Patent ID: 7976890

Claim:
A method of producing a body deodorizing garlic, comprising: selecting at least one type of herb from each of the below groups A, B, C, D, and E; under ambient temperature, washing each of the selected herb thoroughly with running water after harvesting; treating each of the washed herbs in a dehydrator and thereafter drying it; shredding each of the herbs; adding water to each of the herbs in two additions: first adding some water to some of the shredded herb and mixing it in a blender; then adding the rest of the water and the herb to the blender and mixing; pouring each of the mixtures into a container; letting the mixture stand for at least 24 hours; after the at least 24 hours, storing each of the containers in a refrigerator at approximately 0° C. for two months; shaking up each of the mixtures approximately once a week during the two month storage period and dumping precipitate several times during the storage period so that the precipitate does not settle; mixing the respective, stored liquid solutions to obtain a herb mixture liquid; pouring the herb mixture into an injector; slicing a peeled garlic clove and drying it at 60 to 70° C. for 1 to 3 hours; spraying the herb mixture liquid over the sliced garlic clove; drying the sliced garlic clove in warm air at 50 to 70° C. for 30 to 60 minutes; wherein the groups comprise: Group A: sweet basil, bush basil, lemon basil, licorice basil, cinnamon basil, and dark opal; Group B: spearmint, apple mint, peppermint, cat mint, orange mint, curry mint, north mint, ginger mint, bergamot mint, pennyroyal, summer savory, and winter savory; Group C: parsley, sage, red sage, celery sage, and pineapple sage; Group D: fennel, Florence fennel, true fennel, and dill; and Group E: rosemary, thyme, chervil, caraway, oregano, nell, comfrey, cress, and marjoram.