Garlic Honey - How to make it and use it!

I first learned about garlic honey in my herbalism course for beginners. I was intrigued from the get go and it was one of the first things I started making during my studies! And now we are sure to always have some on hand. It’s a must have during the cold and flu season.


Around here, we love garlic. When a recipe calls for 1-2 cloves, we usually add 4. At least. Sometimes even more. Garlic breath be damned! As it turns out, garlic has many incredible health benefits. I read somewhere (oh how I wish I could remember) that garlic is only second to turmeric in research backing these powerful superfoods!

Studies have shown that the different sulfur compounds in garlic could contain antioxidant, anti-inflammatory, antimicrobial, anticancer, and cardio protective properties. (1)

Raw garlic may be beneficial for heart disease, high blood pressure, cancer, cold + other infections, help stabilize blood sugar levels, and more. Plus it just tastes real good.

Tip: Before using garlic you should let it sit for around 10 minutes after chopping, slicing, or crushing it to allows the sulfur compounds to activate.

Garlic can be used in countless recipes and is easy to find and affordable.


Years ago when I cut out most refined sugar, honey became my sweetener of choice. We get our honey locally and it’s raw. Why is raw honey important, because raw honey doesn’t lose it’s enormous health benefits like processed honey does. Raw honey can usually be found in most stores, but I encourage to find somewhere local to get, support your local bee keeper!

Raw honey has been linked to benefits such as allergy relief, improved energy, help with sleep, wound healing, healthy blood sugar management, (especially when paired with cinnamon). It’s also been used in natural cough syrup and contains antioxidants which help block free radicals that can lead to disease, and can be beneficial in immune support.



- 1 head of organic garlic
- Raw honey
- Sterilized glass jar with lid

1. Peel the garlic + gently crush each clove with the side of your knife. Be careful not to cut yourself! Let garlic sit for 10 min.

2. Place garlic in glass jar + cover with raw honey. Add lid. Store in a cool dark place.

3. Leave the lid loose or open every day or two to release any built up pressure. This is important so the glass jar doesn’t break + make a mess! Why can this happen? The liquid released from the garlic interacts with the honey and fermentation actually happens!

4. Every few days, tighten the lid and turn the jar over gently, back and forth, to ensure the garlic is well coated with honey. Or use a wooden spoon or chopsticks to stir.

The honey is good to go right away but best if you let it ferment up to a month. Over time the flavors of the garlic mellow out a bit from sitting in the honey.



There are many uses for garlic honey, but some of my favorite have been:

  • Great to have on hand during cold + flu season. Eat a few garlic cloves throughout the day when you feel sickness coming on.

  • Make a tasty marinade or glaze for meat with some of the honey, olive oil, lemon juice, + your favorite Italian seasoning.

  • Drizzle on top of homemade pizza with mozzarella, pickled jalapeños, salami. Or whatever toppings you prefer.

  • Garlic honey would also be the perfect addition to your meat + cheese boards.




By reading this blog post you understand that Aimee Lecointre  is a Nutritional Therapy Practitioner and Registered Yoga Teacher  and the Owner of The Nourished Breath, LLC. Our purpose is to educate and empower women who want support their best health through real food and lifestyle changes.

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