Although some fans like to eat Elephant Garlic raw, slicing the cloves finely into salads, as you might chives or spring onions, we think it is best enjoyed cooked.
Thanks to its whopping size, Elephant Garlic makes a dramatic centrepiece when roasted whole; separate the cloves after cooking and let diners squeeze out the garlic flesh themselves to enjoy the warm, unctuous paste within. Or try cutting the whole bulb into segments and bake in a hot oven, drizzled with olive oil.
It also makes a delicious, creamy soup - just chop the cloves up, fry briefly and add some stock, seasoning, milk or cream, and a few potatoes to thicken. A particular culinary delicacy are the scapes of the Elephant Garlic plant. These immature green plant tops are incredibly tender and sweet - like asparagus, only better! Stir fry them slowly in a little oil or butter, add a splash of balsamic vinegar if you like, and plenty of salt and pepper; then dip in garlicky mayonnaise and you will be wishing that these gourmet delicacies were available all summer long.
For those of you with the space and inclination to grow your own, Elephant Garlic makes an attractive addition to any garden, with gorgeous flower spikes up to 1. Take action Why take action? Support us Donate Careers Commercial opportunities Leave a legacy. Join the RHS today and support our charitable work Join now.
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Shopping with the RHS. RHS Christmas gifts. Help us achieve our goals Make a donation. Join the RHS today and support our charity Join now. Save to My scrapbook. Jobs to do now Plant individual cloves Cover with horticultural fleece to deter birds. Watering Water garlic during dry spells in spring and early summer, to improve bulb size. Plant What to plant Always buy named varieties of garlic from a garden centre or mail-order supplier. Where and when to plant Garlic needs a period of cold, so is usually planted in late autumn or early winter.
Planting in modules On heavy, wet soil, garlic is best started off in modules in autumn, overwintered in a coldframe or unheated greenhouse, then planted out in spring. Has a strong flavour but light, elegant aroma which makes it ideal for a variety of dishes. Large white bulbs with a fairly mild, but still rich flavour. White skinned bulbs with deep pinky-purple cloves. Stores well. The bulbs store well into the following spring. Young leaves can be sliced and added to salads or used as a garnish.
It is high in vitamins A, C and E. Pest Control: useful as an ornamental planted at the back of rose gardens to repel pests such as aphids. Planting Depth: The tops of the bulbs should be about 5 cm below the soil surface.
Sowing Rate: Plant about 30 cm apart. This may not occur until the 2nd year after planting. Dig up the whole plant and hang the bulbs to dry, with part of the stem attached, in a shady position. Bulbs will store for up to 10 months. These restrictions are very important as they prevent the spread of plant pests and diseases.
No potatoes, garlic, shallots, strawberries or tubestock can be sent to South Australia.
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