How to Prepare Elephant Garlic: A Step-by-Step Guide

Elephant garlic is an impressively large variety of garlic with a mild, sweet flavor. Their giant cloves can be put to use in all sorts of savory dishes. However, elephant garlic requires some special preparation before it can be cooked and eaten.

In this guide, we’ll walk through the key steps for preparing elephant garlic, from shopping and storage to peeling, slicing, and roasting With the proper techniques, you can enjoy elephant garlic’s mellow flavor and super-sized cloves.

Purchasing Elephant Garlic

You can find elephant garlic at many grocery stores, farmers’ markets, and specialty food stores When buying, look for bulbs that are large, firm, and heavy for their size Avoid bulbs with mold, sprouts, or soft spots. The papery outer skins should be intact.

For the largest heads, shop in late summer to early fall when fresh bulbs are harvested. Store-bought elephant garlic is often much smaller than fresh; farmers’ market garlic can weigh over a pound per head.

You may also find single loose cloves for sale. Keep in mind one giant clove equals about 4-5 regular garlic cloves.

Storing Elephant Garlic

• Store bulbs in a cool, dry, dark place. A basket or breathable bag kept in a cupboard works well.

• Avoid refrigerating bulbs as this can cause sprouting and mold. Refrigerate peeled cloves in an airtight container for up to 2 weeks.

• Properly stored, whole bulbs will last up to 6 months. Check periodically and use bulbs with sprouts first.

• Frozen peeled cloves can be kept 6 months. Let thaw before using.

Preparing Elephant Garlic Bulbs

Before you can use the individual cloves, the bulb needs to be prepared. Here’s how:

• Remove outer skin: Peel away the papery outer layers around the bulb. Try loosening the skins by rubbing with your hands.

• Slice off top: Cut 1⁄4-1⁄2 inch off the top of the bulb with a sharp knife to expose the cloves.

• Remove roots: Trim away any dried roots at the base of the bulb.

The bulb is now ready to separate into individual cloves for peeling.

Peeling Elephant Garlic Cloves

Elephant garlic contains very large cloves that must be peeled before using in recipes. Here are some tips for easy peeling:

• Use fresh bulbs: Older bulbs are harder to peel. Cloves may stick to their skins.

• Peel under running water: Hold cloves under running water while peeling; the water helps remove skin.

• Try a spoon: A spoon can be used to pop cloves out of their skins. Insert bowl of spoon under skin and pry skin off.

• Bake first: Roasted garlic squeezes out of the skin easily when squeezed.

• Microwave briefly: 30 seconds in the microwave can help loosen skins.

Slicing, Dicing, and Mincing Cloves

Once peeled, elephant garlic cloves can be sliced, diced, or minced as needed for recipes:

• Slice: Carefully slice peeled cloves into thin rounds using a sharp knife. Go slowly to avoid crushing.

• Dice: First slice cloves lengthwise into planks. Then lay planks flat and slice crosswise into cubes.

• Mince: After dicing, gather cubes in a pile and mince finely. A garlic press can also be used.

Roasting Elephant Garlic

Roasting mellows and sweetens elephant garlic’s flavor. Whole bulbs can be roasted simply:

• Preheat oven to 400oF. Slice 1⁄4-inch off top of bulb to expose cloves.

• Place bulb on foil, cut-side up. Drizzle with oil and season. Seal in foil packet.

• Roast 40-60 minutes until golden brown and tender when pierced.

• Once cooled, squeeze roasted cloves out of skins. Enjoy spread on bread or mashed into recipes.

Pickling Elephant Garlic Cloves

Pickled garlic cloves make a tasty condiment with a tangy bite. Here is a simple pickling method:

• Peel and slice or quarter garlic cloves. Pack into a clean glass jar.

• In a saucepan, bring 1 cup vinegar, 1⁄2 cup water, 1 tablespoon sugar, and spices to a boil.

• Pour hot pickling liquid over garlic to cover. Seal jar; refrigerate 1-2 weeks before using.

Sauteing Elephant Garlic

To mellow raw garlic’s bite, cloves can be sauteed briefly:

• Heat oil in skillet over medium heat. Add minced garlic and saute 30-60 seconds until fragrant.

• Garlic can burn quickly, so don’t overcook. Add other ingredients immediately and continue cooking.

Elephant Garlic Substitutions

In recipes calling for regular garlic, elephant garlic can be substituted using these general guidelines:

• 1 small elephant garlic clove = 4 regular garlic cloves
• 1 large elephant garlic clove = 8+ regular garlic cloves

Reduce the amount to suit your taste preferences. Elephant garlic has a milder kick than regular garlic. Add it to dishes raw or cooked for sweet, mellow garlic flavor.

Storing Prepped Elephant Garlic

Once you’ve peeled, sliced, diced, or minced elephant garlic cloves, here is how to store them:

• Refrigerate in an airtight container up to 1 week.

• Freeze minced garlic for 6 months. Use frozen cloves straight from freezer.

• Place in olive oil in a covered container; refrigerate and use within 1 month.

• Pickle in vinegar brine for a long-lasting flavor-packed product.

With the right techniques, elephant garlic’s mellow sweetness can be enjoyed in all types of cuisine. Follow this guide for full details on preparing this unique garlic variety.