A few weeks ago, I bought a large bowl of garlic with intention to crush the cloves and add to honey to keep in my pantry for when any of us catches a cold.
Last year, both myself and the little one endlessly kept catching the cold or the flu bug. Our family doctor always tried his hardest to say No to dishing out antibiotics and we had to have antibiotics sent out to us from my father in law from Italy when things got unbearable and repeated.
So this winter I was simply determined to reduce how often we caught either a cold or flu arming all my soldiers a hand sanitizer which we obsessively rub on our hands every time we arrive back home from outside, touch door handles or before we touch our lips.
Call me captain obsessed mummy but honestly this has worked out well tremendously as no-one has caught a cold or flu this season. Parents were advised to go get their toddlers and vulnerable adults flu injections and many nurseries have been pulling their weight behind this idea but I just simply wanted to use a common sense approach first to see how far.
If push came to shove and the little one came home with a bad runny nose, high fever and generally feeling weak or ill I wouldn’t not hesitate to give him antibiotics but I simply like to push the body to solve ill health as much as it can before resulting reasonable chemical assistance if that is what it will take to make us better.
- 6 bulbs of garlic
- honey 250g
- peel all the bulbs of garlic
- add garlic cloves to honey and blend or crash garlic in a garlic crasher
- put everything in a glass jar and keep warm
Ok, so my garlic infused honey would have either wise gone redundant as we haven’t caught a cold so far this winter but it taste so good as a dip, dressing and for glazing in my cooking that I am just using it everyday on the dinning table.
It is very easy on the palette, I am naturally a garlic fan and can stand the smell of garlic but for those who struggle with the scent of garlic, I think this is easy to stand especially when you think of it as a remedy for colds first instead of a garlic infusion. The smell is not overly strong and the bite in the taste is bearable.
It taste very good with everything from crackers to salads. Honey is naturally a preservative so I don’t have any worries about keeping the infusion outside of the fridge. I have been keeping it inside my food pantry to keep it warm. Heat encourages botanical to release their natural juices in an infusion so I expect that every little bit of warmth helps. It inhibits the growth of bacteria, microbes and fungi so it is best to use honey or oil for your garlic infusions.
Water however is a great place for fungi, bacteria and microbes to grow, breed and increase. If you use water for making infusions then please keep it in the freezer and use within 2 weeks at most.
If you use oil or honey with no added water or oil then you will be okay as they do not provide an environment for increasing or breeding any of these icky little things that can cause illnesses, diseases or infections.