Elephant

Garlic will ship in September.

Allium ampeloprasum

Elephant garlic bears larger bulbs than regular garlic, which have a delicious mild flavour, suitable for using in soups and stews, and they're perfect for roasting. This is actually a member of the leek family, not garlic, which accounts for its milder flavour.
Just like regular garlic, elephant garlic is planted in autumn or spring, as single cloves.

Elephant Garlic is originally from the Eastern Mediterranean, and travelled to the Scio settlement in the Willamette Valley of Oregon in the U.S.A. with immigrants from the Eastern Balkans, for their own use.

Growing:
At least 12 inch spacing, in well draining fertile soil. 2-3 inches deep. In a well mulched and weeded bed. Full sun. 

Curing:
After harvest, Elephant Garlic must be cured for 4-6 weeks before eating. This step is essential for proper flavour development. Simply store out of direct sunlight someplace with good air circulation at room temperature. (The scapes and spring leek uses do not need curing and can be eaten right away.)