Garlic is a pantry essential in many households—prized for its bold flavour and long list of health benefits. But not all garlic is created equal. Much of the garlic sold in Australian supermarkets is imported, often from large-scale producers overseas whose post-harvest practices are significantly different from what most local consumers expect.
While those gleaming white bulbs may look fresh and perfect, their journey from paddock to plate tells a very different story—one that includes toxic fumigation, cosmetic bleaching, and processes that may strip garlic of its natural potency and nutritional benefits. Here’s what really happens to imported garlic before it lands on your plate—and why choosing Australian-grown garlic is a decision rooted in health, flavour, and sustainability.
1. Fumigated to Comply with Biosecurity
To prevent the importation of pests and diseases, imported garlic is fumigated with methyl bromide, a highly toxic chemical used in quarantine and pre-shipment processes. This treatment is mandated by Australian quarantine regulations for many fresh produce imports.
Methyl bromide is so dangerous to the ozone layer that its use has been banned in most situations under the Montreal Protocol, with very limited exemptions for quarantine (Australian Government – Department of Climate Change, Energy, the Environment and Water). It’s also toxic to humans and can impact the central nervous and respiratory systems (ABC News)
2. The Health Impact: Does Fumigation Affect Garlic’s Benefits?
Garlic’s health-promoting properties—particularly its antibacterial, antifungal, antiviral, and antioxidant benefits—are largely due to a compound called allicin, which is formed when garlic is crushed or chopped.
Allicin is highly volatile and sensitive to heat, chemicals, and processing, meaning treatments like fumigation and extended cold storage can degrade or destroy its potency (The Food Coach).
For those consuming garlic for its medicinal value, particularly for gut health, immunity, or natural anti-inflammatory properties, imported garlic may not provide the same therapeutic benefits as fresh, locally grown alternatives.
3. Why Imported Garlic Looks So White: The Role of Bleaching
That perfect white bulb often found in supermarkets? It’s rarely natural. Imported garlic is frequently bleached with chlorine or other agents to give it a consistent, uniform appearance and to help disguise blemishes from long-distance travel (The Food Coach).
While this is purely cosmetic and not required by Australian consumers, it adds another layer of unnecessary chemical exposure.
4. Growth Inhibitors: Stopping Sprouts Before They Start
To keep garlic looking “fresh” for as long as possible, imported garlic is also treated with growth inhibitors to prevent sprouting in transit and on the shelf. This allows it to last longer in cold storage—often months between harvest and sale (Lambs’ Ears and Honey).
But sprouting is actually a sign of life and vitality. Garlic that can sprout shows it’s still biologically active—an indicator of freshness. The lack of sprouting in treated garlic can be a red flag that it’s been chemically altered.
5. Heavy Metals and Contaminants: A Hidden Risk?
Some imported garlic has also been found to contain residues of heavy metals like arsenic and lead, thought to be the result of polluted soil or contaminated water used during intensive industrial farming in some countries (Agent Nateur).
While not all imported garlic is contaminated, poor regulation in overseas agriculture can lead to inconsistencies in quality and safety—especially for consumers buying bulk or unlabelled garlic.
6. A Flavour (and Texture) Compromise
Those chemical treatments don’t just affect health—they also impact taste. Imported garlic often lacks the sharpness and complexity of fresh garlic, with some reporting a rubbery texture or bitter, metallic aftertaste (Agent Nateur).
In contrast, Australian-grown garlic is typically harvested and sold seasonally, with a higher moisture content, rich aroma, and full-bodied flavour—ideal for cooking, preserving, or eating raw for health.
7. Don’t Plant Imported Garlic
While it may be tempting to plant a clove from the supermarket, doing so with imported garlic can be risky. These bulbs may carry soil-borne diseases or pests not present in Australia, which could harm local ecosystems and crops.
The Australian Garlic Industry Association and biosecurity authorities strongly recommend only planting certified disease-free garlic from trusted Australian growers (ABC News).
8. How to Spot Locally Grown Garlic
Here’s how to tell if your garlic is truly Australian-grown:
• Roots still attached – Imported garlic typically has its roots removed to meet quarantine requirements.
• Seasonal availability – Australian garlic is generally harvested between November and January.
• Label check – Look for “Product of Australia” labelling, especially at markets and smaller grocers.
• Purple or striped skin – Many Aussie varieties aren’t stark white. They may be purple-tinged or have a papery blush.
• Get to know your local grower – One of the best ways to ensure your garlic (and other produce) is truly local is to build a relationship with your farmers’ market stallholders. Ask them where and how their garlic is grown, when it was harvested, and what varieties they favour. This connection helps us stay attuned to the seasonality, effort, and ethics behind what we eat—and supports small-scale growers doing things properly. There’s something incredibly grounding about knowing exactly who grew your food.
Why I Always Choose Local
As someone who grows garlic and teaches others to do the same, I believe food should nourish, not compromise. Garlic is a cornerstone of cooking and medicine alike—so it matters deeply where it comes from and how it’s grown.
By choosing Australian-grown garlic, you’re not only supporting our farmers and food sovereignty, you’re also selecting a product that’s free from unnecessary chemical treatments, grown in healthy soil, and full of flavour and therapeutic potential.
Bibliography
1. Nichols, J. (2022). Fresh vs fumigated — the difference between Australian and imported Chinese garlic. ABC News.
2. Garlic: Is Yours Bleached and Chemical-Laden? The Food Coach.
https://www.thefoodcoach.com.au/articles/?ArticleID=1283
3. Australian Garlic vs Imported Garlic – What’s the Difference? Lambs’ Ears and Honey.
https://www.lambsearsandhoney.com/australian-garlic-vs-imported-garlic-whats-the-difference/
4. Why Chinese Garlic Is Bad: The Ugly Truth. Agent Nateur.
https://www.agentnateur.com/blogs/agent-tips/why-chinese-garlic-is-bad
5. Methyl Bromide Use in Quarantine and Pre-Shipment. Department of Climate Change, Energy, the Environment and Water.
https://www.dcceew.gov.au/environment/protection/ozone/methyl-bromide/quarantine-pre-shipment-use
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Summer Tomato Maintenance – Watch my YouTube video for tips on keeping your summer tomatoes healthy and productive.
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