The mature bulb is broken up into cloves that are large with papery skins, and these are used for both culinary purposes and propagation.

While it may take an extra year, it is desirable to plant these small bulbils (several can be produced by each bulb) and increase the harvest.

Fresh elephant garlic contains mostly moisture and foams up like boiling potatoes, whether on the stove or in a glass dish in the oven.

Drying in the basement for a few months reduces the moisture content and brings out a fuller flavor.

[1] Elephant garlic can be planted at two different times of the year: spring and autumn.