— Hilda P J

And there you can use it in all sorts of ways, um, as, uh, you know, in canopies and, and so many other things as of just, uh, in, in spreads and on layers, uh, if, if you're stacking different vegetables with different sauces and so forth, um, but roasted garlic is just, becomes a very gentle, mild and wonderfully aromatic, uh, tool in the tool chest. Um, but yeah, I, I've never heard of a, uh, you know, too much garlic as being a, uh, you know, all things in balance. You don't wanna only eat garlic, but, you know, using it in a culinary fashion, I think you're, you're safe to go. I, I have to agree with, uh, Kathy, 100%. I will say that if you are buying garlic, you want to buy a bulb that still has remnants of its dried, um, uh, leaves, uh, because some food is, some garlic is, uh, imported from other countries where it has been bleached, and that bottom part has been shaved off. Uh, if you ever have the chance to visit Gilroy, California, the garlic capital of the world, I say that that is a fun thing to do. I love garlic, and thus we get my soup class. We made a Tuscan bean soup that had six cloves of garlic, and everyone in the class was worried about trying to keep the vampires away. They were all making fun jokes, but when they tasted the final product, which was layered at the end with lemon juice, um, they were all amazed that there was no salt in the dish. So garlic is the flavor powerhouse, or good dishes. And also, I'm suggesting not to buy the little jar of garlic that you often see in the produce department because it has preservatives and added sodium to it. So it totally, totally takes away from the essence and true flavor of garlic. So go with the fresh stuff. And also, I see many grocery stores have those plastic bags that are filled with peeled garlic. It, once you open that bag, it seems to disintegrate pretty quickly, even if it's stored well on your refrigerator. So enjoy the garlic Hilda, and eat as much as you want.