Honey and garlic might seem like an odd combo, but once you try this sweet and mellow honey garlic, you’ll want to keep making it to enjoy on its own or in a variety of recipes!
What are your favorite duos in the kitchen?
I love a good peanut butter and chocolate combination, like my Peanut Butter Chocolate Granola Bars.
And you can’t go wrong with the classics: Mac and Cheese, and peanut butter and jelly.
But personally, one of my favorite duos is garlic and honey.
That might seem like an odd combination, but once you hear how you can turn potent garlic into somewhat of a tasty treat – I know my favorite duo will soon be yours too.
FERMENTED GARLIC HONEY
For this fermented garlic honey recipe, you want to use raw honey because it still has bacteria and wild yeast that assist in fermentation.
Why raw honey? Typical commercial honey found at the grocery store is refined and far from its original state. It is first heated, then watered down, and finally filtered to remove any remaining traces of pollen. This process also kills the enzymes and makes the resulting honey void of any vitamins or minerals. With conventional store-bought honey, your honey garlic will still taste good, but if you don’t have the nutrients, you aren’t getting any benefit from eating the honey besides the sweetness.
Let’s discuss the issue of raw honey vs. pasteurized honey and your grocery budget for just a moment.
I prefer raw honey because it still has all of the good stuff in it giving me maximum nutrition. You won’t get that from pasteurized honey and there’s no way around that. Raw unpasteurized honey also tends to cost more than pasteurized honey, and there’s no way around that either.
However, I believe pasteurized honey is still a fine (and sometimes better) alternative to granulated white sugar for most baking and cooking needs. Of course, raw and unpasteurized is my preference, but I know that sometimes there just aren’t the funds for that.
One way to strike a balance in the grocery budget is to have two honeys. Use pasteurized honey for baking and raw honey ONLY for recipes that don’t involve heat. Raw honey ranges anywhere from $6-10 for one pound in my area. Since you’d only be using a tablespoon or two at a time, that one jar will last you a VERY long time.
No matter what honey you use, remember that honey garlic should not be given to babies under one year old.
HOW TO MAKE FERMENTED HONEY GARLIC
Supplies and Ingredients
- a small jar (these 4 oz glass jars are perfect)
- one head of garlic
- raw honey (if you’re unable to find it locally, I recommend this brand)
- large knife
Instructions
Step 1: Prep the garlic. Take your garlic and peel all the papery wrappings off each clove. Take the flat side of a large knife and crush the whole garlic cloves. Let sit for at least fifteen minutes. Crushing the garlic first allows it to release some of its juices, which helps with the fermentation process.
Step 2: Place the garlic into a small glass jar and add honey until the garlic is covered. Screw the lid on the jar loosely and let it rest at room temperature on your counter for 3-5 days. The garlic will start to absorb some of the sweetness of the honey.
Step 3: Burp the garlic honey. You may start to see bubbles form in your jar. Open the lid to let the carbon dioxide escape. Put the lid back on and shake the garlic honey around to ensure all the garlic cloves are still coated with honey.
Step 4: Once it has finished fermenting (when you no longer see as many bubbles), tighten the lid on the jar or move to an airtight container. Keep the honey garlic in your refrigerator for the best storage. You can store the fermented garlic and honey for up to 1 year!
WAYS TO USE YOUR GARLIC AND HONEY
Soaking garlic cloves in honey will make the garlic much more palatable, meaning you can eat them as is! Just pop a clove or two in your mouth or have a spoonful of the honey.
You can also use your honey garlic in a variety of recipes! Use them together or use just one or the other where it makes sense.
- Make a honey garlic sauce or marinade.
- Use as a glaze on meats and protein – honey garlic salmon or pork chops would be delicious! Sticky Chicken Breasts or skinless chicken thighs are yummy too – try my Instant Pot Honey Garlic Chicken Recipe.
- Coat roasted veggies like broccoli in garlic honey for a yummy side dish.
- Whisk the garlic honey into salad dressings.
- Mince the garlic and add to stir-fries. Find my easy recipe here. Add rice (or Cauliflower Rice) and you’ve got a super quick dinner!
- Drizzle the honey on toast, cornbread, or even on top of pizza!
- Use the garlic in Hummus for a slightly sweet dip.
- Push the honey garlic cloves into Focaccia Bread for a flavor boost.
- Add the garlic honey to a cheese board. Include some Easy Homemade Crackers too.
- Chop the garlic and mix it into your favorite Spaghetti Sauce.
HONEY GARLIC FAQS
Do I need to worry about botulism?
Raw honey is acidic, and while it can contain botulism spores (the reason we don’t give it to babies), the acidity is usually enough to keep the botulism from reproducing. The fermentation also helps with this. You can add a tablespoon of Apple Cider Vinegar to your honey garlic if you are concerned it is not acidic enough.
Do I have to wait until the garlic and honey is fermented before eating it?
Nope! The garlic and honey will begin to ferment after a few days, but you can eat it as soon as you make it! Of course, the benefits from the honey and garlic will be more potent as it ferments, but feel free to pop the honey-soaked garlic cloves in your mouth at any time!
Can I eat honey and garlic every day?
You bet! Honey and garlic are both foods you can eat every day.
Why are there bubbles in my garlic-honey infusion?
The bubbles mean the fermentation process is starting and that’s a good thing! Garlic infused honey will bubble until fermentation ends.
Help! My garlic has turned blue! Is that normal?
Over time, the garlic might begin to turn blue during the fermentation process, but don’t worry. It’s still safe to eat and tastes just fine!
MORE EASY FERMENTED RECIPES
- Homemade Apple Cider Vinegar
- How to Make Yogurt
- How to Make a Sourdough Starter
- How to Make Kombucha
- How to Make Kefir
Cletus
I think the read on why you have to put the mixture is to avoiding fermentation ,because of the water present in garlic.it is necessary to refrigerate if you are in a hot area.
Florence
I tried the method and I pop one small garlic with honey, and I got a bad gastric after eating. BTW I Don’t eat with empty stomach. The honey taste nice though.
Tiffany
Oh yes Florence, the honey makes it goes down easier, but fresh garlic is still potent! And you’re right – garlic on an empty stomach can be upsetting. I thought that was in the post, but I’ll double check!
John
though i know both garlic and honey are good for health,i was a little confused about the making procedure.thanks for the article.sure,i will add this to my daily diet.
Chouki Ben
Personally I had a chronic allergy to dust, pollen, I spent many years with the medication, antibiotics, antihistaminic, corticoids, but it doesn’t works, finally I saw some post in some websites concerning the treatment of my ill, I found somebody talking about this mixture, honey and garlic, but the honey it MUST be not from the store, there is a high quality of honey they imported from Yemen, they said it is the best honey in the world, it’s amazing, I would say it is a miracle, at the first day I felt a big improvement, and stop ped taking medicines and I am doing very well
And here is the secret
Original honey, preferred from Yemen and 7 pcs of garlic, and the treatment is 7 days only , that’s all 1 spoon when you wake up and one spoon when you go to sleep
Cat
Is it necessary to chew the garlic as opposed to just gulping down a biig piece?
Carol Arnold
I am feeling a little under the weather right now. Have been exposed to the flu several times. I ate some of the garlic and honey this morning but wondering if this is enough. How often should it be used?
Jo Anne
The raw honey that we get doesn’t look anything like what is in your pictures; mine is thick and almost crystallized. Did you heat the honey slightly to get it to be more liquid?
Heather
My raw honey came very liquid and dark in color. From what I’ve learned about raw honey, it depends on what the bees are feeding on as to what the color will turn out as. I’m not sure about the consistency, unless maybe if it got too cold. You could heat yours slightly to liquefy it in order to mix it better. Thank you for asking!
JACOB DISHINGER
Hey so ya I know this thread is old but I found that warming the jar until the honey reaches a uniform temp. Not too hot! Just warm, lowers viscosity of the honey and causes a chemical reaction between the raw honey and garlic cloves. I had a really bad infection in my mouth and that’s how I discovered this cure. And it actually worked I was blown away.
Jon
I’ve found that the garlic releases enough juice to thin out the honey. I keep it in the fridge and it doesn’t crystallize.
Peter
Please I’ll like to know if it will still work well if i blend the garlic and then pour the honey then shake to mix before refridgirating?
Sharon
Raw honey comes in solid forms too.
Ann
Perhaps you have the creamed honey. Ask for the liquid honey.
Stevie
Thanks so much for posting this great idea! I tried it after waking up with a scratchy throat. By the next day I felt just fine. The garlic takes a little getting used to; even with the honey it’s a bit harsh on the the throat and stomach going down. Not to mention the feeling of being enveloped by a halo of garlic for a few hours! It was totally worth it!
Heather Robertson
Garlic sure does have a bite to it. But it works!
Jae
Can you use a blender .. and blend up the garlic with the honey then store it..?? I mean I can’t eat a Clove of garlic
Tiffany
You might be able to Jae – but perhaps halved or quartered garlic would be the better option.
Noreen
I crush a clove of garlic and let it sit in a small glass for about 10 minutes. Then I fill a quarter of the cup with water, swirl it around, and drink it like a shot. Goes down fast and don’t get too much garlic taste. Works for me. Lol
Jennifer
I recently fought a cold or sinus infection (something got me good) and decided to suck it up and take raw garlic. I crushed a clove and dropped it into a little orange juice with a drop of oregano oil in it. I psyched myself up to drink it and found it was soooo good that I had no problem repeating the process for a couple of days. It worked well, but adding honey sounds even better, maybe without the oregano oil.
Heather
The honey really makes it go down smooth! Plus you get the benefits if you use raw honey.
Crystal Sandberg
We do something similar to this, but with garlic, raw honey, and apple cider vinegar. It tastes pretty good, too. My four year old son loves it and always asks if he can have a garlic 🙂
Mike C.
I use garlic and honey daily, so, I like to know how much to use of all three to make a batch, cause I want to try it with adding the Apple cider vinegar..
Carol Arnold
I just found the answer to my question here:
http://www.theyummylife.com/Honey_Citrus_Syrups
And here is the answer:
Honey should be stored at room temperature to avoid crystallization. It has natural preservatives and will not spoil. If it does crystallize, set it in a bowl of hot water for a few minutes to restore its consistency. This amount of heat will not compromise its nutrients. (Note: The honey syrups in this post should be refrigerated, because they contain citrus and herbs. The combination of ingredients keeps them from crystallizing in the fridge.)
So I’m assuming the ginger has the same effect as the citrus and the herbs. Still not sure WHY, but apparently the honey doesn’t turn sugary in the refrigerator with the infusions.
Heather Robertson
Hi Carol! Yes, everything I researched suggested refrigerating the mixture after infusing. I’ve had mine in the fridge for quite some time and it hasn’t crystallized. Since the garlic is crushed it needs to stay refrigerated to keep it’s nutritive properties. Thank you for asking!
Carol Arnold
BTW, I do plan to start my infusion right now! I have high hopes for it! Thanks so much!
Carol Arnold
I am a little confused about putting this in the refrigerator. Raw honey stored in cold areas will turn sugary. My sister and her husband are bee keepers. They have a heater in the room they store the honey in to prevent it. I have to store my honey in the living room by the fireplace. We only use our fireplace for heat in the winter so most of the house gets pretty cold. Honey stored in my kitchen cabinet turns sugary. Then I have to put the jar in warm water to get it back to pourable consistency. Honey does not spoil anyway. I had a jar that was stored away for 20 years! I forgot about it! It was still good, just a little darker. Also I store garlic at room temperature. The only problem I have had with it is sprouting. So just wondering why it would be necessary to refrigerate it. I would love to try this, but not sure about the refrigerator part.
Debra Baker
Hey Carol. Speaking of aged honey this will blow your mind. I saw on the news that archeologists found honey while doing a dig in Israel that dated back 2000 years and when they tested it, they found that it was STILL GOOD!!!!!!!!. Does that not blow your mind? Back to the when Christ was living ther. It does NOT go bad.
Shannon @ GrowingSlower
I have seen such huge health benefits from eating raw garlic. This looks like a MUCH more palatable way to eat it!
Heather Robertson
I agree! Plus you get the benefits of the raw honey. Win Win!
Suzanne
Heh I’ve been eating 2.cloves of garlic chew it all with cold glass water using a slice of lemon squeezed it as was chewing mouth on fire wasnr that bad..and 1 more garlic clove at.6pm again with water n lemon slice or same one help it in fridge..Gona try chopped up ginger and garlic together as they are both healthy safe etc love Ginger! Very food for weight loss xx
Michelle Harrison
Um, so what if some of the garlic turns green? Do you think any of it is safe to eat?
Heather Robertson
I’m pretty sure it’s still ok to eat! That’s your garlic trying to grow again. I’ve eaten plenty of it an haven’t had any problems. I would pick out the green part, it’s a little bitter!
Adrienne
I can’t wait to create!! I love garlic so much!! I’m feeling under the weather right now and made a garlic/thyme soup, but I’ll be making this recipe too!! Thanks!!
Rita
Can you clarify why it is important to crush the garlic and letting it sit for 15 min?
Heather Robertson
Crushing the garlic releases the allicin. When you let it sit before adding the honey it increases the potency of the garlic.
Chris
Both garlic and honey are very very healthy, but I kind’a doubt the benefits of mixing them together…
Ohyabuddy!
Honey Garlic..
Ohyabuddy!
This is a great recipe. A beautiful synergy
MuffinPI
I think the objective isn’t to increase the separate health benefits by combining them, but rather ingesting the existing benefits in a more palatable manner. Combining them makes neither more healthy, but it makes the garlic a lot easier to stomach.
Darren Seeley
Can I take the honey and garlic everyday?
Kelly @ The Nourishing Home
What a great idea, Heather! Really look forward to making this soon! Thank you for sharing! 🙂
Heather Robertson
You’re welcome! I’m glad you enjoyed it. 🙂
Katie R @More Apples Please
This is exactly what I was looking for. My little family is currently under the weather and I am not a big fan of over the counter medicine, but I know that I need to do something. This seems easy and effective. I am totally going to give it a try!
Heather Robertson
I hope it helps y’all! The honey will definitely make the garlic more palatable for the little ones. 🙂
Katie R @ More Apples Please
I did it! It definitely makes the garlic much more bearable! 🙂
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Heather Robertson
Yay!
Heather fraire
I was wondering what if i need somthing sooner than the three days. If I take some right away will it help I’m already feeling sick.
julia
can you still taste the garlic or does it taste like honey?
Paulacdavis
Do not chew just swallow crushed garlic and honey. No taste No odor detected.
Pat
My husband is from Japan. They used the garlic in soy sauce and he heated it in the fry pan and eat it sometimes with rice in the evening. During the night he would sweat the cold out and wake up fine. Now I would wake up with strong smelling sheets that I would run through the wash. He did this for years as his family had done before him.
alanda
any ideas for someone who is allergic to honey? maple syrup???
Heather Robertson
Hmm..Allergic to honey? That’s not fun! Maple syrup has a few similarities to raw honey. There are minerals found in it and it has other similar health benefits. While it won’t be exactly like raw honey, you could substitute pure maple syrup. I would suggest not eating as much of it as the honey, though, because it tends to be much higher in natural sugars. That may defeat the health benefits of the garlic.
Vickey
How about molasses? Lots of good benefits there. Iron, for one. Maybe diluted just a little with lemon juice or something?
Q
Look in to agave nectar too.
Dave
Can this tincture go rancid? I skipped over the part where it says to refrigerate after.. I made mine about two months ago. Til a few doses then put it in my cool dark closet.
Peter
Not really. The honey should take care of any growths. Keep it in the cool dark place. I usually leave mine in the pantry for several months before using.
Karen L Carrizales
Is this still good if it’s been kept in a glass container for over a year
Jim Price
My understanding is that honey is a forever food in it’s natural state. I have heard that archeologists in Egypt have found this concoction in mummy era tombs and that both the garlic and the honey were still not only not decayed, but still tasty, though the garlic was very chewy.
D
Honey should stay good for a long time. But I did see other posts about possible things growing in honey with wet herbs- like the garlic here. Garlic may stop things growing, but The cold would be a good idea for storage.
Rebecca S Wildeman
Are you sure you don’t have AutoImmune disease?