What do you reach for at the first sign of a cold? Next time you feel a tickle in your throat, try this elixir that’s both tasty and may help to ward off germs and kick that seasonal cold.
Photos by Erin Boyle.
Above: Gardenista editor Erin used a locally grown hard-necked garlic variety for her honey.
Above: Three heads of garlic was enough to fill Erin’s jar.
Above: As you pour the honey over the garlic, use a small spoon to encourage the honey into the cracks and crevices between the cloves.
Above: To finish, make sure the cloves are submerged and the lid is sealed.
Adapted from Susun Weed’s recipe for Garlic Honey.
- Raw honey to fill your jar (approximately 1/2 cup)
- 3 heads of garlic, individual cloves separated, but not fully peeled
Gently break open the heads of garlic. There’s no need to peel the individual cloves, but do remove the outermost papery layer that keeps the cloves in the bulb. Fill a small jar with the unpeeled garlic cloves and cover with raw honey. Seal your jar, mark it with the date, and store. In just a few days, the garlic honey will be ready for eating. Over time the honey and the garlic cloves will darken and become more potent. Some people store garlic honey in the refrigerator, but honey at room temperature should be just fine.
Swallow a spoonful of the honey, or spread it on warm toast. Babies under one year should never have honey.