Garlic can be eaten at all stages of its lifecycle. Right now, we're at the garlic scallion stage: long green shafts with a white tip and flat leaves. Use it as you would an onion scallion and you're on your way to delicious food. While it has a noticeably garlic flavor, it mellows quite a bit with cooking, which means you can use a good amount without overpowering a dish. Raw, on the other hand, it has a very intense garlic flavor.
Chop it coarsely and sauté it to add to stir-fries, soup, or pasta dishes. It will take a little longer to soften than an onion scallion would. Or chop it fine in a food processor. Add some oil and salt as you process to make a pesto. This pureed form is easy to add to a roast, in soup, or anything you want to give garlic flavor to.
To preserve, chop and freeze or dehydrate. You can also freeze it already sautéed. Or freeze the puree in ice cube trays for easy flavor additions.
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