Elephant Garlic
Just like white or pink garlic, elephant garlic originates from
Central Asia. Garlic has been cultivated for more than 5,000 years,
which makes it one of the most ancient ever cultivated. Garlic has
always held an important place in history, whether in superstition
or in medicine, as well as having been an essential ingredient in
many regional dishes.
However, elephant garlic is not really garlic but rather a distant cousin of the leek. In fact, elephant garlic is often referred to as summer leek, hard stem garlic, Oriental garlic or horse garlic.
However, elephant garlic is not really garlic but rather a distant cousin of the leek. In fact, elephant garlic is often referred to as summer leek, hard stem garlic, Oriental garlic or horse garlic.
Elephant garlic is truly a giant! In ideal planting conditions, its
bulb can grow to almost 500 grams. Each bulb is made of four to six
cloves that are practically the size of a traditional garlic bulb,
although there are smaller varieties of elephant garlic.
Elephant garlic does not have the strong flavour nor the medicinal virtues of traditional garlic and because its taste is much milder and its flavour midway between traditional garlic and leek, it is ideal to eat raw.
Elephant garlic does not have the strong flavour nor the medicinal virtues of traditional garlic and because its taste is much milder and its flavour midway between traditional garlic and leek, it is ideal to eat raw.
- Select plump, firm bulbs that are free of sprouts or stains and have intact skin.
- For easy peeling, crush garlic lightly with the flat side of a knife, the skin will come off almost by itself.
- Subtle and tasty, elephant garlic can complement any dish.
- Because of its large size, elephant garlic is an excellent choice for roasting in the oven.
Elephant garlic is available year-round in supermarkets.
Elephant garlic is a source of manganese, phosphorus, iron, copper and Vitamins B6 and C. Eaten in small quantity, garlic provides few nutrients.
Garlic should be stored in a dark, cool, airy and dry location, away from other foods.