How much of the garlic is edible?

Most of us buy garlic from the market and discard every other part except the white bulbs. That is actually money down the drain. We are only accustomed to what we know here in Ghana but a garlic plant has so much more to offer beyond the bulb. If you visit the farm, you will notice the green leaves rising up so high. They are pungent and are perfect for your stews or fried eggs in the morning.

There are also the scapes, by those I mean the curly things rising from the centre. You may not know them if you have lived in the city your whole life or don't cook a lot of dish with garlic.

Vendors cut them off before the garlic even makes it to the market stand. You can cut them like string beans. Even the tiny flowers connected are edible. It is unfortunate we choose to ignore them while complaining about the cost of food.

The only one I think makes sense discarding is the root. It is hairy and harbours too much dirt from the earth. No matter how long you soak them, the texture keeps looking like biting into an old sponge. It is not nice taste at all. Everything else above the ground should be in the pot.

People should learn to stop fearing green things they never saw their grandmothers use in a particular way. It has the taste, although a softer version of the bulb.

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