Allium ampeloprasum var. ampeloprasum

Allium ampeloprasum var. ampeloprasum is a member of the onion family, known for its large bulb that produces a tall, solid, flowering stalk and garlic flavoured leaves.

The bulb produces one tall stalk with many fragrant and edible leaves.

If the plant is left alone, it will spread into a clump with many flowering heads (one stalk and flower from each clove, once the bulb divides).

These are planted in flower gardens as an ornamental garlic as well as a partner plant that discourages pests.

Two birds, one garlic.

The flowers are dense, spherical umbels (these look like floating balls of joy) of small, star-shaped flowers.

The leaves are long, green and strap-like, with a powerful garlic-like aroma.

Tips:

• Unlike many garlics, elephant garlic does not have to be harvested or divided each year, but can be left in the ground without much risk of rotting.
• Elephant garlic can be planted at two different times of the year: spring and autumn.
• The flavor is milder than garlic and can be eaten raw in salads, roasted, or sautéed.
• If the leaves are dried in the basement for a few months, the moisture content will be reduced and the flavors will be brighter.  Dried elephant garlic is particularly tasty with eggs in the morning or on bread in the evening.

Tales:

Ampeloprasum signifies “vine leek,” hinting at its historical use and association with vineyards in ancient times. Maybe used to control the vineyard pests? Or maybe the sneaky humans trying to run off with the grapes?

Other Names:

Wild leek

Broadleaf wild leek

Poireau perpetuel

Ail faux poireau

Poireau d’été

Poireau du Levant

Ail d’Orient

Origin:

Crimea/North Africa