How to Slice Garlic

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Learn how the pros quickly and easily slice garlic

Aurelie Jouan

Be sure to use a sharp knife when slicing garlic, to avoid injuries.

Garlic is at the base of many delicious recipes, but the small size of the cloves can make them difficult to slice. Make slicing garlic easy with this technique. First, trim the root end of the clove of garlic and discard it. Be sure that you don’t remove too much from the clove of garlic.

You’ll also need to remove the papery skin from the outside of the clove of garlic before you can slice it. The easiest way to do this is to place the clove of garlic under the blade of your knife and, with the flat side of the blade against the clove, press down until the paper skin starts to crack. Then, simply peel the outer skin away from the clove and discard it.

Then, with your fingertips tucked back to avoid injury, carefully slice through the clove of garlic crosswise, producing a slice. Continue cutting at even intervals for uniform slices.

Julie Ruggirello is The Daily Meal's Recipe Editor. Follow her on Twitter @TDMRecipeEditor.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.

The #1 Kitchen Hack That Will Change Your Life

Garlic is an essential part of countless cuisines, from pasta sauces to naan. But peeling and chopping garlic can be a hassle, which is why you'll find so many garlic hacks out there. But what's the best way to chop garlic? Don't worry—we have you covered.

Garlic cloves are so small, and your fingers must be strong enough to grasp onto the cloves so that you don't have an accidental slip while slicing and dicing. We know, that's a lot easier said than done, and knowing how to cut garlic the right way is a bit tricky.

We spoke with an expert—head chef of Hello Fresh Claudia Sidoti—to get the lowdown on how to cut garlic correctly so that you don't chop your fingers off in the process.

What's the best way to cut garlic?

Sidoti says you can slice garlic in just six easy steps.

1. Pull a single clove from the garlic bulb.
2. Lay a knife blade flat on top of the clove.
3. Using the palm of your hand, push down on the blade with enough strength to crack the skin.
4. Peel the skin from the clove.
5. Cut off the root ends.
6. Use a gentle rocking motion to slice the cloves into several slices, or as many slices as your clove can generate.

And that's all you need to do! So now you've uncovered the secret on how to cut garlic, but you most likely still have another lingering question…

Is there is a difference between sliced and minced garlic?

Yes, there most certainly is. First of all, it's important to note that sliced and minced garlic do not look the same. Slices of garlic look exactly how they sound: They're slices (like the steps you followed above). Minced garlic, on the other hand, refers to garlic pieces that have been chopped finely. OK, so then how do you mince garlic? Sidoti says that you should use a rocking motion to chop the garlic until it's finely minced.

And as for the benefits of mincing, those smaller pieces will help enhance garlic's natural flavor in a dish. "Minced garlic will distribute more flavor in a dish and is perfect in sauces and marinades," Sidoti says.

Speaking of distributing more flavor, there's another trick to getting the most savory flavor out of chopped garlic. If you're using minced garlic in a sauté pan and are seasoning other vegetables, you'll want to make sure you give the garlic time to simmer in the olive oil by itself before tossing in any other foods into the pan. Heat the garlic with spices of your choice just until it becomes fragrant and then throw in the other ingredients to extract the most garlicky flavor.

RELATED: Your guide to the anti-inflammatory diet that heals your gut, slows the signs of aging, and helps you lose weight.

Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

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2. How to Use Garlic Scapes

Garlic scapes are grassy and garlicky in flavor, so can they be swapped out for garlic cloves in recipes. But that's really just the beginning. It would be a shame not to let their unique flavor stand all on its own. Garlic scapes can enjoyed all on their own, or used in a number of recipes that allow them to shine. Here are my favorite garlic scape recipes:

Whirl garlic scapes into pesto and use it on everything from pizza to sandwiches to pasta or even an marinade for chicken.

For an easy dip for vegetables or crackers, or a sauce you can use in a myriad of ways mix that pesto with yogurt.

A simple way to cook garlic scapes that let's them shine as the center of attention is to throw them on the grill until they're nice and charred. Then finish them with a drizzle of lemon juice. Boom, enjoy them with whatever protein you're grilling as a stunner of a side dish.

Whisk a finely chopped garlic scape into your homemade salad dressing. The grassy, garlicky flavor will shine on your favorite green

Chop them up finely, sauté, and add to scrambled eggs or a frittata.

Swap out garlic cloves for a few stalks of garlic scapes when making hummus.

Make compound butter by mixing minced scapes into softened butter. Then but this compound butter on steaks and crusty bread galore.

Sauté your scapes in lots of oil and then use the infused oil—as well as the scapes as a topping for pizza or meat, or really anything you can think of.

Now that you know how to cook with garlic scapes, head to the farmer's market and grab a bunch for pasta with garlic-scape pesto!

The Dos And Don'ts Of Cooking With Garlic

It's a flavour powerhouse that adds a lot of benefits to your food — if you use it correctly.

Kristen Eppich Updated September 26, 2017

Garlic is a superstar ingredient that gives us a nutritional punch and adds wonderful flavour to many recipes. As an allium, it’s in the same family as onions, chives, shallots and leeks. Cultivated for the distinct flavour of its bulb, it’s also powerhouse ingredient in the kitchen.

What to buy
As garlic is available year round, there isn’t a distinct season when it looks its best. When shopping, choose plump, firm bulbs with tight cloves. Bulbs that appear drier, where the skin easily falls off, are likely old. If you slice open your garlic clove and notice that there is a green stem inside, this indicates that your garlic is sprouting and past its prime. Some find this green stem to be bitter and pungent, but it’s still okay to use the clove — simply remove the green stem prior to cooking. In the spring and summer months, you can look for locally grown garlic at your farmers’ market. This variety is usually much firmer and tends to be slightly milder in flavour.

Handling 101
When garlic is chopped, the release of sugars and oils can make for a sticky exterior, and this sometimes makes it difficult to work with. If you don’t like handling garlic, a garlic press is an excellent solution they’re a little more work to clean, but they quickly produce evenly minced garlic.

Watch: Three ways peel garlic

Dos: How to cook with garlic

1. Roast. Roasting garlic is one of the most delicious ways to enjoy it. This process mellows the pungency of the bulb and releases the sugars, giving it a rich caramel flavour. For the ultimate in roasted garlic try our chicken with roasted garlic. Garlic can also be roasted whole. To do so, slice off the top of the head of garlic and drizzle it with olive oil. Season with salt and pepper and wrap with foil. Bake at 350F for approximately 40 min. Once the roasted garlic has cooled, simply squeeze the bottom of the head of garlic and the roasted cloves will pop out.

2. Eat it raw. Many people are afraid of raw garlic due to the fact it’s often overdone in recipes. However, with the right balance of acidity and seasonings, the addition of raw garlic can be fragrant and pleasant, such as in our homemade salsa verde.

Dont’s: How not to cook with garlic

1. Burn it. Burnt garlic has a very distinct, bitter and unpleasant taste. To prevent burning your garlic when cooking in a frying pan, always add it toward the end of your process. Garlic can act as a great addition to a grilling marinade, but since it burns easily (especially on the grill), it’s best to use whole crushed cloves when mixing your marinade, removing them before you start grilling.

2. Overuse it. While many of us enjoy garlic, it’s also an ingredient that is often overused. Some say that if you can taste it, there’s too much in the recipe. While I disagree with this, garlic should be used wisely as too much overwhelms the dish, masking the other flavours.

And one more thing:
Is your ivory-coloured garlic is suddenly a blue-green colour? When garlic is minced in its raw form and comes into contact with an acid (lemon juice, vinegar), the acid begins to break down the garlic, changing its composition. This alteration creates a reaction with garlic’s amino acids and a blue-green colour results. (This colour change is harmless, except to the appearance of your dish.)

10 Things to Do With Garlic Scapes, the Best Veg You're Not Cooking Yet

Perhaps you've been seeing wild-looking tangles of garlic scapes at your local farmers' market. These thin, curly, vibrantly green stalks come into season in the late spring and early summer, when they're often sold by the bunch. Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. If left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, the scapes are usually harvested before they flower so the garlic plant can channel all its energy into producing the most flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with a hit of unmistakable garlicky flavor that's softer than its bulbous counterpart.

Use chopped garlic scapes to add veggie bulk to stir-fries and fried rice. Photo: Gentl & Hyers

Raw garlic scapes are crunchy like green beans or asparagus, but you can eat scapes raw or cooked, whole or chopped. Prepping them couldn't be easier: Just trim and discard the stringy tip of the scape, then cut crosswise, either into tiny coins or string bean-like stalks. The easiest way to think about cooking with garlic scapes is to use them the way you would use garlic or scallions, although there's hardly a wrong way to enjoy these tasty tendrils. The next time you're at the farmers' market, pick up a bunch—they'll keep for weeks in a plastic bag in the refrigerator—then try out some of these 10 ways our test kitchen staff likes to use garlic scapes:

  1. Blitz some stalks into a garlicky pesto. If you're a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual. (Don't have a go-to pesto recipe? Find one here.)

Onion Frittata? More like garlic scape frittata. Photo: Marcus Nilsson

Fold chopped and sautéed garlic scapes into frittatas or our best-ever scrambled eggs.

Chop garlic scapes into little coins and add to stir-fries and fried rice.

Blitz some chopped garlic scapes into a creamy green goddess dressing. Photo: Hirsheimer & Hamilton

Finely dice a couple of garlic scapes and and mix into a vinaigrette. (They also make a tasty addition to green goddess dressing.)

Throw whole scapes on the grill, just like you would make grilled scallions.

Fold chopped scapes into a dip for grilled meat or roasted veg.

Pickle garlic scapes just like ramps—they'll take on a mellow, green bean flavor. Photo: Danny Kim

Cut garlic scapes into 6-inch pieces and pickle them. (Think pickled green beans or thin kosher dill pickles.)

Sauté scapes and use them as a pizza topping. Don't forget to save any leftover sautéeing oil for drizzling.

Mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish.

How to Slice Garlic - Recipes

A garlic clove is a very useful and delicious ingredient that is used in many different recipes. There are plenty of methods that people use to peel and prepare a head of garlic. Many of these methods provide easy ways of getting the cloves out of the head of garlic do that they may be used. But you don’t always want the garlic clove to be separated from the head.

There are a few recipes that call for a head of garlic halved crosswise. The first time I saw this, I was very confused. I didn’t know what it meant, how to do it, or why it was required. If you are starting out your cooking adventures, you may not have experienced this very often, and some helpful advice may be welcome. So I have put together some helpful information that should be able to help you when you come across this in a recipe.

Why Cut A Head Of Garlic Half Crosswise?
Cutting a head of garlic crossways gives you some interesting options. You will mostly find that recipes will call for a head of garlic to be cut in half crosswise if roasting is part of the process and necessary in the recipe. Cutting the garlic in half crosswise makes roasting the garlic way easier. After about 40 minutes roasting in the oven at 400 degrees, the center clove of the garlic should be completely soft. After you cut the garlic crosswise, drizzle some oil on the exposed garlic and wrap in foil. Further roasting will give even more golden brown color and caramelized flavor.

This roasting process gives the garlic so many uses. You can use the garlic as a spread itself, or it can be mashed and incorporated into a wide variety of other dishes, including salad dressing, hummus, baba ganoush as well as soups casseroles and sauces.

Roasted garlic is versatile and useful, and the best way to roast it is by current in crosswise.

How Do I Cut A Head Of Garlic Crosswise?

When you get garlic, your first instinct is to peel off the skin. There are many methods of doing this, in fact, it seems like most people have their own little tricks to getting the skin to loosen and peel off. Although, this is not something you want to do for this method. The skin helps hold together the head of garlic.

The method is very simple. You just need to slice through the head of garlic horizontally. The cutting should be easy. Because you did not remove the skin, expect it to flake and for some to fall off. You can remove the excess but do not actively peal through it. Leaving it on keeps all of the cloves together better than anything else.

Holding the garlic may be an issue as it is a strangely shaped Item to be cutting in this fashion. Make sure to hold the entire clove tightly and do not cut toward you or your hand. Slice quickly and smoothly so as not let the knife slip or catch.

Slicing garlic crosswise is a useful technique that can help in cooking, and specifically it is used to prep a clove of garlic for roasting. Roasted garlic is easy to work with and can be incorporated into a variety of dishes, spreads, and sauces. It can even be used on its own as a spread on crackers.

To cut the clove of garlic, hold it tight and slice through the center of the clove crosswise. Do not remove the skin as the skin will help keep the clove together after it is cut. The skin may flake off, but that is ok.

Did you like this? Let us know if you have any questions. The comment section below is waiting for you.

7 Ways to Use Garlic Scapes in Recipes

Have you discovered garlic scapes yet? While many garlic growers cut off the scapes to encourage better bulb growth, these flower stalks - which grow on certain varieties of garlic - are becoming more popular with chefs and home cooks alike.

Garlic scapes (also referred to as garlic stalks) may not be that widely known as an ingredient, but they are as versatile, delicious, and easy to use as spring onions. Plus, they impart a delicate garlic flavor to whatever foods they're combined with, which helps to enhance the other flavors in a dish.

Are you curious about this crunchy, green, slightly garlicky tasting ingredient? Learn more about what fresh garlic scapes are, and how they are used.

Garlic scapes can be included, both cooked and raw, in a variety of delicious recipes, and we have collected our favorites here. From a delicious, nutty garlic scape pesto, to yummy soups, salads and side dishes, you will be absolutely delighted by all the ways you can start working inexpensive garlic scapes into your kitchen ingredient rotation.

All About Garlic

A bulbous plant consisting of single head containing smaller bulbs or cloves individually wrapped in papery skins, which are all wrapped tightly together with another layer of dry papery skin, forming the bulb head. Garlic, like onions, leeks and scallions, are part of the allium family. Garlic, one of the most important and widely used seasonings for food dishes, is available fresh or dried. However, dried garlic is the most commonly used type of garlic and can be found in a white, pink or purple variety. When it is used in a raw form, it is pungent and slightly bitter, but it becomes very mild and sweet when sautéed or baked.

Garlic is most often used as a flavoring agent but can also be eaten as a vegetable. It is used to flavor many foods, such as salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews. It is often used to make garlic butter and garlic toast. Garlic powder can be substituted if necessary - 1/8 teaspoon of garlic powder is equal to one medium fresh clove of common garlic.

When selecting, choose firm, plump bulbs that still have their paper-like skin intact. There should be no signs of sprouting, soft spots, or other blemishes. Fresh garlic is readily available year round. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree.

Store fresh garlic in a cool, dark, dry place that is well ventilated for 4 to 6 months, but is best when used within a few weeks. When the cloves have been removed, they can be stored frozen for several months. If garlic has been chopped, minced, or prepared in any way, it should be refrigerated. Be sure to store in an airtight container in the refrigerator to prevent the garlic odor from affecting other foods.

Softneck garlic is the common garlic found most often in the supermarket, which is generally one of two varieties, Artichoke and Silverskin. They are whitish in color and their flavor ranges from very mild to very hot. They have the longest storage time of all types of garlic, if stored properly, and are often used to make braids of garlic. Common garlic bulbs can yield 12 to 16 small cloves. Rocambole A hardneck variety of garlic, which has a thick hard center stem with even sized cloves growing around it. The cloves do not have much papery skin covering the bulb to protect them, which results in the cloves being knock off if not handled with care. Hardneck garlic has a flowering stalk and their bulbs contain four to twelve cloves. The skins on the cloves are much easier to remove than on the softneck garlic. The Rocambole is the hardneck garlic variety that most closely resembles the softneck common garlic.

Elephant garlic will yield 6 to 8 large cloves that are 2 to 3 times larger than the smaller cloves of the common garlic. Although it is larger in size, it has a more mild flavor. Its cloves are yellowish in color. Because of its mild flavor, it can be sliced and added to fresh salads. The Elephant garlic is not readily available but can be found in local markets in the fall of the year. Elephant garlic, is also referred to as Giant or Spanish garlic.

Green garlic is garlic that is harvested when it is immature. It has a definite garlic flavor without the bite of mature garlic. It can be eaten fresh like scallions or green onions but it can also be used in other foods the same as mature garlic. The results will be a more mild garlic flavor. They should be harvested just before using because they cannot be stored for a long period of time like mature garlic. Green garlic can be stored in the refrigerator for 3 or 4 days. Also referred to as spring baby garlic.

Garlic Yield

Garlic cloves can range in size from small to extra large, so when a recipe calls for a specific size it is important to be aware of what it is referencing. If the size is not taken into consideration it can greatly affect the taste of the end product. Shown below are the size differences and some information to help you determine if you are using the proper amount of garlic that is called for in the recipe.

An extra large clove of garlic will be approximately 1 3/8 to 1 1/2 inches long with a diameter of 3/4 to 7/8 inch at the widest point.

A large clove of garlic will be approximately 1 1/4 to 1 3/8 inches long with a diameter of 5/8 to 3/4 inch at the widest point.

A medium clove of garlic will be approximately 1 1/8 to 1 1/4 inches long with a diameter of 1/2 to 5/8 inch at the widest point.

A small clove of garlic will be approximately 1 to 1 1/8 inches long with a diameter of 3/8 to 1/2 inch at the widest point. The chart below will also help in determining the proper amount of garlic to use. Type Size Equivalents Garlic, bulb 1 head 8 to 15 cloves Garlic, clove 1 small 1/2 tsp. minced, 1/8 tsp. garlic powder Garlic, clove 1 medium 1 tsp. minced, 1/4 tsp. garlic powder Garlic, clove 1 large 1 1/2 tsp. minced, 3/8 tsp. garlic powder Garlic, clove 1 extra large 2 tsp. minced, 1/2 tsp. garlic powder

Note: The above figures are estimated amounts and sizes. They will vary according to your own estimation of the size of the clove.

Garlic Preparation

Breaking the bulb: Begin by removing the outer layer of the garlic. With stem pointed into work surface and bulb at a slight angle, press down and away with the heal of your hand.

The bulb will break into individual "cloves". Peeling the clove: After the cloves have been separated, trim off the root end.

Twist the clove between your fingers to loosen the skin. Once the skin has loosened, remove.

If the garlic is fresh, loosening the skin tends to be more difficult.

The clove can now be cooked whole, or it can be sliced, chopped, minced, or smashed. The intensity of flavor of fresh garlic depends upon how the garlic is prepared. See below for how the different preparation methods for garlic affect its flavor.

Whole Cloves - Mild Flavor

The juices and oils of whole garlic have not been extracted, which results in a mild flavor.

Sliced Cloves - Mild Flavor

Larger pieces, such as slices, will not totally dissolve when cooked, which will result in a milder flavor than chopped, minced, or smashed garlic.

To slice, place the peeled clove on its side and make thin crosswise cuts.

When it gets so it is hard to hold on to the clove, turn it so the flat cut side is down on the cutting board. Finish cutting in thin slices.

Chopped Cloves - Medium Flavor

Chopping the garlic into smaller pieces will allow a little more of the juices and oils to be released. This will provide more flavor than slicing and the amount of flavor will depend on the size of the pieces. The smaller they are the more flavor will be released.

To chop the cloves, first make several lengthwise sliced through the clove but do not cut all the way through the root end. The number of slices you make will depend on the size of the clove and how big you want the chopped pieces to be. After making the lengthwise slices, turn the clove and cut the clove crosswise to create the chopped pieces. Cut to desired thickness.

Minced Cloves - Full Flavor

Mincing the garlic cloves releases a large amount of juices and oils to provide a strong flavor to the other ingredients of the dish the garlic is cooked with.

Begin by slicing lengthwise as you would when chopping the cloves, only cut in to thinner slices.

Turn the clove and cut crosswise in thin slices to create small pieces. After the pieces are cut, scrape them into a pile and begin cutting the pieces into smaller pieces with a chef's knife. Place the palm of one hand on the top of the blade and with a rocking motion, move across the pile of garlic, cutting them as you go. Several passes will have to be made to cut them into fine enough pieces. Scrape the garlic back into a pile as needed.

Smashed Cloves - Intense Flavor

When the cloves have been smashed they provide a very intense flavor because much of its juices and oils are released. The only methods that will produce more flavor is pressing or pureeing the garlic.

Mince the garlic as shown above and then sprinkle very lightly with salt.

Place the flat side of the chef's knife on top of the minced garlic with the cutting edge away from you. Using your other hand, apply pressure by placing your fingers on the blade and pull it towards you. Then push it back up in a slight circular motion. Continue this motion repeatedly over the garlic until it is all smashed. The garlic will be slightly liquefied.

Garlic Cooking

Caution must be taken when cooking garlic so that it is not overcooked. Garlic burns easily and when it has been cooked too long or on too high of a temperature, it will turn bitter. Some of the common cooking methods are shown below.

Sautéing Garlic

Sautéing is the most common method used for cooking garlic. It will bring out the nutty but savory flavor of the garlic. Garlic can be sautéed in oil or butter but be careful is using butter because is will burn much faster than oil.

  1. Select a pan or skillet with a heavy bottom that will provide for even heating.
  2. Heat the oil or butter over medium heat and then add the garlic.
  3. The garlic should be stirred often to prevent burning.
  4. If cooking with other ingredients that take longer to cook, such as onions, start cooking the other ingredients and allow them to start to cook before adding the garlic.

Oven Roasting Garlic

Remove the skin from the garlic bulb and cut off approximately 1/4 inch of the tips of the garlic.

Place the bulb on a piece of aluminum foil large enough to wrap the garlic. Then drizzle it with vegetable oil, canola oil, or olive oil.

Step 2: Prepare garlic for roasting

Place the bulb, cut end up, on a double thickness of foil or in a custard cup or small baking dish. Drizzle bulb with 1 tablespoon olive oil. If desired, season with salt and pepper. If using foil, bring foil up and around bulb, folding edges together to loosely enclose. If using a custard cup or baking dish, cover with foil.

Tip: You can also make roasted garlic in a muffin tin. Just place one bulb, cut end up, in each cup, then drizzle with oil and season as desired. Cover the muffin tin with foil before baking, just as you would if you were roasting garlic in a baking dish.

How to Use Elephant Garlic

Can you use enormous “elephant garlic” just like regular garlic?

Despite the name, elephant garlic is not actually garlic. Though both aromatics are part of the allium genus, they belong to different species. Elephant garlic belongs to ampeloprasum, the same species as leeks garlic is from the species sativum. And while at first glance elephant garlic might look like garlic on steroids (it’s two to three times larger), closer examination reveals some differences. Conventional garlic heads can boast as many as 20 cloves, but elephant garlic never has more than about six, and its cloves have a yellowish cast.

To see how their tastes compared, we made aïoli and garlic-potato soup, using regular garlic in one batch and the same amount of elephant garlic in another. Raw in aïoli, the elephant garlic had a mild, garlicky onion flavor. This weak flavor virtually disappeared when it was simmered in soup. Tasters much preferred the sharper, more pungent taste of regular garlic in both recipes. It turns out that elephant garlic produces the same flavor compounds as regular garlic when it’s crushed—as well as those produced by onions and leeks—just less of each type. The upshot is that elephant garlic doesn’t taste as potent as its allium cousins.

In short: Elephant garlic is not a substitute for true garlic. If you want milder garlic flavor, use less of the real stuff.


Elephant garlic is big in stature but small in flavor. We'll stick with the regular kind.


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