Makes 3.5 litres of olive leaf tea.
For more information visit http://www.barringtonriverorganicfarm.com.au/
Hard neck Italian, pink skin variety grown at our Certified Biodynamic farm in the foothills of the Barrington Ranges.
Available between December and March whilst stocks last.
If you are tired of the white, bleached, dry, imported Chinese garlic found in supermarkets you can now purchase beautiful, sweet, lovely-smelling garlic. You'll taste the difference - ours is home-grown, dense and fresh. If kept in ideal conditions it should keep until next Autumn.
As garlic is naturally a slow growing annual crop, it is only genuinely fresh once a year. The cloves are planted out in Autumn - they finally multiply to a new bulb for harvest in November. The garlic is then dried in the air to remove excess moisture and form its dry outer protective skin.
If the garlic is kept dry and reasonably well ventilated, this once a year crop, available from December, will keep for many months.
Hard neck Italian, pink skin variety grown at our Certified Biodynamic farm in the foothills of the Barrington Ranges.
Available between December and March whilst stocks last.
If you are tired of the white, bleached, dry, imported Chinese garlic found in supermarkets you can now purchase beautiful, sweet, lovely-smelling garlic. You'll taste the difference - ours is home-grown, dense and fresh. If kept in ideal conditions it should keep until next Autumn.
As garlic is naturally a slow growing annual crop, it is only genuinely fresh once a year. The cloves are planted out in Autumn - they finally multiply to a new bulb for harvest in November. The garlic is then dried in the air to remove excess moisture and form its dry outer protective skin.
If the garlic is kept dry and reasonably well ventilated, this once a year crop, available from December, will keep for many months.
Hard neck Italian, pink skin variety grown at our Certified Biodynamic farm in the foothills of the Barrington Ranges.
Available between December and March whilst stocks last.
If you are tired of the white, bleached, dry, imported Chinese garlic found in supermarkets you can now purchase beautiful, sweet, lovely-smelling garlic. You'll taste the difference - ours is home-grown, dense and fresh. If kept in ideal conditions it should keep until next Autumn.
As garlic is naturally a slow growing annual crop, it is only genuinely fresh once a year. The cloves are planted out in Autumn - they finally multiply to a new bulb for harvest in November. The garlic is then dried in the air to remove excess moisture and form its dry outer protective skin.
If the garlic is kept dry and reasonably well ventilated, this once a year crop, available from December, will keep for many months.
