Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
When you've used the green part of the green garlic (or green onion, leeks or ramps), don't throw the roots away; dehydrate them.
Ever wondered what to do with all that garlic that's about the sprout (but you don't want to plant it in the garden)? Make your own Garlic Powder!
Many foodies look down on garlic powder as a stale, cheap substitute for the real thing. It's a shortcut for lazy cooks, goes this reasoning, but not something a serious chef would consider. But when you make your own, it's a revelation.
DIY Garlic Powder: simple, powerful, organic, cheap.