Elephant Garlic

 

 

Elephant Garlic scientifically called as Allium ampeloprasum is a variety of garlic with very large cloves and is relatively milder to usual garlic. It is also known as pseudo garlic which means false garlic as it is a variant of the garden leek species. It looks very similar to garlic but with small green stalks. The flavor is very delicate and complex.

 

 

History

Elephant garlic has been cultivated for thousands of years and originated in Central Asia. Studies and evidences show it’s usage by the Egyptians, Greeks, Romans and Sumerians. There is a mention of Elephant garlic in literature dated around 2600 to 2100 B.C.E.

 

 

Cuilinary uses

·         Elephant garlic is not a substitute for ordinary garlic. It is used in various dishes just to give a hint of garlic. They are similar but different ingredients.

·         It is used raw in salads

·         It can be sautéed in butter and used in dishes. It turns bitter when over cooked.

·         Soups and stews can also be flavored with elephant garlic.

 

 

 

 

Preferred cooking methods

·         Baking

·         Sautéing

·         Grilling

 

 

Popular dishes

·        Oven/ roast elephant garlic - The whole pod is slightly peeled and olive oil is drizzled on it. Salt and other seasoning are sprinkled and it is wrapped in a foil and baked in the oven for about 25 - 30 minutes

·         Elephant garlic salsa - Chopped elephant garlic is added to regular salsa to enhance the flavor.

·         Elephant garlic salad - Sliced and sauteed elephant galic is added to salads.

 

 

Health and Nutrition Facts

Elephant garlic is a good source protein, vitamins, dietary fiber. It helps to lower blood pressure and bad cholesterol levels. It also helps to fight against fungul, viral and bacterial infections. It is also proven to have laxative properties.

 

 

Buying and Storing tips

·         Firm, evenly textured and clean elephant garlic should be bought. It should not have soft spots and browning. The outer layer should be thin, fine, papery and not moist and wet.

·         It has a shorter shelf life than ordinary garlic; hence, It should be refrigerated.

·         It is available in super markets throughout the year.

 

 

Trivia

·         Alliumphobia is the name for fear of garlic.