GARLIC
You either love them or hate cloves of Garlic!! Thought to be originally from Asia, not Transylvania, it has health giving properties. Raw garlic apparently kills bacteria  in the gut and boosts the immune system against Dracula!! Cooked garlic can lower levels of blood Cholesterol and thin the blood. You should remember these effects if you are already taking medication for these ailments. The pungent odour of Garlic is caused by the sulphur compound, allicin, but this in not noticed after a long period of cooking. Garlic has flat, strap-like leaves, rather like leeks. There is not a problem if it flowers, as the flower spike grows in-between the cloves and thus does not affect the keeping quality of the cloves. However, I cut off the flower bud to stop the plant wasting energy. The general growing and drying procedures for garlic are the same as for onions and shallots. However, for planting, the whole head of the Garlic should be split up into the individual cloves. These cloves should be planted out in late September till November, in a similar manner to onions. There may be nothing visible above ground for a couple of months, but below ground the roots are busy growing. Garlic is absolutely hardy, even in Scotland, and no protection is required. As they prefer well drained ground, provide this by planting on top  of low ridges of soil, if your soil is not already well drained.
Pests and diseases. See the comments for Onions.

ELEPHANT GARLIC
There is some mystery and controversy about the sudden appearance of this vegetable in the last few years. One plausible explanation suggests that Elephant Garlic (Allium Ampdoprasum), is originally from the East Mediterranean, and was taken to the State of Oregon in the U.S.A. by immigrants from the Eastern Balkans, for their own use. It was re-discovered in their abandoned settlement in 1941, by a plantsman who selected it for size. It has also been suggested that Elephant Garlic and Leeks have both been selected over many centuries from wild garlic. Certainly, ordinary garlic, elephant garlic and leeks, all have the same form of flat, strap-like leaves, while onions and shallots have round, hollow leaves. The name comes from its much larger size, being as big as the clenched fist of a man. It is much milder than traditional garlic, but the individual cloves are big enough to roast whole. There is general agreement that it is more closely related to the Leek than traditional Garlic, which may be why it is not so prone to white rot and is more resistant to wet conditions. If you have been having problems growing normal garlic, try elephant garlic instead.
Because it is much bigger than the normal garlic, the individual cloves should be spaced about 20 cm apart, and just buried in the soil. Otherwise, just grow as you would grow Garlic. When lifting the heads of elephant garlic, you may notice mini-cloves on short stems. These can be planted to produce a small undivided head the next year. I have also saved the seed heads to plant the next year, but it takes two years to get a useful crop, and is probably not worth the effort.
Storage of Elephant Garlic is similar to that for Onions. It will store in perfect condition for a year, and I have even used it when it was 18 months old, and had a few wrinkles.