tractor_mini.jpg
garlic-processing.jpg
garlic-close-up.jpg
shallots.jpg
black.jpg
reading paper_mini.jpg
tractor_mini.jpg

Marlborough garlic


SCROLL DOWN

Marlborough garlic


garlic-processing.jpg

about


Behind every company there's a story, here's ours

SCROLL DOWN

about


Behind every company there's a story, here's ours

In 1978 Patrick and Gaye Murphy made a decision to grow larger amounts of garlic to meet New Zealand's demand for quality garlic. The worthy contributions of family, friends, employees, Marlburians and others to the iconic Marlborough crop for over 30 years, have made Marlborough Garlic what it is today. 


What DRIVEs MARLBOROUGH GARLIC

OUR PHILOSOPHY

Marlborough Garlic’s key philosophy is to supply the domestic market throughout the year with in-season premium New Zealand garlic and shallots. Marlborough Garlic Limited grows all of the product that it packs and processes. 

OUR VISION

Quite simply, it is to be New Zealand’s Premier Garlic and Shallot Company, offering a sustainable supply of quality and superior tasting products to New Zealanders and abroad. 

OUR VALUES

In a few words, we value: innovation, experience, expertise, integrity,  sustainability of supply and a customer focus.


OUR pEOPLE

OPM.gif

PATRICK MURPHY
Executive Director

"It's my role to inspire our company to be a good grower and one that people want to work for. The perfect garlic bulbs are almost impossible to grow, but I enjoy the challenge."

GAYE MURPHY
Admin Manager/Director

"My role is to run the day-to-day office and managing of our staff administration. It's exciting to be involved in a business that sees the product from the field through to the supermarket shelf."

JOHN MURPHY
CEO
john@garlic.co.nz / +64 35791407

"My role is to run the business as a sustainable company that is a market leader. Part of this is finding new ways of doing things and looking for opportunities for the company. My vision is a world leading company that people trust, because they know that we grow 'the right way'."

TODD HUGHES
Sales/Marketing Manager
todd@garlic.co.nz / +6421918069

"My job is to make it easy for every person who wants to eat New Zealand garlic and shallots to get them. It's great to get my hands dirty growing the product in the field and be able to see our fantastic product on the shelf later."



HOW WE GROW GARLIC AND SHALLOTS

Garlic is traditionally planted on the shortest day of the year, and harvested on the longest day of the year. We plant and harvest our garlic later in August/September because over time the varieties we use have adapted to New Zealand conditions. Garlic grows from a clove which dies over the course of the growing season, leaving in its place a shoot which in 6 months time becomes a bulb. Marlborough’s sunny but chilly winter conditions give garlic an ideal opportunity to grow well.

We plant garlic by machine and use a mix of machine and human labour for harvest. During harvest the leafy part of the plant is topped. Following time drying in the sun in the paddock, our garlic is cured using forced air dryers specifically built for drying garlic.

Before our garlic is ready for the market, the roots are clipped by hand and the product is cleaned in our pack house. Our field and pack-house staff are absolutely key to our operation. Their hard work and attention to detail ensures that quality product reaches your plate. 

Garlic requires very little chemical insecticide and pesticide spraying compared to other crops.

We are accredited under New Zealand’s GAP (Good Agricultural Practice) standard – www.newzealandgap.co.nz.

This means that we accurately record all chemical application, and use advanced quality assurance standards. We use approved fertiliser that is appropriate for food production.

garlic-close-up.jpg

garlic


OUR GARLIC

SCROLL DOWN

garlic


OUR GARLIC


TASTE

Our raw Marlborough garlic has a strong, pungent and slightly heated taste. A lot of people will associate garlic with having a strong, spicy flavour that mellows and sweetens when cooked. While cooking softens the flavour, roasting gives garlic a well-balanced nutty flavour.

PRODUCTS AND VARIETIES

We have a full range of fresh, dehydrated, crushed, peeled, and whole garlic products. We also have a range of garlic varieties.

We are in supermarkets and specialty stores throughout New Zealand. If the garlic you're buying is from NZ, it's probably from us.

NUTRITION

It is widely accepted that garlic can zap bacteria, keep your heart healthy, and ward off coughs and colds. New Zealand Garlic also transforms any meal into a bold, healthy and tasty gourmet experience.

 
shallots.jpg

shallots


OUR SHALLOTS

SCROLL DOWN

shallots


OUR SHALLOTS


TASTE

Shallots have a mild taste that combines the flavour of a sweet onion with a touch of garlic. They can be used in similar dishes to ones where garlic and onions are used, but have a more subtle gourmet taste than onions and tend to have a faster cooking time. Some varieties of shallots are more elongated than others, while some are more rounded.

PRODUCTS AND VARIETIES

We grow fresh whole Shallots and peeled Shallots. We grow a wide range of varieties from long slim ones to shorter round ones. 

We are in most supermarkets and specialty stores in New Zealand. If you have any questions about specifics or you want to stock our Shallots, click below.

NUTRITION

Shallots are packed with dietary fibre, protein, vitamin C, potassium, folate, vitamin A, vitamin B6 and manganese.

This makes Shallots a great aid with circulation and metabolism. Further, they have been found to help decrease blood pressure. 

black.jpg

black garlic


OUR Garlic Noir

SCROLL DOWN

black garlic


OUR Garlic Noir


TASTE

The fermentation process that produces black garlic reduces the pungent odour and strong flavour that garlic is known for. Instead, this palatable number has been compared to that of a dried fruit, smoky, sweet and slightly chewy. Others have said it tastes more like liquorice than garlic.

NUTRITION

As well as inheriting the nutritional value of white garlic, black garlic has additional good stuff. The month long fermentation process that changes white garlic to black garlic creates a kind of super garlic. Black garlic has been found to have twice the antioxidant properties of conventional garlic. Moreover, the compound S-allycysteine, a natural component of fresh garlic is found in much greater concentrations in black garlic.


Retailers stocking our branded black garlic, 'Garlic Noir'

reading paper_mini.jpg

news


News, stories, recipes

SCROLL DOWN

news


News, stories, recipes