Immune-Boosting Garlic Honey: A Simple Remedy for Cold Season

The first medicine I ever made was also the easiest and the tastiest.

Long before modern syrups and supplements, people turned to two powerful healers: garlic and honey. Both have been used for centuries to support immunity, fight infections, and soothe sore throats. Combined? They transform into a golden, fermented elixir that’s as delicious as it is healing.  

I love making this in the fall, when local garlic is fresh and raw honey is at its richest. A spoonful a day keeps the sniffles at bay or at least makes them more bearable!  

Why This Remedy Works

Garlic is a natural antimicrobial, packed with allicin, a compound that fights bacteria and viruses.

Plus, it tastes amazingly sweet, mellow, and just a little spicy. Drizzle it on toast, stir it into tea, or take it straight by the spoonful.  

How to Make Fermented Garlic Honey

You’ll need:

• A few heads of fresh garlic (local if possible!)  
• 8 oz raw honey (the good stuff)  
• An 8 oz glass jar with a tight lid (I upcycle old jam jars)  

Step 1: Sterilize Your Jar

Bacteria = bad. Fermentation = good. To avoid mold, start clean!  Submerge your jar and lid in boiling water for 5 mins.  Let air-dry completely, any leftover moisture risks spoilage.  

Step 2: Pack the Garlic

Peel enough cloves to fill the jar. Leave whole for slow infusion, or chop/slice for stronger flavor.

Step 3: Cover with Honey

Pour honey slowly, letting it seep into every gap. Use a chopstick to release air bubbles. Leave a little headspace because the garlic will release juices!  

Step 4: Ferment & Flip

Seal the jar and store it away from light/heat. For the first week, flip the jar daily to keep garlic submerged. Expect bubbles, a thinner syrup, and a darker color. That’s the magic happening!  

Step 5: Enjoy! 

Wait at least 3 days, but if you can wait six weeks you’ll reach maximum potency.

– By the spoonful when you feel a cold coming.  

– On buttered toast for a sweet-savory treat.  

– In salad dressings or marinades for extra depth.  

Storage

Keeps 3+ months at room temp. or longer in the fridge.  

Safety Note: Not for babies under 1!!

Your Turn!

This fermented garlic honey is ridiculously easy, affordable, and effective — three things I love in a home remedy. Plus, it feels like a little kitchen alchemy watching the honey darken and the garlic mellow over time.  

– Honey soothes throats, suppresses coughs, and has its own antibacterial properties.  

– Fermentation pulls out garlic’s beneficial compounds, creating a potent, shelf-stable syrup.  

Have you tried garlic honey before?