Elephant Garlic

Elephant garlic (Allium ampeloprasum) is a plant that resembles garlic but is actually more closely related to leeks. It is named for its large bulb, which can be up to five times the size of regular garlic. Elephant garlic has a milder, sweeter flavor compared to regular garlic, making it a versatile ingredient in cooking.

Culinary Uses for Elephant Garlic:

Roasting: The large cloves can be roasted to bring out their natural sweetness and used as a spread or added to dishes for a subtle garlic flavor.

Sautéing: Sliced or chopped elephant garlic can be sautéed and used in stir-fries, soups, and stews.

Raw: Its milder taste allows it to be used raw in salads, dressings, and salsas without overpowering other ingredients.

Grilling: Whole bulbs or cloves can be grilled and used as a side dish or incorporated into other recipes.

Elephant garlic corms are small, underground storage organs that the plant produces alongside its larger cloves. These corms, often referred to as bulbils, are smaller than the main cloves and can be used for propagation. When planted, they grow into new elephant garlic plants, though it usually takes an additional year or two for them to mature into full-sized bulbs. The corms play an essential role in the plant's reproductive cycle, allowing gardeners to cultivate new plants and expand their garlic crop.

Peel, chop, cook or plant. Elephant Garlic has a milder flavor than regular garlic.