With more and more people wanting to use natural remedies for healthcare, honey bees have done it again. When we combine the health benefits of honey with garlic, we end up with an amazingly simple, yet fierce weapon against even the harshest respiratory illness and so much more.
Garlic has been used for thousands of years all over the world. Hippocrates (~400BC) prescribed it specifically for respiratory illness, poor digestion, fatigue and parasites. Olympic athletes in ancient Greece even used garlic to enhance their performance. It is a delicious food and has been traditionally used to treat bronchitis, liver disorders, colic, dysentery, rheumatism, asthma, diabetes, fevers and may help for atherosclerosis, heart disease, cancers and osteoarthritis. It has been shown in studies to reduce blood pressure and cholesterol, lower inflammation, and may protect against cognitive decline. It has even been used to detoxify heavy metals and is thought to lower chronic disease risk. I think that the key word for this herb is detoxify. When our bodies are detoxified, our inflammation can be reduced which is one of the main causes of disease.
I usually use my garlic honey when I am not feeling well and take it here and there through the winter months too. It has been proven to have powerful antiviral and antibiotic properties and has been shown to boost our immune system, reducing severity of illness. By lowering oxidative stress, it can lower inflammation that comes with respiratory infections, colds and influenza, helping our body to heal more quickly then it normally would.
There are a couple of cautions with garlic, but since it is food, it would only apply if your intake is increased significantly. Garlic thins the blood and I can't say how much extra makes a difference, so caution should be used in those who take blood thinners or who have any bleeding disorders. In those cases, I would recommend you talk to your doctor if you want to increase your garlic intake. There are some who are allergic to it and it can also cause bad breath, body odor and digestive upset in large quantities, so just be aware. Thankfully, I've not experienced that with any of the extra amounts I take.
Honey has so many healing qualities and when paired with garlic, is over the top for coughs, colds, respiratory ailments and the flu. Honey is antimicrobial, specifically antibiotic and antiviral, boosting immunity and strengthening the gut on its own but then the honey also allows the garlic to ferment. This makes it easier to digest so it can work more efficiently, making the vitamins, nutrients and healing properties more available to our body. The probiotics, which are also naturally present in honey, and which are unlocked during the ferment, are then sent into the gut to strengthen the immune system. Any time you feel something coming on, start taking your garlic honey which hopefully you have already made and have waiting for you in your cupboard. It takes several weeks, even a couple of months to get to the stage where it is really going to do the work so it pays to be prepared.
I often make it in pint jars, that way if I have a few in my cupboard, I can give it to family and friends and still have some in my cupboard for us but any size jar will work. I just peel a bunch of garlic and see what the best container is when I get tired of peeling it!
TO MAKE:
Thoroughly clean your jar by pouring boiling water in your glass or ceramic container. Do not use plastic or metal. I use the No-Leak lids or canning lids. Both may leak a bit because the garlic will off-gas as it is fermenting and may push the lid up some. Let the boiling water sit in the jar at least 15 minutes to reduce any microbes. Pour out water and let dry. I pour boiling water in my lid also and let dry. You don't want to introduce water into this so make sure it is fully dry before adding your garlic and honey. I usually leave it several hours or toss the jar and canning lid in a warm oven to dry completely.
Separate your garlic head into individual cloves, then peel them. I cut the very end off and use a pairing knife to slide under the shell around the clove. You can press them gently, if needed, to loosen shell. I leave mine whole unless very large. You can cut them into smaller pieces or not. It's your preference. I just like chewing a whole soft clove when they are done.
Fill your jar half to three quarters full with the peeled cloves. Pour your raw honey over the top, leaving at least 3-4 inches on top. This allows you to turn it over and over, mixing it. I usually use 3/4 buckwheat honey and 1/4 wildflower honey (see above picture) but any raw honey will work great. The buckwheat has been known to be specific for respiratory issues and coughs so it does double duty. NOTE: If your honey is too thick to pour, heat it gently, keeping under 105F degrees, otherwise you will destroy the beneficial enzymes and other heat fragile substances. You can put near a warm stove, set in a bowl of warm water (not boiling) or in the sun on a warm day to liquify.
Leave your jar out on the counter for a couple of weeks so you can remember to turn several times a day and to burp it (open to let gas escape). If you do not burp it, the jar could break or the lid could bend, as a lot of gas builds up. It you are worried about this or cannot burp it frequently, leave the lid a little loose when it is upright. You will need to tighten it when it is upside down but you can just leave it upside down for a short time or maybe several hours, whatever works in your schedule and turn back right side up, then loosen lid again. If you are opening often, you don't need to leave the lid loose. The point is to keep mixing it up and letting gas escape throughout the day. It can get a bit messy with turning so I put it in a dish.
After several weeks, depending on the size of the garlic, room temperature and amount of turning, the honey will become liquid-y. You can open and turn or shake every few days at this point. Eventually the jar will no longer need to be burped as the garlic will be fermented. At this point you can put it away. You can start taking at any time after a few weeks but is better if you let it ferment fully. Keep in your cupboard or pantry and when you notice it in there, give it a shake. It's ok if you don't. I just do! Maybe eat a piece too. They are delicious with a milder, sweet taste.
Take a spoon of the honey, a clove or two or both several times a day or here and there as desired. If you have questions about eating it, talk to an herbal practitioner or your health care provider.
How sweet are Your words to my taste, sweeter than honey to my mouth!
I gain understanding from Your precepts; therefore I hate every wrong path.
Your Word is a lamp for my feet, a light on my path. Psalm 119:103-105
All opinions are for educational and informational purposes only and are not intended to diagnose, cure, treat, prevent, prescribe for or remark on any disease or medical state. Please consult a health care provider with any questions about your health.
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