DIY Herbal Remedy to Combat Seasonal Illnesses

We’ve started using garlic honey this cold and flu season, and I think it’s working. I had heard about it. I wanted to try it out. So, I started my first batch in late September. My new batch has been fermenting for almost a month now. When my husband or I try to get sick, the garlic honey seems to stop it in its tracks. I am definitely going to keep this home remedy on hand all year. It will be especially useful during cold and flu season.

From what I understand, this garlic honey can last up to a year. I personally won’t use each batch any longer than that. This homemade remedy needs to ferment, which requires a little bit of work. You need to keep the jar lid slightly open for at least 1 month, or you can wait until the garlic pieces sink to the bottom. Another step for fermenting involves flipping the jar two times each day to completely coat the garlic. Before flipping the jar, you will need to tighten the lid. When you are done flipping it, let the honey drip off the top. Then, slightly open it again so it can get air to continue fermenting. From what I understand, it takes about 3 months for the garlic honey to be really potent. Yet, we used some when it was just 1 month into the fermenting process, and it still helped. You should not add any honey to it if the honey gets low. Instead, start a new batch with fresh honey. We personally eat the garlic pieces along with taking about a teaspoon of honey.

In the beginning, the garlic pieces will float to the top and some even above the honey. Gradually, they will sink, and the honey will get thinner and thinner. Eventually, all the garlic pieces will sink to the bottom, and the honey will be a darker brown color. Below is the way I personally prepare it for my family. If you are concerned about its safety, you can research how to make it. Find out how safe it is. Below is the way I personally prepare my garlic honey.

1 quart sanitized canning jar

1 sanitized lid to fit the canning jar

Approx 2 cups raw honey

Approx 12 full large garlic bulbs

I open the garlic bulbs, peel off the cloves and cut off their ends. Then I cut them in half to make bite-size pieces. Once I have completely peeled and cut up all the garlic pieces, I put them in a canning jar. I pour honey slowly into the jar. Then, I cover all the garlic pieces and fill the jar three-quarters full with honey. The entire mixture should only fill the jar three-quarters full because it needs room to ferment. I put a small plate under the jar and store it in a cool, dark place. The jar needs to be accessible. You need to flip it twice every day. That’s about all there is to it! Now you have an easy, at-home remedy for pesky colds and the flu.