Elephant Garlic

As the name would suggest, it's a big one! Its Latin name, allium ampeloprasum, signifies that it is not a true garlic (allium sativum) but it has many endearing qualities nevertheless. It has a mild nutty flavour with salad onion and garlic backgrounds. Its pretensions as a garlic can sometimes be justified due to the sheer enormity of each clove, so lending flavour by sheer weight of garlic used.

Roasting and baking are ideal as its size ensures that even robust cooking cannot decimate it.

These beautiful Elephant Garlic bulbs are supplied as green garlic at the start of the season (June-July), and dry garlic from mid-July onwards.



  • Ingredients
  • Nutritional Information per 100g


Elephant garlic’s large size, robust texture and mild flavour make it perfect for roasting which will draw out the depth of flavour and sweetness within. It is best to slice the whole bulb horizontally, drizzle with olive oil, season well then wrap lightly in foil before placing in a hot oven for 30-40 minutes or longer depending on the size of the bulb. Once cooked it can be served as a side dish or the flesh can then be squeezed out to use in soups or sauces.

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