Other names: Russian Garlic, (Allium Ampeloprasum)

General Information: Elephant Garlic or Russian garlic (Allium ampeloprasum var. ampeloprasum) is not a true garlic, but actually a variant of the species to which the garden leek belongs. It has a tall, solid, flowering stalk and broad, flat leaves much like those of the leek, but forms a bulb consisting of very large, garlic-like cloves. The flavor of these, while not exactly like garlic, is much more similar to garlic than to leeks. The flavor is milder than garlic, and much more palatable to some people than garlic when used raw as in salads.

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".

Applications: 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.