Elephant garlic, also called giant or great-headed garlic, is not a true garlic, but a separate species of allium more closely related to the leek. Each bulb has an average of 5 cloves, and one clove can sometimes be as big as a small bulb of regular garlic! While the large size makes elephant garlic appear more pungent, it is actually milder than regular garlic and is more suited to recipes in which it is used as a vegetable rather than an herb. It contains more moisture than regular garlic. Year round supplies from California, Nevada, Oregon, Mexico and Argentina.

This edible novelty has a multitude of culinary uses: bake whole bulbs along with roast beef or poultry; sauté slices in butter for a side dish or sauté with vegetables to add a delicate flavor. Try fresh slices in salads, sandwiches and hamburgers. Chop and sprinkle on pizza, pasta, salads, or in scrambled eggs, dips, soups, sauces, etc., before or after cooking. Garlic slices can be batter dipped and deep fried for a garlic lover’s chip. Put peeled elephant cloves or slices on skewers and grill on the barbecue until tender.

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