If you are reading this...
...be glad you're off somewhere I am not.
I have consumed mass quantities of garlic. The scent is emitted every time I exhale. Within an hour, when I workout, it will be emitted from every pour as I sweat.
Garlic is beloved by me and by many others. Medicinally, garlic use traces back to 5,000 years. In Asia it used by nomadic tribes to ward off evil spirits and improve health. My thinking is the evil spirits would be anyone who hasn't eaten with you and can't stand the smell. The good health is from not being exposed to the germ and viral riff-raff those freaky non-garlic eating weirdos give freely to others.
Tibetan monks were forbidden from entering the monastries if they had eaten garlic. This is presumably because of its reputation for inflaming the passions. But my guess is one stinky monk made for horrible meditation for the other hundred.
The glorious stinking rose.
The ancient Greek name for garlic was scorodon. According to Fulder and Blackwood, French physician Henri Leclerc derived this from skaion rodon which he translated as rose puante, or "stinking rose".
But garlic has to be fresh chopped, minced or squeezed to be medicinal. Cook it and all that goodness is gone.
I welcome spring when, sprouting up around the feet of all my rosebushes, garlic chives emerge from the ground. The scent keeps the affids from the roses and the shoots of gorgeous green shoots are fantastic in salad. At times the scent of the roses is completely submerged beneath the wafting smell of the chives as I tend the garden.
If you love garlic as much as I do, you will enjoy the Garlic Herb Society and might want to attend the annual Garlic Festival in the US and The Isle of Wight Garlic Festival in the UK.
The stink is on!