a few options to make your garlic last, and here are some of them:

1.  Freeze it! 

The easiest and quickest way is to freeze your garlic whole, in cloves, or peeled. This option preserves flavour very well, and will prevent any further sprouting. Simply pull out the cloves as needed and allow them to sit a few minutes to thaw slightly before mincing or finely grating for your dish! The texture will change lightly, but the flavour should be just as good!

2. Mince it! 

There are plenty of good recipes online for making your own jar of minced garlic - a great way to get through any excess bulbs before the shoots take over!

3. Plant it! 

If it's the right time of year and your garlic is telling you it's ready to grow, find some soil and pop it in!

Only size.
Seed stock is generally the best and biggest cloves from the biggest bulbs, but any healthy clove from a good quality bulb can be successfully planted. But it is critical to select a garlic variety that suits your local growing climate (ie cold, temperate, sub tropical or tropical).

We do not recommend you buy garlic from the supermarket. Imported garlic is not always grown to the same stringent food safety standards that Australian growers have to adhere too.
Unfortunately, some overseas growers still use chemicals that have been banned for many years in Australia. Health concern issues range from pesticide, chemical residues, poor quality, bleaching with chlorine for better shelf-life and appearance.

To extend the shelf life of imported garlic it is often treated with methyl bromide to satisfy Australian biosecurity requirements reducing the garlic’s flavour and intensity.

There is a good chance that the garlic brought from the supermarket will not sprout due to these chemicals and or produce inferior garlic in both
taste and size.

While we build up our own Seed garlic for planting, we have limited Seed Garlic available for purchase during our garlic season.

Seed Garlic orders will be posted on our website and available through our ”grow your own” packs which contains early, mid and late variety garlics which would ensure you have a full year's supply of garlic.

Yes you can, this the same garlic we plant and eat.

Below outlines some rough estimates to assist in planting the right amount for your
usage:

Moderate
User (1 bulb every 2 weeks)

4 bulbs = approx. 35 cloves = 35 plants

At the end of the season you use 50 bulbs and plant 5 bulbs for the next season.

Average
User (1 bulb every week)

7 bulbs = approx. 56 cloves = 56 plants

At the end of the season you use 49 bulbs and plant 7 bulbs for the next season.

Large
User (1 bulb every 2 weeks)

14 bulbs = approx. 110 cloves = 110 plants

At the end of the season you use 96 bulbs and plant 14 bulbs for the next season

Mammoth Purple – more info
Flinders Island Purple – more info
Spanish Roja – more info
Dunganski – more info
White Crookneck - more info
Italian Late - more info

Absolutely not.

Garlic is fine in your fridge for a week or two, but it may lose some of its zing and oomph.

Use refrigerated garlic within hours of bringing it back to room temperature, or it will start to sprout.

​Frozen garlic unpeeled or peeled and chopped is convenient to use but likely to lose loads of it intense flavour and scent.

Dates vary depending on the season and storage success. Sign up for our newsletter to be notified in advance when the sale begins.

Due to quarantine and bio security restrictions.

Dahlias are stunning, semi-tender, and tuberous perennial plants. They make eye-catching additions to flower beds, and are popular cut flowers for bouquets and arrangements.

The blooms can be as small as ping pong balls, or as large as frisbees. They come in almost every color. Blooms can be fluffy, flat, spiked, variegated, two-toned, striped, ball-shaped, twisted, ruffled, and more. Plant dahlia tubers in the spring for blooms that begin in the summer and
continue until frost.

Please visit or reference page for instructions on how to grow dahlias.

A dahlia tuber is essentially a dahlia bulb. Dahlias are considered tubers, just like potatoes!

The Judging standards of Dahlia Society of Victoria incorporate the following definitions:

Formal Decorative, Informal Decorative, Semi Decorative, Cactus, Semi Cactus and fimbriated dahlias come in any of the below sizes:

Giant: 260mm & over

Large: 210mm & under 260mm

Medium: 160mm & under 210mm

Small:  120mm & under 160mm

Miniature: under 120mm

Ball Dahlias come in the following sizes:

• Small
• Miniature

Pompon dahlias should be under 50mm

Waterlily, Collerette, Anamone, Stellar, Orchid, Peony and single type dahlias should be under 160mm.

Store them in a cool (not cold), dry, dark place: a pantry or closet, for example. Open up the packaging, but keep them wrapped up loosely in what they arrived in. If they start to
wrinkle, mist them with a spray bottle.

If you plant them in the spring, you’ll get blooms by about summer. The exact bloom start time will depend on when you plant them and your climate. In general, though, it only takes a few months for the plants to get established and begin blooming.

In my garden, Dahlias start blooming in late January, and bloom until the first frost puts the plants into dormancy around May for me. This could be different for you, depending on your local climate.

Yes! Most dahlias do need a large pot: at least 20 litres, if not slightly bigger. A wide diameter is important, too: ideally about 45cm or more. This is because dahlia root systems (the tubers) get to be quite a large cluster in most cases. Dahlias growing in
pots will benefit from staking to keep the long stems and heavy blooms from bending over in the wind. Consider using a tomato cage so the dahlia can grow through it
for extra support.

You can watch a YouTube video about dividing dahlias, here.