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Writer's pictureJere Folgert

Is Elephant Garlic Really Garlic?

Updated: 2 days ago


groeat hardneck garlic farm does not grow elephant garlic
Elephant Garlic Farm


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 garlic cloves. Elephant garlic has a milder flavor than 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.


Picture this: you're in the kitchen, armed with a monster bulb the size of a grapefruit fist. No, it's not a dragon egg (though the aroma might fool you!), it's elephant garlic, the gentle giant of the allium family. Don't let its size intimidate you, this bulb packs a flavor that's more friendly leek than fire-breathing dragon.


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.


Next time 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.


Hardneck Garlic vs. Elephant Garlic: A Scientific Comparison

Hardneck garlic (Allium sativum var. ophioscorodon) and elephant garlic (Allium ampeloprasum) are distinct species with notable differences in botany, flavor, and growing requirements. Hardneck garlic is a true garlic species, producing a central flowering stalk (scape) and a single ring of large cloves. Its flavor is robust, often spicy, and nuanced, making it a favorite for culinary use. It can be grown in cool climates (USDA zones 3–7) and requires vernalization, a period of cold exposure, to form proper bulbs.


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.




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.



Once Upon a Clove: Sarah and the Great Elephant Garlic Misadventure (a short story)

Once upon a thyme, there was a culinary enthusiast named Sarah who fancied herself a fearless flavor explorer. Armed with a whisk in one hand and a garlic press in the other, she prowled the grocery aisles for inspiration. One fateful day, she stumbled upon a sign that read “Elephant Garlic: Bigger is Better!” Next to it sat bulbs so large they looked like they belonged in a Jurassic garden. “Holy cloves!” Sarah thought. “This must be the Hercules of garlic!” She grabbed one, visions of big, spicy, zesty recipes dancing in her head.


Back home, Sarah decided to whip up something bold: elephant garlic soup. She followed a recipe with the precision of a lab scientist, chopping, simmering, and blending until her kitchen smelled of… well, not much, actually. When she finally tasted the soup, her dreams of garlicky glory deflated like a soufflé in a stampede. “This isn’t garlic!” she wailed. “This is… garlic-lite!”


Determined to uncover the mystery of the mildness, Sarah turned to the ultimate source of truth: the internet. What she discovered was nothing short of a plot twist. Elephant garlic, despite its mighty name and imposing size, wasn’t garlic at all—it was a leek in disguise! Related to onions and leeks, this gentle giant had the gall to look like garlic while delivering a flavor so mild it could barely offend a picky eater.


With her newfound knowledge, Sarah adjusted her strategy. Elephant garlic, she realized, wasn’t the star of strong marinades or fiery dressings. It was better suited for mellow soups, creamy spreads, and roasted dishes that needed a whisper of garlic, not a shout. From that day forward, Sarah embraced the truth: not all garlic is created equal, and sometimes, size really is just a numbers game.


She laughed at her own mistake, grateful for the lesson. Armed with both garlic and elephant garlic in her kitchen, she continued her culinary adventures, more curious—and cautious—than ever. Because in cooking, as in life, sometimes the mildest ingredient delivers the biggest surprise.


Is there a difference between "real" garlic and elephant garlic? Real garlic and elephant garlic are both members of the allium family, but they are not the same plant. Real garlic is a type of Allium sativum, while elephant garlic is a type of Allium ampeloprasum. This means that they have different genetics and grow in different ways. Real garlic is often referred to as either Hardneck Garlic or Softneck garlic. Real garlic is a smaller plant with smaller bulbs. Each bulb has about 10-12 cloves. The cloves are white or light pink and have a strong, pungent flavor. Real garlic is often used in cooking to add flavor to dishes. Elephant garlic is a larger plant with larger bulbs. Each bulb has about 6-8 cloves. The cloves are white or yellow and have a milder flavor than real garlic. Elephant garlic is often used in cooking as a substitute for real garlic, but it can also be eaten raw. Here is a table that summarizes the key differences between real garlic and elephant garlic:




So, which one should you use in your cooking? It really depends on your personal preferences. If you like the strong flavor of real garlic, then that's what you should use. But if you prefer a milder flavor, then elephant garlic is a good option. You can also experiment with using both types of garlic in your cooking to see what you like best.


Elephant Garlic: The Not-Garlic Garlic

Despite its misleading name, elephant garlic (Allium ampeloprasum) isn’t true garlic (Allium sativum) but a leek masquerading as a giant bulb. Its massive size—2-3 times larger than standard garlic—earned it the “elephant” moniker, but its mild flavor and leek-like lineage set it apart. Both true garlic and elephant garlic share a similar bulb-and-clove structure, but while conventional garlic can have up to 20 pungent cloves, elephant garlic produces only 4-6 mild, yellowish giants. Think of it as garlic’s gentle, oversized cousin. Elephant garlic shares some flavor compounds with garlic, leeks, and onions, but in lower concentrations, making it sweeter and far less potent. This makes it ideal for raw dishes like pesto, where a mellow garlic flavor shines without overpowering. At close inspection, it’s like discovering a Jurassic version of garlic—huge, ancient-looking, and impressively low-maintenance. Unlike hardneck garlic, elephant garlic doesn’t need yearly harvesting or dividing and stores exceptionally well. Widely grown in Georgia and adaptable to temperate and tropical climates, elephant garlic thrives in full sun and follows garlic’s planting calendar: fall planting for summer harvest. At GroEat Garlic Farm in Montana, we stick to true garlic varieties like Porcelain and Purple Stripes, but we can’t help but appreciate the quirky charm of elephant garlic—leek in disguise, king in size.

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:

  1. Peel and chop the elephant garlic.

  2. In a large pot, melt the butter over medium heat.

  3. Add the flour and cook for 1 minute, stirring constantly.

  4. Gradually whisk in the broth, milk or cream, salt, pepper, and nutmeg.

  5. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.

  6. Add the elephant garlic and cook for an additional 10 minutes, or until the garlic is tender.

  7. Puree the soup with an immersion blender or in a blender until smooth.

  8. 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:

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Cut the top off of the elephant garlic bulb and drizzle with olive oil.

  3. Sprinkle with salt and pepper.

  4. Wrap the garlic bulb in foil and roast for 45 minutes, or until tender.

  5. 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:

  1. Peel and chop the potatoes and elephant garlic.

  2. In a large pot, boil the potatoes and elephant garlic until tender.

  3. Drain the potatoes and elephant garlic and return them to the pot.

  4. Mash the potatoes and elephant garlic with a potato masher or an electric mixer.

  5. Gradually add the milk or cream, butter, salt, and pepper, mixing until smooth.

  6. Serve hot.

 

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



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