Does fresh garlic have any specialized uses? I have some fresh garlic that I have just harvested from the allotment, and am drying out.  I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if there are things that are more suitable for fresh garlic?  Does it slow roast better?  Is it better to use raw?
I love fresh (also called green) garlic. Some uses:


For a quick, simple and delicious pasta sauce, chop a whole bulb of garlic (with peel and all) and sautee in some olive oil, rosmary and chili peppers. Add some white wine and reduce.
Make a soup
Clean whole bulbs from dirt, remove the external peel, wrap in tinfoil, sprinkle some salt, olive oil and thyme and bake for an hour. The garlic will turn into a paste which you can then squeeze and spread on fresh loaves of bread.