Raw: Slice the tender cloves and green stalks thin to mix into salads, sandwiches, or use as a pizza topping. It provides a vibrant, mild flavor without the intense kick of cured garlic
Cooked: Sauté or roast the cloves and stems in stir-fries, omelets, or pasta. Roasting the whole bulb softens the cloves into a sweet, easily spreadable paste.
Storage: Wet garlic spoils much faster than cured, dry garlic. Store it in your refrigerator where it will stay fresh for up to seven days.