One of the oldest and most consistently kept remedies in the Amish medicine tradition — raw garlic fermenting slowly in raw honey until it mellows into something genuinely pleasant to eat.
Ingredients
- 1 head garlic (8 to 12 cloves), peeled and lightly crushed
- 1/2 to 3/4 cup raw, unfiltered honey, enough to fully cover
Method
- Place peeled, crushed garlic cloves in a small mason jar.
- Pour honey over until fully covered. Cap loosely.
- Set at room temperature — the garlic will begin releasing liquid into the honey and small bubbles will appear.
- Flip or gently stir the jar every day or two for the first week.
- Ready after 3 to 4 weeks, and improves with every additional week.
Take a clove or a spoonful of the infused honey at the first sign of a cold or sore throat. Keeps for months at room temperature or refrigerated.
This recipe is one of twenty in The Forgotten Apothecary — our full digital cookbook of pharmacy-counter tonics, switchels, oxymels, and healing syrups.