Variety
Elephant Garlic
Enormous, mild, and theatrical — technically a leek relative, culinarily a revelation
Despite the name, elephant garlic (Allium ampeloprasum) is botanically closer to a leek than to garlic — but culinarily it fills a similar role with a much milder, more gentle flavour. Individual cloves can weigh 50g or more, making them spectacular to cook with. The mildness that some see as a weakness is actually its greatest quality: it allows a generous amount to be used without overpowering a dish.
Flavour
Mild, sweet, and gently garlic-like with a leek-family undertone. Far less pungent than true garlic — can be eaten raw in salads where it adds a subtle background note. When roasted or grilled, it becomes almost nutty and caramel-sweet. Excellent for those who love garlic flavour but want it without intensity.
In the kitchen
The enormous cloves roast magnificently — slice in half, cut-side down on a grill pan over medium heat, and cook until golden and caramelised. Makes a spectacular side dish. Also excellent roasted whole in the embers alongside a whole beast cook. The mild flavour means it can be used in large quantities.
Growing
Plant individual cloves in October–November, 20cm apart, 8cm deep in well-drained fertile soil. Elephant garlic produces far fewer cloves per head than true garlic (typically 4–6 very large cloves). The plant is more vigorous and taller than true garlic. Smaller secondary bulblets (rounds) form around the main bulb — save these to plant on. Harvest when the lower leaves die back.