With the ongoing COVID epidemic garlic has become an important ingredient for boosting the immune system. In addition, the export of garlic into South Africa has been drastically reduced. As a result, prices have skyrocketed. March/April is the time to plant garlic for harvest in October/November. Harvested garlic has an approximate 6-month shelf life if stored correctly. 

Apart from supplying garlic seed we also run one-day Garlic Growing Workshops which include information on everything you need to know on preparing beds, selecting seed, growing, harvest, and storing. More…

 Wickedfood Earth Farm garlic has become a highly sought-after product in South Africa, because of its high quality. We supply direct to consumers and to leading organic and health shops, as well as supplying organic, heirloom garlic seed stock to growers.

We grow 6 different varieties commercially, all with their unique flavour profiles, from hot and very pungent, to sweet and mild. We are always on the lookout for different varieties, and in 2018 trailed a further 13 varieties.

During the 2019 season we planted 16 different varieties of garlic to see what would grow best in our area. We harvested 5 varieties for commercial distribution. Our Wickedfood Earth Egyptian Pink Garlic was harvested in mid October, then cured it for 2 weeks, before packaging and distributing. The remaining garlic varieties were harvested from early to mid-November to early January. This stock of garlic had a shelf life to the end April 2020, but we sold out well before.

In 2020 the planting season coincided with the beginning of lock-down and due to limited staff we were only able to plant very limited numbers of our 6 most successful varieties.   

The 2021 planting and harvest was even worse. We had late frost as the garlic was coming out of hibernation, which killed a lot of the heads. Then excessive rain during harvest prevented the outer protective leaves from forming and drying properly. This year we thus have very limited seed garlic available. The one positive is that the garlic heads that survived are extremely hardy and should survive any disaster. 

Organically produced

We know we have a great quality organically produced product. With the growing of our garlic, as with all our produce, we apply a holistic approach to farming, following the principles of organics, and permaculture. We make all our own compost and do not use pesticides, fertilizers or genetically modified seed stock.

During the 2019 growing cycle we had a lot of challenges to overcome, the greatest of which is that our main borehole dried up completely early in winter 2018. Fortunately we had a backup borehole with a windmill, so we could also claim that our garlic had zero carbon footprint while growing. It is a great concern that with the ongoing drought and shift in rainfall patterns, attributed to climate change, water is becoming a major issue in food production, the effects of which are certainly starting to come to the fore. In our valley alone, all the boreholes are yielding significantly less than 3 years ago, with more than 50% having dried up or becoming unreliable.

 

Each year we sell a limited stock of green garlic from mid to the end of September.

The 6 varieties available from Wickedfood Earth Farm are:

  • Wickedfood Earth Egyptian Pink (±16 cloves per head @ R20 per 50g) – a medium clove garlic, the most pungent variety that we grow. This is our flagship garlic that we have been growing for the past 10 years. Over the period we have selected the very best seed to propagate from which has resulted in a high quality garlic. It has a wonderful flavour and texture. If you like a stronger flavoured garlic then this is the one for you.

  • Egyptian White (±12 cloves per head @ R30 per 50g very limited stock) – probably the garlic that is most often available in the supermarkets. A firm white head with a good garlic flavour. Produces and stores very well.

  • Wickedfood Earth White (±12 cloves per head @ R25 per 50g) – specially bred over the last 7 years at Wickedfood Earth Farm from a classic French garlic, with a large squat clove. It is easy to peel, with great mild flavour and pleasing floral aroma.

  • Giant or Elephant Garlic (seeds @ R40 per 50g ) – Giant Elephant garlic is not actually a garlic, it is a member of the leek family that looks, tastes and behaves like a garlic. A mild flavoured garlic much favoured as it’s easy to peel and produces impressively large cloves. Perfect for eating raw in salads.

  • Tuscan Garlic (±11 cloves per head @ R30 per 50g) – A short squat cloves, easy to peel and have a wonderful aroma and flavour. Originating in Italy, this is a traditional Italian cooking garlic, great for replicating authentic Italian cuisine.

  • Eastern Porcelain Garlic (±10 cloves per head @ R25 per 50g) – Large and typically all white, hence the name Porcelain. It leans toward the hot and slightly aggressive in flavour. Cloves are on the large side with a few per bulb, a good choice for those who like copious amounts of garlic with little peeling. Porcelains have among the highest yields of allicin, the sulfur compound most associated with garlic’s therapeutic properties.

  • Mixed Pack Taster (100g of a mix of all the garlic cloves we have @ R50 per pack) Egyptian Pink, Egyptian white, Wickedfood Earth White, Tuscan, and Eastern Porcelain. This would give you good taste of the various garlic we grow.
  • Mixed Growing Pack (35 heads + 100 Elephant garlic seeds R990 + free shipping in South Africa main city centers) 5 heads Egyptian Pink, 5 heads Egyptian white, 10 heads Wickedfood Earth White, 100 Giant or Elephant seeds, 5 heads Tuscan and 10 heads Eastern Porcelain. This would give you a selection of around 500 heads of different garlic varieties with a value of over R10 000, not a bad investment.

Where to find our garlic

All our garlic is available off the farm – Contact Mike 060 761-0885, earth@wickedfood.co.za 

 

Recipes

At Wickedfood Earth Country Cooking School we only use our organically grown garlic, both in our cooking classes as well as in the various preserves, relishes, chutnies and sauces we produce. The Cooking School team finds that it has a far superior flavour to most of the conventional garlic available on supermarket shelves.  

Butterflied leg of lamb

By butterflying meat, it helps it to cook quicker and more evenly as well as giving a greater surface area for the marinade to have an effect on. This Spanish-inspired dish, with a garlicky Salsa verde is a favourite at Wickedfood Earth Country Cooking School.  It works equally well with shoulder, chops or fillet. A boned leg of lamb can also be cubed, marinated and grilled on skewers. It can either be cooked in the oven, on an open braai, or in a kettle braai. Serve with boiled potatoes, or a potato salad and roasted butternut, cole slaw or green salad. Also great in rolls or pita breads. More…

Green Garlic What It Is And How To Cook It

Around this time of early summer, green garlic comes into season at Wickedfood Earth. Green garlic or spring garlic is the young version of the garlic, before it divides itself into separate cloves. More…

Garlic Bread click here

 

Other Recipesclick here