Garlic–Honey Mixture (“Honey Garlic”)
A simple cold infusion of lightly crushed fresh garlic in high-quality honey. Traditionally taken by the teaspoon during cold season. Keep the jar clean, stir or tip daily, and refrigerate after the initial infusing period.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Cold infusion, Home remedy
Cuisine Traditional home remedy
- 10 peeled garlic cloves lightly crushed
- 200 ml high-quality runny honey raw if available
Prepare the jar: Rinse with hot water and let dry.
Add ingredients: Lightly crush the cloves to expose surfaces, place in the jar, and cover fully with honey (leave 2–3 cm headspace).
De-bubble: Stir with a clean spatula to release trapped air; ensure all cloves are submerged.
Infuse: Seal, label, and leave at room temperature for 7 days. Tip or stir the jar once daily so cloves stay coated.
Store: After 7 days, refrigerate. The cloves may remain in the honey.
Use: Take 1 teaspoon daily, straight or stirred into a little lukewarm water. Optionally eat 1 clove. Avoid hot/boiling liquids to preserve aroma.
- Flavor & texture: The mix may bubble lightly and become more fluid—normal osmosis/fermentation-like activity from the raw honey–garlic interaction.
- Variations: Add a strip of lemon zest, a sliver of fresh ginger, or a tiny pinch of chili; remove solids after 7 days if you prefer a smooth syrup.
- Vegan alternative: Make a garlic oxymel—equal parts apple cider vinegar and maple syrup poured over lightly crushed cloves; infuse 7–10 days, then refrigerate (strain if desired).
- Safety & storage
- Refrigerate after the 7-day infusion and use within 2–3 months.
- Always use clean utensils; discard if you notice mold, strong gas buildup, or off odours.
- Not for infants under 12 months (honey).
- If you have GI sensitivity, gallbladder issues, reflux, diabetes, or take anticoagulants, seek medical advice before use.