Elephant garlic is a variety of garlic that looks like garlic but is actually a leek. It has large cloves with a subtle, sweet flavor that can be eaten raw or cooked. It is easy to grow and should be refrigerated and used promptly.
Elephant garlic or Allium ampeloprasum is a variety of garlic with very large cloves and a tender, delicate, slightly sweet flavour. Some consumers like it because it can be eaten raw and used in cooking for a hint of garlic flavor without being overwhelming. Others turn up their noses, claiming it’s too weak to be considered real garlic. Many grocery stores stock elephant garlic when it’s in season, and it’s also very easy to grow at home.
Technically, this type of garlic isn’t garlic at all. It is actually a leek, although it looks distinctly like garlic since garlic is a member of the leek family. Unlike leeks, elephant garlic has been bred underground producing larger cloves, with less attention given to the plant’s green stems. If left to fully ripen, garlic can develop very large cloves.
The large size leads some consumers to think that elephant garlic will taste large. In fact, the flavor is actually quite subtle and complex, but it’s also very mild, without the pungent burn associated with real garlic. However, this mild flavor can be used to advantage, as garlic is very raw in an assortment of foods and can be added to dishes at the last minute for a stirred note. Be careful when cooking this food, as it can become bitter if cooked too long.
When selecting elephant garlic at the store, look for firm, evenly textured heads with no soft spots or areas of browning. The outer coats should be fine, white skin that is not damp or moldy. Areas of softness or browning suggest that a head of garlic might not taste terribly good and should be avoided. Elephant garlic also has a shorter shelf life than other varieties such as American pungent garlic, so it should be refrigerated and used in a timely manner.
To grow elephant garlic, plant separate bulbs in the fall months. Garden supply stores often sell cloves specifically for planting, although garlic from a market can also be used. Garlic is hardy in USDA zones five through eight, and sometimes in other regions as well. After overwintering during the fall, the plant will produce small shoots in early spring and the garlic heads will ripen in mid to late summer.
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