The Kitchen Apothecary

Real Whole Food & Kitchen Witchiness!

  • Home
  • Blog
  • Kitchen
  • Apothecary
  • About

Honey Fermented Garlic and Fresh Honey Garlic Mash

August 12, 2017 By Sarah Coleman 4 Comments

Local Raw Honey and Garlic Cloves Fermented

Local Raw Honey and Garlic Cloves

My two pantry apothecary essentials for winter are honey fermented garlic and elderberry syrup. Garlic is great for knocking bacterial infections on the head, you just have to put up with the garlic breath! 

Stock up on fresh local garlic when you can. It will be readily available and reasonably priced at your farmers market when it is abundance. Garlic is also very easy to grow, you can cultivate a lot in a small plot in the garden or a large open pot. 

Garlic deserves its massive reputation in traditional systems of medicine all over the world. It’s health effects are being backed by science as the evidence accumulates: 

  • Prevention and Treatment of Infections and Enhancing Immune Function for the treatment of many common infections – bacterial, fungal and viral. Also useful for the prevention of the common cold. 
  • Cardiovascular Tonic – for the prevention and treatment of high blood pressure, atherosclerosis, blood cholesterol and triglyceride levels. 
  • Cancer Prevention – compounds in garlic have been linked to cancer prevention and significantly enhancing the immune system. 
  • Antidiabetic – aids in decreasing blood insulin and increasing insulin sensitivity. 
  • Liver Tonic – compounds in garlic are linked to protection of the structure and function of the liver.

Here are two easy ways to get some raw garlic into you: 

Honey Fermented Garlic 

Ingredients

Garlic Cloves, peeled

Local Raw Honey 

This is one fizzy ferment so if you have a fermentation lock use it here, otherwise use a conventional jar, however, be prepared to burp it once or twice a day. Keep it on the kitchen sink, out of direct sunlight so that you remember. 

  • Use a sterile jar, fill 1/2 – 2/3 full with raw garlic cloves. 
  • Pour honey over the top so that the jar is 3/4 full, stir the cloves through the honey to make sure they are fully coated. If your honey is too crystallised to mix with the cloves stand the honey container in a bowl of warm water until it softens enough to use – don’t worry if it is thick, it will liquefy very quickly as the ferment ramps up.  
  • Place the jar on a plate to catch any overflow, out of direct sunlight. 
  • You will need to stir and burp your ferment twice a day until the active fermentation period lessens after which you can do this once a day. Stir the ferment with a clean stainless steel spoon and use another one to strip excess honey from the first spoon back into the jar. 
  • After 3 – 4 weeks your cloves will be golden brown and the active fermentation period will be over. The jar can then be stored in the fridge or a cool dark place for up to a year (ours never lasts that long). 

You can take the honey and the cloves to prevent and treat bacterial infections, especially those related to upper respiratory tract infections. Swish the honey up around the opening where your nose drains into the back of your mouth. This can work a treat when you have of sinus/nasal infections. Chewing on the cloves is also great for bacterial infection of your gums/mouth.

You can take up to 3 – 4 teaspoons of honey and 3 – 4 cloves a day when you have an acute infection. 1 – 2 cloves a day and a teaspoon of honey is also good general health tonic and preventative.

Caution

There are many medications that can interact with medicinal quantities of garlic. Check with your healthcare practitioner before taking larger doses. Children can have half these doses. However, infants under three should only be administered these preparations under the supervision of a health professional. 

Don’t only think of this gorgeous ferment as medicinal, it can be added to all variety of foods. The honey portion can be drizzled over baked carrots and pumpkin, chicken and lamb. The cloves are great chopped into salad dressings, hummus  and marinades

Honey Fermented Garlic

Honey Fermented Garlic

Honey garlic mash is fast and easy. You can take it to prevent and treat bacterial infections, especially those related to upper respiratory tract infections such as siunusitis. 

Honey Garlic Mash

If you are not a super fermenter or a super organised person and do not have a ready stash of fermented garlic in your pantry, ever fear … garlic mash is here!! 

Ingredients

6 cloves of raw garlic, peeled and finely grated/mashed

1/4 cup medicinal (jellybush, Manuka etc …) or raw local honey

  • Mix garlic with honey and store in a jar in your fridge until used up or for up to two weeks.

You can take the honey garlic mash to prevent and treat bacterial infections, especially those related to upper respiratory tract infections. Swish the honey up around where your nose drains into the back of your mouth. This can work well for sinus/nasal infections. you can also swish it around your mouth for bacterial infections of the gums or mouth.

You can take up to 3 – 4 teaspoons of honey when you have an acute infection. A teaspoon of honey is also good general health/immune/cardiovascular tonic and preventative.

Caution

There are many medications that can interact with medicinal quantities of garlic. Check with your healthcare practitioner before taking larger doses. Children can have half these doses and children under three should only be administered these preparations under the supervision of a health professional and under 6 months, not at all. 

The fresh garlic in this preparation can be quite spicy so make sure you do not take it on an empty stomach. If you do find it burn a little you can take some cow or coconut milk to relieve the sensation. 

Enjoy your Honey Fermented Garlic and Honey Garlic Mash! 

Do you have any favourite tricks for getting more raw galric into your day?

 photo http___signatures.mylivesignature.com_54493_215_F0D7B44744AB26A6EC78CD624DEAE17C_zpsbd1euiyk.png

Pollinate:

  • Facebook
  • Pinterest
  • Twitter
  • Email
  • Print

Related

Filed Under: Apothecary, Kitchen, Recipes Tagged With: bacteria, bacterial, ferment, fermented, garlic, herbal medicine, honey, naturopath, naturopathy, raw honey, raw local honey, remedy

« Elderberry Syrup From Dried Elderberries
Flavour Bomb Dressings for Everyday Meals »

Comments

  1. Lorelle says

    September 7, 2017 at 11:20 am

    Hi Sarah. I have heard of fermenting garlic in honey before, but never actually tried. Thanks for sharing this info. Really interesting. Glad to connect on Blog with Pip.
    Lorelle :)

    Reply
    • thekitchenapothecary says

      September 28, 2017 at 11:17 pm

      Hello fellow Pipster! If you love the funky fermented taste and you love garlic – you will love it! Ohhhh, I am going over to yours now to see what is happening x

      Reply
  2. Dawn says

    September 8, 2017 at 5:31 am

    This sounds incredible! I’m a garlic fiend. Seriously, you’ll find me sniffing my fingers long after I’ve chopped some up. Great to know more about the medicinal benefits too! Yum.

    Reply
    • thekitchenapothecary says

      September 28, 2017 at 11:15 pm

      You will love it! I am the worst offender for garlic breath. Love me, love my garlic breath I say!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Me

Naturopath, writer, mother, maker, umami huntress. Helping you create your whole food kitchen ecosystem. Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe, Don't Miss A Thing!

Recent Posts

  • Wild Greens Spring Pesto
  • Make Your Own Funky Kimchi
  • How to Make Jun – The “Champagne of Fermented Drinks”
  • All About Calendula and a Simple Healing Balm
  • Flavour Bomb Dressings for Everyday Meals

Disclaimer

The information on this page is general information and should not be used to diagnose or treat a health problem or disease. Do not use the information found on this page as a substitute for professional health care advice. Any information you find on this page or on external sites which are linked to on this page should be verified with your professional health care provider.

Categories

Explore

antioxidant apothecary beeswax cabbage calendula capsicum chilli dip extra virgin olive oil ferment fermentation fermented fish sauce food waste forage foraged garlic gelatin ginger gochugaru hazelnuts herb herbs honey kombucha lavender lemon lemon juice naturopath pasta pesto preserved lemon pumpkin rainbow chard raw honey remedy rose salad SCOBY seeds spice spread spring vegetables wombok

Pin With Me!

© 2019 The Kitchen Apothecary
 


loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.