They are not as easy to find in wet markets or in supermarkets but the rare times that they are available, I don’t pass up on the opportunity.
Bawang na mura, or spring or young garlic, are garlic bulbs that are harvested before reaching full maturity. The bulbs need not peeled prior to cooking since the skins are very thin. The leaves are full of of flavor too. If you’ve been adding chopped sibuyas na mura (onion leaves) to garnish your soups and entrees, try using the leaves of spring garlic instead. I used the bulbs to make a vegetarian dish (yes, with the black mushrooms) and the leaves for some chinese-style fried rice.
In dishes like pancit miki bihon and pancit sotanghon, try substituting bawang na mura for the usual sibuyas na mura. You’ll be surprised at the difference. 
Conversations