Details

• 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

Notes:

• 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.