bulb Description/Taste
Elephant garlic is much larger in size than common garlic. Elephant garlic develops a large underground bulb (nearly twice the size of the largest true garlic variety) that produces an average of five large cloves once mature. The largest bulbs can weigh as much as one pound, hence its appropriate given name. Its size matters only in appearance though, as its flavor is milder and sweeter than that of true garlic varieties due to its leek ancestry. As the plant matures, it produces above ground large waxy gray and green leaves and pink flowers.
Seasons/Availability
Elephant garlic is available year-round.
Current Facts
Elephant garlic gets its name from the fact that it looks like a giant clove of ordinary garlic. Though its physical appearance would suggest Elephant garlic is garlic, it is only garlic in its given name. Elephant garlic is an allium of the genus Allium ampeloprasum, which botanically classifies it as a type of leek. Unlike true garlic varieties, which are harvested both young and mature and utilized for their scapes and flowers, Elephant garlic is only used for its mature bulbs. In its first year of cultivation, Elephant garlic will only produce one large clove, this is known as "Single Clove Elephant garlic". Only in its second year of growth will Elephant garlic produce multiple cloves.
Nutritional Value
Similar to conventional garlic Elephant garlic contains Allicin which is responsible not only for the aroma of crushed garlic but for numerous health benefits as well. Scientific studies have shown that it has antibacterial properties and an inhibitory effect on cells that cause certain types of cancer.
Applications
Elephant garlic can often be treated as a vegetable in the kitchen versus an herb as it is so mild in flavor. Cooking Elephant garlic draws out more of the garlics depth. Roasting, baking or grilling will enhance its flavor most optimally. Its larger size makes it perfect for slicing and deep frying to make large garlic chips. Its mild flavor also makes it ideal for use raw in salads. Use Elephant garlic in any application that you would use true garlic varieties, with the knowledge that it will have less pungency, regardless of size. Crushing, chopping, pressing or pureeing Elephant garlic releases more of its essential oils and provides a more assertive flavor than slicing or leaving it whole. To store, keep Elephant garlic in a cool dry place away from humidity. If stored properly un-cut Elephant garlic can keep up to six months.
Ethnic/Cultural Info
When Elephant type garlic was first discovered growing in 1941 garlic was still considered by many to be a food item for the lower classes as a result of the potent odor it left on one’s breath and skin. Nicholas Gardens who are responsible for naming the gigantic garlic and would be the first to grow and distribute it on a commercial level saw through this and knew that in time the large and unique allium could have a mass market potential.
Geography/History
Elephant garlic, or Giant garlic as it was originally called was first introduced to the commercial and gardening market in 1941 by Nicholas Garden nursery in the Willamette Valley of Oregon in the United States. The nursery noticed the enormous garlic was being grown by local immigrants from Czechoslovakia and Northern Yugoslavia who had brought it with them from their homeland. Seeing the market potential for such a unique shaped and flavored allium they purchased twelve pounds to cultivate for commercial distribution. After 10 years of growing it was given the name Elephant garlic and Nicholas Garden placed newspaper ads to promote it and began selling it throughout the United States and Canada. Since that time it has grown in popularity and seeds have been sold around the world in Europe, South America, South Africa, Australia and Russia.
Elephant garlic is available year-round.
Current Facts
Elephant garlic gets its name from the fact that it looks like a giant clove of ordinary garlic. Though its physical appearance would suggest Elephant garlic is garlic, it is only garlic in its given name. Elephant garlic is an allium of the genus Allium ampeloprasum, which botanically classifies it as a type of leek. Unlike true garlic varieties, which are harvested both young and mature and utilized for their scapes and flowers, Elephant garlic is only used for its mature bulbs. In its first year of cultivation, Elephant garlic will only produce one large clove, this is known as "Single Clove Elephant garlic". Only in its second year of growth will Elephant garlic produce multiple cloves.
Nutritional Value
Similar to conventional garlic Elephant garlic contains Allicin which is responsible not only for the aroma of crushed garlic but for numerous health benefits as well. Scientific studies have shown that it has antibacterial properties and an inhibitory effect on cells that cause certain types of cancer.
Applications
Elephant garlic can often be treated as a vegetable in the kitchen versus an herb as it is so mild in flavor. Cooking Elephant garlic draws out more of the garlics depth. Roasting, baking or grilling will enhance its flavor most optimally. Its larger size makes it perfect for slicing and deep frying to make large garlic chips. Its mild flavor also makes it ideal for use raw in salads. Use Elephant garlic in any application that you would use true garlic varieties, with the knowledge that it will have less pungency, regardless of size. Crushing, chopping, pressing or pureeing Elephant garlic releases more of its essential oils and provides a more assertive flavor than slicing or leaving it whole. To store, keep Elephant garlic in a cool dry place away from humidity. If stored properly un-cut Elephant garlic can keep up to six months.
Ethnic/Cultural Info
When Elephant type garlic was first discovered growing in 1941 garlic was still considered by many to be a food item for the lower classes as a result of the potent odor it left on one’s breath and skin. Nicholas Gardens who are responsible for naming the gigantic garlic and would be the first to grow and distribute it on a commercial level saw through this and knew that in time the large and unique allium could have a mass market potential.
Geography/History
Elephant garlic, or Giant garlic as it was originally called was first introduced to the commercial and gardening market in 1941 by Nicholas Garden nursery in the Willamette Valley of Oregon in the United States. The nursery noticed the enormous garlic was being grown by local immigrants from Czechoslovakia and Northern Yugoslavia who had brought it with them from their homeland. Seeing the market potential for such a unique shaped and flavored allium they purchased twelve pounds to cultivate for commercial distribution. After 10 years of growing it was given the name Elephant garlic and Nicholas Garden placed newspaper ads to promote it and began selling it throughout the United States and Canada. Since that time it has grown in popularity and seeds have been sold around the world in Europe, South America, South Africa, Australia and Russia.
Similar to conventional garlic Elephant garlic contains Allicin which is responsible not only for the aroma of crushed garlic but for numerous health benefits as well. Scientific studies have shown that it has antibacterial properties and an inhibitory effect on cells that cause certain types of cancer.
Applications
Elephant garlic can often be treated as a vegetable in the kitchen versus an herb as it is so mild in flavor. Cooking Elephant garlic draws out more of the garlics depth. Roasting, baking or grilling will enhance its flavor most optimally. Its larger size makes it perfect for slicing and deep frying to make large garlic chips. Its mild flavor also makes it ideal for use raw in salads. Use Elephant garlic in any application that you would use true garlic varieties, with the knowledge that it will have less pungency, regardless of size. Crushing, chopping, pressing or pureeing Elephant garlic releases more of its essential oils and provides a more assertive flavor than slicing or leaving it whole. To store, keep Elephant garlic in a cool dry place away from humidity. If stored properly un-cut Elephant garlic can keep up to six months.
Ethnic/Cultural Info
When Elephant type garlic was first discovered growing in 1941 garlic was still considered by many to be a food item for the lower classes as a result of the potent odor it left on one’s breath and skin. Nicholas Gardens who are responsible for naming the gigantic garlic and would be the first to grow and distribute it on a commercial level saw through this and knew that in time the large and unique allium could have a mass market potential.
Geography/History
Elephant garlic, or Giant garlic as it was originally called was first introduced to the commercial and gardening market in 1941 by Nicholas Garden nursery in the Willamette Valley of Oregon in the United States. The nursery noticed the enormous garlic was being grown by local immigrants from Czechoslovakia and Northern Yugoslavia who had brought it with them from their homeland. Seeing the market potential for such a unique shaped and flavored allium they purchased twelve pounds to cultivate for commercial distribution. After 10 years of growing it was given the name Elephant garlic and Nicholas Garden placed newspaper ads to promote it and began selling it throughout the United States and Canada. Since that time it has grown in popularity and seeds have been sold around the world in Europe, South America, South Africa, Australia and Russia.
When Elephant type garlic was first discovered growing in 1941 garlic was still considered by many to be a food item for the lower classes as a result of the potent odor it left on one’s breath and skin. Nicholas Gardens who are responsible for naming the gigantic garlic and would be the first to grow and distribute it on a commercial level saw through this and knew that in time the large and unique allium could have a mass market potential.