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Elephant garlic is very large, approximately 10 centimeters in diameter, and averages five cloves per bulb. This softball-sized bulb can weigh as much as one pound, and the bulb wrapper is white to yellow and paper thin. The cloves are milder and sweeter than true garlic varieties and have a yellow hue. Elephant garlic is often thought to have the flavor of onion and leeks mixed with soft notes of garlic.
Seasons/Availability
Elephant garlic is available year-round.
Current Facts
Elephant garlic, botanically classified as Allium ampeloprasum, is not garlic but is a type of leek. Also known as Giant garlic and French garlic, it gets its name from the fact that it looks like a giant clove of common garlic. 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
Elephant garlic bulbs are an excellent source of vitamins E, C, and A. Similar to conventional garlic, Elephant garlic also contains allicin, which has been known for its antibacterial properties.
Applications
Elephant garlic can be used raw or in cooked applications as it is often treated as a vegetable versus an herb because it is so mild in flavor. Roasting, baking or grilling will enhance its flavor, and its large size makes it perfect for slicing and deep frying to make garlic chips. It can also be roasted whole and used as a spread on bread. Elephant garlic's mild flavor also makes it ideal to be used raw in salads. Crushing, chopping, pressing or pureeing Elephant garlic releases its essential oils and provides a more assertive flavor than slicing or leaving whole. Use Elephant garlic in any application that you would use true garlic varieties with the knowledge that it will have less pungency. Elephant garlic pairs well with pasta, poultry, parsnips, potatoes, broccoli, and asparagus. Un-cut Elephant garlic will keep for a couple of months when stored in a cool, dry, and dark place away from humidity.
Ethnic/Cultural Info
When Elephant garlic was first discovered growing in 1941 in the United States, garlic was still considered by many to be a food item for the lower classes because of the potent odor it left on breath and skin. As garlic slowly grew in popularity as more consumers used it for flavor and medicinal properties, Nicholas Gardens, the farm who was the first to grow and distribute Elephant garlic on a commercial level, seized this opportunity and began to market the large bulbs. Consumers were enticed by the large size of the wild leek, and due to the mass marketing, Elephant garlic is now a unique item to showcase in the United States.
Geography/History
Elephant garlic is believed to be native to China and was brought to the United States by local immigrants from Czechoslovakia and Northern Yugoslavia. Nicholas Garden nursery, located in the Willamette Valley of Oregon, noticed the enormous garlic that was being grown by the immigrants and saw the market potential for such a unique shape and flavored allium. Elephant garlic was introduced to the commercial and gardening market in 1941. After ten years of commercial growing, the garlic's name was changed from Giant to Elephant, and Nicholas Garden placed newspaper ads to promote it and began selling it throughout the United States and Canada. Elephant garlic seeds are sold around the world and are currently found in Europe, South America, South Africa, Australia, and Russia.
Gaytan Family Farm
Riverside, CA
Elephant Garlic: Elephant garlic was introduced commercially in the United States in 1941 by Nicholas Gardens, a farm that capitalized on its large bulb size. At the time, garlic was not widely embraced, partly due to its strong odor being associated with the lower classes. However, as garlic's culinary and medicinal uses gained popularity, Elephant garlic stood out as a novelty. Its unique size and targeted marketing helped elevate its status to a sought-after item in American kitchens.
Elephant garlic is known for its enormous size, with bulbs averaging 10 centimeters in diameter and weighing up to one pound. Its cloves are large, yellow-hued, and covered in a thin white-to-yellow wrapper. Milder and sweeter than traditional garlic, it is prized for its subtle flavor, which blends the taste of onions and leeks with delicate garlicky undertones. This makes it a versatile choice in both raw and cooked dishes.
Elephant garlic is known for its mild flavor and can be used in a variety of culinary applications. Roasting, baking, or grilling enhances its taste, and its large bulbs are ideal for making garlic chips or even as a spread when roasted whole. Its subtle flavor makes it perfect for raw uses in salads, while crushing or chopping it releases oils that intensify its taste. Store un-cut bulbs in a cool, dry, dark place to keep them fresh for months.
Cosecha Farming
Elephant garlic, though native to China, gained prominence in the United States through immigrants from Czechoslovakia and Northern Yugoslavia. Nicholas Garden nursery in Oregon spearheaded its commercial success in 1941, initially labeling it "Giant Garlic" before renaming it. Its large size and milder flavor appealed to a growing American audience, shifting perceptions of garlic from a lower-class food to a desirable product for flavor and medicinal use.
Park Falls Farmers Market
1185 S 4th Ave Highway 13
715 762 7457 [email protected]
Elephant garlic is actually a type of leek, not garlic, though it resembles a giant clove of common garlic. During its first year of growth, it produces only one large clove, known as "Single Clove Elephant garlic." It's in the second year that it develops multiple cloves, distinguishing its growth cycle from true garlic varieties. Its bulbs are rich in vitamins E, C, and A, as well as allicin, which contributes antibacterial benefits.
Frank's Quality Produce
(206) 624-5666
Elephant Garlic: Discovered growing in the U.S. in 1941, Elephant garlic gained popularity through keen marketing by Nicholas Gardens, the first farm to grow and distribute it commercially. Despite its wild leek origin, its sizeable bulbs captivated consumers, transforming it from a lower-class food associated with pungent odors to a unique culinary item celebrated across the United States.
RFB Family Farm
, Rancho Penasquitos 92139
(858) 735-5311
Elephant Garlic spotted at Rancho Penasquitos Certified Farmers Market…Elephant Garlic is unique due to its size, often measuring around 10 centimeters in diameter and weighing up to one pound per bulb. Unlike regular garlic, its flavor is milder and sweeter, blending subtle notes of onion and leeks with soft hints of garlic. The cloves have a yellow tint, and the bulb wrapper is thin, ranging from white to yellow in color.
Alvarez Organic Farm
(509) 830-5242
www.alvarezorganic.com
Elephant Garlic spotted at Lake City Farmers Market…Elephant Garlic holds an interesting history in the United States. First discovered in 1941, it was initially seen as a curiosity at a time when garlic was stigmatized for its pungent odor. Its commercial cultivation was pioneered by Nicholas Gardens, who capitalized on its impressive size and marketed it widely. This clever approach helped transform Elephant Garlic into the celebrated and unique culinary item it is today.
(206) 624-5666
franksproduce.net
Elephant Garlic spotted at Pike Place Market. Eat it raw it's HOT and spicy, roasted its lovely and sweet. You can't go wrong!