Elephant Garlic Delivery or Pickup

Elephant garlic is native to China and was first grown in the United States in 1941. Elephant garlic looks like a giant head of conventional garlic, but it isn't true garlic at all. It is a kind of leek. Like regular garlic, elephant garlic is a bulb that grows underground. Heads are two to three times larger than regular garlic, often reaching the size of a softball. While conventional garlic can have as many as 20 cloves in a bulb, a bulb of elephant garlic usually has four to six palm-sized cloves.

Layers of off-white or purple paper-thin skin cover the bulb. Individual elephant garlic cloves are pale yellow and covered in a yellowish-white papery wrapper. These giants are found in the produce section year-round.

Most chefs describe the flavor of elephant garlic as milder and sweeter than conventional garlic, with a slight nuttiness. Elephant garlic is a good source of vitamins A, C, and E and the amino acid allicin.

When choosing elephant garlic at the grocery store, look for a firm, compact bulb. The outside should have lots of thin, papery skin free of dark spots, cracks, and mold. Elephant garlic bulbs should feel heavy for their size. Avoid bulbs that have sprouted, have large dark spots, feel mushy, or feel light in your hands.

Elephant garlic is perfect for recipes that require a light garlic flavor—elephant garlic pairs well with pasta, chicken, beef, pork, fish, and roasted vegetables. Chopping, crushing, or pressing the elephant garlic cloves will produce a more intense garlic flavor. Roasted whole, elephant garlic becomes sweeter. One elephant garlic clove is equal to about 18 to 20 cloves of regular garlic. Because of its mild, onion-like flavor, you can also use elephant garlic as a vegetable. Here are some popular uses for elephant garlic:

When cooking with elephant garlic, avoid high heat. Elephant garlic browns quickly and will become bitter if burnt.