Elephant garlic
Allium ampeloprasum · Allium
Top 10 pairings
Elephant garlic is a giant, pale ivory-white bulb made of only a few oversized cloves that, despite the name, is not true garlic at all — it is a form of Allium ampeloprasum, the same species as the leek. Its flavour follows suit: much milder, sweeter and more onion-like than ordinary garlic, gentle enough to slice raw into salads and mellow and nutty when roasted whole.
Picking a good onedrag
Hard and dormantSprouted and hollow
PrimeBuy itAnything: sofrito, roasting, confit, long braises.
SqueezeFirm; cloves fill the skin
Neck & skinSkins whole and papery
SproutNeck firm, tips still ivory
SmellFaint, clean allium
These cues are Garlic's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
87%
Edible part
3 g a clove · skin and root off
3.4 g
Weight each
each one