We got loads around here - I love it!
Gives you a more subtle hit of garlic than bulb garlic would do. It's considered a super healthy herb in Germany, by the way.
The flavoured oil is a great idea. I make a pesto-type thing in the food processor, with olive oil, crusedh walnuts and a bit of parmesan. I use it on almost anything - just make sure you just about heat it up, not cook it or it will loose its flavour.makes boiled potatoes instantly posh, great to finish a soup, put a spoonful in salad dressings, as a topping for baked fish, or a slasa for grilled meat...
I have also eaten it wilted like spinach, and chopped it like any other herb into pasta sauces, fired mushrooms, scrambled eggs...