The Turban Group of garlics has fast become one of the most popular commercial and homegrown groups because of the range of climatic tolerances and their sweet, complex flavours. Turbans are a weakly bolting garlic, which means they produce a scape as a stress reaction in colder climates, but will not produce any scape in warmer climates.
Turbans evolved in Asia, however have travelled the spice road and become a mainstream of French, Italian and many other European cuisines – with each countries cultivars reflecting the flavour and culinary characteristics of their region.
Many are suitable for raw and sauteeing, whilst others are better suited to cooking. Whilst Turbans only have a short storage – the cloves can easily be frozen, unpeeled in ziplock bags in the freezer for use during the winter and early spring, until your new crop comes in.
Garlic Type: Hardneck, Weakly Bolting
States: NSW, ACT, VIC, TAS SA, WA
Culinary Type: Raw, Stir Fry, Sauteeing, Slow Food, Roasting
Storage: 4-6 Months
Plant: Early – Mid April
Bulb Shape: Round, flattened globe
Bulb Skin: In warmer climates, skin can be almost white with some purple stripe blotching, whilst in cooler climate strong purple stripe colours are dominant.
Cloves Number: 8-14 cloves in single layer, often with inner dividing leaf skin layer. Clove colours vary from vanilla in an albino Turban to shades of pink and purple to bifold colours of brown bases and pink tips.
Bulbils: 40-60 in scape.
Growing: Develops 4-6 leaves before winter dormancy, and wants early warm spring to allow it mature early. Can develop 10-12 leaves with strong upright growth characteristic.
Harvest: Harvest at 4.5 green leaves in cooler, moist or humid soil conditions to maintain bulb skins, however in hot dry areas, plants can be left until almost fully dead before harvesting.