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Garlic seed must be nurtured well during its early stage of growth. Ultimate growing conditions would be a frosty winter for cold earth that promotes a thick growth of ‘paper’ around each bulb, regular rainfall or irrigation to promote growth of the bulb and then lots of heat in the final stages to promote size. The bulb rapidly fills out during the last few weeks of the growing period in December, and can double in size within a matter of weeks.

Disease free soil, high daylight hours, water and food (in particular, nitrogen) are all required for healthy green tops free of rust and bulbs free of pest, disease and rot.

Garlic harvesting is carried out through January, all mechanically lifted, topped and binned for drying. Green weight yields are generally double that of an air dried product.

Air drying is a system of forcing warm air through the bins of field garlic to cure the product. This also helps to develop the strong garlic flavour. Garlic straight from the ground is much milder in taste.

Garlic can keep for seven to eight months in cool, dry storage. This allows Garlico to continue to provide consistently great product to supermarkets and customers nationwide.

New Zealand grown garlic must adhere to strict NZGAP (industry standard) protocols, where spray and fertiliser usage records must be disclosed and recorded. The same unfortunately can’t be said for imported garlic.

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