Eat one per day, once you have a cold or flu, or just simply to help improve your lung immune system. This taste I guess will be much easier for everyone.

  1. Preheat the oven to 400°F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ to a ½ inch of the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head (for taste better, you can add some herbs and Himalayan salt also); using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F at least 30-35 minutes (usually I bake one hour), or until the cloves feel soft when pressed.
  4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small spoon or knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.