Honey and garlic are absolutely filled with vitamins, minerals, antibacterial, antiviral, anti-fungal, and antimicrobial properties. These are power houses that you probably have in your kitchen. For this recipe it is important to have them raw, as none of the properties have been cooked off.
Now, why local raw honey? Raw honey has pollen in it from the bees that make it. If the honey is local to you then you have the pollen from your area! Taking a little bit during allergy season will help immensely. When honey is cooked and pasteurized the antibacterial and antimicrobial factors are cooked out. You now just have delicious sugar. While it still may help coat your throat for a sore throat, it doesn’t have any of the medicinal properties left in it!
Garlic is an amazing herb! Did you know garlic is a herb? It is. Adding garlic to your cooking is a super easy way to stay healthy this year. Garlic is the most potent when it’s raw. It is antimicrobial, antiviral, antibacterial, and antifungal. I mean, really, what isn’t garlic good for? You can chew up a raw piece of garlic and eat it. You can poke holes in a clove of garlic with a fork and take it whole. Or the least offensive way, with this amazing Garlic-Honey.
Take a head of garlic
Peel all of the cloves
Take the side of a knife and crush the cloves
Put them in a mason jar
Cover them completely in raw honey
Store on the counter for 5 days to help the garlic and honey combine
Store in the refrigerator after.
Take a garlic clove and a tablespoon of honey when you’re starting to feel sick! The natural antibiotic, antiviral, and antimicrobial properties will help your body stop the yuck in it’s tracks!
Have you tried Garlic-Honey before?