Garlic - Italian Pink (2 Bulbs)

Garlic - Italian Pink (2 Bulbs)

Allium sativum
NOT to WA & TAS

Italian Pink is a distinctive subtropical garlic variety with thin pinkish skin and a hardneck that removes easily, making kitchen preparation effortless. Named by Victorian grower Danny Gleeson after his Italian father-in-law's heritage, this Mediterranean-origin cultivar delivers a rich, sweet, spicy flavour that intensifies after curing. With its remarkably short 5.5-6.5-month growing cycle and excellent storage life of 7-9 months, Italian Pink is perfectly adapted to Australia's warmer growing regions, thriving in the subtropical conditions of Queensland, Northern NSW, and Central WA.

Growing Guide

Climate Requirements
Italian Pink is a day-length neutral, warm-climate garlic specifically bred for Australian subtropical regions. It performs best in areas with reasonably cold winters followed by warm to hot springs. Ideal growing zones include Central to Southern Queensland, Northern New South Wales, and Central Western Australia. While it will tolerate cooler southern regions, it struggles in cold, wet winter conditions and prefers the shorter, milder winters characteristic of northern growing areas.

Planting
This is an early-season variety requiring only 5.5-6.5 months from planting to harvest—significantly shorter than traditional garlic varieties that need 7-9 months. Plant individual cloves pointed end up, 5-8cm deep and 15-20cm apart in rows spaced 30cm apart. Select the largest, healthiest cloves from your bulbs for planting, as these will produce the most robust plants. Italian Pink thrives in well-drained, fertile soil enriched with compost or well-rotted manure. Position in full sun for optimal bulb development.

Growing Season
As a subtropical cultivar, Italian Pink requires only minimal winter chilling and actively thrives in the heat of early spring. This makes it ideal for regions where traditional garlic varieties may bolt prematurely or struggle with humidity. The variety is classified as a softneck type but produces a short scape (flower stalk) that terminates within the stem, often forming bulbils that may bulge through the outer layers—a unique characteristic of this cultivar. Despite this stem formation, it maintains the typical softneck growth habit with up to three layers of irregularly shaped cloves.

Care During Growth
Water regularly during the growing season, maintaining consistent soil moisture without waterlogging. Reduce watering as the lower leaves begin to yellow, signalling approaching maturity. Apply a balanced organic fertilizer or compost tea monthly during active growth. Mulch around plants to suppress weeds, retain moisture, and regulate soil temperature. Italian Pink tolerates humidity better than many garlic varieties, making it well-suited to coastal and subtropical regions.

Harvest & Storage

Harvesting
Harvest when approximately half the lower leaves have turned yellow-brown, typically in early to mid-spring depending on your planting time. This early harvest schedule is one of Italian Pink's key advantages for home gardeners. Carefully lift bulbs with a garden fork, being careful not to bruise or damage them. Brush off excess soil but avoid washing, as moisture can encourage rot during curing.

Curing & Storage
Hang harvested bulbs in a dry, well-ventilated area out of direct sunlight for 3-4 weeks until the outer skins are papery and the necks have dried completely. Properly cured Italian Pink stores exceptionally well for 7-9 months when kept in a cool, dark, dry location. Interestingly, the flavour profile improves significantly if bulbs are kept for a few weeks after curing and before use—the initial moderate-to-hot raw flavour mellows into a more complex, sweeter character.

Culinary Uses

Italian Pink delivers an authentic Mediterranean flavour profile with moderate-to-hot intensity when raw, developing into a rich, sweet, and spicy taste when cooked. The easily removable hardneck and thin pinkish skin make this variety particularly convenient for kitchen preparation. Its robust flavour holds up beautifully in oil sautéing and pasta sauces, while providing delightful depth in marinades. The stronger, sharper sweet characteristics carry the authentic Italian garlic notes that inspired its naming by Danny Gleeson, who received the original stock from his Italian father-in-law in 1998. This cultivar may be derived from Glenlarge, developed at Queensland's Gatton Research Station, explaining its excellent adaptation to Australian growing conditions.