It is a great source of vitamin A, vitamin C, and vitamin B6, followed by Choline. There are trace amounts of vitamin K, Folate, Niacin, Thiamin, Riboflavin, and Pantothenic Acid. It is a good source of Potassium, Phosphorus, and Calcium, followed by Iron and Manganese. There are trace amounts of Zinc, Copper, and Selenium and contains Omega-3 and Omega-6 fatty acids.

Great for use in tons of recipes: Soups and stews, Italian dishes of all types!

It can also be ground up for use in powder form! Add equal amounts of salt to the ground powder and you now have Garlic Salt.

NOTE: While dehydrating, you may want to consider dehydrating some onions at the same time if you've got a spare dehydrator tray or two available! In other words, don't mix garlic and onions with, say, apples, when dehydrating – unless you WANT your APPLES to taste like GARLIC or ONIONS!!

ALSO: Run your stove hood vent (if you have one). This will quickly take the odor out of your house.

If you're out on a date, then make sure both partners eat this pungent veggie, you'll thank each other later for that tip!

1. Separate and peel the cloves, cut into 1/8" slices – a mandoline does a fine job of this for the elephant/mammoth bulbs – just watch your fingers please! With regular (small) cloves, carefully use a knife!
2. Arrange on your food dehydrator trays, making sure the slices don't touch or overlap.
3. Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).

• It will be brittle when fully dried and stores well in a small mason jar, I just crumble it up when adding it to my soups etc.
• Drying time: between 6-12 hours.
• Please remember to rotate your trays for even drying.

If you've ever seen the movie "Crocodile Dundee", then you'll appreciate this comment about 'regular' versus 'Elephant':

"You call that garlic?
Now this (pointing to the elephant bulb)
is Garlic!" :-)

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