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Elephant garlic is a variety of garlic with very large cloves and a tender, mild, slightly sweet flavour. Many grocers stock elephant garlic when it is in season, and it is also very easy to grow at home. The large size tricks some consumers into thinking that elephant garlic will have a large flavor. In fact, the flavor is actually quite delicate and complex, but it is also very mild, without the biting burn associated with true garlic. However, this mild flavour can be used to advantage, as elephant garlic is great raw in an assortment of foods, and it can be added to dishes at the last minute for a garlicky note. Care should be taken when cooking elephant garlic, as it can turn bitter if it is cooked too long.

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Garlic is a bulbous perennial that we know has been grown and used for culinary purposes in Egypt since 3200BC. It is thought to have originated in central Asia, and has been cultivated for both culinary and medicinal uses. It was thought to give strength and was part of the diet of the labourers who built the pyramids. It has strong antibiotic, antiseptic and antibacterial properties, and modern research has proved that it keeps amoebic dysentery at bay, and reduces blood cholesterol. It is a basic ingredient of all Chinese cooking and much Southern and Eastern European cooking.

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