A bulb vegetable, with a very strong and pungent taste. The whole bulb is divided into several cloves which are peeled and the flesh is used whole, crushed or as a paste. The cloves of garlic extracted from the bulb are the most commonly consumed part of the garlic. The leaves, stems and flowers are edible and at their best when tender and immature. Garlic skin needs to be peeled off before use as it is not considered palatable.