Allium ampeloprasum 'Elephant'
vegetableNot 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.
Sun
full sun
Water
Every 5 days
Harvest
~240 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
8 in
Planting Depth
4-6 in
Soil pH
6.0-7.0
Soil Type
Loose, rich
Hardiness Zones
Zones 4 – 10
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Bone meal at planting in fall; high-nitrogen fertilizer in early spring; stop feeding by June
Fertilizer
Bone meal at planting; balanced granular in spring; no fertilizer after June
Plant individual cloves (or bulbils) in fall, just like regular garlic. Cloves are enormous compared to regular garlic — plant 4 to 6 inches deep and 8 inches apart. Mulch well after planting. Elephant garlic scapes (flower stalks) appear in spring — remove them to direct energy into bulb development. Harvest in June or July when lower leaves brown. Each clove planted produces one large head with 4 to 6 oversized cloves.
Direct sow
Oct 15
Projected first harvest
Jun 12
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Row cover from planting; crop rotation; avoid fresh manure at planting
Inspect cloves before planting; hot water treatment if mites suspected
Certified disease-free planting stock; 8-year rotation if white rot detected
Ensure airflow between plants; remove affected leaves; copper spray if severe
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.
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.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.