A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for raw or cooked. The leaves, stems and flowers on the head are also edible and most often consumed while immature and still tender.

Three major varieties are available in the US:

• the white-skinned strongly flavored American garlic;
• Mexican and Italian garlic, which have mauve-colored skins and a somewhat milder flavor; 
• White-skinned, mild flavored elephant garlic, which is not a true garlic, but a relative of the leek.