Is Elephant Garlic Really Garlic?
- Jere Folgert
- Feb 18, 2004
- 14 min read
Updated: 5 days ago
Ah, the curious case of elephant garlic—the “garlic impostor” that looks like garlic but isn’t… at least botanically speaking. Let’s unpack this carefully and scientifically. Elephant garlic is a type of leek that is often mistaken for garlic. It has a large, white bulb with six to eight cloves that are similar in size and shape to hardneck garlic cloves. Elephant garlic has a milder flavor than real garlic, but it is still quite pungent. It can be used in many of the same ways as garlic, such as in cooking, making garlic bread, or even eating it raw.
What elephant garlic actually is, despite its name and appearance, elephant garlic (Allium ampeloprasum var. ampeloprasum) is more closely related to leeks than true garlic (Allium sativum). True garlic and elephant garlic are in the same genus (Allium), but elephant garlic belongs to a different species and variety.
True garlic: Allium sativum
Elephant garlic: Allium ampeloprasum var. ampeloprasum
This is why elephant garlic cloves are much larger, milder, and take longer to grow than regular garlic.
Who made the determination?
The “decision” that elephant garlic isn’t true garlic is not a single decree by one person—it comes from botanical classification and taxonomy, based on morphology and genetics, formalized over centuries. The naming conventions in botany follow the International Code of Nomenclature for algae, fungi, and plants (ICN).
Some historical points:
The species Allium ampeloprasum (the species elephant garlic belongs to) was described by Carl Linnaeus in 1753 in his Species Plantarum.
Elephant garlic itself is considered a cultivated variant of that species (var. ampeloprasum), sometimes also called “Great-headed garlic” in horticultural literature.
Botanists in the 19th and 20th centuries confirmed through morphology—flowering stalks, leaf shape, bulb size—that it is distinct from Allium sativum.
So it’s not that “someone decided” it’s not garlic—they followed botanical rules, looking at characteristics like:
Flower type: Elephant garlic produces tall scapes with many small flowers, whereas true garlic flowers are smaller and less branched.
Clove arrangement: Elephant garlic forms fewer, much larger cloves, like a hybrid leek in structure.
Chromosome count and genetics: Elephant garlic is hexaploid (6 sets of chromosomes), while hardneck garlic is diploid or tetraploid, a significant genetic distinction.
Comparison of Hardneck Garlic and Elephant Garlic
Hardneck garlic (Allium sativum var. ophioscorodon) and elephant garlic (Allium ampeloprasum var. ampeloprasum, sometimes alternatively classified as var. holmense) are both members of the Allium genus, but they differ significantly in botanical classification, appearance, flavor, and cultivation. Hardneck garlic is a true garlic species, while elephant garlic is a cultivar of the broadleaf wild leek and is more closely related to leeks than to conventional garlic. It is sometimes confused with solo garlic (a single-cloved form of regular garlic).
In contrast, elephant garlic is a close relative of leeks and not a true garlic. It forms bulbs with 4-6 massive cloves that resemble garlic but offer a milder, onion-like flavor. Adaptable to USDA zones 4 - 9, elephant garlic prefers warmer climates but can tolerate some cold. Unlike hardneck garlic, it does not require vernalization and can even produce small bulbs in spring plantings, though fall planting yields the largest harvest. While hardneck garlic is ideal for intense flavor and cold climates, elephant garlic is favored for its subtle taste and versatility in milder regions. Understanding these distinctions ensures the best choice for culinary and agricultural goals.
Below is a detailed comparison of their similarities and differences, followed by specifics on elephant garlic cultivation and use.
Similarities:
Botanical Family and Genus: Both belong to the Allium genus (onion family) and produce edible bulbs composed of cloves.
Culinary Versatility: Both can be eaten raw, roasted whole (e.g., on a grill or baked in the oven), sautéed, or used as a spread when roasted with butter on toast.
Propagation and Growth: Both form bulbs that break into cloves for planting and culinary use; smaller offsets (corms or bulbils) can be planted to propagate new plants, though this may take an extra year to yield divided bulbs.
Pest Deterrence: Both can be left in flower gardens as ornamental plants with flowering stalks that help discourage pests.
Moisture Content When Fresh: Fresh forms of both contain high moisture and can foam up like boiling potatoes when cooked on the stove or in the oven; drying (e.g., in a basement for months) reduces moisture and enhances flavor.
Differences:
Aspect | Hardneck Garlic | Elephant Garlic |
Botanical Classification | Allium sativum var. ophioscorodon (true garlic species). | Allium ampeloprasum var. ampeloprasum (cultivar of broadleaf wild leek; "var. ampeloprasum" assignment is dubious as it should define the species type; some authors use var. holmense for cultivated forms).[1][2] |
Appearance | Smaller bulbs (typically 1.5–2.5 inches in diameter); produces a tall, solid flowering scape (stalk) with bulbils; curved or flat leaves. | Much larger bulbs (often 4–6 inches in diameter, comparable to a €1 coin at ~0.9 inches for scale reference); tall, solid flowering stalk; broad, flat leaves. |
Flavor Profile | Strong, pungent, spicy garlic flavor; not ideal for raw consumption due to intensity. | Milder than conventional garlic, closer to a cross between garlic and leek; can be eaten raw in salads without overpowering; generally not a direct substitute for regular garlic in recipes. |
Clove Structure | 4–12 cloves per bulb, with tight, colorful papery skins; cloves are smaller and more uniform. | Fewer (typically 4–6) but very large cloves with loose, papery skins; hard-shelled corms grow externally on the bulb. |
Cultivation Needs | Must be harvested and divided annually to prevent rotting and maintain vigor; does not tolerate being left in the ground long-term. | Can be left in the ground for years without harvesting or dividing, with low risk of rotting; spreads into clumps if ignored. |
Flowering and Spread | Produces scapes that are often removed ("scape-ing") to improve bulb size; does not spread aggressively into clumps. | Left alone, divides into multi-stalk clumps with many flowering heads (one per clove); overcrowding can stunt growth and cause rotting; not propagated by seeds. |
Yield from Offsets | Bulbils from scapes produce plants quickly but are often discarded or used for greens. | External corms produce non-flowering plants with a single large clove in year 1; divides into cloves in year 2; planting multiple corms per bulb increases harvest. |
Cultivation and Use of Elephant Garlic
The mature bulb breaks into large cloves with papery skins, used for cooking or propagation. Smaller, hard-shelled corms on the bulb's exterior are often overlooked but valuable: when planted, they yield a non-flowering plant with a solid, single-clove bulb in the first year, which divides into cloves in the second. Planting these corms (multiple per original bulb) is recommended to expand yields, despite the extra time. Unlike hardneck garlic, elephant garlic thrives when left undisturbed in the ground, forming ornamental clumps that deter pests. Overcrowding, however, reduces performance. It is not seed-propagated. For cooking, roast whole bulbs for a spreadable paste. Fresh elephant garlic's high moisture causes foaming during stovetop or oven preparation; basement drying for months concentrates and intensifies the mild flavor.
Cooking with Elephant Garlic
While it might wear the "garlic" badge, elephant garlic is actually closer to a leek by family ties. Think of it as a garlic-leek lovechild, inheriting the best of both worlds. It delivers a mellower, sweeter punch compared to its sharper-tongued hardneck garlic cousin. Remember, hardneck is the true garlic with its multiple cloves and fiery personality, while elephant garlic goes solo, offering a smoother, subtler tango of flavor.
So, how do you tame this beast in the kitchen? Think roasting. Wrap it in foil, throw it in the oven, and watch it transform into a buttery, caramelized delight. Spread it on crusty bread, mash it into pesto, or toss it into soups and stews for a depth of flavor that'll have everyone asking for seconds (and maybe breath mints). Just remember, a little goes a long way with this behemoth, so start small and adjust to your own garlicky desires. If you're craving a touch of garlic magic, embrace the gentle giant. Elephant garlic may not be the true "garlic" of your grocery aisle, but it's a delicious detour on the flavor highway, waiting to take your taste buds on a wild leek-infused adventure. So, grab your giant clove, fire up the oven, and let the elephant garlic games begin!
Forget your puny grocery store, softneck garlic cloves from china, folks! We're talking about elephant garlic, the behemoth of the bulb bunch. Imagine a garlic clove the size of a grapefruit, with a flavor that packs a punch like a prizefighter with bad breath. That's this garlic-zilla we're dealing with. Now, some folks get it confused with its cousin, true hardneck garlic. Both have those gorgeous purple stripes and a love for cold winters. Elephant garlic have giant cloves, bursting with garlicky goodness, ready to rock your culinary world solo.
Think of it this way: hardneck garlic is a bunch of quirky roommates, each with their own unique flavor and personality. Elephant garlic is the eccentric uncle who lives in a yurt and makes his own kombucha. Both are awesome in their own way, but elephant garlic takes the "wow" factor to a whole new level.
The Mighty Elephant Garlic: A Gentle Giant in the Kitchen
Forget puny cloves and timid flavor, elephant garlic has entered the chat. This behemoth of the allium family is more than just a garlic look-alike; it's a culinary game-changer with a heart of gold (or, well, ivory).
Bigger than Life Bulbs:
Let's start with the obvious: size. Elephant garlic bulbs can weigh up to a whopping pound, boasting cloves the size of plums. This means no more peeling mountains of tiny cloves for your pesto. Just one or two giants will do the trick!
Milder than Mayhem:
Don't let the size fool you, though. Elephant garlic packs a milder punch than its regular garlic cousin. Its flavor is more subtle, slightly sweet, and garlicky in a gentle, almost nutty way. This makes it perfect for those who love garlic but find it harsh on the palate. Roast it whole for a creamy spread, toss it into stir-fries for a touch of sweetness, or add it raw to salads for a delightful, garlicky crunch.
Elephantine Versatility:
This versatile veggie shines in any dish. Think creamy garlic mashed potatoes, fragrant pesto with a nutty twist, or rich roasted vegetables bathed in its mellow garlicky goodness. Its mildness also makes it ideal for dips, sauces, and dressings, adding a subtle depth of flavor without overpowering the other ingredients. This gentle giant will not only impress your dinner guests with its size but also win their hearts with its delicious, versatile flavor. Remember, sometimes, the biggest things in life come in the most unexpected packages. And when it comes to garlic, that package just happens to be elephant-sized!
Bonus Tip: Elephant garlic makes a lovely ornamental plant, too! Its tall stalks with vibrant purple flowers will add a pop of color to your garden. Just be sure to give it plenty of space to spread its garlicky wings.
Softneck Garlic on the left. Elephant Garlic on the Right
Elephant garlic is a member of the allium family, which also includes onions, shallots, and chives. It is native to Europe and Asia, but it is now grown in many parts of the world. Elephant garlic is a good source of vitamins A and C, as well as fiber and potassium. It also contains sulfur compounds that have been shown to have health benefits, such as reducing the risk of heart disease and cancer. If you are looking for a milder alternative to garlic, elephant garlic is a good option. It can be used in many of the same ways as garlic, and it still has a lot of flavor.
The Big, Bold World of Elephant Garlic
Elephant garlic is a culinary chameleon with a flavor all its own. While purists might argue that nothing beats true garlic’s pungent punch—“If you want milder garlic, just use less real garlic!” they quip—elephant garlic offers a gentle, versatile alternative. Its subtle flavor makes it a favorite for cooks seeking a softer garlic profile. Roast an entire bulb for a creamy, spreadable treat; slice it into thick rings for crispy garlic chips; or mince it raw to add a whisper of garlic essence to salads and dressings. Roasting, baking, or grilling unlocks its hidden sweetness, making it a star ingredient in kitchens where garlic’s fiery zing might otherwise overpower. Size matters when it comes to elephant garlic. Towering over its true garlic relatives, it boasts a thick, majestic stalk and an impressive bulb that looks like it belongs in a prehistoric garden. Its large cloves invite curiosity, but the irony is delicious—this giant is gentler in flavor, not bolder. Yet, elephant garlic isn’t all about taste; it’s a nutritional multitasker. It delivers allicin, the health-boosting compound found in garlic, alongside the unique nutrients of leeks and onions. For those who shy away from garlic’s intensity but still crave its health benefits, elephant garlic is a mild-mannered hero with a big personality—and even bigger possibilities in the kitchen.
Elephant Garlic Recipes
Elephant Garlic Soup
Ingredients:
1 head of elephant garlic
4 cups chicken or vegetable broth
1/2 cup milk or cream
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 cup grated Parmesan cheese
Instructions:
Peel and chop the elephant garlic.
In a large pot, melt the butter over medium heat.
Add the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the broth, milk or cream, salt, pepper, and nutmeg.
Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Add the elephant garlic and cook for an additional 10 minutes, or until the garlic is tender.
Puree the soup with an immersion blender or in a blender until smooth.
Serve hot, topped with Parmesan cheese.
Roasted Elephant Garlic
Ingredients:
1 head of elephant garlic
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Cut the top off of the elephant garlic bulb and drizzle with olive oil.
Sprinkle with salt and pepper.
Wrap the garlic bulb in foil and roast for 45 minutes, or until tender.
Let cool slightly, then squeeze the cloves out of the bulb and serve.
Elephant Garlic Mashed Potatoes
Ingredients:
4 medium russet potatoes
1 head of elephant garlic
1/2 cup milk or cream
1/4 cup butter
1 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Peel and chop the potatoes and elephant garlic.
In a large pot, boil the potatoes and elephant garlic until tender.
Drain the potatoes and elephant garlic and return them to the pot.
Mash the potatoes and elephant garlic with a potato masher or an electric mixer.
Gradually add the milk or cream, butter, salt, and pepper, mixing until smooth.
Serve hot.
3. References
If you want primary sources or authoritative references:
Linnaeus, C. (1753). Species Plantarum, Vol. 1. Stockholm: Laurentius Salvius.
McNeal, D.W., Simon, P.W. (1996). “The Genus Allium: Relationships and Taxonomy.” HortScience, 31(4), 624–631.
Simon, P.W. (2002). “Allium crop science: recent advances.” Horticultural Reviews, 28, 1–39.
Ranum, P. & Simon, P.W. (1990). “Allium taxonomy, morphology, and cytology.” In: Onions and Allied Crops, CRC Press.
Rabinowitch, H. D., & Currah, L. (Eds.). (2002).Allium Crop Science: Recent Advances. CABI Publishing. ISBN: 978-0851995103 → Chapter on elephant garlic taxonomy and cultivation; compares it to leeks and true garlic.
Brewster, J. L. (2008).Onions and Other Vegetable Alliums (2nd ed.). CABI. ISBN: 978-1845933999 → Detailed section on elephant garlic as a perennial leek variant; includes propagation via corms.
Kamenetsky, R., & Rabinowitch, H. D. (Eds.). (2016).Ornamental Alliums. Springer. ISBN: 978-3319373881 → Discusses elephant garlic in ornamental and edible contexts, including clump-forming habit.
Block, E. (2010).Garlic and Other Alliums: The Lore and The Science. Royal Society of Chemistry. ISBN: 978-1849731805 → Covers chemical composition of elephant garlic vs. hardneck/softneck; milder sulfur profile.
Facciola, S. (1998).Cornucopia II: A Source Book of Edible Plants. Kampong Publications. ISBN: 978-0962808722 → Catalog entry for elephant garlic with culinary uses and cultivar notes.
Larkcom, J. (2007).The Organic Salad Garden. Frances Lincoln. ISBN: 978-0711224452 → Recommends raw elephant garlic in salads due to mild flavor; includes growing tips.
McGee, H. (2004).On Food and Cooking: The Science and Lore of the Kitchen (Revised ed.). Scribner. ISBN: 978-0684800011 → Brief mention of elephant garlic’s moisture content and foaming when fresh.
Coleman, E. (1999).Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long. Chelsea Green Publishing. ISBN: 978-1890132279 → Notes elephant garlic’s ability to overwinter in cold climates with minimal care.
Jeavons, J. (2017).How to Grow More Vegetables (9th ed.). Ten Speed Press. ISBN: 978-0399579189 → Biointensive planting spacing for elephant garlic; highlights corm propagation.
Deppe, C. (2010).The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times. Chelsea Green Publishing. ISBN: 978-1603580318 → Discusses elephant garlic as a low-maintenance perennial crop for food security.
Toensmeier, E. (2016).The Carbon Farming Solution: A Global Toolkit of Perennial Crops and Regenerative Agriculture. Chelsea Green Publishing. ISBN: 978-1603585712 → Lists elephant garlic in perennial vegetable systems; notes clump-forming growth.
Creasy, R. (2010).Edible Landscaping. Sierra Club Books. ISBN: 978-1578051540 → Features elephant garlic in ornamental/edible border designs; includes flowering scape photos.
Once Upon a Clove: Sarah, Alex, and the Great Elephant Garlic Misadventure
Once upon a thyme, oregano, and basil—when the late-autumn light slanted gold through the farmers’ market like a promise—Sarah met Alex beneath a hand-painted sign that read “Elephant Garlic: Bigger is Better!” The bulbs were obscene: fist-sized, papery-skinned giants that looked less like vegetables and more like the hearts of prehistoric beasts. Sarah, a culinary cartographer who mapped her life in flavors, reached for one. Alex—tall, ink-stained, a food writer with a laugh like cracked pepper—reached at the same moment. Their fingers brushed. The garlic rolled between them like a third conspirator.
“Yours,” Alex said, voice low, amused. “Ours,” Sarah countered, already tasting destiny.
They bought three bulbs. Alex paid. Sarah carried them in her canvas tote like contraband. By dusk, they were in her tiny apartment, windows fogged with garlic steam and something less innocent. The air smelled of olive oil, desire, and the faint sweetness of elephant garlic surrendering to heat.
Sarah wanted to make soup—something bold, something that would brand the night into memory. Alex wanted to roast the cloves whole, smear them on grilled bread, and feed them to her by hand. They compromised: a velouté, silky and slow, with roasted elephant garlic as the heartbeat.
But elephant garlic, as they would learn, keeps its own counsel.
Act I: The Seduction
They chopped side by side, hips bumping, knives flashing. Alex’s forearm brushed Sarah’s; the contact lingered. “You smell like earth,” she whispered. “You smell like trouble,” he answered, and kissed the hollow beneath her ear.
The cloves were enormous—one yielded a dozen slices the size of silver dollars. Into the pot they went: butter, leeks (real leeks, smug in their superiority), stock, cream. The elephant garlic melted into a whisper. Sarah stirred. Alex tasted. “It’s… polite,” he said, frowning. Sarah’s heart sank. She had wanted fire. She had wanted to set the night ablaze.
They ate anyway, cross-legged on the floor, bowls balanced on their knees. The soup was delicate, almost shy. Alex fed her a spoonful; she licked the corner of his mouth. The garlic’s mildness became a joke between them—our first fight, they called it. They made love on the rug, the empty pot cooling on the stove, the elephant garlic’s ghost haunting their breath.
Act II: The Betrayal
Weeks blurred. Alex’s byline appeared in Bon Appétit: “The Tyranny of Expectation: When Elephant Garlic Fails to Roar.” Sarah read it at 3 a.m., heart hammering. He had quoted her—“I wanted fire”—without permission. Worse, he’d photographed the soup, the rug, the wineglasses. Her kitchen, her body, her disappointment—laid bare for 2.3 million subscribers.
She confronted him at the market, beneath the same sign. “You used me.” “I wrote the truth,” he said, but his eyes slid away. “Truth?” She laughed, bitter. “You wrote a punchline. I was the setup.”
That night, she cooked alone. She roasted an entire bulb of real hardneck garlic - from GROeat Farm in Bozeman, Montana. until it wept. The scent filled the apartment like a war cry. She ate it straight from the foil, tears mixing with oil. Alex texted: I’m sorry. Let me explain. She didn’t reply.
Act III: The Death
Winter arrived early. Sarah’s grandmother—Nonna Rosa, the woman who taught her that garlic was love made edible—died in her sleep. The funeral was small, the casket closed. At the wake, cousins argued over Tupperware. Sarah stood in the kitchen, staring at a single elephant garlic clove someone had brought as a joke. Bigger is better, the card read.
She took it home. Planted it in a pot on the windowsill. Watched it send up a single green shoot, defiant against the snow.
Alex showed up uninvited, coat dusted white. “I was wrong,” he said. “About the article. About us.” Sarah didn’t look at him. “Nonna used to say garlic remembers everything. Even betrayal.” “I’m not asking for forgiveness,” he whispered. “Just… let me stay.”
She let him. They sat in silence. The shoot grew.
Act IV: The Reckoning
Spring came. The elephant garlic—now a clump of stalk—sent up a flower the size of a child’s fist. Alex knelt beside her in the dirt.
“I want to learn,” he said. “From you. From this.”
One night, Sarah made the soup again. This time, she roasted the elephant garlic low and slow, until it collapsed into sweetness. She added real garlic—hardneck, fierce—at the end, a whisper of heat. Alex grated lemon zest over the bowls. They ate on the porch, fireflies blinking like punctuation.
“I thought mildness was weakness,” Sarah said. “It’s restraint,” Alex replied. “Like love. Like grief.”
Epilogue: The Harvest
Years later, children—theirs—dug in the garden, unearthing bulbs the size of softballs. Sarah taught them: “Elephant garlic isn’t a mistake. It’s a teacher. It asks you to listen. To adjust. To love something for what it is, not what you wished it to be.”
Alex wrote a new piece. No byline. Just a recipe card slipped into every bulb at the market: “Sarah’s Redemption Soup: For when you’ve been wrong, and still dare to cook.”
The elephant garlic grew wild now, a silver-green thicket at the garden’s edge. Its flowers nodded in the wind, mild and magnificent.
And somewhere, Nonna Rosa smiled. Because in cooking—as in love, as in grief—the mildest ingredient can still break your heart wide open.
The End.
GroEat Farm is a small, sustainable family farm located in the beautiful Hyalite Foothills, in the shadows of the Gallatin Mountain Range. The hardneck varieties that they grow on their farm flourish, due to the combination of the very cold winters, heavy snowpack, moist spring, temperate summers, and the nutrient-rich and dynamic alluvial soils, washed down from the Gallatin Mountain Range. www.GROeat.com
