Garlic Honey - have you heard of it?

I have heard of another great home remedy but I don't remember where I heard it from or where to find a recipe.

I thought it might of been from the classes in the academy here at TGN but I checked and there is no garlic honey how-to.

Have any of you out there in TGNland heard of this remedy? If so, do you have a recipe and instructions you could please share?

Best Answer


  • shllnzl
    shllnzl Posts: 1,810 ✭✭✭✭✭

    I have seen such a recipe, but can't find it at the moment.

    You could simplify a fire cider recipe to just garlic and honey.

  • Torey
    Torey Posts: 5,402 admin

    I make onion honey all the time. When I learned to make this it was simply sliced red onions in a jar with liquid honey poured over. Let sit for at least 12 hours before using. It gets stronger the longer it sits. Now, I add lots of other things to it such as garlic, cayenne pepper, black peppercorns, juniper berries, ginger, garden herbs, etc. But its mostly onions and garlic.

    So you can do garlic honey the same way. Roughly chop garlic and pour honey over.

    Studies have shown that honey and onion together are better than either one alone.

    I take mine straight up but also use it as the sweetener for salad dressings and poured over roasted veggies. Delicious. Soothing for sore throats. Mucolytic. Antiviral. Antibacterial.

  • JennyT Upstate South Carolina
    JennyT Upstate South Carolina Posts: 1,273 ✭✭✭✭✭

    @shllnzl I hadn't thought of that with a fire cider recipe, thanks for the suggestion.

    @torey @tomandcara Onions and honey, mmm. I'll have to give that recipe a try too. Thank you.

    @water2world I'm ecstatic to hear that the recipe is so simple!

    And that you're able to use it in several different things is awesome @torey and @water2world. I really love the homemade salad dressing. I can't wait to try that in the spring with the first fresh spring greens.

    Thank you all for your help.😘

  • Linda Bittle
    Linda Bittle Posts: 1,470 ✭✭✭✭✭

    Here are some recipes from Learning Herbs and Rosalee de la Foret. Garlic Honey is #4 down the list.

  • JennyT Upstate South Carolina
    JennyT Upstate South Carolina Posts: 1,273 ✭✭✭✭✭

    Ahhh yes, of course, Rosalee. If I didn't see it here on TGN, it was probably with her.🤦‍♀️

    Thanks, @Mary Linda Bittle, West Plains, Missouri!😘

  • MaryRowe
    MaryRowe Posts: 736 ✭✭✭✭

    You all inspired me--just got my first jar of garlic honey going. That is a great article @Mary Linda Bittle, West Plains, Missouri --wonderful information and recipes; the Gremolata at the end is a must-try too!

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,216 admin

    I will add a comment. Make sure that the honey is raw honey (always preferably local), not dark runny processed honey from the store. The first has all its goodness intact. The latter is burnt and is no better for you than high fructose corn syrup.

  • vickeym
    vickeym Posts: 1,938 ✭✭✭✭✭

    I have made garlic honey using whole garlic cloves as well. Just peel the garlic, add to a jar and cover with raw honey. Let it steep and shake or turn it over periodically. Keep in mind you will need to burp it every now and then and that the jar might leak if you turn it upside down and leave it that way. Taste test it after a week or so and when it is to your liking, enjoy.

    COWLOVINGIRL Posts: 954 ✭✭✭✭

    My mom used to give us crushed garlic with honey on a spoon when we were sick. Some of us liked it, some of us didn't! :)

  • Tave
    Tave Posts: 951 ✭✭✭✭✭

    I can't remember where I got it, but I have a recipe for equal amounts of ginger juice, garlic juice, and honey, stirred well, and let ferment in a cool place (fridge is fine) for 2½ weeks.

  • MissPatricia
    MissPatricia Posts: 308 ✭✭✭

    I had heard about honey and onion for earaches. Oops, maybe that is just onion juice. With the honey it is good for colds and more. Have never yet made it, but now I am going to. I think this will be a good way to get more garlic into me without disliking the strong taste. My garlic is very pungent, but I know garlic is good for us.

  • nicksamanda11
    nicksamanda11 Posts: 713 ✭✭✭✭

    Fermented garlic (in honey) is a super powerful anti-biotic. So, i make quite a few jars every year. We either eat the cloves or blend it up and take it by the teaspoon. Very simple to make:

    Peel garlic- smash it a little like with the side of the knife- to activate the medicine in the garlic.

    Place garlic cloves in a jar almost to the top.

    Pour honey over the garlic until it's full- covering garlic cloves.

    Place lid barely on.

    Set on a plate.

    Everyday for 6 weeks- tighten the lid and shake vigorously. Loosen the lid back up when done shaking.

    After 6 weeks you have fermented garlic! Voila. I store mine in the cabinet- no need to refrigerate since it's fermented anyways. And it generally won't explode like other ferments.😯

  • nicksamanda11
    nicksamanda11 Posts: 713 ✭✭✭✭

    Oh and After 6 weeks i keep the lid tightened on.

  • marjstratton
    marjstratton Posts: 1,131 ✭✭✭✭

    I've heard of garlic honey but not made or used it. Thanks for Rosalee's article.

  • jowitt.europe
    jowitt.europe Posts: 1,349 admin

    @Mary Linda Bittle, West Plains, Missouri Thank you for sharing Rosalee’s recipes. I will try out garlic with honey, but I am just wondering, whether the same effect can be reached by eating separately garlic with something and separately honey. This is what I always have for my brunch. I have bread, garlic and smoked salmon. And then another bread - cottage cheese and honey. Well and bread with avocado in between. Home made, whole grain bread, of course.

  • JennyT Upstate South Carolina
    JennyT Upstate South Carolina Posts: 1,273 ✭✭✭✭✭

    @nicksamanda11 That's awesome thanks!

    The clear instructions and recipe are immensely helpful.😁

  • shllnzl
    shllnzl Posts: 1,810 ✭✭✭✭✭

    The Herbal Academy sent this recipe out in today's email. I thought I would include it here because it has some recipe precautions worth noting.

    Garlic Honey

    Garlic is an antimicrobial used for thousands of years in many cultures to fight infection. In this simple recipe, we will combine garlic with honey, another antimicrobial superfood. Garlic honey and the honey-steeped garlic cloves can be taken on a regular basis as a heart tonic or to stave off infection. They can also be taken at the first sign of illness or to soothe a sore throat, cough, cold, the flu, or sinus infection. Try garlic honey stirred into a hot cup of tea or eaten by the spoonful! 


    3 garlic (Allium sativum) bulbs

    Raw honey


    • Peel and separate the cloves and chop or grate.
    • Fill a sterilized, dry jar about half full with chopped garlic cloves, then cover with honey. (Avoid filling to the top of the jar as a harmful bacteria is more likely to grow if there is no air space at the top of the jar. See the food safety note below.)
    • Poke through the honey with a sterilized, dry spoon to make sure that all of the garlic is covered.
    • Cap and label the jar, and store for up to 3 months.
    • To use, take 1 teaspoon once a day as a tonic or 4-6 times a day during an active infection.

    Note: Honey and garlic can both harbor spores of Clostridium botulinum (the pathogen that causes botulism). The growth of C. botulinum spores is more likely to occur in a neutral pH, a moist environment, or an environment without oxygen. C. botulinum spores are less likely to reproduce and the risk of botulism is lower in preparations with high acid (pH of below 4.6), high sugar, or high salt content (United States Department of Agriculture Food Safety and Inspection Service, 2010). Honey is approximately 80% sugar, making it high in sugar. Honey is also acidic, with a pH of 3.9 (National Honey Board, n.d.). Though many use this recipe as-is, because the honey is diluted by the garlic thus causing the sugar content to lower, some individuals choose to use a pH meter and add a splash of apple cider vinegar to keep the pH levels below 4.6.