Italian Pink

Italian Pink garlic

Italian Pink bulbs and cloves

Italian Pink bulbil in the pseudostem

Italian Pink after 10 weeks showing slender Artichoke type 2 growth

Subtropical Group Softneck – Non-bolting

This is one of the main cultivars grown mainly in WA and Queensland. Italian Pink was named and then grown for more than 15 years by Danny Gleeson in Swan Hill, nothern Victoria. He got it from his father-in-law in 1998, calling it Italian Pink after his father-in-law’s country of origin, and the colour of the bulb. Danny thinks that it may be derived from Glenlarge, a cultivar developed Gatton Research Station in Queensland. This may also be the same as, or the same origin as, Italian Red.

General Information

Other Names	None known
International Names	None, this is an Australian cultivar
Flavour	Very good. Moderate to hot when raw, with a rich, sweet, spicey flavour. Flavour improves if the bulbs are kept for a few weeks after curing and before use.
Storage	Reasonable, 7-9 months
Growing location	Grows best in Central to Southern Queensland, Northern NSW and Central WA. But will also do well in more southern regions as long as it isn't too cold and wet.
Growing requirements	Thrives in short day regions which experience reasonably cold winters. Enjoys heat early in spring and will tolerate some humidity. Day-length neutral. Does not like cold and wet winters.
Planting and harvest	Early to plant and early to harvest.

Bulb

Shape	Tear-drop shaped medium sized bulbs. 5-6 cm.
Skin colour and texture	White with pink or purple shades and fine stripes. Fairly coarse texture.

Clove

Number and layout	12-15 cloves in two (occasionally 3) layers.
Size and shape	Elongated cloves, 4 cm tall x 2.5 cm wide, with concave inner face.
Skin colour and texture	Pale pink to white skins, fine and can be hard to peel, although this improves with storage.

Plant