Believe it or not, the Talmud says that that garlic is an aphrodisiac. Yes, that is a fact.

Here’s a quote from the Babylonian Talmud (from Gil Marks‘s Encyclopedia of Jewish Food)

“Five things were said of garlic. It satiates, it warms the body, it brightens one’s face, it increases semen and it kills intestinal parasites. Some say it fosters love and decreases jealousy.”

Ezra the Scribe who is up there with Moshe Rabeinu and Mordechai HaTzadik (of Purim fame) as one of the greatest Jews of all time decreed that it should be eaten on Friday night-Jewish time for making whoopee .

There’s a lot of power in one stinking rose . Here in Israel it’s garlic season, the only time of the year one can purchase home grown garlic a lovely mauve pink and grey with rich flavorful cloves. Stock up now.

This recipe for baked garlic is very popular here in Jerusalem.

Baking softens the garlic and mellows it’s taste. There isn’t any garlicky smell and it’s spreadable. In many homes it is served along with the challah, our very own Jewish garlic bread and it’s a cinch plus it’s Pesachdig (kosher for Passover)

Take one clove of garlic, peel off the outer layers of skin and separate the cloves . No need to peel each clove

Sprinkle olive oil on top (one tablespoon is probably more than adequate) and a few grains of kosher salt

Bake uncovered at 350 F or 180 C for 20 minutes or until soft.

You can eat it as is-that is what my family did or spread it on bread or challah. Yummy, low cal and sexy!.