I was born and raised in the quiet mountain town of Telluride, Colorado. I like dinosaurs and unicorns and long walks on the beach. My favorite color is green. I came to Evergreen in hopes of studying sustainable design, but due to registration difficulties, it didn't pan out. At the moment, I am indulging in my interest in alternative medicine, especially herbal medicine, and am enrolled in Approaches to Healing in addition to Healing Gardens, which I think complement eachother nicely. I am also in The Practice of Writing; writing is probably the foremost of my passions and is technically the focus of my education, though you wouldn't know it unless I told you. Whatever my profession may be later on, I want gardening to be a part of my life. One day, if I settle down, I hope to become almost entirely self-sustained. I dream of owning a plot with a hot spring and firtile grounds so that I can design and build a hostal and bathhouse and spend my remaining days tending to an expansive garden of food (I especially long for peach trees), medicine, and purely aesthetic plants, and giving weary travelers an experience of utmost hospitality.  

Allium sativum L., commonly known as garlic, is a species in the onion [1] family Alliaceae [2]. Its close relatives include the onion [3], shallot [4], and leek [5]. Garlic has been used throughout recorded history for both culinary [6] and medicinal [7] purposes. It has a characteristic pungent, 'hot', flavour that mellows and sweetens considerably with cooking.^{[1] [8]} A 'head' of garlic, the most commonly used plant part, comprises numerous discrete 'cloves'. The leaves and stems are sometimes eaten, particularly while immature and tender.