Last fall was the first time that I ever planted elephant garlic. This enormous bulbing garlicky-tasting leek came from Nichols Garden Nursery. I planted in early fall and scattered lettuce seed over the bed to use the floor space in the spring. The garlic made fall top growth, but I left it to grow.
This spring I had a bed full of thick, sturdy, radiantly healthy green garlic, or rather green leeks in this case. I pulled some to use as green garlic, and was delighted by the warm, mildly garlicky flavor when sautéed in butter or olive oil with a little salt. I like all green garlic, but this one was my favorite. I didn’t let myself eat much of it, though, because I had my eye on a good bulb harvest. The bloomscapes care along in early May, and they make a nice subsidiary harvest if picked right away. Cooked at this stage, they are crisp, oniony, and sweet. Leave them more than 2-3 days after first appearance and they develop adamantine, unchewable fibers in the outer layer. Then come the flowers, and the few that I let bloom were very pretty. I forgot to take pictures so here are some borrowed shots:
I have verified to my own satisfaction that if they are allowed to bloom the bulbs will be much smaller, so keep that in mind. The individual flowers make a tasty crunchy garnish, and are adored by bees, so they help carry pollinators through the hottest part of our summer, which is much appreciated.
Finally the tops started to yellow and bulb harvest began. Digging them is great fun; the enormous bulbs give you a sense of buried treasure. One must be quite a gardener, one feels, to produce a plant like that. So much of the time gardening is humbling that a little ego-aggrandizement does not come amiss.
The kitchen use is another matter. After a few tries, I can’t take to elephant garlic cloves either raw or cooked. The flavor is weakly garlicky with a bitter edge whether raw or cooked and does no dish any good, in my opinion. One online gardener has suggested that I need to hold it for a month or two, until this quality subsides. We’ll see.
The greens are so good that I’ll continue to grow a lot of it, and next spring I’ll let myself harvest a lot more greens. I plan to divide my elephant garlic patch in two, and try two different growing methods. In one half, I’ll continue to grow it in the standard garlic fashion, digging and dividing and replanting each fall, and in the other half I’ll just let it perennialize and pull green garlic at will and see what happens. Of course I’ll be reporting back.