Elephant Garlic


  • Allium ampeloprasum
  • Type: Neither hardneck nor softneck; it’s a type of leek
  • Shape: ?
  • Color: ?
  • Maturity: ?
    • Produces solid seed stalk which doesn’t always curl – 
      • Flower stalk should be cut off
    • Very large flower cluster, but rarely opens fully and aren’t very fertile, thus propagation is primarily via clove
    • Corms: very tough shelled cloves that form off the side and bottom of the main bulb. They can be planted, but must be soaked in water for several days before planting
  • Size: in mild climates it can weigh up to 1 pound each
  • Yield: ?
  • Taste: 
    • Very mild flavor, which sharpens in cold climates
    • needs to cure for at least 30 days before eating it
    • uncured, or green, elephant garlic is bitter
  • Disease or Environmental Tolerance:
    • In some northern climates it doesn’t divide and it’s used much like pearl onions


  • Not truly in the garlic family, really is classified as a leek
  • Also known as:
    • Oriental garlic
    • Ail d’orient
  • Varieties:
    • Leek group
    • Kurrat group
    • Great-headed garlic group

Sources: (where to buy)

Results from My Garden:

unimpressed with elephant garlic, as compared to regular garlic – just because of taste – and it doesn’t seem to grow as well here.

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