Elephant Garlic

Elephant Garlic (Allium ampeloprasum)

Elephant garlic is a hardy biennial that produces massive bulbs consisting of 4–6 oversized cloves. It is a striking plant in the garden, reaching up to a meter in height with broad, blue-green leaves and large, globe-shaped purple flower heads. Because its flavor is much milder than true garlic, it is often roasted whole, sliced into salads, or used as a subtle aromatic in cooking.

Companion Planting:

Elephant garlic grows exceptionally well near roses, strawberries, and fruit trees, as its scent helps deter aphids, mites, and Japanese beetles. It also pairs well with beets and carrots. Avoid planting it near peas, beans, or parsley, as all members of the Allium family can stunt the growth of legumes.

Care Tips:

• Planting: Augs individual cloves in the rudens (about 10–15 cm deep) in a sunny spot with rich, well-drained soil. It requires a period of cold winter temperatures to “vernalize” and split into multiple cloves.

• Watering: Provide steady, even moisture throughout the spring and early vasara. As the leaves begin to yellow and die back in mid-vasara, stop watering to allow the bulbs to cure in the soil.

• Support: Generally, the thick, woody flower stalks (scapes) are self-supporting. However, if you are growing them in a very windy, exposed area, a simple stake can prevent them from leaning.

• Harvesting: Harvest when the bottom third of the leaves have turned brown. Carefully lift the bulbs with a fork, being careful not to bruise them. Hang them in a cool, dry, shaded place for 2–3 weeks to cure before storing.

Fun Fact: If you don’t harvest elephant garlic and leave it in the ground for a second year, it can produce a massive, single “round” bulb (called a monobulb) that hasn’t yet split into individual cloves!