What dish showcases garlic best? Can you describe its perfect expression? Do you prefer it raw or cooked?

It’s been raining lately, making it been hard, challenging, to harvest the garlic without inviting mold. Mildew.  Right now, this moment, I picture its crisp white cloves turning a subtle shade of tan. Taupe. The leaves have withered. Anyone with half an eye can see that. Oh well.

Do I dodge the raindrops, harvest the garlic and hope for the best?