Fresh garlic, also known as green garlic or wet garlic. Fresh garlic is usually dried into the bulbs we are used to seeing. Fresh garlic has a more subtle garlicy flavour and can be used in place of dried garlic, or onions or leeks.
The science bit!

Garlic is thought to have numerous health benefits with its properties claimed to be anti-inflammatory, anti-viral, anti-fungal, anti-bacterial and anti -carcinogenic! The anti-inflammatory compounds along with the vitamin C in garlic, especially fresh garlic, make it useful for helping to protect against attacks of asthma and may also help reduce the pain and inflammation of osteoarthritis and rheumatoid arthritis.

What do I do with it?
Delicious stewed or baked, added to soups, and stir-fries or raw in salads. Instead of separating the garlic into cloves you can chop the whole bulb up. The stem can also be included to give colour and a more delicate flavour. One stalk of green garlic is equivalent to one or two cloves of garlic.

Penne Pasta with Mozzarella & Green Garlic Sauce

150g marscponne or other cream cheese
1 bulb finely chopped green garlic
2 tbsp. chopped parsley,
Salt and freshly ground pepper to taste
450g penne or fusilli pasta
2 tbsp.butter
1/4 cup freshly grated Parmesan cheese

Combine the cheese, green garlic and 1 tbsp. of the parsley in a large bowl. Season with salt and pepper.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente
Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the cream cheese to make a smooth, creamy sauce.
Drain the pasta and add to the sauce along with the butter. Toss well.
Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce
Season and serve