February 2017 - Last delivery is 14th Feb Valentine's Day

January 2017 - Some White Garlic to finish the season

Our  white garlic is an equally delicious version of Purple Glamour. A hint of purple can be found on some clove skins.

The big juicy cloves provide a rich sweetness when baked.

Available now in 3 box sizes

1kg, 3 kg & 5 kg

We don’t always sell our small bulbs.  I love them, friends love them and sheep love them. 

But due to so many requests we have decided to box some up. 
$22 + postage per box.

There’s not much. So if you do like small bulbs please grab them while you can.

We grow primarily Purple Glamour,  but we’ve always grown this white.  We love it here in the kitchen, and it’s almost identical to Purple Glamour except that it’s white.

A beautiful box for our beautiful garlic!

I  find Medium bulbs are the best when I want to serve whole baked garlic as a side dish.

November 2016 - The Purple Glamour Harvest is excellent and now curing

October 2016 - Let the Garlic show begin

a generous entree of a special garlic we have been trialling here for 7 years…a garlic that has great shelf life, a good fresh garlic bite  and the best thing of all- is ready now……
                  ........and now sorry to say selling out quickly.

While comparing this garlic, I found a photograph of one remarkably similar. I’m sure you’ll share my mixed emotions  -  a garlic that comes from ancient Aleppo. Now a city overwhelmed by tragedy. Every variety we grow - and you enjoy - has a history, a story to tell. 

To be kept up to date on our 2016 Garlic crop, available to order online direct from Elmswood Farm October, please join our email newsletter on the right.


July 2016 - everything on track for October harvest.

The artichoke varieties are jumping ahead.

May 2016

Hand weeding the essential tool for good organic garlic!

Good rains last week has helped the garlic push ahead before the first frost.
The drip lines can have a rest!

March 2016

The garlic's going in......


Our precious garlic seed stock! 
Stored over summer and ready to be broken up and planted.

Our new soil Rehabilitator has been used to get the paddocks ready this year.  I’ve wanted one of these plough’s for 20 years! 

Mike Fix  also makes  a weeder called a Weed Fix.  Phillip and I visited a few biodynamic garlic growers during summer and the Weed Fix was often the machine used to help manage weeds.  

Weeding is always one of the biggest issues for organic/biodynamic garlic producers.  Some years is manageable,  but when the season is wet it can be an on going task never to be completed!

The other new thing this year -  we’re burying the drip tape.  Previously we’ve laid it on the top of the crop. Here’s Glen, Sharnee and Betty preparing the first row of garlic for 2016.  The tape is about to be rolled out  and buried.

The lesson here is never rush the soil / lay out preparations!

December 2015

The last of our garlic for 2015!

We have some small bulbs left.  These are really great if you like to back them whole  and use the mushy garlic in your dips.  They really add to the flavour.

Small bulbs happen for a variety of reasons  and in our case this year the reason seems to be the irrigation system  not working well in one part of the paddock.  Hard to understand that at the time  when we’re checking……

It’s annoying but in the end the garlic is really just as good  and the smaller bulbs always last longer than the biggest!

This year we have no late- white garlic available. It’s very prone to water damage and the other skins are just not good enough…so we’ll try to grow it again  and see how we go for next year!

Each year we grow a lot of different varieties. It takes time to learn about them. Both the growing, harvesting and most importantly the flavour!  Sorry, we don’t sell these as specific varieties because we are unsure of precisely what they are. 

Clipping garlic every day!!!!!

November 2015 - The Garlic is ready!

Nikki, Betty, Dee clipping in the field.

Always amazing how the clove skin colour varies with each bulb.  The purple clove colour will fade to a brown-purple over the next few months.

The skins on the cloves have coloured up.

Garlic curing nicely in the warm breezy days……we split the occasional bulb open to check inside. All looking good.

All the garlic is now out of the ground.

Lots of showers so curing is expected to take a little longer.

Whilst the Garlic Cures - What to do with all those leaves ? - Paper Making


My good mate Dee visited for harvest this year. She’s a mad keen paper maker! So one damp afternoon she found a few bits and pieces around the farm and decided to make some paper for us with garlic leaves as flecks. What a treat. Xmas cards all ready!  


You can read her detailed instructions  here.

Terrific. Thanks again Dee! Christmas cards sorted.


Inspired by our wool tables, we’ve had two made especially for sorting garlic. This way the soil and garlic skins drop through the table…making it easier to focus on each bulb.

People often ask if they should leave the scapes on  or cut them off?

Here is the scape from our Purple Glamour Garlic.  It’s developed in the hanging shed. The leaves have browned off, but the scape remains green as it develops the ‘flower’  or bulbil.  The shape is referred to as a turban, hence this garlic classified as a TURBAN variety.

July 2015

Phil, Dimitri, Cameron, Tarryn and Jonathon the July 2015  garlic team.

Mothers and children alike come running for the last of the garlic scraps!

Mercury keeps guard of the crop

Winter garlic 2015.

May 2015

All planted. Looking good.


The whole crop has now popped up above the mulch and looking very smart!

December 2014

I can’t believe it - we’ve been so busy packing up garlic that it’s almost all gone!  Every clove is precious. From these same bulbs we plant next year’s crop.

For those who already have their garlic we trust you're enjoying it…..

Special medium sized bulbs 1kg Xmas boxes can be ordered now….we’ll be posting them out from December 15th.


It’s been a hot hot hot November and the garlic has been slowly curing.
But the big juicy cloves are now ready!

If you think "garlic" and "beauty" don’t belong in the same sentence, take a closer look at a magnified view of a tiny slice of the plant’s stem, captured by Rob Kesseler from the University of the Arts London (see below). The image is part of a series that reveals plant cellular patterns using a variety of microscope techniques, [read more]

October - Harvest has commenced

Our garlic harvest team 2014

We grow a few different types of garlic. They all mature at different times….here’s our new purple soft neck. We are really enjoying this and will be increasing our seed stock

September 2014

Spring at Elmswood is all about wattle this year. Acacia decora is in full bloom and highlights the hills as we drive around.

Indulging in abundant serves of rhubarb too.

The white flower is Arugula (rocket, roquette) or Eruca sativa. The bees love the flowers and I love the seeds to sprout.

This really is one of the easiest, best salad greens to grow.


The garlic must be confused with all this warm weather though. Reaching 26 degrees during the first week of September is unusual.

September is the month when the garlic needs water as the bulbs start forming and filling out.

May 2014

Growing alongside the garlic were the sunflowers…….all gone now.

The beautiful lizards seem  to like the heat.

The garlic is all mulched but the weeds have started to poke through!

April 2014

In between the showers we cut our millet for mulch which is essential for protecting the garlic from weeds.

The beauty of the first Garlic shoot of the season.

January 2014

We start the year with some purple garlic still hanging in our shed.

It’s been great to pull the bunches off the racks, dried by the sun.  The only disappointment this year has been the purple colour of the outer skins not being so purple.  Also when we peel them back they so often split due to the very hot temperatures we’ve been experiencing.

The garlic cloves themselves remain perfect with their purple/brown clove skins, protecting the juiciness inside.

We also have some of our NEW  white left.  this has been a long term experiment and we used this variety in the plaits.

They’re now too dry to plait but the garlic is fabulous - looks like the purple in form but is 100% white with white skins on the cloves as well.  It’s sweet and creamy.

We’ve been using in our Ajo Blanco recipes see here

As we sort through our garlic there’s always a few smaller bulbs and we’ve a SPECIAL 5kg box.

These bulbs are small,  but really, they’re not that small!  The clove size inside remains good. And they’re great for when you want to do a lot of baking.

Here we are packing the first boxes for the 2013 garlic season.

Super Health benefits from Super Garlic

Here are some interesting articles.

Garlic counteracts virulent bacteria

Potent Plant: Garlic contains a substance that is particularly effective in encounters with even the hardiest bacterial strains. A young researcher at the University of Copenhagen will soon be defending his PhD thesis on the positive properties of the malodorous plant.....[read more]

Garlic and Cancer Prevention - National Cancer Institute

Studies suggest that garlic consumption may reduce the risk of developing several types of cancer. Click here to read more.

Garlic Soup Made With 52 Cloves of Garlic Can Defeat Colds, Flu and Even Norovirus

According to nutritionist John Summerly
Forget the flu shot. A soup based on more than 50 cloves of garlic, onions, thyme and lemon will destroy almost any virus that enters its path including colds, flu and even norovirus.....click here to read more

World Health Organisation (WHO)

For a comprehensive read from WHO click here. Garlic is featured from page 20.

September 2013

As you can see September has been very busy with new additions to the family.

Black Dog was visiting and her romance with Squire has made us all very happy!

August 2013

It's been a lot drier than previous years  so we've had to irrigate the crop. 

And because the mulch  crop we planted - cow peas - became stressed  during the hot summer that nasty nut grass invaded  so we had to let the crop go to the cows.  Hence no high quality mulch this year.

We're yet to know if this has been a big disadvantage to the crop.  It's made weeding easier  but the soil definitely doesn't like the wind.

Graeme enjoying the winter sun in the garlic patch.

Late-harvest longer-lasting white garlic.

This is the garlic we've been testing for a few years now and we think it is the best big clove white garlic for flavour and long shelf life. We harvest it six weeks after our main crop and every year it's been firm and flavoursome well into May - June.

Gavin took some to the Solomon Islands with him and despite the humidity it lasted until September!

Late-Harvest White

You can see here the shape of our late harvest white
(photographed March 30, 2013)

The cloves  sometimes have a yellow tinge. 

There's usually 19 or 20 cloves per garlic bulb.

This variety is often called 'Sicilian Artichoke'  but I'm not 100% sure.

It's a white, soft-neck, late harvest.

We do know for sure it is not Ordinary Australian White.

Preparing for the 2013 crop

Here’s the field of cow peas – struggling in the heat. They are essential for helping our nitrogen levels and we also make hay  to mulch the crop.  No sooner are we clipping the end of one crop and preparing for the next.

Day One when we start to pack fresh garlic for the season is always huge.   

This year it was great to have 4 young locals on the team learning the finer points of quality garlic.

Phillip Adams tweeting and packing Elmswood Garlic



The cloves are big, juicy & easy to peel.




It's time for Garlic fine dining.

November 2012

Here's Graeme on the Massey Ferguson pulling the converted carrot harvester that we use to lift the Garlic from the ground. Thanks Graeme and Gavin for adjusting this machine, because it's really helped everybody's back this year.

After we bunch the garlic on the ground it's hung in our shed. Once it's cured we must clip the roots and stems before it's ready to post to you.

October 2012

The last watering of the 2012 garlic crop is over. The garlic is now forming cloves underground – it’s almost ready to harvest.

Graeme lifts a few bulbs of the early variety to test clove formation.



In the varietal trial area, it’s easy to see the difference in types of garlic due to their different ways of growing.

September 2012

Thanks to Betty weeding the garlic and checking on its wellbeing during August, Graeme headed back to China  and Phillip and myself to the UK.

I’m always looking at garlic in shops and markets….it was a poor selection just about everywhere in the UK.

This is NOT our Garlic!

Here’s a close up of the very hot purple garlic, grown outside Edinburgh……It was sodden when harvested and according to the farmer not easy to grow so far north in the UK.

Worst of all, every time I ordered garlic featured food on a menu, I could hardly taste the garlic.  They were all using jars of garlic, not fresh!

August 2012

Away on holidays…..

July 2012

Graeme – our Chief Garlic Guru - decided to drop in on Claire and her family in China.


Here’s Claire a few months back at Elmswood.

June 2012

Oh it is SO SO SO cold. 

The garlic has entered its dormant stage.

The best thing is I’m already picking the fresh green shoots for dinner.

All our kitchen garlic now has green shoots…..

See here as I slice through the bulb.

It’s still okay to eat, but not as strong.

May 2012

Lots of rain and we can’t get onto the crop to finish the weeding!



Thank you Betty for being so  attentive to the crop.

April 2012

We managed to get all our Purple Garlic planted and now it's jumping out of the ground and being mulched.

Graeme chips away at the weeds while they're small.

Alette (from the Netherlands) and Betty planting

Graeme and Peter having a Smoko

Garlic broken up and ready to plant.

March 2012

To all our customers during this 2011 -12 Summer garlic season THANK YOU.

Without your support we wouldn’t be planting garlic nor writing on this web site.

All this rain has been remarkable and a blessing for the soil that is about to receive the cloves for our 2012 crop.

Graeme checks seed stock for our 2012 plantings

February 2012

Patrice newell garlic deliveries early November

SORRY our first ever offering of late harvest white garlic SOLD OUT! – plenty of your favourite purple glamour garlic is still available!

Wow! This year's garlic is THE best.
Loved the "care" leaflet in the beautifully (as usual) packaged box. Congratulations to you Patrice & Roger for your dedication & love of producing superlative quality garlic.

Australian Garlic Bulb sizes

By International standards even our smaller bulbs are big.  

Beware of the Russian variety Imposter. This is a naturally huge variety (with a very different taste) that attracts shoppers to their colossal sized cloves.
For the fine cooking we have in mind only a true Hard Neck Purple variety delivers the flavour.

Garlic Notes - 2011 Crop

Patrice newell garlic growing on the farm

There are more than 600 species of alliums. (this includes, leeks, onions and garlic)

Patrice Newell garlic mascot
different varieties of Patrice newell garlic
Patrice newell garlic trial

We are trialling different varieties.

"Dear Patrice,
We ordered garlic from you earlier in the year and were delighted with its freshness and flavour not to mention the special packaging; an added bonus is having 12 cloves already sending pretty green shoots skywards in terracotta pots outside the kitchen window".  Peter and Frances

April planting of patrice newell garlic

In April 2011 our new organic garlic season began.  Here’s the first of the new garlic popping out of the ground

Raising the beds at patrice newell garlic

This year we’re raising the beds again. Two rows of garlic per bed.

Irrigating the 2011 garlic crop

Graeme fixing the irrigation pipes in preparation for the first irrigation.

Packing Patrice Newell garlic

“I can't wait for the new crop. This recipe celebrates Patrice Newell's fresh Australian Garlic in a delicious, traditional Provencale soup.”
Tony Bilson

Sprouting garlic in water

During winter we get a lot of queries about whether or not you can eat the green shoots on the garlic. 

The answer is YES.

See above for a very innovative idea one of our regular customers, Rachel, has sent us.

Not only is she eating the green shoots, but Rachel’s facilitating their growth by dangling the roots in water. What a brilliant idea!

“Important to tell people not to put bulbs into water, but suspend them just above the meniscus.. I use toothpicks or a wine glass where the head just fits.   It is fun to see  the roots so quickly snake down.  and the garlic tops are good... but it is a bit of a waste of garlic!”  says  Rachel

See here, a video we did as well.

Garlic Notes 2010 Crop

2010 Organic Garlic hanging in the sheds.
(Click on the photos to view larger image)

Australian organic garlic
Harvesting organic garlic
Garlic getting ready for harvest
Gorgeous plump Australian organic garlic

We’re constantly experimenting with different growing techniques. Our sandy loam soil is planted with a green manure crop which is ploughed back into the soil.

Then the Biodynamic preparation 500 is sprayed before planting the garlic.  This helps build good soil structure.

This year our garlic is growing on two separate paddocks six kilometres apart. The second trial area is a heavier soil. Both areas are doing well.

As a certified biodynamic farm  we use NO chemicals anywhere during production.

Mulching Australian organic garlic

All the organic garlic is mulched with a grass hay we cut on the farm.

Mulching the garlic has been a god send this year.  With all the winter rain the rye grass and barley grass would certainly have got the better of us.

Organic garlic hates weeds



Graeme  and Betty have virtually managed the whole crop on their own. 


Organic Garlic hates weeds!

Conventional Australian garlic does use chemicals to keep weeds under control  and fungicides are regularly used as well.

Garlic Notes 2009 Crop

2009 patrice newell garlic notes

Organic Garlic may ward off vampires, but not dramatic weather. 

August 2009 presented frosts at dawn with temperatures immediately soaring to 30 degrees.  The organic garlic didn’t know what to think and suddenly began sprouting seed heads. I worried the bulbs would be tiny.

Then, a once-in-a-century hailstorm that spared the region, buried Elmswood in ice that shredded the leaves.

Hail storm damaged garlic crop

Suddenly there was no choice but to lift the entire 2009 crop. In came wwoofers, friends and hired help - but amazingly the  bulbs weren’t damaged. Since then warm windy weather has provided perfect drying conditions.

Click here to meet the team who has helped lift, hang and trim our 2009 garlic.

Growing Organic Australian Garlic - besides the hail, it's been one of the most enjoyable adventures at Elmswood Farm - and the feedback has been marvellous.
Clearly I wasn't alone in disliking the inferior imports!

Patrice newell garlic goes to the USA

A group of Australian Garlic growers met in Waikerie in May 2009 (a few hours north of Adelaide on the Murray River) to discuss the finer points of growing Australian Garlic and it was good to meet the few scattered farmers across the nation learning to grow this important crop.

Since then Graeme and I have visited some farms and it is interesting to learn how similar varieties grow in different soils and climates.

The world has hundreds of different garlic’s and we’ve only tested a few.  So for starters there’s excitement about growing new varieties. Improving biodiversity matters at Elmswood, to ensure genetic security in the future, so diversifying our garlic is all important.

New curing area at Patrice newell garlic

We’ve erected a new area to dry/cure the garlic and our new tractor is a big help. After 24 years of using second hand old tractors we traded in two and bought a new one.

We don’t have enough places to hang our organic garlic for personal use, so suddenly there are hooks going up everywhere around the homestead so we can dangle some more bunches.