Yeah, it's garlic.
Just an interesting factoid: eating a lot of garlic has a mild protective effect against mosquitoes. If you eat a clove of garlic a day, the sulfur you admit through your skin confuses mosquitoes and makes it a little more difficult for them to find you.
If you really want to use garlic to avoid mosquitoes, though, you’ll get better results rubbing it on your skin - but you may drive off friends and coworkers that way, too.
This roasted garlic recipe has a lot more virtue than just keeping the bugs away. Garlic has real heart benefits, such as lowering blood pressure and cholesterol. It’s got loads of antioxidants, vitamin C and selenium. Garlic also helps with detox.
Not to forget, roasted garlic is just plain delicious. Use it as a savory spread on meat or on starches. It’s a great alternative to butter when you’re eating baked potatoes. It’s the basis for a lovely salad dressing and can be incorporated into soups, stews or sauces for an added burst of flavor.
Ingredients for roasting garlic
- Heads of garlic (however much you need)
- Olive oil, as needed
- Sprinkle of sea salt
- Preheat oven to 375 degrees Fahrenheit.
- Remove the 'paper' from the outside of the garlic heads, while leaving the cloves connected.
- Cut the top of the heads, just enough to expose all of the cloves to the heat.
- Use olive oil to coat the bottom of a pan just big enough to contain the heads without touching the sides.
- Put the garlic in the pan, cut-side up. Lightly coat with additional olive oil, to help prevent burning. Sprinkle a very small amount of sea salt on top, then cover with aluminum foil.
- Roast in the oven for 40-75 minutes. Check at 40 minutes and every ten minutes or so thereafter. The smell should be deliciously pungent and the center clove should be soft when poked with a knife. You can continue cooking after its done for a deeper and more intense flavor.
- Let cool about fifteen minutes, then remove the cloves by pushing them out of its paper from the bottom. Roasted garlic can be stored in a tightly closed container in the refrigerator for about two weeks or frozen up to three months.
There you have it. It's bad for the mosquitoes but great for you!