Lacking the papery membrane that encases mature garlic bulbs, green garlic is simple to use. Chop off the roots and the top green ends, and use the whole bulb and the tender white and green parts of the stalk. With an intensity of flavor that lies somewhere between those of scallions and leeks, green garlic can be used in many of the same ways you would use those vegetables. To remove some of the bite of green garlic, briefly boil it before using it. Then slice it on the bias, cook it in butter or olive oil, and use it as a simple topping for pasta, or mix it into soups or salads as a garnish. Green garlic also makes a delicious aioli.