Immunity10 min
Garlic in Honey: A Winter Jar
Peeled garlic cloves covered in honey and left for a week, then one clove with a little honey taken on winter mornings after breakfast.
Garlic in everyday Indian homes
Lahsun (garlic) is pungent and warming. In food it adds flavour and some studies link regular garlic with modest heart benefits; raw garlic can be harsh on the stomach.
Garlic honey is a popular folk preparation. The honey mellows garlic's bite, making it easier to eat a clove a day in winter. Keep the jar clean and dry to avoid spoilage.
Ingredients
- 10 to 12 peeled garlic cloves
- Raw honey to cover
- A clean, dry glass jar
How to prepare
- Lightly crush the cloves and place in the jar; pour honey to cover.
- Close loosely and leave at room temperature for a week, stirring daily.
How to use
- Eat one clove with a little honey after breakfast in winter.
- Use within a month.
Helpful habits
- Crush and rest garlic for 10 minutes before cooking to keep more of its compounds.
Precautions
- Never give honey to babies under one year. Discard the jar if it smells off or grows mould.
- Check with a doctor if you take blood thinners or have surgery planned.
- Raw garlic on an empty stomach can cause heartburn.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Why is my honey bubbling?
- Mild fermentation is common; open the lid daily to release gas.
Can I use it for a cough?
- A spoon of the honey can soothe the throat in adults.
Does cooked garlic still help?
- It still adds flavour and some benefit, though raw is stronger.
