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Elephant garlic is the source of much confusion, so I thought it
deserved a page of its own.
Many people are attracted to elephant garlic simply because
of its size. They assume that it must be more strongly flavoured
than ordinary garlic. In fact the opposite is true.
Elephant garlic - allium ampeloprasum - is probably more closely
related to the leek than to ordinary garlic. The bulbs are very large
and can weigh over a pound. A single clove of elephant garlic can
be as large as a whole bulb of ordinary garlic.
In terms of flavour, elephant garlic is to garlic what
leeks are to onions. It is much less intense and sweeter.
It has been described - rather unkindly - as "garlic for people
who don't like garlic".
When buying elephant garlic, follow the same guidelines as ordinary
garlic: look for heads that are firm with plenty of dry,
papery covering. Elephant garlic is more perishable than ordinary garlic
so it doesn't keep as long.
When cooking with elephant garlic, remember that it is not
a substitute for ordinary garlic. Instead it is used where
a subtle hint of garlic is wanted without overpowering the rest of the
food. Elephant garlic is often served raw
in salads or sliced and sauted in butter (be careful, it browns
very quickly and can turn bitter). It's also frequently used to give
a hint of flavour to soups.
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