Can I use the leafy, fibrous green ends of green garlic in making green garlic powder?

I have green garlic from my CSA. Our newsletters say not to use the top ends that are fibrous for normal cooking, as they are tough. But I am dehydrating some of the regular bits anyways to try and make garlic powder from. Is there any reason I can't dehydrate and use the fibrous bits for this as well?

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