Garlic (Allium sativum L.) is one of the world's best known plants. An antibacterial, antifungal, antioxidant, cardioprotective, blood-pressure lowering, sexual potency enhancer, anticoagulant, and more, garlic enjoys the first spot among medicinal spices. But, though rarely admitted either by the medical profession or the natural remedies crowd, it also becomes mildly and pleasantly psychotropic when roasted. The trick is to eat enough of it (by itself) fast enough on an empty stomach.

Recipe: Get a few good heads of garlic. The best are big, purpley on the outside, and large (but don't get confused by size and buy the so-called "elephant" garlic, which is crap). Peel the outer skin off the heads, leaving the unpeeled cloves attached to the base. Drizzle some olive oil over the heads, wrap each separately in aluminum foil, and roast at 350F for an hour and a half.

The garlic will be very soft; you just have to squeeze it out of the bottom of each clove. Eat as many cloves as you can as quickly as you can (and, remember, on an empty stomach; no water, no bread, no nothing), until satisfied with the effects.

Different people have different sensitivities to garlic. The body of the novice eater tends to resist it more, so you'll probably need to consume higher quantities when you start. (Nowaways I can get a respectable high with a bit over half a medium-sized high quality head, but with the normal stuff, I need a bit over a whole head.)

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