This variety is Iberian Wight which produces large round cloves of medium strength garlic. Great for Mediterranean and tapas style dishes where you do not want to over power the fresh simple flavours of the cooking.
Garlic is a 'single-harvest' crop so it is natural that bulbs in Spring and early Summer may produce some cloves with green shoots. Those with green shoots are not only safe to eat, they are, in some ways preferable! Peer-reviewed trials published in the 'Journal of Agricultural and Food Chemistry', state that sprouted garlic is actually even healthier than normal. Plants defend themselves from their most vulnerable time of initial growth by producing phytoalexins, which amongst other benefits, boost the already high antioxidant level of garlic.
For some wonderful recipe ideas please read here