Garlic in season in Australia
Garlic is in season in Australia from all year, and at its peak from December to February. This is the cooler south; the tropical north has its own calendar.
At its best
Most Australian garlic is harvested in November and December. The crops only store well for a few months, so local garlic is on sale from late November until about April, and most of it is gone by February or March. The Australian Garlic Industry Association says only about 20 per cent of the garlic sold in Australia is grown here, so for the rest of the year you are mostly buying imported bulbs.
At the shop
Check the label if you want Australian garlic. Sydney Markets lists fresh garlic in spring.
Keeping it
Garlic is cured after harvest, which means dried in a warm, airy spot until the skins are papery. Keep it afterwards somewhere cool and dry, such as a shed or larder. Well-cured garlic can last nine months.
Three dinners
- Roast garlic chicken Whole heads in the tray.
- Garlic prawn spaghetti Gentle fry, chilli and parsley.
- Aglio e olio Pantry pasta for a lazy night.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.