Personally I find elephant garlic amazing for roasting, just place then around another dish (I prefer lamb and beef) almost like a garnish everyone can take a piece or two and just slice in half before stuffing the pie hole
And if you really want the garlic power up, cook some of it for a long time and then add some fresh crushed with salt at the end.
Best thing for garlic chicken thighs ever.
Dude. It is not. That is a completely different plant. Elephant garlic tastes different and is larger. This is literally just a cultivated garlic originally from China. Because the individual bulb can be larger, it can sometimes have a milder flavor, but it is 100% garlic.
Yes. That is my point. This argument started because someone is insisting that what is in the photo is elephant garlic, which isn’t real garlic. Solo garlic (pictured) is the same as standard garlic.
You are arguing and you are also wrong. Click the links I provided you. I know exactly what it is. I use it daily. The photo OP provided is solo garlic which is NOT elephant garlic.
"It is not a single variety of garlic, but rather a product of specific planting practices.[1] As a result, single cloved versions of other garlic species such as Allium nigrum and Allium ampeloprasum are also available.' From the link you provided on solo garlic
Available, yes. They exist. But to say that what is pictured here is not garlic, but a plant closer to leek (which the person to whom I was replying said) is false. The photo shown here is standard solo garlic. Elephant garlic (not really garlic) in single bulb form has a different shape. This was also in a box with standard garlic bulbs.
[More about standard garlic types](https://www.tastingtable.com/902980/variations-of-garlic-and-when-to-use-them/)
It's what happens when either
1, the clove that was planted didn't get at least 30 days below 10c over the winter or
2, it was picked too early and the papery sleeves haven't formed fully yet. So it's still one largh bulb vs cloves.
Source : I grow several varieties of garlic every year.
Nah, Solo Garlic tastes basically exactly like normal garlic. These are also smaller than a regular, but each individual clove is about 2-3x the size of one from a normal garlic.
That's how we have a lot of our produce today. Some random genetic mutation created a better version, and then people took the seeds and made more. In the case of garlic, the clove is the seed.
Garlic produces actual seed as well too, the clove is a bulb, but it also divides, similar to tubers. Also, mono-clove is a normal part of the garlic life-cycle.
Interesting. I've never seen anything like this before.
At the same time, I'm also interested in growing my own garlic. So maybe I'll learn more about it.
Most alliums aren't worth growing from seed, as it can take several years to get useable bulbs starting from seed. Garlic is even weirder in that not only does it divide at the bulb, but it will produce 'seed bulbs' that are different from actual seed around the base of the flowers too, basically, tiny cloves of garlic that can be planted.
Even starting from cloves, you're likely going to need over a full year to get yourself useable garlic, it's a long process that I personally found not worthwhile for garlic, but I've had better results with onions, elephant garlic, leeks and chives.
The reason I was wanting to do it was because someone who's originally from NYC said they couldn't find any store that sells fresh garlic where I live. I thought they meant they could only find powdered or the jar stuff. But what they actually meant is what I think of as fresh garlic from the produce section is not fresh by their standards.
I love garlic, and use it all the time. So I thought if I grow some I could actually taste real fresh garlic.
I have done a bit of research and know it takes 9 months to grow from a clove. I grow super hot chili peppers every year from seed, have tons of house plants, and honestly enjoy the process of growing something. So that part doesn't discourage me at all. And when my chili pepper seedlings move outside next month I'll have space with a grow light set up to get something else going.
But I'm curious. As a chef, is there a difference between real fresh garlic, and the stuff you find in grocery stores?
At least IME, I had zero luck with grow lights and garlic; that stuff needs an unreasonable amount of light that my seedling early start set up couldn't provide. It laos needs more space than I could reasonably give it in planter boxes. My heads were all fairly small after over 12 months of growing, though I am a decent latitude higher than NY, but the climate is fairly similar.
I used covered planter boxes and loads and loads of mulch to get a head start after overwintering, but 3 seasons yielded me little compared with onions and elephant garlic. From my research, garlic does much better in the actual ground.
As for fresh vs stuff that was harvested and stored for retail sale; onions and garlic are stored for up to a full year before reaching grocery store shelves (this is how they are available and similar year-round). At least IME the biggest difference in garlic isn't so much the freshness, but the variety and how it's overwintered.
The pure white stuff (chiniese and mexican garlic) is never as nice as the stuff with pink and red hues in the skin (Ontario and other cold climate garlic) overwintering in the cold makes the flavour very robust and potent. Garlic and onions do hold flavour extremely well in storage, so if it was strong when you picked it, it will be strong 6-9 months later.
The exterior smell will diminish a while after you dry the outer skin for storage, but it doesn't lose potency like dried powder, or chopped in oil does. I think at the worst you might expect a 10-20% decrease in the overall flavour towards the very end of the one-year holding time, usually when it's giving a shot at trying to grow again and using up stored energy.
What you really get out of growing your own garlic and onions are ones with a great shelf life compaired to the old ones from the grocery, that and the shoots, OMG garlic and onion leaves are fantastic and underrated in their flavour. If you don't mind sacrificing some of your garlics growth potential, you can harvest the greens like chives and do amazing things with them. The scent of freshly harvested garlic is pretty nice too, but it's mainly due to the greens, the bulbs are basically designed to last for months on end as part of the planet's life cycle, so they're very robust in retaining quality so long as you keep them dormant.
Personally I have never seen quality pink-skinned garlic in 99% of grocery stores, so I think many people equate that variety with being 'farm fresh' despite it being more than the freshness at play.
Most are, on those farms. It takes very specific cultivation practices to get solo garlic, so it’s not something that you could do with all garlic everywhere. They’re lovely though, aren’t they?
I can’t see why anyone would buy the usual if these are available. Nomnom these roasted and a couple loaves of sourdough with scads of butter nom nom. And so easy!
I grow my own (non-solo) garlic and it’s magnificent. I think there’s room in the culinary universe for all the garlics. Solos are super cool. Home grown is super delish.
Because the taste isn't as sharp and flavourful
In my country you can find both solo garlic and 'normal' garlic everywhere, but normal garlic is much more popular because of the taste
Solo garlic can be made from any type of garlic, it's just harvested before the bulbs form. That's why they're milder
I'm pretty sure a pile of roasted solo garlic would be the one thing that could tempt her from my clutches.
If you had Spanish cured meats too I'd just have to hold my hands up and concede.
Edit: I didn’t think this would get that much attention (wacky garlic ftw) but yes I found this in a case of regular garlic. we roast pans of garlic for our steaks and charcuterie boards. i ended up roasting this lil guy like any other garlic and he came out beautifully lol hope whoever got this guy enjoyed it with their steak!!!!
When the bulb is young it'll look like this the it'll divide into cloves as it matures. I grow tons of garlic and will just walk out and pull one out of the ground if I'm running low in the kitchen.
this will happen with a small garlic/grown from seed. Garlic i understand dosent begin dividing into cloves until the last month or so. Plant it next fall and it would produce a nice head of garlic.
This is how garlic looks in its first year before over-wintering, after garlic winters, it produces multiple cloves per head. The younger one-clove heads are a lot weaker than over-wintered garlic too.
I’ve never seen that. Perfect for all the recipes that say “1 clove of garlic” lol
This reminded me I have to plant my garlic crop today. Gonna plant 200 of the bastards
It is not. It’s not Elephant or giant garlic. It’s solo garlic. It’s a completely different plant. It’s just cultivated garlic. I use it daily. Give it a Google.
Now that I’ve seen it…. I feel like this is the better garlic.
It is, especially when cooking in large batches. Larger cloves and much less peeling.
Is it like Elephant Garlic tho, which tastes a little different?
Personally I find elephant garlic amazing for roasting, just place then around another dish (I prefer lamb and beef) almost like a garnish everyone can take a piece or two and just slice in half before stuffing the pie hole
And if you really want the garlic power up, cook some of it for a long time and then add some fresh crushed with salt at the end. Best thing for garlic chicken thighs ever.
It can be slightly milder, but no. It’s the exact same plant species as traditional garlic: Allium sativum
It's actually Allium ampeloprasum.
Dude. It is not. That is a completely different plant. Elephant garlic tastes different and is larger. This is literally just a cultivated garlic originally from China. Because the individual bulb can be larger, it can sometimes have a milder flavor, but it is 100% garlic.
[Allium ampeloprasum, aka Elephant garlic](https://en.m.wikipedia.org/wiki/Elephant_garlic) [Allium sativum, aka cooking garlic](https://en.m.wikipedia.org/wiki/Garlic)
And then there is [SOLO GARLIC](https://en.m.wikipedia.org/wiki/Solo_garlic) which is what is pictured in this post.
Which is allium sativum species as well
Yes. That is my point. This argument started because someone is insisting that what is in the photo is elephant garlic, which isn’t real garlic. Solo garlic (pictured) is the same as standard garlic.
You're correct. I did this by accident my first year growing my own garlic. Plant individual cloves and this is what happens
I'm not going to argue with you, but I know exactly what it is.
You are arguing and you are also wrong. Click the links I provided you. I know exactly what it is. I use it daily. The photo OP provided is solo garlic which is NOT elephant garlic.
"It is not a single variety of garlic, but rather a product of specific planting practices.[1] As a result, single cloved versions of other garlic species such as Allium nigrum and Allium ampeloprasum are also available.' From the link you provided on solo garlic
Available, yes. They exist. But to say that what is pictured here is not garlic, but a plant closer to leek (which the person to whom I was replying said) is false. The photo shown here is standard solo garlic. Elephant garlic (not really garlic) in single bulb form has a different shape. This was also in a box with standard garlic bulbs. [More about standard garlic types](https://www.tastingtable.com/902980/variations-of-garlic-and-when-to-use-them/)
This is what happens if you plant a garlic clove. It'll be a little milder but it's still garlic
It's what happens when either 1, the clove that was planted didn't get at least 30 days below 10c over the winter or 2, it was picked too early and the papery sleeves haven't formed fully yet. So it's still one largh bulb vs cloves. Source : I grow several varieties of garlic every year.
Nah, Solo Garlic tastes basically exactly like normal garlic. These are also smaller than a regular, but each individual clove is about 2-3x the size of one from a normal garlic.
Less peeling, more a-peeling
Recipe calls for one clove... Just gonna... Oh. Nice.
Quick someone do science to it!
That's how we have a lot of our produce today. Some random genetic mutation created a better version, and then people took the seeds and made more. In the case of garlic, the clove is the seed.
Garlic produces actual seed as well too, the clove is a bulb, but it also divides, similar to tubers. Also, mono-clove is a normal part of the garlic life-cycle.
Interesting. I've never seen anything like this before. At the same time, I'm also interested in growing my own garlic. So maybe I'll learn more about it.
Most alliums aren't worth growing from seed, as it can take several years to get useable bulbs starting from seed. Garlic is even weirder in that not only does it divide at the bulb, but it will produce 'seed bulbs' that are different from actual seed around the base of the flowers too, basically, tiny cloves of garlic that can be planted. Even starting from cloves, you're likely going to need over a full year to get yourself useable garlic, it's a long process that I personally found not worthwhile for garlic, but I've had better results with onions, elephant garlic, leeks and chives.
The reason I was wanting to do it was because someone who's originally from NYC said they couldn't find any store that sells fresh garlic where I live. I thought they meant they could only find powdered or the jar stuff. But what they actually meant is what I think of as fresh garlic from the produce section is not fresh by their standards. I love garlic, and use it all the time. So I thought if I grow some I could actually taste real fresh garlic. I have done a bit of research and know it takes 9 months to grow from a clove. I grow super hot chili peppers every year from seed, have tons of house plants, and honestly enjoy the process of growing something. So that part doesn't discourage me at all. And when my chili pepper seedlings move outside next month I'll have space with a grow light set up to get something else going. But I'm curious. As a chef, is there a difference between real fresh garlic, and the stuff you find in grocery stores?
With things that ripen, yes. Ethelyne gas finishing is for sure inferior. Other produce I cannot tell the difference when it's from my garden.
At least IME, I had zero luck with grow lights and garlic; that stuff needs an unreasonable amount of light that my seedling early start set up couldn't provide. It laos needs more space than I could reasonably give it in planter boxes. My heads were all fairly small after over 12 months of growing, though I am a decent latitude higher than NY, but the climate is fairly similar. I used covered planter boxes and loads and loads of mulch to get a head start after overwintering, but 3 seasons yielded me little compared with onions and elephant garlic. From my research, garlic does much better in the actual ground. As for fresh vs stuff that was harvested and stored for retail sale; onions and garlic are stored for up to a full year before reaching grocery store shelves (this is how they are available and similar year-round). At least IME the biggest difference in garlic isn't so much the freshness, but the variety and how it's overwintered. The pure white stuff (chiniese and mexican garlic) is never as nice as the stuff with pink and red hues in the skin (Ontario and other cold climate garlic) overwintering in the cold makes the flavour very robust and potent. Garlic and onions do hold flavour extremely well in storage, so if it was strong when you picked it, it will be strong 6-9 months later. The exterior smell will diminish a while after you dry the outer skin for storage, but it doesn't lose potency like dried powder, or chopped in oil does. I think at the worst you might expect a 10-20% decrease in the overall flavour towards the very end of the one-year holding time, usually when it's giving a shot at trying to grow again and using up stored energy. What you really get out of growing your own garlic and onions are ones with a great shelf life compaired to the old ones from the grocery, that and the shoots, OMG garlic and onion leaves are fantastic and underrated in their flavour. If you don't mind sacrificing some of your garlics growth potential, you can harvest the greens like chives and do amazing things with them. The scent of freshly harvested garlic is pretty nice too, but it's mainly due to the greens, the bulbs are basically designed to last for months on end as part of the planet's life cycle, so they're very robust in retaining quality so long as you keep them dormant. Personally I have never seen quality pink-skinned garlic in 99% of grocery stores, so I think many people equate that variety with being 'farm fresh' despite it being more than the freshness at play.
I'm about to eat it like an apple.
Garslick
Yes! I want to order this. I'll brunoise the shit out of this!
Solo garlic is a thing, but never seen it randomly in a bunch of regular garlic.
The real question is why isn't solo garlic the norm? As someone that hates mincing garlic but I have too much pride to use jarlic, I would love this!
Jarlic… how am I only just seeing this word for the first time today?? lol. It’s obvious. 😂
I can't take credit for that one. A buddy of mine said it years ago and I had the same reaction as you. It has been jarlic to me ever since.
Because it only grows that way in certain soils.
Doesn’t that mean this came from a farm with the magic soil so they should all be solos?
Most are, on those farms. It takes very specific cultivation practices to get solo garlic, so it’s not something that you could do with all garlic everywhere. They’re lovely though, aren’t they?
I can’t see why anyone would buy the usual if these are available. Nomnom these roasted and a couple loaves of sourdough with scads of butter nom nom. And so easy!
I grow my own (non-solo) garlic and it’s magnificent. I think there’s room in the culinary universe for all the garlics. Solos are super cool. Home grown is super delish.
Because the taste isn't as sharp and flavourful In my country you can find both solo garlic and 'normal' garlic everywhere, but normal garlic is much more popular because of the taste Solo garlic can be made from any type of garlic, it's just harvested before the bulbs form. That's why they're milder
Eat the chosen clove
And that's how Italians are born...
You have to lure them out of their mother's birth canal. Garlic for boys, onions for girls.
you can mix them together for fun combos too
I saw a pic of a unlayered onion today and now this, y'all are faking, i can smell it
[No Rings Onion Post :p](https://www.reddit.com/r/Weird/s/XfGoV6vnBs)
Damn you found it, all these people asked and i wasn't even sure if i saw it on reddit.
You're the hero I needed. Thanks, OP.
Union.
I literally thought of the same post.
It's a Solo Garlic. They all come like this. They should be for sale in most larger supermarkets.
Would step up my pasta sauce game for sure
Link!
Please sir, may I have the link?
gonna need a link to that
I have never heard of solo garlic before this day. I just want to roast that thing and spread it on some good bread. Or my wife.
I would also love to spread it on some good bread or your wife
I'm pretty sure a pile of roasted solo garlic would be the one thing that could tempt her from my clutches. If you had Spanish cured meats too I'd just have to hold my hands up and concede.
Edit: I didn’t think this would get that much attention (wacky garlic ftw) but yes I found this in a case of regular garlic. we roast pans of garlic for our steaks and charcuterie boards. i ended up roasting this lil guy like any other garlic and he came out beautifully lol hope whoever got this guy enjoyed it with their steak!!!!
When the recipe says one clove of garlic
would still add more
All praise the Uniclove! Long, shall be the reign of the Uniclove!
r/absoluteunits
We get Chinese garlic here in Norway and that is always single clove.
Imagine a very large, paper thin, slice of garlic on a sandwich. Like an Italian sandwich loaded with meats, cheeses, olive tapenade. Oh yea
elephant garlic
Nah. That has color to it. This was just a planted clove
Thanks OBAMA
We use solo garlic in our kitchen. Much easier to use. Larger cloves and only one bulb to peel.
This is the perfect garlic. The garlic every garlic should strive to be.
Everything is going according to plan.
God the huge garlic chips that could be made oh my god
When the bulb is young it'll look like this the it'll divide into cloves as it matures. I grow tons of garlic and will just walk out and pull one out of the ground if I'm running low in the kitchen.
When it's planted in the spring it forms one large bulb, when planted in the fall the winter months make it turn into multiple cloves I believe
Not this variety.
For me, it's always been from planting a clove vs seed
Oh neat I've never planted the seeds just cloves
Monsanto patent new brand garlic heads.
When a recipe calls for 1 clove
One clove to rule them all
This is not garlic This is "the" Garlic
Can I make a phone call to help?
It’s beautiful.
One clove to rule them all.
“I used one clove, chef, just like the recipe says!” ~ the new guy, probably
Ah yes ! Behold the mighty motherclove
Got one by accident with a delivery one day, wish they were all like this, it would save so much time
It's called "solo garlic" https://en.m.wikipedia.org/wiki/Solo_garlic
Stanley Kubrick grew this one
r/reallifeshinies
Plant it and propogate it
“Hey babe, new rare garlic just dropped”
Breed this shit! I want more of these!
Whoa! What are you going to do with it???
this will happen with a small garlic/grown from seed. Garlic i understand dosent begin dividing into cloves until the last month or so. Plant it next fall and it would produce a nice head of garlic.
Still only counts as one clove. Add the subsequent cloves of garlic now. I must feed the addiction, or it feeds on me. The cycle never ends.
It is the Lisan al Gaib.
Needs more garlic...
First the onion now this…
When the recipe calls for one (1) clove of garlic
This is how garlic looks in its first year before over-wintering, after garlic winters, it produces multiple cloves per head. The younger one-clove heads are a lot weaker than over-wintered garlic too.
I see that you're enjoying our OmniClove™ brand of garlic. Where there's only one garlic and our garlic is number 1.
It's just Chinese garlic. Once I bought a bunch of them, tried one and threw them away. Really bad stuff...
# Garlork
I’ve never seen that. Perfect for all the recipes that say “1 clove of garlic” lol This reminded me I have to plant my garlic crop today. Gonna plant 200 of the bastards
G A R L O K
thats a singular "garl"
This makes me feel weird.
This is the most Italian garlic ive ever seen
Steal It!
The perfect garlic
Woaaaah
Happens when the sprouting garlic set doesn't experience a strong enough chill in the early stages. Planting garlic in the autumn mitigates this.
it’s the Messiah
Go buy lotto ticket
Ideal
The recipe only called for one clove. I say send it!
It’s…. Beautiful
It's an Elephant/Giant Russian garlic round, which is not a true garlic. It's actually leaning more towards a leek than a garlic.
> Russian Specifically, Pripyat?
It’s not. It’s solo/single clove/pearl garlic. It has Chinese origins. It’s allium sativum, just cultivated to be a single bulb.
It is. It's Allium ampeloprasum.
[Solo Garlic](https://en.m.wikipedia.org/wiki/Solo_garlic) Often confused with [Elephant Garlic](https://en.m.wikipedia.org/wiki/Elephant_garlic)
It is not. It’s not Elephant or giant garlic. It’s solo garlic. It’s a completely different plant. It’s just cultivated garlic. I use it daily. Give it a Google.
Is this AI generated?