Garlic - the stinking rose
Cookbook writer Elizabeth David swore that swallowing an unpeeled clove of garlic whole before eating any garlicky food would prevent garlic smell on the breath. Personally, it's only ever given me a sore throat. The best disguise is to make everyone else eat garlic, too. After all, it's said to be a great blood purifier and to ward off colds and ghouls.
The most seductive garlic in the world is probably the rose-pink kind from Provence. This and 200 other different varieties are grown organically at Filaree Farm. Send for details to Route 1, Box 162, Okanogan, WA 98840-9774.
But you would do well just to buy a head of garlic in your local supermarket, separate the cloves, bury them in a flowerpot or garden in November and wait for them to produce for harvesting by spring.
If you use enough garlic not to want to spend time peeling the cloves, buy them in quantity ready for cooking or pickling at Oriental supermarkets or CostCo.
Peel them and store them whole in a bottle of olive oil or vinegar. It will flavor both, but cloves stored in vinegar need to be used fast for cooking because they quickly soften too much.