Rick and Kristie Knoll grow some of the most beautiful green garlic in the Bay Area on their 18-acre, diversified fruit and vegetable farm in Brentwood, CA. Green Garlic is the spring (or sometimes fall) version of the cured bulbs you're used to seeing year-round at the grocery store. If left to grow further, the garlic greens would die off in the heat of the summer, after the bulbs has rounded out, and, when hung up to dry, the familiar papery cellulose layers around and between the cloves would form a protective layer that enables the garlic heads to stay in storage for up to a year. At this stage in the plant's life, the whole plant is edible and can be chopped up much like a scallion. It has a sweeter, milder flavor than when the bulbs are fully cured.
Try using green garlic in a stir-fry or chopped up with eggs. For a quick (and delicious) kitchen project, use green garlic instead of basil in your next batch of pesto.