Elephant Garlic

Allium ampeloprasum 'Elephant'

vegetable

Not a true garlic but a leek relative producing massive bulbs with very large, easy-to-peel cloves and a mild, sweet, roasted-garlic-like flavor even eaten raw. Individual cloves can be the size of a whole head of regular garlic. Perfect for people who love garlic flavor without intense heat. Excellent roasted whole, made into garlic butter, or used anywhere large quantities of garlic are needed.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Tomato: Garlic compounds deter aphids and spider mites near tomatoes
• Rose: Classic rose companion; deters aphids and black spot
• Carrot: Garlic scent said to deter carrot rust fly
• Brassicas: Garlic deters cabbage moths and aphids in brassica beds

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Onion maggot →

  Row cover from planting; crop rotation; avoid fresh manure at planting

• Bulb mite →

  Inspect cloves before planting; hot water treatment if mites suspected

• White rot →

  Certified disease-free planting stock; 8-year rotation if white rot detected

• Leek rust →

  Ensure airflow between plants; remove affected leaves; copper spray if severe

🌾 Harvest & storage

Harvest when 4 to 5 lower leaves have browned but at least 5 green leaves remain. Dig carefully with a fork. Bulbs are close to the surface and bruise easily. Cure in a warm, dry, airy spot for 3 to 4 weeks. The large cloves dry well into papery-wrapped heads. Elephant garlic stores 4 to 6 months at room temperature. Milder than regular garlic. Use double the amount called for in recipes.

🥗 Nutrition & benefits

Contains allicin and other sulfur compounds with documented antimicrobial and cardiovascular-protective properties, though at lower concentrations than regular garlic due to milder flavor. Good source of vitamin C, B6, manganese, and selenium.