Garlic has been a food and medicine for thousands of years.
Many prescriptions of the ancient Egyptians included garlic for treatment of ailments from infections to physical weakness.
The ancient Greeks used it freely, and athletes at the Olympic Games ate garlic to enhance their performance. The Romans gave it to both soldiers and workmen. Garlic was by no means limited to Europe, however. Ayurvedic physicians in India prescribed it for rheumatism and to prevent heart disease, and in Japan and China from ancient times it was a remedy for high blood pressure.
Honey has been used medicinally in most cultures through recorded history, although in the West in the mid-twentieth century it was discarded in favor of antibiotics. In more recent years, however, the notion of unpasteurized and unheated medicinal honeys has gained a following. One of the drivers in this rediscovery is the success of honey in combating drug-resistant wound infections.
Garlic Honey Home Remedy
- 3 heads of garlic, peeled and separated into cloves (about 24 cloves)
- raw honey to fill your glass jar of choice (raw honey is more nutritious than store-bought honey)
- Fill jar with garlic cloves and then pour the honey over the garlic. Allow mixture to infuse for several days before using, then store in the refrigerator where it will keep for a year or more.
What to use garlic honey for:
- Cuts and grazes
Dose: Half a teaspoonful daily on an empty stomach as a tonic or preventative. For acute infections, take half a spoonful up to six times daily.
As for why you should eat it on an empty stomach, it’s quite simple really: When your stomach is overwhelmed with food, it can be harder for your body to process and absorb all the nutrients the food has to offer.
How to Make a Garlic Flu Tonic:
- 1 part fresh chopped garlic
- 1 part fresh chopped onion
- 1 part fresh grated ginger root
- 1 part fresh grated horseradish root
- 1 part fresh chopped cayenne peppers or any hot peppers seasonally available
- Raw, unfiltered apple cider vinegar
- Fill a glass mason jar 3/4 of the way full with equal parts by volume of the above fresh chopped and grated herbs. Wear gloves when chopping the hot peppers.
- Fill jar to the top with raw apple cider vinegar. Close the lid tightly and shake.
- Shake at least once a day for two weeks, and then filter the tonic mixture through a clean piece of cloth, bottle and label.
NOTE: Make sure that when you make this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables for the tonic should be fresh and organically grown if possible. Use dried herbs only in an emergency.