Garlic

Garlic belongs to the allium family and is closely related to onions, leeks, chives and shallots
Garlic is loaded with several important nutrients, including manganese, vitamin B6 and vitamin C and it’s well-known for its medicinal properties, which are mostly attributed to the compound allicin, which is released when cloves of garlic are crushed, chewed or chopped
Green garlic is harvested early in the season before the bulb is fully formed. The flavor is somewhere between a green onion and mature garlic but it is more mellow and less spicy.
It can be eaten cooked (much like you would use leeks) or fresh in salad dressings or spreads.

When buying garlic note that if it smells of garlic it is not a sign of its potency - allicin, the main compound responsible for its smell is formed only after cells have been damaged during cutting or crushing. Accordingly a head of garlic that smells at all of garlic has most likely been crushed during transport or storage. So, if it smells like garlic don’t buy it
Heating garlic destroys most of its beneficial properties. However you can reap all the benefits of garlic with a slight change in the way it is prepared. The enzymes in garlic need a few minutes to start working, so let it sit for ten minutes after you mince, crush or chop it before using in cooking
Additionally, add garlic to your recipes when you’re almost done cooking as high heat for a length of time can destroy its nutrients