Elephant Garlic

Allium ampeloprasum is native to the Mediterranean region and western Asia.

• Wild populations occur from Portugal and Morocco eastward through the Mediterranean to Turkey, Iran, and the Caucasus
• The species has been cultivated since antiquity — the leek was the national emblem of Wales
• Elephant garlic as a distinct cultivated form was developed in the 20th century, primarily in the western United States
• The species was known to ancient Greeks and Romans, who cultivated it for both food and medicine
• Wild forms (known as wild leek or Babington's leek) still grow along the coasts of Britain and Ireland

Allium ampeloprasum var. ampeloprasum (Elephant Garlic) is a robust, bulbous perennial.

Bulb:
• Very large — typically 7 to 12 cm in diameter, often divided into 4 to 6 large cloves
• Cloves are enormous, 3 to 5 cm long — easily the largest in the Allium genus
• Outer skin white to pale brown, papery
• Inner flesh creamy white, juicy, and mild

Leaves:
• Broad, flat, strap-shaped, 2 to 5 cm wide and 30 to 90 cm long
• Bluish-green, with a prominent central keel and wavy margins
• More leek-like than garlic-like in form

Flower stalk:
• Tall, solid (not hollow), 90 to 150 cm high
• Topped with a large, spherical umbel of lavender-pink to white flowers
• Produces bulbils among the flowers in addition to seeds

Flowers:
• Numerous small star-shaped flowers in a dense spherical umbel, 5 to 10 cm across
• Lavender, pink, or white, attractive to pollinators
• Flowers are edible and make an attractive garnish

Nutritionally similar to garlic and leeks but consumed in larger quantities per serving due to its mild flavor.

• Contains allicin and other organosulfur compounds, though at lower concentrations than true garlic
• Good source of vitamin C, vitamin B6, and manganese
• Provides dietary fiber
• Contains flavonoids with antioxidant properties
• Lower in pungent sulfur compounds, making it gentler on the digestive system
• Approximately 150 kcal per 100 g of raw cloves

Elephant garlic is planted and grown much like regular garlic but requires more space.

Planting:
• Plant individual cloves in autumn, 5 to 8 cm deep and 20 to 30 cm apart
• Requires more space than regular garlic due to the enormous bulb size
• Prefers fertile, well-drained soil in full sun
• Hardy to approximately -15°C with mulch protection

Care:
• Water regularly during the growing season
• Cut flower stalks when they appear to direct energy into bulb growth
• Reduce watering as foliage begins to yellow

Harvest:
• Harvest when lower leaves begin to yellow and dry, typically June to August
• Cure in a warm, dry, well-ventilated area for 2 to 3 weeks
• Stores well for 6 to 8 months under proper conditions

Culinary uses:
• Roasted whole — the classic preparation, yielding soft, sweet, caramelized cloves that can be squeezed from their skins and spread on bread
• Sliced and sautéed in butter for a milder alternative to garlic in any dish
• Raw, thinly sliced into salads — much gentler than raw true garlic
• Added whole to stews and braises for sweet, subtle allium flavor
• Pickled as whole cloves — a gourmet delicacy
• Grilled alongside meats and vegetables
• Used as a leek-garlic hybrid flavor in soups and gratins
• Flowers and flower buds are edible and decorative