2 to 4 tsp. olive oil

4 rosemary sprigs, or oregano sprigs

Remove outer layers of skin from garlic, leaving cloves and head intact.  Place all heads on double thickness of foil; top with olive oil and herbs.  Fold up and seal.  Bake in 375 degree F.  oven for about 1 hour.  Serve one whole head per person.  Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note:  If you prefer you may trim tops off garlic heads to expose tops of garlic cloves.  This makes cloves easier to scoop out.  Then bake as instructed.  Cooking time may be slightly reduced.