Elephant Garlic Varieties

Hard Neck vs Soft Neck

• Hard neck garlic is more resilient, and able to handle cooler northern climates. This subgroup gets its name from the fact that the garlic stem hardens at maturity, forming a hard "neck." Soft neck garlic varieties grow in warmer climates, like California and Georgia, and do not form a hard stem, making them easier to string. There is only one variety of elephant garlic, and it forms a firm seed stem at maturity, unlike soft neck garlic types. Even though elephant garlic is not exactly the same as hard neck garlic, it behaves similarly and can be grown identically.

Grown Like Garlic

• Both garlic and elephant garlic require significant nutrients in the soil. They require between 150 and 175 pounds of nitrogen per acre, and 100 to 150 pounds of potassium. If you are not growing garlic by the acre, and are interested in how to care for them in your home garden, you need well-draining soil with a pH between 6 and 7. Simply separate the cloves and plant them 6 to 8 inches apart, 4 to 6 inches deep. The best planting time is October, particularly if you live in the Northeast. When spring growth starts, use a high-nitrogen fertilizer every two weeks and keep the soil damp until bulbs start to show.

Harvesting Elephant Garlic

• Garlic and elephant garlic require between 180 and 210 days to reach harvest maturity. When three to four green leaves remain on the stem, it is time to harvest your elephant garlic. Loosen the soil around the bulb using a garden fork or potato digger. Pull up the bulb; it should be the size of a softball. Just like with typical garlic varieties, the elephant garlic variety should be tied in a mesh bag after harvesting and dried for two weeks. Pick a cool, well-ventilated location with shade for drying them.

Eating Elephant Garlic

• If kept cool and dry, elephant garlic can be stored for up to eight months. The desirable, light flavor of elephant garlic makes it easy to use in many dishes. Cloves can be chopped and added straight to a salad to enjoy raw. Cook diced elephant garlic like you would regular garlic; being careful to keep them from burning in the pan to avoid a bitter taste.