Fresh Garlic
We love garlic so much that we've dedicated our farm to it, growing top-quality Australian garlic.
You can't hurry love, which is why our garlic is seasonal, not cold-stored.
Garlic is a crop that’s grown all over the world — and there are hundreds of types. Here at KI Fresh Garlic, we grow 2 varieties of Hardneck garlic, White and Purple. Hardneck garlic has more flavour than Softneck garlic — more complex and intense. The cloves are also bigger and easier to peel — which is always helpful when you’re busy cooking up a storm in the kitchen.
Natural drying leads to longer shelf-life
Once we harvest our garlic crop, we dry the garlic for 4-6 weeks, using natural drying techniques. Our natural drying process greatly extends the shelf-life of our fresh garlic. So instead of garlic lasting you just a couple of weeks at home, (which happens with most imported garlic) KI Fresh Garlic, stored in the right conditions, will last for anything up to 6-12 months.
Best conditions for storing fresh garlic
Rule number 1 with fresh garlic — do NOT put it in the fridge! It’s way too cold. Garlic likes cool, dry conditions. So the best place to keep your garlic is to hang it up somewhere like a pantry. My nana didn’t have a pantry, so she used to hang it from a hook on the back of the laundry door. Or, you could hang it from a hook in the kitchen so it’s handy, just not near the steamy stovetop! At the end of the day, it doesn’t really matter where exactly you hang your garlic, just don’t put it in the fridge. When you store your garlic well, you’ll make sure you have fresh garlic on hand, to enjoy for many months of the year.