Fermented Garlic Honey Remedy: The Ultimate Natural Immune Booster
In recent years, many people have turned back to nature to support their well-being. Among the most popular traditional treatments making a comeback is the garlic honey remedy. This simple yet potent combination brings together two of nature’s most powerful ingredients: raw honey and fresh garlic.
While it might sound like an unusual pairing, fermenting garlic in honey creates a sweet and savoury syrup that is packed with potential health benefits. From soothing a sore throat to supporting heart health, this golden elixir is a staple in many natural medicine cabinets. In this guide, we will explore the science behind the remedy, how to make it safely, and the best ways to include it in your daily routine.
The Science Behind the Remedy
To understand why this mixture is so effective, we must look at the individual properties of the ingredients. Both have been used for centuries in traditional medicine, but modern science has begun to back up these claims.
The Power of Allicin
Garlic is more than just a kitchen staple for adding flavour to your Sunday roast. It contains a compound called alliin*. When you crush or chop a clove, an enzyme converts alliin into *allicin. This is the active compound responsible for garlic’s distinct smell and many of its health-boosting properties. Research suggests that allicin has significant antimicrobial and anti-inflammatory effects, which can help the body fight off infections.
Honey’s Antimicrobial Magic
Raw honey is known for its ability to fight bacteria. It is hygroscopic, meaning it draws moisture out of the environment. This low moisture content, combined with its natural acidity, makes it difficult for bacteria to survive. Furthermore, honey contains an enzyme that produces small amounts of hydrogen peroxide, which further inhibits bacterial growth. According to the National Institutes of Health (NIH), honey has been effectively used in wound healing due to these antimicrobial properties.
Top Health Benefits of Fermented Garlic Honey
Combining these two superfoods through fermentation enhances their bioavailability. Here are the primary benefits associated with the garlic honey remedy.
1. Natural Cold and Flu Remedy
This is the most common use for the mixture. The antibacterial properties of honey and the antiviral potential of garlic make this a go-to syrup during the winter months. It may help soothe a scratchy throat and reduce the severity of cold symptoms. Many users swear by taking a spoonful at the first sign of a sniffle.
2. Immune System Support
Maintaining a strong immune system is vital for overall health. The compounds found in lacto-fermented garlic act as immunomodulators. This means they help regulate the immune system’s response to threats. A study highlighted by the Cleveland Clinic notes that while it isn’t a cure-all, the combination can certainly give your immune defences a helping hand.
3. Heart Health
Garlic has long been associated with cardiovascular health. Regular consumption of garlic may help lower blood pressure and reduce cholesterol levels. The University of Rochester explains that the antioxidants in garlic can help protect blood vessels from damage. When combined with honey, which is also rich in antioxidants, you get a heart-friendly supplement.
4. Digestive Health
Fermented foods are excellent for gut health. During the fermentation process, beneficial bacteria (probiotics) are produced. These helpful microbes support a healthy gut microbiome, which is essential for good digestion and nutrient absorption.
Safety First: Understanding Botulism Risks
Before you start filling jars, it is crucial to address safety. A common concern with preserving garlic is botulism risks in honey.
Clostridium botulinum is a bacterium that thrives in low-oxygen environments, such as garlic submerged in oil. However, raw honey is naturally acidic (pH 3.5 to 4.5), which usually prevents these spores from reproducing. Botulism spores cannot grow in environments with a pH below 4.6.
To ensure your garlic infused honey is safe:
* Use Raw Honey: Pasteurized honey may lack the natural bacteria and enzymes needed for proper fermentation.
* Check the pH: You can use simple pH test strips. If the pH rises above 4.6, add a splash of apple cider vinegar to increase acidity.
* Avoid Feeding to Infants: Honey should never be given to children under one year old due to the risk of infant botulism, as noted by the CDC.
Step-by-Step Garlic Honey Recipe
Making this remedy is incredibly simple. You do not need expensive equipment—just a clean jar, quality ingredients, and patience.
Prep time: 15 minutes
Fermentation time: 2 to 4 weeks
Ingredients
* 1 cup (approx. 250g) of whole, peeled garlic cloves (fresh is best).
* 1 to 1.5 cups (approx. 350g) of raw, unpasteurised honey (local or Manuka honey and garlic blends are excellent).
* A clean glass jar with a lid.
Method
- Prepare the Garlic: Peel the garlic cloves. You can lightly bruise them with the flat side of a knife to release the juices and start the chemical reaction that creates allicin.
- Fill the Jar: Place the garlic cloves into the clean glass jar. Do not pack them too tightly; leave some room at the top.
- Pour the Honey: Pour the raw honey over the garlic until the cloves are completely submerged. The honey must cover the garlic entirely to prevent mould growth.
- Seal and Turn: Screw the lid on loosely (to allow gases to escape) or burp the jar daily. Turn the jar upside down to coat the garlic cloves thoroughly.
- Ferment: Store the jar in a dark cupboard at room temperature. You will notice small bubbles forming after a few days—this is fermentation in action. The honey will become thinner and runnier as juices are released from the garlic.
- Wait: Let the mixture sit for at least two weeks, though four weeks is better for the flavour to mellow.
How to Use Your Garlic Honey
Once your fermented garlic honey benefits have developed, you can use it in various ways. The sharp bite of raw garlic will mellow into a sweeter, candy-like flavour.
* Direct Dosage: Eat one whole clove and a teaspoon of honey daily for immune maintenance.
* Sore Throat Aid: Mix a spoonful into warm water (not boiling, as heat destroys beneficial enzymes) with lemon for a soothing drink.
* Culinary Uses: Drizzle the honey over pizza, cheese toasties, or use it in salad dressings. The fermented cloves can be chopped and added to stir-fries or roasted vegetables.
Storage and Shelf Life
If stored correctly in a cool, dark place, your garlic honey recipe can last for months or even years. The flavour will continue to deepen over time.
* Shelf Life of Fermented Garlic: Generally safe at room temperature for several months. For longer storage, you can place it in the fridge, though the honey may crystallise.
* Hygiene: Always use a clean, dry spoon to remove cloves to prevent introducing foreign bacteria.
> Tip: If you see blue or green mould forming on the surface, discard the batch immediately. This is rare if the garlic stays submerged, but it is better to be safe.
Frequently Asked Questions
1. Can I use cheap supermarket honey?
It is highly recommended to use raw honey and garlic uses differ from pasteurised honey. Supermarket honey is often pasteurised, which kills the natural yeasts and enzymes required for fermentation. Look for “raw” or “unpasteurised” on the label, or buy from a local beekeeper.
2. Why is my garlic turning blue or green?
Do not panic! This is a natural reaction between the sulphur compounds in garlic and the enzymes in honey. It is harmless and safe to eat. The Healthline guide confirms that colour changes do not affect the quality or safety of the ferment.
3. How often should I ‘burp’ the jar?
During the first two weeks, you should open the lid (burp it) once a day to release built-up carbon dioxide. If you forget, pressure can build up, potentially causing the jar to leak or crack.
4. Is eating raw garlic cloves safe?
Yes, eating raw garlic cloves that have been fermented is safe for most people. Fermentation softens the texture and the harsh flavour. However, those on blood-thinning medication should consult a doctor, as garlic can have a mild blood-thinning effect.
5. What is the best honey for fermentation?
The best honey for fermentation is raw, organic honey. Manuka honey adds extra antimicrobial power but is more expensive. Standard wildflower raw honey works perfectly well for this recipe.
External Resources
* Verywell Health: Garlic Honey Benefits
* Frontiers: Antimicrobial Activity of Honey
* NCBI: Immunomodulation by Garlic
* Frontiers: Bioactive Substances in Garlic
* MDPI: Antioxidant Properties of Honey
* Solid Starts: Garlic Storage Safety
* NCBI: Garlic and Cardiovascular Disease
