Culture Notes
Garlic Culture
Garlic should be planted during Autumn, for harvesting in late Summer.
When you are ready to plant your garlic, break apart the bulb into individual cloves (not the single clove variety which are planted whole) and plant point upwards, covering with 1-2cm of soil. Garlic prefers well drained soil in full sun. Poorly drained or boggy soils will restrict root growth.
Garlic needs the transition between short day lengths (winter) to long days (summer) in order to form good size and shaped bulbs. Garlic grown in sub-tropical areas often produces lovely green tops, but small bulbs which is normally due to the short – long day transition.
Water your garlic regularly during the growing season. It can also be fertilized with a well balanced fertilizer. During the summer months mulching around the base really helps to retain moisture. Once the foliage begins to turn brown, cut back on the water and fertilizer. Browning off usually starts from mid-November.
Harvest your garlic when there are 4-5 green leaves left, or you can leave it in the ground until it is all brown. By then the garlic cloves will be well formed. Hang to dry in small bunches for 2 weeks to harden skins. For long term keeping it should be stored in a dark, dry place and should keep for 6-7 months.
Available Varieties – subject to stock levels.
Argentinian. Australian Red. Australian White.
Chinese White.
Giant Russian or Elephant. Glen.
Italian Red. Italian White.
Max's Jumbo. Melbourne Market. Mexican. Monoro.
Oriental Purple.
Rocambole Spanish Roja.
Silverskin. Single Clove. Spanish Red.
Tasmanian Purple.
When you are ready to plant your garlic, break apart the bulb into individual cloves (not the single clove variety which are planted whole) and plant point upwards, covering with 1-2cm of soil. Garlic prefers well drained soil in full sun. Poorly drained or boggy soils will restrict root growth.
Garlic needs the transition between short day lengths (winter) to long days (summer) in order to form good size and shaped bulbs. Garlic grown in sub-tropical areas often produces lovely green tops, but small bulbs which is normally due to the short – long day transition.
Water your garlic regularly during the growing season. It can also be fertilized with a well balanced fertilizer. During the summer months mulching around the base really helps to retain moisture. Once the foliage begins to turn brown, cut back on the water and fertilizer. Browning off usually starts from mid-November.
Harvest your garlic when there are 4-5 green leaves left, or you can leave it in the ground until it is all brown. By then the garlic cloves will be well formed. Hang to dry in small bunches for 2 weeks to harden skins. For long term keeping it should be stored in a dark, dry place and should keep for 6-7 months.
Available Varieties – subject to stock levels.
Argentinian. Australian Red. Australian White.
Chinese White.
Giant Russian or Elephant. Glen.
Italian Red. Italian White.
Max's Jumbo. Melbourne Market. Mexican. Monoro.
Oriental Purple.
Rocambole Spanish Roja.
Silverskin. Single Clove. Spanish Red.
Tasmanian Purple.
Potato Culture
Do you want to grow your own chemical free potatoes? Most commercial potato crops have been grown with the extensive use of chemicals and pesticides.
Imagine harvesting your own freshly dug spuds, safe in the knowledge they are grown from certified Generation 4 seed potatoes sourced from Scottsdale, Tasmania.
Choose from old fashioned favourites such as Tasmanian Pinkeyes, Nicola, Pontiac or Dutch Cream. Or alternatively, try a collection which contains all of these varieties.
Why not try our new Gourmet range of certified seed potatoes sourced from Harvest Moon. This range contains spuds especially developed for salad, roasting, baking, mashing... Royal Blue is a delicious purple skinned variety which has the creamiest texture and is very versatile too. Salad Rose is a firm, waxy pink skinned type which lends itself to potato salads, baking whole, and roasting.
Just because you don't have much space doesn't mean you can't grow your own potatoes!
Try this idea: Dig over an area of your garden, enriching with compost. Make a cylinder with chicken wire, and hold in place with star 4-5 pickets banged securely into the pre-prepared ground. This circular growing area can be as large or as small as you like (mine worked well when it was about 1 metre across). Plant 5-8 seed potatoes (or as many as your space will allow) and cover them with straw, hay, compost or well - rotted manure. Keep adding more straw as the plant grows, so that only the growing tips of the potato are visible. Keep doing this to about 1 metre high and when the leaves die down, remove the chicken wire and harvest your spuds!!
Imagine harvesting your own freshly dug spuds, safe in the knowledge they are grown from certified Generation 4 seed potatoes sourced from Scottsdale, Tasmania.
Choose from old fashioned favourites such as Tasmanian Pinkeyes, Nicola, Pontiac or Dutch Cream. Or alternatively, try a collection which contains all of these varieties.
Why not try our new Gourmet range of certified seed potatoes sourced from Harvest Moon. This range contains spuds especially developed for salad, roasting, baking, mashing... Royal Blue is a delicious purple skinned variety which has the creamiest texture and is very versatile too. Salad Rose is a firm, waxy pink skinned type which lends itself to potato salads, baking whole, and roasting.
Just because you don't have much space doesn't mean you can't grow your own potatoes!
Try this idea: Dig over an area of your garden, enriching with compost. Make a cylinder with chicken wire, and hold in place with star 4-5 pickets banged securely into the pre-prepared ground. This circular growing area can be as large or as small as you like (mine worked well when it was about 1 metre across). Plant 5-8 seed potatoes (or as many as your space will allow) and cover them with straw, hay, compost or well - rotted manure. Keep adding more straw as the plant grows, so that only the growing tips of the potato are visible. Keep doing this to about 1 metre high and when the leaves die down, remove the chicken wire and harvest your spuds!!
