Elephant garlic is also called large-headed.

Its head size is compared to an orange or even a grapefruit. From a distance, however, elephant garlic resembles traditional garlic. Its head has the same shape and color. Elephant garlic has a smaller number of teeth in the head. It has four or five, rarely six. Interestingly, each clove of elephant garlic is about the same size as a whole head of ordinary garlic.

Garlic came from America.
The elephant garlic comes from the United States and is already quite popular there, while it is just beginning to become known with us. Some botanists emphasize that elephant garlic is closer to leek than garlic. Chosen Americans claim that elephant garlic is an alternative for people who hate the taste and smell of ordinary garlic, but appreciate its health properties. Elephant garlic does not have a repulsive, strong smell, and has a milder taste.

Similarly to ordinary garlic, this large-headed one has been used in the kitchen. It is a component of salads and salads, an addition to soups, sauces and roasts. Many prepare sandwiches, putting slices of this variety of garlic under sausage or cheese. Even grilled elephant garlic can be an original snack or appetizer.

Cultivation of elephant garlic
Cultivation of this garlic should not be a major difficulty. He prefers sunny positions. It is important that the soil for cultivation is reasonably fertile, moist and weed-free. In heavy and loamy soils, elephant garlic is unlikely to grow. Planting garlic can be carried out twice a year: in the autumn season (e.g. at the turn of October and November before it gets cold) and spring (usually not faster than in mid-March to make sure that the snow does not fall again).
Elephant Garlic
Plant
Scientific name: Allium ampeloprasum var. ampeloprasum
Parent category: Wild garlic
The Government Of: Asparagus
Rank: Variety
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