Elephant garlic

Elephant Garlic (Allium ampeloprasum) is a perennial plant belonging to the onion genus. It is not a true garlic, but actually a variant of the garden leek. It has a tall, solid, flowering stalk and broad, flat leaves much like those of the leek, but forms a bulb consisting of very large, garlic-like cloves. The flavor of these, while not exactly like garlic, is much more similar to garlic than to leeks. The flavor is milder than garlic, and much more palatable to some people than garlic when used raw in salads. It is sometimes confused with solo garlic.

Cultivation[edit | edit source]

Elephant garlic is not usually propagated by seeds but by planting the cloves or bulblets. The plant prefers light sandy, medium loamy and heavy clay soils with well-drained and sunny exposure. It cannot grow in the shade. It prefers dry or moist soil and can tolerate drought. The best time to plant elephant garlic is in the fall, and it will produce ready to harvest bulbs by mid to late summer of the next year.

Culinary Uses[edit | edit source]

Elephant garlic is used in cooking for its large, sweet cloves and especially enjoyed by people who find the regular garlic too strong. It can be used raw or cooked and can be added to a variety of dishes such as soups, stews, stir-fries, and salads. It is also popular for roasting due to its large size.

Health Benefits[edit | edit source]

Like other members of the Allium family, elephant garlic is believed to have a number of health benefits. It is rich in Vitamin C, Vitamin B6, and manganese, and also contains allicin, a compound with potent medicinal properties that is believed to help lower cholesterol levels, reduce blood pressure, and support the immune system.