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This variety has earn its name by producing bulbs that are about twice the size of other larger garlics. The flavor of Elephant garlic is mild and well suited to eating raw, sliced in salads and chopped into bruschettas and gentle salsas. Grilling, baking and roasting pulls up the sweetness in this variety. Technically a leek, rather than a garlic (all closely related), this plant's foliage can also be snipped and eaten, if you don't mind a harvest with slightly smaller bulbs.
|Botanical Name:||Allium ampelopresum|
|Common Name:||Elephant garlic|
|Growing Zones:||Zones 6-9|
|Flowers:||Fall planted bulbs mature June-July|
|Flower Color:||Grown for edible bulbs, not flowers|
|Height:||4-5 feet tall|
|Plant/Bulb Size:||5 to 7 huge clove to plant, approx. 1/2 pound|
|Bloom Timing:||Late spring to early summer, snip flowers to channel energy to bulb formation|
|Pkg. Count:||1/2 lb bag|
|Product info, photos and tips:||Garlic Planting Guide|
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