In my own mind, I'm not really a fan of purple. There is something too synthetic about it to me (maybe all the grape flavored lollipops or medicine growing up?) but my tune completely changes when that purple becomes a rich merlot or an earthy lavender. When that happens, I swoon over it. And paired with the papery skins of garlic- ranging from a deep beet red to the lightest of parchments, it becomes comforting and tranquil.